Peach Cobbler Pound Cake
A peach cobbler pound cake made from a buttery, moist cake topped with fresh, juicy peaches and an irresistible streusel.
Equipment
Ingredients
For the streusel & peach topping:
- 50 g (⅓ cup + 1 tbsp) all-purpose flour
- 26 g (2 tablespoon) brown sugar
- ½ teaspoon (½ teaspoon) kosher salt
- 35 g (2 ½ tablespoon) tbsp unsalted butter, room temp
- 1 (1 peach) ripe peach, cut into very thin slices*
- flour for coating
For the vanilla pound cake:
- 160 g (1 ⅓ cups) all-purpose flour
- ¾ teaspoon (¾ teaspoon) baking powder
- 1 teaspoon (1 teaspoon) kosher salt
- 227 g (1 cup) unsalted butter, room temp
- 300 g (1 ½ cups) granulated sugar
- 3 eggs, room temp
- 2 teaspoon (2 teaspoon) vanilla bean paste or extract
- 56 g (¼ cup) buttermilk, room temp
- 50 g (¼ cup) neutral oil*
Instructions
For the streusel & peach topping:
- In a small bowl combine the flour, brown sugar, and salt.
- Toss the butter into the mixture and use a fork to combine until the mixture forms pea-sized crumbs.
- Place in the fridge until ready to use.
For the vanilla pound cake:
- Preheat the oven to 325 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for 3-4 minutes until light & fluffy.*
- Scrape down the bowl and turn the mixer down to low speed.
- Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
- Add half of the dry ingredients and mix until just combined.
- Mix in the buttermilk and oil.
- Then, add the rest of the dry ingredients and mix until just combined.
- Scrape down the bowl one last time to make sure everything is evenly combined.
- Pour the batter into the prepared pan, and smooth out the top.
- Dip the thinly sliced peaches in flour and place on top of the batter, careful not to overlap them.
- Sprinkle half of the streusel on top (more so on the edges than on top of the peaches).
- Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 30-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
- Allow the peach cobbler pound cake to cool in the pan.
- Slice & enjoy!
Notes
- Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink.
- Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil.
- I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
Nutrition Facts
Serving: 1slice | Calories: 467kcal | Carbohydrates: 51g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 412mg | Potassium: 77mg | Fiber: 1g | Sugar: 35g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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