Best Peach Cobbler Pound Cake Soft Cake Streusel Filling Recipes

BEST PEACH COBBLER POUND CAKE (SOFT CAKE + STREUSEL FILLING)

Steps:

• In a small bowl, add the butter, brown sugar, salt, vanilla extract, almond extract, cinnamon, and flour. Use a whisk to combine until the texture resembles crumbly bits. Set aside.
• Preheat the oven to 350°F. Spray a 10 cup bundt pan with nonstick cooking spray or melted butter.
• Using an electric stand mixer, add in the butter and beat it until it's creamy.
• Add sugar and beat for 7-8 more minutes, until the mixture is light and fluffy.
• Add in the eggs and beat on low until just combined.
• In a separate bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture along with the sour cream and beat on low speed until just blended.
• Stir in the vanilla extract, almond extract (I recommend this one) and diced peaches. Beat for just 1 minute on low.
• Use a rubber spatula to stir the batter, ensuring that the peaches are evenly mixed throughout.
• Pour half of the batter into the prepared pan (until 1/3 full). Add the prepared cobbler mixture on top, then pour in the remaining batter.
• Bake for approximately 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool the pan on a wire rack for 15 minutes, then invert the bundt pan unto a plate or cutting board to finish cooling completely.
• While the cake is cooling, add the powdered sugar to a medium bowl. Spoon 1 tablespoon of milk and mix well until you get a pourable consistency.
• Pour the glaze over the completely cooled pound cake. Allow the glaze to set, then cut into 12 slices. ENJOY!

PEACH COBBLER UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
• Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
• Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
• Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
• Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

PEACH COBBLER POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.