I wanted a pound cake and the taste of my peach cobbler so this is what I came up with.
Ingredients
- peaches: 3 piece (sliced, fresh)
- water: 0.5 cup
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- salted butter: 4 Tbsp
- vodka: 2 Tbsp
- ground cinnamon: 2 tsp
- vanilla extract: 1 tsp
- almond extract: 1 tsp
- ground nutmeg: 1 tsp
- brown sugar: 0.75 cup
- salted butter: 0.75 cup (softened)
- peaches: 3 piece (sliced, fresh)
- ground cinnamon: 1 tsp
- eggs: 6 piece
- salted butter: 1 cup (softened)
- buttermilk: 0.75 cup
- sour cream: 0.5 cup
- butter-flavored shortening: 0.5 cup
- almond extract: 2 tsp
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups
- white sugar: 3 cups
- ground cinnamon: 2 tsp
- baking powder: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
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Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
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Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
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Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
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Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
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Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
