Mile High Pecan Pie Peach Cobbler Pound Cake
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup light brown sugar, packed
6 large eggs, room temperature
1 tbsp vanilla extract
1 cup sour cream
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
For the Peach Cobbler Layer:
2 cups sliced peaches (fresh or canned, drained)
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp cornstarch
1 tsp lemon juice
For the Pecan Pie Topping:
1/2 cup unsalted butter
1/2 cup light corn syrup
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup heavy cream
1 1/2 cups chopped pecans
Instructions:
1. Prepare the Peach Cobbler Filling:
In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Cook over medium heat for about 5–7 minutes until thickened and glossy. Set aside to cool.
2. Make the Pound Cake Batter:
Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
Cream butter, granulated sugar, and brown sugar until fluffy (4–5 minutes).
Beat in eggs one at a time, then add vanilla.
Mix in sour cream.
Whisk together flour, baking powder, and salt; add gradually to the wet ingredients.
Pour half the batter into the prepared pan, layer in half of the peach mixture.
Repeat with remaining batter and peaches, swirling gently with a knife.
3. Bake:
Bake for 75–85 minutes or until a toothpick comes out clean.
Let cool in pan for 15–20 minutes before turning out onto a wire rack to cool completely.
4. Make the Pecan Pie Topping:
In a saucepan, melt butter. Stir in brown sugar, corn syrup, cream, and vanilla.
Bring to a low boil and cook for 3–4 minutes until thickened.
Stir in chopped pecans and remove from heat. Let cool slightly to thicken more.
5. Assemble:
Spoon the pecan pie topping generously over the cooled cake.
Optional: Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
