Peach Cobbler Pound Cake

olivesnthyme.com

Mary’s kitchen

subheading: Peach Cobbler Topping:

1 cup (154 g) diced peaches

6 tablespoons (85 g) unsalted butter, melted

½ cup (100 g) light brown sugar

1 teaspoon ground cinnamon

subheading: Peach Pound Cake:

3 cups (360 g) all purpose flour

½ teaspoon baking powder

½ teaspoon salt

1½ cups (339 g) unsalted butter, room temperature

2 cups (400 g) granulated sugar

5 large eggs (US), room temperature

1 tablepsoon (45 ml) vanilla extract

1 cup (240 g) sour cream, room temperature

1 cup (154 g) chopped or diced peaches

subheading: Vanilla Bean Glaze:

1 cup (120 g) powdered sugar

½ teaspoon vanilla bean paste or vanilla extract

2 to 3 tablespoons milk, as needed

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