Peach Cobbler Pound Cake (Printable Version)

Tender almond-scented pound cake packed with peaches and topped with buttery crumble for a summer treat.

# What You'll Need:

→ Peach layer

01 - 680 grams fresh peaches, peeled, pitted, and diced
02 - Juice of half a lemon
03 - 28 grams granulated sugar
04 - 7 grams cornstarch

→ Crumble topping

05 - 28 grams unsalted butter, melted
06 - 1.25 millilitres vanilla extract
07 - 0.625 millilitres almond extract
08 - 21 grams granulated sugar
09 - 25 grams brown sugar
10 - Pinch of table salt
11 - 38 grams all-purpose flour

→ Cake batter

12 - 196 grams all-purpose flour
13 - 2.5 millilitres salt
14 - 2.5 millilitres baking powder
15 - 113 grams block cream cheese, room temperature
16 - 170 grams unsalted butter, room temperature
17 - 335 grams granulated sugar
18 - 2.5 millilitres vanilla extract
19 - 5 millilitres almond extract
20 - 4 large eggs, room temperature

# Steps to Follow:

01 - Preheat oven to 165°C. Grease and flour a 23x13 cm loaf pan and line with parchment paper for easy removal.
02 - Combine diced peaches in a bowl with lemon juice. Mix granulated sugar and cornstarch, then toss with the peaches to coat. Cover and set aside.
03 - In a bowl, combine melted butter, vanilla and almond extracts, granulated and brown sugars, salt, and flour. Mix with a fork until a crumbly texture forms. Spread onto a parchment-lined baking pan in clumps. Bake at 165°C for 10 minutes until light golden. Cool completely.
04 - In a bowl, whisk together flour, salt, and baking powder. Set aside.
05 - Using an electric mixer, beat cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Blend in vanilla and almond extracts on low speed.
06 - Add eggs to the batter one at a time, alternating with the flour mixture. Mix each addition just until incorporated, taking care not to over-mix.
07 - Fold a little over two-thirds of the peach mixture into the batter gently. Pour batter into the prepared pan and smooth the top.
08 - Bake at 165°C for 75 to 80 minutes, until the top is set and lightly browned.
09 - Remove the cake from the oven. Layer the remaining peaches and any accumulated juice on top. Sprinkle with the cooled crumble topping and gently press to adhere.
10 - Return the pan to the oven and bake for an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.
11 - Allow the cake to cool in the pan for at least 20 minutes. Use the parchment sling to lift the cake onto a wire rack. Serve warm or at room temperature.

# Additional Notes:

01 - Store leftovers in the refrigerator for up to 4 days to prevent the top from becoming overly moist due to the juicy peach topping.
02 - For a variation, omit almond extract and include ground cinnamon in the batter, peaches, and crumble.

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