There’s something undeniably comforting about a homemade dessert, especially one that blends the beloved flavors of peach cobbler with the rich, buttery texture of pound cake. This Peach Cobbler Pound Cake from Louisiana Cookin is a delightful twist on traditional Southern desserts, combining the sweet, juicy taste of peaches with a moist, dense pound cake, topped with a buttery streusel for added crunch and flavor. This recipe will not only satisfy your sweet tooth but also impress your friends and family with its intricate flavors and textures.

Cake Ingredients:

• 1 cup chopped fresh peaches
• ⅓ cup roughly chopped pecan pralines
• 3 large eggs, room temperature
• 2 cups plus 2 tablespoons all-purpose flour, divided
• ½ cup whole buttermilk, room temperature
• ½ cup unsalted butter, softened
• 1½ teaspoons vanilla extract
• ¼ teaspoon baking powder
• 1¼ cups sugar
• ¾ teaspoon kosher salt

Cobbler Crumbs Ingredients:

• ¼ cup cold unsalted butter, cubed
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• 2 tablespoons sugar

Praline Sauce Ingredients:

• ¾ cup chopped toasted pecans
• ⅓ cup unsalted butter
• ⅔ cup heavy whipping cream
• ⅔ cup firmly packed light brown sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 325°F. Prepare a 9×5-inch loaf pan by spraying it with baking spray that contains flour. Line the pan with parchment paper, allowing some excess to hang over the sides for easy removal later.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar at medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes. Be sure to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition to ensure a smooth, uniform batter.
3. In a separate medium bowl, whisk together 2 cups of all-purpose flour, kosher salt, and baking powder. In another small bowl, mix the buttermilk and vanilla extract. With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Beat until just combined after each addition.
4. Toss the chopped fresh peaches with the remaining 2 tablespoons of flour in a medium bowl to coat them evenly. Gently fold the peaches and chopped pecan pralines into the batter. Spoon the batter into the prepared loaf pan, smoothing the top as needed. Tap the pan firmly on a towel-lined counter several times to remove any air bubbles and level the batter.
5. In a medium bowl, whisk together the flour, sugar, and ground cinnamon. Using a pastry blender or two forks, cut in the cold cubed butter until the mixture becomes crumbly and the butter is well incorporated. Refrigerate the mixture until it is cold and firm, at least 30 minutes. Preheat your oven to 350°F and line a small rimmed baking sheet with parchment paper. Spread half of the crumb mixture onto the prepared pan and bake until golden brown and crisp, about 15 to 20 minutes. Let cool completely and crumble into pieces.
6. Sprinkle the unbaked Cobbler Crumbs over the top of the batter in the loaf pan. Bake at 325°F until a wooden pick inserted into the center comes out clean and an instant-read thermometer registers at least 205°F, about 1½ hours. Let the cake cool in the pan for 15 minutes. Use the parchment paper overhang to remove the cake from the pan and let it cool completely on a wire rack.
7. In a medium saucepan over medium heat, melt the brown sugar and butter, stirring occasionally. Add the chopped pecans and cook for 30 seconds to 1 minute. Reduce the heat to low and carefully stir in the heavy cream. Increase the heat to medium and cook, stirring constantly, until the sauce thickens, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract. Let the sauce stand for 10 minutes. It can be refrigerated in an airtight container for up to 1 week.

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