Peach Cobbler Pound Cake has all the flavor of your favorite cobbler, in a moist delicious pound cake! Vanilla, nutmeg, and cinnamon combine with a touch of almond to really bring the flavor home. Sugared pans, in lieu of floured help to create a fantastic crisp crust, the perfect touch to this melt in your mouth moist pound cake!
Peach Cobbler Pound Cake:
1 1/2 cup unsalted butter
2 cups of sugar
3 tablespoons of brown sugar
4 eggs, separate yolks from whites
1 teaspoon of vanilla extract
3/4 cup of peach schnapps
1/4 cup of buttermilk
3 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
3 1/2 teaspoon of cinnamon
1 teaspoon of nutmeg
2- 15 oz of canned sliced peaches in a heavy syrup, drained
Pre-heat oven to 325 degrees F. In a small mixing bowl, add brown sugar and 1/2 teaspoon of cinnamon.
Generously, butter 10-inch bundt pan and sprinkle with cinnamon brown sugar mixture. Try to evenly coat.
In a medium bowl mix peaches, 2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg and set to the side.
In a large bowl whisk flour, baking powder, salt, remainder of cinnamon, and nutmeg. Set to the side.
In a small bowl beat egg whites until firm. Set to the side.
In a large bowl, cream butter and sugar at medium speed until fluffy. Add egg yolks one at a time, beating well. Add in peach schnapps and vanilla extract.
Gradually add the dry ingredients to the wet, but do this gently but mix well. Fold in buttermilk and eggs whites.
Pour half of the batter into the prepared pan. Then layer in the peaches. You may not use all of the peaches, otherwise, leave some for to served later with the finished cake. Finally, pour the remaining batter over the peaches.
Bake for 90 minutes. I begin checking after an hour in the oven using a cake tester. If it comes out clean, you know it’s done. Remove from oven and allow to cool in the pan.
Once cool 10-20 minutes, remove from pan onto a wire rack.
Enjoy! don’t forget to shear the recipe with your friend.. thanks