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Peach Cobbler Pound Cake!!!


Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert.

Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being “The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers and souvenirs. But the real peach enthusiasts? Well, they work a little harder.

Peach County residents host an annual Peach Festival where pageants, parades and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.

Ingredients for Filling

3 large peaches or 2 cans Freestone peaches
4 TBSP butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1/2 cup orange juice
2 TBSP cornstarch

Ingredients for Cake Batter:

3 cups all-purpose flour
3 cups sugar
5 eggs
1 1/2 cup butter
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 cup whole milk
1 tsp vanilla
1 tsp almond extract

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Preheat oven to 350. Place all ingredients for the peach filling into a sauce pan and slowly bring to a boil. Once it starts to thicken turn off and allow to cool. Next butter and flour a large size bundt pan set aside. In a bowl mix together flour baking powder cinnamon nutmeg and set aside. In a mixing bowl cream together sugar and butter then add eggs 1 by 1.
Add vanilla and almond extracts. Slowly alternate flour mixture and milk into the batter until well blended. Do not over mix! Next place half of the batter in the pan then add peach mixture around the layer leaving some to top the cake at the end. Place remaining batter on top of the peach mixture and place in the oven 1hr 15 min…use the toothpick method to detect doneness. Allow to cool for about 30 min then turn over on a platter and top with remaining peach cobbler filling.

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