Description
This Fresh Peach Cobbler Pound Cake is a delightful fusion of tender pound cake studded with fresh juicy peaches, topped with a buttery cinnamon streusel, and finished with optional powdered sugar for a beautiful presentation. Perfect for a cozy dessert or afternoon treat, this cake combines the flavors of classic peach cobbler with the rich, dense texture of a pound cake, baked to golden perfection.
Ingredients
For the Streusel
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
For the Pound Cake
- 2 ripe peaches (see prep notes below)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup milk
For Decoration (Optional)
- Powdered sugar, for dusting
Instructions
- Prep and Preheat: Lightly grease a 9-inch by 5-inch loaf pan. Line the pan with a parchment sling, then lightly grease the parchment paper to ensure easy removal. Preheat your oven to 350°F (175°C) and position the baking rack one rung below the middle for even baking.
- Make the Streusel Dry Mix: In a small bowl, stir together the sugar, flour, and cinnamon evenly using a fork to combine the dry ingredients well.
- Add Melted Butter to Streusel: Pour in the melted butter and use a fork to blend until the mixture forms crumbly clusters with no dry flour remaining. Set this streusel aside for topping later.
- Prepare the Peaches: Slice one peach into 12 or more thin slices about 1/4 to 1/2 inch thick. Take the second peach, cut it into 1/2-inch slices, then dice these slices into small 1/2-inch pieces to yield approximately 1 cup (130g) of diced peaches. Set the slices and diced peaches aside separately.
- Mix Dry Ingredients for Cake: In a small bowl, whisk together the flour, baking powder, and sea salt until thoroughly combined. Set aside.
- Cream Butter, Sugar, and Vanilla: In a large mixing bowl, combine the softened butter, granulated sugar, and vanilla extract. Using a hand or stand mixer, beat on medium-high speed for about 1 minute until the mixture is very smooth, creamy, and fluffy.
- Add Eggs: Add eggs one at a time to the creamed mixture, beating briefly on medium-low speed after each addition until well combined.
- Incorporate Dry Ingredients and Milk: Gradually add the dry flour mixture to the batter on low speed, mixing until about 80% combined to avoid overworking the batter and toughening the cake. Scrape down the sides of the bowl, pour in the milk, and continue mixing on low speed until smooth and fully combined.
- Fold in Diced Peaches: Gently fold in the 1 cup of small diced peaches by hand until evenly distributed throughout the batter.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Add Peach Slices: Arrange 9 to 12 peach slices diagonally in pairs or groups of three across the top of the batter, pressing them in so they are slightly embedded but remain visible above the batter surface.
- Top with Streusel: Evenly sprinkle the streusel mixture over the peach slices in small and larger clumps to cover the entire surface evenly.
- Bake the Cake: Place the loaf pan in the oven and bake for 60 to 70 minutes. Rotate the pan halfway through baking to ensure even browning. The cake is done when the streusel topping is golden brown, a toothpick inserted into the center comes out clean, and the cake springs back lightly when pressed. An internal temperature of 190°F (88°C) confirms doneness.
- Cool the Loaf: Let the cake cool in the pan on a wire rack for 30 minutes. After cooling slightly, loosen the sides carefully and lift the cake out using the parchment sling. Allow it to cool completely to room temperature, during which the cake will settle and the dome may lower slightly, which is normal.
- Slice and Serve: Once fully cooled, optionally dust the top with powdered sugar. Slice the cake using a serrated knife and serve. Enjoy this delicious peach-infused pound cake that captures the essence of fresh peach cobbler.
Notes
- To prepare peaches easily, ensure they are ripe but firm to hold shape when baked.
- Line the loaf pan with parchment paper for easy removal and a cleaner finish.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Rotate the pan during baking for even cooking and browning.
- The cake can be served warm or at room temperature, and it pairs wonderfully with a scoop of vanilla ice cream or whipped cream for extra indulgence.
