Peach Cobbler Pound Cake

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I made this cake and used rum. I’ve made hundreds of pound cakes over the years. This one was nowhere near done in one hour.

I baked it about an hour and forty five minutes before the toothpick was close to indicating that it was done.

I have a new oven and I’ve checked it with a thermometer so the problem isn’t the oven.

I’ve also baked several cakes since getting the new oven and haven’t had a problem with them.

Servings: 6

Time:

Preparation     25 minutes

Cooking           60 minutes

Total                85 minutes

What do you need to make Peach Cobbler Pound Cake

Cake – 

1 lb frozen peach slices, thawed – set aside 6 slices for topping 

1 cup unsalted butter, room tempurature 

1 cup sugar 

½ teaspoon salt 

1 tablespoon vanilla 

4 eggs 

1 ¼ cups flour 

Topping – 

6 peach slices 

3 tablespoons unsalted butter, melted 

3 tablespoons brown sugar 

1 teaspoon vanilla 

¼ cup flour 

How to make Peach Cobbler Pound Cake

Preheat oven to 350 and line a loaf pan with parchment paper

Cake – 

FIRST STEP:

In a large bowl mix butter, sugar, and salt until smooth

Mix in eggs and vanilla

SECOND STEP:

Fold in flour until halfway incorporated

Add in peaches then stir until well combined

THIRD STEP:

Pour batter into loaf pan, set aside

Topping – 

FIRST STEP:

In a small bowl mix butter, brown sugar, vanilla, and flour until a wet cookie mix consistency

a)

b)

Place reserved peach slices on top of cake batter then spoon topping mixture over the top

SECOND STEP:

Bake for about 1 hour until a toothpick comes out clean

a)

b)

Cool on wire rack in pan then remove from pan

Slice, serve

Enjoy!

YUM!

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