Peach Cobbler Pound Cake

1 stick (1/2 cup) unsalted butter
1 1/2 cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29-ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F. Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.
Place butter in a medium-size microwave-safe mixing bowl. Heat butter in the microwave until melted.
 Add 1 cup sugar, flour, baking powder, salt, and whisk to combine. Add milk and vanilla, whisk until combined. Pour batter into prepared baking dish.
Spoon peaches over top of the batter, placing them evening around the pan. Reserve the juice from the can.
Add 1/2 cup sugar, cinnamon, and nutmeg to the juice. Whisk to combine. Pour juice over peaches.
Bake 55-60 minutes until golden brown. Serve with a scoop of ice cream on top if desired.

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