This Peach Cobbler Pound Cake sounds absolutely delicious! The combination of juicy peaches, creamy sour cream, and a hint of vanilla creates a luscious, moist texture, while the brown sugar streusel adds that iconic, slightly crunchy “cobbler” feel. It’s a great twist on classic peach cobbler, merging the comfort of a southern pound cake with all those beloved cobbler flavors. Perfect for summer gatherings or just enjoying a taste of the South at home.
INGREDIENTS
For the Streusel:
- 1 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- ½ cup cold butter, cut into small chunks
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup unsalted butter, room temperature, cut into chunks (2 sticks)
- 2 cups peaches, chopped into ½-inch pieces (fresh or thawed from frozen)
For the Glaze:
- 3 ½ cups confectioner’s sugar
- 1 teaspoon clear vanilla extract (regular vanilla works if clear is unavailable)
- ¼ cup milk
- 1 pinch of salt
INSTRUCTIONS
For the Streusel:
- In a small bowl, combine the brown sugar, cinnamon, and flour.
- Cut in the cold butter using a fork or clean hands until the mixture is crumbly. (A handheld mixer also works.) Set aside.
For the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a 9-inch or larger bundt pan thoroughly.
- Dice the peaches into ½-inch chunks, measure 2 cups, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the sour cream, oil, vanilla, and eggs. Whisk until smooth.
- Gradually add the room-temperature butter to the dry ingredients, mixing on low to medium speed until the mixture becomes crumbly and resembles sand.
- Pour in half of the wet ingredients and mix on medium speed until just combined (around 30 seconds). Add the remaining wet ingredients and mix until fully incorporated, being careful not to over-mix.
- Fold the chopped peaches into the batter using a large spoon or spatula.
- Spread half of the streusel mixture into the prepared bundt pan, followed by half of the batter. Smooth the surface.
- Sprinkle the remaining streusel over the batter, then add the rest of the batter, smoothing it to the edges.
- Bake for 1 hour and 15–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 20 minutes before carefully turning it out onto the rack to cool completely.
For the Glaze:
- In a mixing bowl, combine the confectioners’ sugar, vanilla extract, milk, and salt. Stir until smooth. Adjust the consistency as needed by adding milk (if too thick) or additional sugar (if too thin).
- Drizzle the glaze over the completely cooled cake.
Notes:
- This cake is especially delicious served warm, topped with a scoop of vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 6 days.
