Peach Cobbler Pound Cake
A delightful summertime dessert made with fresh peaches and warm spices, perfect for gatherings or quiet evenings at home.
Ingredients
Cake Ingredients
- 1.5 cups all purpose flour for structure
- 0.5 cups granulated sugar to sweeten
- 2 teaspoons baking powder leavening agent
- 1 teaspoon cinnamon for warmth
- 0.25 teaspoon salt to balance flavors
- 0.5 cups butter, melted and cooled to room temperature for richness
- 0.25 cups milk, room temperature to maintain moisture
- 1 large egg, room temperature for binding
- 2 medium peaches, peeled, pitted, and cubed for sweetness and moisture
- 1 teaspoon lemon juice to enhance peach flavor
- 0.5 cups chopped pecans for crunch
Streusel Topping
- 0.33 cups light brown sugar, packed for depth of flavor
- 0.25 cups all purpose flour to coat peaches
- 1 teaspoon cinnamon for the topping
- 2 tablespoons melted butter for the streusel topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. Stir until well integrated.
- In another bowl, whisk together melted butter, milk, and egg until fully blended.
- Gradually add wet ingredients to the dry mixture, stirring gently until just combined.
- Fold in cubed peaches and lemon juice.
- In a small bowl, mix chopped pecans with brown sugar, additional flour, and cinnamon.
- Pour the cake batter into the prepared loaf pan. Smooth the top with a spatula.
- Evenly sprinkle the pecan streusel mixture over the batter.
- Bake for about 60 minutes, or until golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for a few minutes before transferring to a cooling rack.
Notes
For best results, ensure ingredients are at room temperature. Store leftovers in an airtight container.