Peach Cobbler Pound Cake (Print Version)

# Ingredients:

→ Pound Cake

01 - 1 cup unsalted butter, softened
02 - 1.5 cups granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 2.5 cups all-purpose flour
06 - 0.5 teaspoon baking powder
07 - 0.25 teaspoon salt
08 - 1 cup whole milk

→ Peach Filling

09 - 3 cups fresh or frozen sliced peaches (about 4–5 medium peaches)
10 - 0.25 cup granulated sugar
11 - 1 tablespoon brown sugar
12 - 1 teaspoon ground cinnamon
13 - 1 tablespoon cornstarch
14 - 1 tablespoon lemon juice

→ Crumb Topping

15 - 0.5 cup all-purpose flour
16 - 0.25 cup brown sugar
17 - 0.25 cup cold unsalted butter, cubed
18 - 0.5 teaspoon ground cinnamon
19 - Pinch of salt

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a Bundt pan. If using fresh peaches, peel and slice them. Toss the slices with lemon juice to prevent browning.
02 - In a medium saucepan over medium heat, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice. Cook, stirring frequently, until the mixture thickens and the peaches soften (about 8–10 minutes). Remove from heat and let cool slightly.
03 - In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.
04 - Spread half of the pound cake batter evenly into the prepared pan. Spoon the peach filling over the batter, spreading it out gently but leaving a small border around the edges. Top with the remaining batter, spreading it carefully to cover the filling.
05 - In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the cake batter.
06 - Bake in the preheated oven for 50–60 minutes (or longer for a Bundt pan), or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
07 - Slice and serve the cake warm or at room temperature. Optional: Drizzle with a simple glaze made from powdered sugar and milk, or top with whipped cream or vanilla ice cream for extra decadence.

# Notes:

01 - Use ripe peaches for the best flavor; frozen peaches are also an acceptable substitute if thawed and drained. Do not overmix the batter to prevent a dense cake texture.
02 - Taste the peach filling and adjust its sweetness if your peaches are tart.
03 - Consider freezing slices for up to 1 month for future serving.

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