*brown sugar* peach cobbler pound cake recipe 🍑

Ingredients 🧈🥚

cake

-2 cups light brown sugar

-1 cup white sugar

-1 ½ cups butter

-5 eggs

-1 tbsp vanilla extract

-1 cup milk

-3 cups flour

-½ tsp baking powder

-½ tsp salt

peach filling

-3 cups peaches

-1/3 cup white sugar

-3/4 tsp cinnamon

-1/2 tsp nutmeg

streusel

-1/2 cup brown sugar

-1/2 cup white sugar

-1/2 cup plus 2 tbsp flour

-1 ½ tsp cinnamon

-pinch of salt

-4 tbsp melted butter

whipped cream

-1 tsp unflavored gelatin

-1 tbsp cold water

-1 cup heavy cream

-4 tbsp powdered sugar

-1 tsp vanilla

Instructions 📝

cake

1. Preheat oven to 350 F. Grease and flour 2 8in cake pans. Mix together flour & baking powder; set aside.

2. In large bowl, cream together butter and sugars until light & fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

3. Bake in preheated oven for 45-50 mins, or until a toothpick inserted into center of the cake comes out clean

peach filling

1. Mix all ingredients together & set aside

streusel topping

1. In a medium bowl, mix together dry ingredients

2. Stir in melted butter & mix with your hands until crumbly

3. Spread it out on a baking sheet & bake on 350F for about 10-15 mins

whipped cream

1. Place unflavored gelatin in a microwave-safe bowl. Add cold water & let stand for 5 mins until it becomes very thick. Microwave the thickened gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then every few seconds until it is fully liquefied but not hot.

2. Pour heavy cream into mixing bowl. Use an electric mixer at high speed to beat until it begins to thicken. Slowly add powdered sugar. Then add vanilla & continue beating until cream is thick but not quite to the soft peak stage.

3. While beating continuously, pour liquid gelatin into the cream in a thin stream. (If the gelatin has thickened again, reheat it for a few seconds until it liquifies.) Continue beating until stiff peaks form.

*always use caution when assembling a cake using whipped cream filling. Everything needs to be completely cool. It also helps to place the cake in the fridge between each assembly step 😊

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