This recipe yields about 10-12 servings.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups fresh or canned peaches, chopped
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, chilled and cubed
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, beginning and ending with the flour mixture. Fold in the chopped peaches.
- Pour half of the batter into the prepared bundt pan. In a small bowl, mix together all the ingredients for the streusel topping until crumbly, then sprinkle half over the batter in the pan. Top with the remaining batter and then the remaining streusel.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Serve and enjoy your Peach Cobbler Pound Cake, perfect with a cup of coffee or tea.
- Tips for Perfecting the Recipe
Choosing the Right Ingredients:
For the best results, use fresh, ripe peaches for the cake. If peaches are out of season, canned peaches can be a good substitute, but be sure to drain them well. Using high-quality butter and fresh eggs will also enhance the flavor of your cake.