Description
A moist and tender pound cake infused with juicy peaches and topped with a sweet, cinnamon-spiced cobbler crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or canned peaches, diced
- For the cobbler topping:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternately add flour mixture and sour cream, beginning and ending with flour mixture, mixing just until combined.
- Fold in diced peaches gently.
- Pour batter into prepared pan.
- In a small bowl, mix sugar and cinnamon for topping, then sprinkle evenly over batter and drizzle with melted butter.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe, juicy peaches for best flavor; canned peaches work well too.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach pound cake, peach cobbler cake, fruit pound cake, dessert cake, summer dessert