For the Streusel
- 3 Tbsp butter (softened at room temp)
- 1/2 c light brown sugar
- 1/2 c all purpose flour
- 1 tsp cinnamon (I prefer using Ceylon Cinnamon)
- 1/8 tsp nutmeg
- 1/8 tsp salt
For the Cake
- (2) 15oz cans of sliced peaches or peach halves OR 5-6 fresh whole peaches, peeled
- 16 Tbsp unsalted butter (room temperature)
- 1 c granulated sugar
- 4 eggs (room temperature)
- 2 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c milk (room temperature)
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
For the Glaze
- 2 cups powdered sugar
- 2-4 Tbsp milk
- Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- Start with making the streusel. In a large bowl, combine the softened butter and sugar using a hand mixer.
- Mix until full incorporated.
- Next, add the flour, cinnamon, nutmeg & salt.
- Mix on low speed to combine.
- The mixture will be crumbly and on the drier side. Feel free to use your hands to incorporate any remaining flour that didn't mix in.
- Place the streusel into the freezer to chill.
- Dice the peaches into small pieces and dry off gently with a dry paper towel. You should have about 1 1/2- 2 cups of diced peaches. Set aside.
- Now, start the cake.
- In a large bowl, beat the softened butter using an electric mixer (a hand mixer is ideal) until very light and airy.
- Add the sugar and mix until it's completely incorporated and fluffy.
- Then add the eggs, one by one into the butter mixture, stirring thoroughly until the mixture is extremely light and fluffy.
- In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
- Scoop out 1 Tbsp of the dry ingredients and set aside.
- In another small bowl or glass measuring cup, whisk together the milk and extract.
- Add about 1/3 of the dry ingredients into the butter/sugar/egg mixture, stir until just combined. Then add 1/3 of the milk, stir, and repeat alternating the dry ingredients and milk, stirring well in between each, starting and ending with the flour.
- Sprinkle the 1 Tbsp of reserved flour mixture on top of the peaches and coat.
- Once the batter is prepared, fold in the peaches.
- Gently scoop the cake batter into the prepared pan. Once the remaining cake batter is in, smooth the top with a spatula.
- Remove the streusel from the freezer and sprinkle evenly on top, ensuring to leave in large and small clumps.
- Bake for 60 to 65 minutes, until the cake springs back when lightly pressed in the center and a long toothpick or cake tester inserted into the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil for the final 15 minutes of baking.
- Remove the cake from the oven and loosen its edges after 5 minutes. After that, carefully turn it out of the pan onto a rack to cool.
- Once the cake is fully cooled, make the glaze by mixing together the glaze ingredients until smooth and drizzle over the top of the cake using a fork.
- Allow the glaze to set before slicing.
- Store in an air tight container for 2-3 days.
Recipe by Owlbbaking.com
- Prep Time: 25
- Cook Time: 60
- Category: Cake
- Method: Baking
- Cuisine: American
- Serving Size: 1 Slice
- Calories: 587
- Sugar: 61.3 g
- Sodium: 188.7 mg
- Fat: 24.3 g
- Carbohydrates: 87.6 g
- Protein: 7.3 g
- Cholesterol: 132.7 mg
Keywords: peach cobbler pound cake, peach pound cake, peach cake, streusel, cobbler cake