Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich and buttery pound cake. It’s delicious with your morning coffee, afternoon tea, or ice cream for dessert. (Gluten-free option included.)
Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).
Peel and cut the peaches. If your peaches are on the firm side, use a vegetable peeler to peel them. If they’re soft, blanch them as follows: Fill a large mixing bowl with ice water and set it aside. Bring a large pot of water to a boil. Cut an “X” on the bottom of each peach, trying only to cut through the skin. Place them in the boiling water and leave them just until you see the skin begin to peel away from the “X,” about 1 minute. (You don’t want to cook the peaches — just loosen the skin.) Remove them with a slotted spoon and place them directly into the ice water. When they’re cool enough to touch, gently peel the skin off away from the "X." Cut them into approximately ¼ inch slices. Set aside.
Combine the batter ingredients. In a large mixing bowl, combine the softened butter with the sugar, salt and vanilla. Use an electric mixer on a medium-high speed to mix for 2 minutes. Add the eggs and mix until blended. Fold in the flour only until it’s about halfway combined. Then add the peeled peach slices and continue folding until you no longer see dry spots and the peaches are mixed in. Pour the batter into the prepared pan. Set aside.
Slice the peach, mix and add the topping. Wash and dry the peach and cut it into approximately ¼ inch slices. Place them in an even layer on top of the batter in the pan. In a small mixing bowl, combine the melted butter, brown sugar, salt, vanilla and flour and stir until smooth. (This should be the consistency of a wet cookie dough.) Use your fingers or two teaspoons to drop bits of it all over the peaches. It will be mostly covered, with a few open spots where the peaches will show through.
Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.
Cool and serve. Let it cool in the pan for about 20 minutes. Then lift it out with the parchment paper and let it cool to room temperature on a cooling rack, about 40 minutes. Slice and serve!
Calorie count is only an estimate.