Peach Cobbler Pound Cake
by
Carla Hall
Carla Hall combines two Southern icons — peach cobbler and buttery pound cake — into one show-stopping loaf. It’s rich, jammy, and crowned with a golden cinnamon crumble that crackles with every bite.
Prep Time:
25 Minutes
Cook Time
65 Minutes
Serves:
10-12 Slices (1 loaf)
Level:
Intermediate
Roasted Peaches
¼ cup brown sugar
1 tsp cornstarch
pinch salt
1 tsp cinnamon
½ tsp nutmeg
1 lb thawed frozen peaches
2 Tbsp peach/apricot spread
2 Tbsp water
1 Tbsp lemon juice
½ tsp almond extract
Crumble Topping
¼ cup flour
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
2 Tbsp soft butter
Pound Cake Batter
1⅓ cups flour
¼ cup cornstarch
½ tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
4 oz butter (room temp)
1¼ cups sugar
3 eggs
½ cup sour cream
1 Tbsp amaretto
1 tsp vanilla
½ tsp almond extract
Ingredients
Step 1 Prep Pan + Oven Grease and flour a 9×5-inch loaf pan. Preheat oven to 400 °F.
Step 2
Roast Peaches Combine all peach ingredients; spread on a sheet pan and roast 25–30 min until caramelized. Cool and chop.
Step 3
Make Crumble Mix dry ingredients, work in butter until coarse crumbs form. Chill.
Step 4
Lower Oven Temp to 325 °F.
Step 5
Mix Dry Batter Ingredients Whisk flour, cornstarch, baking powder, salt, cinnamon, nutmeg.
Step 6
Cream Butter + Sugar Beat until light and fluffy (3–4 min). Add eggs one at a time.
Step 7
Combine Wet + Dry Add dry mix in thirds, alternating with sour cream. Stir in amaretto, vanilla, almond extract.
Step 8
Assemble Half the batter → ¾ of the peaches → remaining batter → rest of the peaches → crumble on top.
Step 9
Bake 60–70 min until golden and tester is clean. Cool 15 min in pan, then transfer to rack.
Instructions
Serve on a plate plain or with a scoop of Vanilla ice cream