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Peach Cobbler Pound Cake: A Sweet, Buttery Twist on Two Classics!

There’s something magical about combining two beloved desserts into one. Enter the Peach Cobbler Pound Cake – a rich, buttery pound cake infused with juicy peaches and the comforting warmth of a classic cobbler topping. It’s perfect for summer gatherings, afternoon tea, or whenever you need a slice of sunshine on a plate. Here’s a detailed guide to making this irresistible treat from scratch.

Ingredients

For the Pound Cake:

• 1 ½ cups (340g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 2 tsp vanilla extract

For the Peach Cobbler Swirl:

• 2 cups fresh or canned peaches, diced (if canned, drain well)
• ¼ cup brown sugar
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 2 tsp cornstarch

For the Topping:

• ½ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp unsalted butter, cut into small pieces

Step-by-Step Method

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour, or line it with parchment paper for easy removal later.

2. Make the Peach Cobbler Filling

1. In a small saucepan over medium heat, combine the diced peaches, brown sugar, cinnamon, lemon juice, and cornstarch.
2. Cook for 4–5 minutes, stirring constantly, until the mixture thickens and the peaches are slightly soft.
3. Remove from heat and allow to cool slightly.

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