Peach Cobbler Pound Cake
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
For the Peach Filling:
2 cups diced fresh or canned peaches (drained)
½ cup brown sugar
1 teaspoon cinnamon
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
Instructions:
1. Prepare the Peach Filling:
In a bowl, mix peaches, brown sugar, and cinnamon. Set aside.
2. Make the Cake Batter:
Cream butter and sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into the wet.
3. Layer the Cake:
Preheat oven to 325°F (160°C). Grease a bundt pan.
Pour half the batter into the pan. Add half the peach filling. Top with remaining batter and peach filling.
4. Bake:
Bake for 75-85 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
5. Add the Glaze:
Whisk powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
