Peach Cobbler Pound Cake
Enjoy this tender and moist almond scented pound cake with loads of fresh diced peaches folded into the batter and more baked on top with a buttery crumble. Peach Cobbler in cake form!
Servings: 10
Calories: 455kcal
Ingredients
For the peach layer:
- 1 ½ lbs peaches about 3 cups chopped
- juice of 1/2 a lemon
- 2 tablespoons granulated sugar (28g)
- 2 teaspoons cornstarch (7g)
For the crumble topping:
- 2 tablespoons unsalted butter melted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 tablespoon granulated sugar (21g)
- 1 tablespoon brown sugar (25g)
- pinch of table salt
- ⅓ cup all-purpose flour (38g)
For the cake batter:
- 1 ½ cups all-purpose flour (196g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 ounces block cream cheese room temperature
- 12 tablespoons unsalted butter room temperature (6 ounces)
- 1 ½ cup granulated sugar (335g)
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs room temperature
Instructions
- Preheat oven to 325℉. Grease and flour a large 9x5-inch loaf pan. Line the pan with parchment paper creating a sling for easy removal. Set aside.
Prepare the peaches:
- Peel, pit and dice the peaches and place in a medium mixing bowl. Toss the peaches with the fresh lemon juice. Combine 2 tablespoons granulated sugar with the cornstarch. Pour over the peaches and toss to combine. Cover with plastic wrap and set aside.
To prepare the crumble mixture:
- Melt the butter in a small microwave safe bowl. Add the vanilla, almond extract, granulated and brown sugars, salt and flour. Mix with a fork until combined. Spread the mixture on a parchment lined baking pan leaving some in clumps. Bake for 10 minutes or until light golden brown. Set aside to cool.
Prepare the pound cake batter:
- Combine the flour, salt and baking powder in a 2 cup measuring cup. Whisk until combined. Set aside.
- In a large mixing bowl combine the cream cheese and butter. Using an electric mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Add the vanilla and almond extracts. Blend on low just until combined.
- Alternate adding eggs and the flour mixture blending just until the yolk disappears and the flour is mostly incorporated. Do not over-beat at this point.
- Scrape down the sides and bottom of the bowl with a rubber spatula. Fold the batter together a few times to ensure everything is incorporated.
- Add a little more than 2 cups of the chopped macerated peaches to the cake batter. Gently fold to incorporate. Pour the batter into the prepared pan and smooth the top.
- Bake at 325℉ for about 75 to 80 minutes or until the top is just set and lightly brown. Remove from the oven and top with the remaining peaches and any accumulated juice. Sprinkle the partially baked crumble mixture on top of the peaches. Press gently to adhere. Return to the oven and continue baking until a toothpick comes out with no wet batter, about 15 to 20 minutes more.
- Cool in the pan for at least 20 minutes. Using the parchment to assist, remove the cake to a wire rack to cool.
- Serve slightly warm or room temperature.
Notes
- Due to the juiciness of the peach topping, the cake top may become moist over time. I recommend refrigerating leftovers for up to 4 days.
- To double the recipe: Omit the baking powder and use a total of 7 large eggs. Bake in a 12 to 14 cup Bundt pan. Add all the peaches to the batter if desired or cook the reserved peaches until thickened. Gently spoon the peaches over the baked and inverted cake. Immediately top with the crumble mixture.
- You can also skip the toppings and simply bake a peach pound cake.
- Optional: Omit the almond extract and add ground cinnamon to the cake batter, peaches and crumble top
Nutrition
Calories: 455kcal | Carbohydrates: 60g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 210mg | Potassium: 155mg | Fiber: 2g | Sugar: 41g | Vitamin A: 959IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
