Here’s a detailed, step-by-step Peach Cobbler Pound Cake recipe — rich, buttery pound cake layered with cinnamon peaches and topped with a cobbler-style crumble.

---

🍑 Peach Cobbler Pound Cake

🛒 Ingredients

For the Peach Filling

• 2½ cups fresh or canned peaches (sliced; if canned, drain well)

• ¼ cup granulated sugar

• 1 tablespoon brown sugar

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon lemon juice

• 1 tablespoon cornstarch

---

For the Pound Cake Batter

• 1½ cups (3 sticks) unsalted butter, softened

• 2½ cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup sour cream (room temperature)

• 1 tablespoon vanilla extract

• ½ teaspoon almond extract (optional but recommended)

---

For the Cobbler Crumble Topping

• ¾ cup all-purpose flour

• ½ cup brown sugar

• 1 teaspoon cinnamon

• ¼ cup cold unsalted butter, cubed

---

Optional Glaze

• 1 cup powdered sugar

• 2–3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

---

👩‍🍳 Step-By-Step Directions

---

Step 1: Prepare the Peaches

1. In a medium saucepan, combine:

   • Peaches

   • Granulated sugar

   • Brown sugar

   • Cinnamon

   • Nutmeg

   • Lemon juice

2. Cook over medium heat for about 5–7 minutes until peaches begin to soften.

3. Mix cornstarch with 1 tablespoon of water to make a slurry.

4. Stir slurry into peaches and cook 1–2 more minutes until thickened.

5. Remove from heat and let cool completely.

---

Step 2: Preheat & Prepare Pan

1. Preheat oven to 325°F (163°C).

2. Grease and flour a 10–12 cup Bundt pan very well (or use baking spray with flour).

---

Step 3: Make the Cobbler Crumble

1. In a bowl, combine:

   • Flour

   • Brown sugar

   • Cinnamon

2. Cut in cold butter using a fork or pastry cutter until crumbly.

3. Place in refrigerator until ready to use.

---

Step 4: Make the Pound Cake Batter

1. In a large mixing bowl, cream butter on medium speed for 2–3 minutes until smooth.

2. Gradually add sugar and beat for 4–5 minutes until light and fluffy.

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

4. In a separate bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

5. Reduce mixer speed to low.

   • Add dry ingredients in three additions, alternating with sour cream.

   • Begin and end with flour.

   • Do not overmix.

6. Stir in vanilla and almond extract.

---

Step 5: Assemble the Cake

1. Pour half of the batter into prepared pan.

2. Spoon peach filling evenly over batter (avoid edges).

3. Add remaining batter on top and smooth gently.

4. Sprinkle crumble topping evenly over the top.

---

Step 6: Bake

1. Bake for 75–90 minutes.

2. Check at 75 minutes by inserting a skewer into the center.

   • It should come out clean or with a few moist crumbs (not wet batter).

3. If browning too quickly, loosely tent with foil.

---

Step 7: Cool

1. Let cake cool in pan for 15–20 minutes.

2. Carefully invert onto serving plate.

3. Allow to cool completely before glazing.

---

Step 8: Optional Glaze

1. Whisk powdered sugar, milk, and vanilla until smooth.

2. Drizzle over cooled cake.

---

🍑 Pro Tips for Best Results

• Room temperature ingredients are critical.

• Don’t overmix once flour is added.

• If using fresh peaches, make sure they are ripe but firm.

• For extra peach flavor, add ½ teaspoon peach extract to batter.

---

Storage

• Store covered at room temperature for up to 3 days.

• Refrigerate up to 5 days.

• Freezes well for up to 2 months (wrap tightly).