Peach Cobbler Pound Cake 

This Peach Cobbler Pound Cake recipe is a moist ricotta cake with fresh peaches and a hint of nutmeg. It's topped with streusel. Finish with whipped ricotta, whipped cream or icing!

- tender and moist - filled with fresh lemon flavor - bursting with blueberries - delicious for breakfast or a snack

Why you will LOVE this recipe:

– Granulated sugar – Unsalted butter – 3 eggs – Ricotta cheese – Lemon zest – Vanilla extract – All purpose flour  – Nutmeg – Cinnamon – Baking powder – Salt – Peaches  – Heavy cream (optional) – Powdered sugar (optional)

Ingredients

Ingredients

what you'll need: 

Whisk to combine the flour, baking powder, nutmeg and salt. Set aside.

Instructions

Beat the butter, sugar and ricotta cheese until light and fluffy. Beat in the eggs, lemon zest, and vanilla and til combined. Stir in the dry ingredients and fold in the the chopped peaches.

Instructions

Beat in the eggs, lemon zest, and vanilla and til combined.

Instructions

 Stir in the dry ingredients and fold in the the chopped peaches.

Instructions

 Fold in the the chopped peaches.

Instructions

Pour batter into a buttered 9 by 5 inch loaf pan.

Instructions

Make the streusel by combining the melted butter, sugars, vanilla, flour, and salt. Top with the remaining chopped peaches and the streusel topping.

Instructions

For the lemon icing, mix the powdered sugar, lemon zest, pinch of salt and lemon juice together in a small bowl.

Instructions

To top the cake with whipped ricotta, whip the ricotta in a food processor until smooth. Add the powdered sugar and vanilla and pulse to combine.

Instructions

Drizzle icing over the cooled cake or serve with dollops of whipped ricotta.

Instructions

Peach Cobbler Pound Cake…moist ricotta cake with fresh peaches and the perfect hint of nutmeg. It's topped with streusel. Finish it with whipped ricotta, whipped cream or icing!

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