Peach Cobbler Pound Cake 🍑

This extra moist Summertime peach cobbler pound cake is packed with juicy peaches and topped with sweet icing and a buttery streusel. Each bite melts in your mouth.

Ingredients needed:

The Pound Cake:

3 cups all-purpose flour, spooned and leveled

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, room temperature NOT melted

1 cup granulated sugar

1 cup brown sugar, light or dark

4 large eggs, room temperature

1 tsp pure vanilla extract

½ cup sour cream

The Peaches:

2 cups fresh peaches, about 3 large peaches

¼ cup brown sugar

1 tsp ground cinnamon

The Glaze:

1 cup powdered sugar

1 - 2 tbsp warmed milk, (you want it thick, but still able to drip)

Optional: I added about 2 tbsp of minced peach to the glaze to add a little more peach flavor!

The Cobbler Streusel Topping:

¾ cup all-purpose flour, spooned and leveled

¼ cup brown sugar, light or dark

3 tbsp granulated sugar

Pinch of salt

3 tbsp unsalted butter, melted

Steps:

Make the Pound Cake:

1. Preheat your oven to 350°F and lightly grease and flour a 10-inch bundt pan. Flour the pan by sprinkling a tablespoon or so of all-purpose into the greased pan. Then, gently shake the pan until everything has a dusting of flour.

2. Peel, core, and dice peaches into 1-inch pieces.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it to the side.

4. In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter, 1 cup granulated sugar, and 1 cup brown sugar on high for about 2 minutes until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one. Then beat in the vanilla and sour cream on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.

5. With the mixer on low speed, add the dry ingredients in 2 increments. Mix until just incorporated, and do not overmix.

In a small bowl, mix together the diced peaches, ¼ cup brown sugar, and cinnamon.

6. Add the sugared peaches to the batter by hand with a spatula until combined.

7. Then, pour the batter into the greased and floured bundt pan and spread it out evenly.

8. Bake for 55 - 65 minutes, or until a toothpick comes out clean. Allow the pound cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Make the Cobbler Streusel:

1. In a medium-sized mixing bowl, whisk all the streusel ingredients (except the butter) until very well combined and there are no clumps. Drizzle in half of the melted butter and mix together. You may not need all 3 tablespoons. The streusel “dough” should be moist but very easily squeezed together and not too wet.

2. Crumble streusel evenly across a small oven-safe dish. Bake for 5 - 10 minutes, until very lightly golden (keep an eye on the clock… a little overbaked and it will be super crunchy!). Remove and let cool until glazing.

Make the Glaze + Assemble:

1. Make the glaze by whisking together the powdered sugar and warmed milk until there are no clumps. The glaze should be thick enough to hold streusel without it all sliding off! So start with 1 tablespoon of milk and add more if needed.

2. Drizzle the glaze on top of the pound cake and top with the streusel. Enjoy!

#summerdessert #summerdesserts #dessertideas #easydessertideas #dessertrecipe