Peach Cobbler Pound Cake

makes 2 cakes

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons peach Schnapps, divided
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups fresh peaches, diced about 1/2"
Brown sugar caramel sauce (optional, for serving)

In a medium bowl combine peaches and 1 tablespoon schnapps.  Stir to coat.  Set aside.

Preheat oven to 300 degrees F.  Butter 2 9x5 bread pans and coat with butter and sugar (to get a crispy crust).

In a large bowl using an electric mixer; cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 tablespoon peach schnapps, vanilla and almond extracts.  Whisk together the flour, baking powder, cinnamon, nutmeg and salt. 

Add ¼ cup flour mixture to peaches and stir to combine well.

Gradually stir remaining flour mixture into the butter mixture. Then, fold the peach mixture into the batter. Spread evenly into the prepared pans.

Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.  Slice and serve with brown sugar caramel sauce (optional).


Recipe printed from Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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