Peach Cobbler Pound Cake with Canned Peaches

cheneetoday.com

RiversNorth

subheading: Make-Ahead Crumb Topping (Optional):

⅔ cup ( 83 g) all-purpose flour

⅔ cup ( 133 g) granulated sugar

4 tablespoon ( 56 g) salted butter - room temperature

subheading: Cinnamon Cream Cheese Pound Cake:

2 cups ( 400 g) granulated sugar

1 cup ( 227 g) salted butter - room temperature

8 oz ( 227 g) full-fat cream cheese - room temperature

4 large eggs - room temperature

1 tablespoon ( 15 ml) pure vanilla extract

⅓ cup ( 81 g) whole milk - room temperature

2 ½ cups ( 313 g) cake flour - measured by weight using a kitchen scale or with the spoon and level method

½ teaspoon ( 2 g) baking soda

½ teaspoon ( 1 g) ground cinnamon

subheading: baking spray:

subheading: Peach Cobbler Upside-Down Topping:

1 cup ( 154 g) chopped peaches - fresh, canned in juice, or thawed from frozen

3 tablespoon ( 36 g) brown sugar - packed

¼ cup ( 57 g) salted butter - melted

¼ teaspoon ( 1 g) ground cinnamon

¼ teaspoon ( 1 g) ground nutmeg

subheading: Glaze:

2 cups ( 240 g) powdered sugar

2 tablespoon ( 30 ml) milk

1 teaspoon ( 5 ml) pure vanilla extract

pinch salt

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