This delightful recipe combines the sweetness of peaches with the rich flavor of a classic pound cake. The cobbler topping adds a delightful crunch and a hint of cinnamon.
Ingredients:
For the Pound Cake:
- 2 sticks (226 grams) unsalted butter, softened
- 2 cups (280 grams) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (280 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cobbler Topping:
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (118 ml) milk
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Peach Filling:
- 4 cups (800 grams) fresh or frozen peaches, pitted and sliced
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the pound cake: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
- Prepare the peach filling: In a bowl, combine the peaches, sugar, lemon juice, and cornstarch. Stir until well combined.
- Make the cobbler topping: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and melted butter until just combined.
- Assemble the cobbler: Spoon the peach filling evenly over the pound cake batter. Drop spoonfuls of the cobbler topping over the peach mixture. Sprinkle with cinnamon.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool completely before serving. Enjoy warm with a scoop of vanilla ice cream.