We first discovered this stuff at a local shop. My kids couldn't get enough of it! We don't live as close to that shop anymore so I decided to try making it myself to surprise them. Came out AWESOME! Full recipe below

 

We first discovered this stuff at a local shop. My kids could not get enough of it!

This Peach Cobbler Pound Cake offers the best of both worlds! It combines the juicy sweetness of a peach cobbler filling with the rich, dense texture of a pound cake. The result is a beautiful and flavorful dessert that’s perfect for summer potlucks or afternoon tea.

 

Ingredients:

For the Filling:

 

Ingredient	Quantity
Peaches (fresh or canned, drained & sliced)	3 large or 2 cans
Butter	4 tbsp
Brown Sugar	½ cup
White Sugar	½ cup
Vanilla Extract	1 tsp
Cinnamon	2 tsp
Nutmeg	1 tsp
Orange Juice	½ cup
Cornstarch	2 tbsp

For the Cake Batter:

 

Ingredient	Quantity
All-Purpose Flour	3 cups
Sugar	3 cups
Eggs	5
Softened Butter	1 ½ cups
Cinnamon	2 tsp
Nutmeg	1 tsp
Baking Powder	1 tsp
Milk	1 cup
Vanilla Extract	1 tsp
Almond Extract	1 tsp

Instructions:

1. Make the Peach Filling (10 minutes):

   • Cook the Peaches: In a large skillet over medium heat, melt the butter. Add the sliced peaches, brown sugar, and white sugar. Cook for 5-7 minutes, or until the peaches are tender and the sugars dissolve.
   • Add Flavor and Thicken: Stir in the vanilla extract, cinnamon, nutmeg, and orange juice. Then, sprinkle the cornstarch and mix well. Cook for an additional 2-3 minutes, allowing the mixture to thicken. Remove from heat and let it cool.

2. Prepare the Cake Batter (10 minutes):

   • Preheat and Grease: Preheat your oven to 325°F (165°C) and grease and flour a Bundt pan or tube pan for easy removal.
   • Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
   • Eggs and Extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla and almond extracts.

3. Combine Dry and Wet Ingredients (5 minutes):

   • In a separate bowl, whisk together the flour, cinnamon, nutmeg, and baking powder.
   • Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing.

4. Assemble and Bake (10 minutes + 70-80 minutes):

   • Layer Batter and Filling: Pour half of the cake batter into the prepared pan. Top it with half of the cooled peach filling.
   • Add Remaining Batter and Filling: Gently pour the remaining cake batter over the peach filling, and then top it with the remaining peach filling.
   • Swirl the Filling (optional): Use a knife or skewer to gently swirl the peach filling through the batter, creating a marbled effect.
   • Bake: Bake the cake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve (25 minutes+):

   • Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
   • Cool Completely: Then, transfer the cake to a wire rack to cool completely.
   • Serve: Once cool, transfer the Peach Cobbler Pound Cake to a serving platter, slice, and enjoy!