Peach Cobbler Pound Cake
 
Ingredients
  • ½ cup unsalted butter, softened
  • 1¼ cups sugar
  • 3 large eggs, room temperature
  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup whole buttermilk, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup chopped fresh peaches
  • ⅓ cup roughly chopped pecan pralines*
  • Cobbler Crumbs (recipe follows)
  • Praline Sauce (recipe follows)
Cobbler Crumbs
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cubed
Praline Sauce
  • ⅔ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter
  • ¾ cup chopped toasted pecans
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 325°. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together 2 cups flour, salt, and baking powder. In a small bowl, stir together buttermilk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another medium bowl, toss together peaches and remaining 2 tablespoons flour to coat. Gently fold peaches, pralines, and baked Cobbler Crumbs into batter. Spoon batter into prepared pan, leveling as needed. Firmly tap pan on a kitchen towel-lined counter 5 to 7 times to level batter and release any air bubbles. Top with unbaked Cobbler Crumbs.
  5. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers at least 205°, about 1½ hours. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with Praline Sauce. Refrigerate in an airtight container for up to 3 days.
Cobbler Crumbs
  1. In a medium bowl, whisk together flour, sugar, and cinnamon. Usinga pastry blender or 2 forks, cut in cold butter until mixture is crumbly and butter is incorporated. Refrigerate until cold and firm, at least 30 minutes.
  2. Preheat oven to 350°. Line a small rimmed baking sheet with parchment paper.
  3. Spread half of flour mixture onto prepared pan. (Leave remaining half unbaked.)
  4. Bake until golden brown and crisp, 15 to 20 minutes. Let cool completely. Crumble baked crumbs into pieces.
Praline Sauce
  1. In a medium saucepan, melt brown sugar and butter over medium heat, stirring occasionally. Stir in pecans, and cook for 30 seconds to 1 minute. Reduce heat to low, and carefully stir in cream. Increase heat to medium, and cook, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat, and stir in vanilla. Let stand for 10 minutes. Refrigerate in airtight container for up to 1 week.
Notes
*We used Cane River Pecan Co. Pralines.
Recipe by Louisiana Cookin' at https://louisianacookin.com/peach-cobbler-pound-cake/