Peach Cobbler Pound Cake
Dive into summer sweetness with this peach cobbler pound cake. The combination of fresh, juicy peaches and rich, buttery pound cake creates a symphony of flavors that are simply heavenly. A soft tender crumb and sweet glaze finish off this sweet treat to create a decadent treat everyone will love.
Servings 10
Calories 447kcal
Ingredients
Cake:
- 1 pound fresh peaches pitted, peeled, and roughly chopped
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 4 eggs
- 1¼ cup all-purpose flour
Topping:
- 1 peach pitted, peeled, and roughly chopped
- 2 tablespoons unsalted butter melted
- 3 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- ¼ cup all-purpose flour
Glaze:
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- pinch of salt
Instructions
- Begin by preheating the oven to 350 degrees F. Line a 10-inch (or 11-inch) loaf pan with parchment paper, then lightly spray with baking spray. Set aside.
- In a large mixing bowl add the butter, sugar, salt, and vanilla. With an electric mixer, mix for two minutes or until light and fluffy. Add the eggs, one at a time, mixing in between until well blended.
- Add the flour and begin to fold in. About halfway through, add in the chopped peaches. Continue mixing until there is no visible dry flour. Add the batter to the prepared pan.
- Next, prepare the topping. Begin by adding the chopped peaches to the top of the batter in an even layer.
- In a small mixing bowl, combine the butter, brown sugar, vanilla, and flour and stir until smooth. Drop bits of this mixture over the peaches using your fingers or two spoons.
- Place the pan on a baking sheet and then into the oven. Bake for about 50 minutes or until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan for about 20 minutes. Then lift the cake out with the parchment paper and let the cake cool to room temperature on a wire cooling rack.
- In the meantime, prepare the glaze by whisking together the confectioners’ sugar, vanilla extract, milk, and a pinch of salt until smooth.
- Transfer the pound cake to a serving dish and drizzle with the glaze.
Nutrition
Calories: 447kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 155mg | Potassium: 137mg | Fiber: 1g | Sugar: 41g | Vitamin A: 934IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg