- VE
Peach Cobbler Pound Cake
Most pound cakes are flavorless, dry, and just all around boring. This pound cake is decidedly not like most pound cakes. It checks all of the boxes that a pound cake should be PLUS all of the boxes that you hope a pound would be. It's rich, buttery, moist, and all around incredible. To make it peach cobbler-inspired, I topped it with fresh peach slices and an irresistible streusel!
Ingredients
Instructions
- Step 1
In a small bowl combine the flour, brown sugar, and salt.
- Step 2
Toss the butter into the mixture and use a fork to combine until the mixture forms pea-sized crumbs.
- Step 3
Place in the fridge until ready to use.
- Step 4
Preheat the oven to 325 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
- Step 5
In a small bowl, whisk together the flour and baking powder.
- Step 6
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 3-4 minutes until light & fluffy.
- Step 7
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.
- Step 8
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.
- Step 9
Scrape down the bowl one last time to make sure everything is evenly combined.
- Step 10
Pour the batter into the prepared pan, and smooth out the top.
- Step 11
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).
- Step 12
Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 35-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
- Step 13
Allow the pound cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy for breakfast as is or for dessert with a dollop of whipped cream or scoop of vanilla ice cream!
@sloanes-table
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Per serving
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