Southern Peach Cobbler Pound Cake 

Southern Peach Cobbler Pound Cake 

Ingredients 

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

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh or canned peaches, sliced and drained

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Instructions 

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Stir in the sour cream and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In another bowl, mix the peaches with brown sugar, cinnamon, and nutmeg.

Pour half of the cake batter into the prepared bundt pan. Layer with half of the peach mixture. Pour the remaining batter over the peaches and top with the remaining peach mixture.

Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 75-85 minutes | Total Time: 95-105 minutes

Kcal: 450 kcal | Servings: 12 servings