Peach Cobbler Pound Cake

5 from 7 votes

This peach Cobbler Pound Cake is made extra moist with ricotta cheese. It is filled with fresh peaches and topped with a crunchy streusel.

Prep Time45

Cook Time55

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 517kcal

Author: Natalie

Equipment

Ingredients

Peach Cobbler Cake

1 ¼ cups granulated sugar
1/2 cup unsalted butter room temperature
3/4 cup ricotta cheese room temperature
½ tablespoon lemon zest optional
3 large eggs room temperature
1 ¼ teaspoons vanilla extract
2 cups all purpose flour plus an extra 2 tablespoons flour for tossing with the peaches.
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg optional
½ teaspoon salt
1¾ cups peaches peeled and chopped, divided*

Streusel Topping

3 tablespoons unsalted butter melted
¼ cup all purpose flour
2 tablespoons light brown sugar
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
⅛ teaspoon cinnamon
1 pinch salt

Whipped Ricotta Cream

8 ounces whole milk ricotta
¾ cup powdered sugar
1¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Streusel

In a small bowl, combine the melted butter, sugars, vanilla, flour, cinnamon and salt. Stir til combined. The mixture will be fairly wet. Cover with plastic wrap and set aside.

Peach Cobbler Pound Cake

Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan and line bottom and sides with parchment paper.
In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. Wash, peel and chop the peaches.
Toss 1 1/2 cups of the peaches with 2 tablespoons of flour.
In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Use a mixer to beat on medium high speed for about 3 minutes until light and fluffy. Scrape the sides of the bowl.
Reduce the speed to low and add the eggs, one at a time. Add the vanilla extract.
Add the dry ingredients and fold the ingredients together with a spatula til just combined. Scrape the sides and bottom of the bowl. Do not over mix. Fold in the peaches.
Spoon the batter mixture into prepared pan. Top with the remaining 1/4 cup of chopped peaches. Top with streusel topping. Stir the streusel and use a spoon or your fingers to break it up. You should have some big and some smaller pea sized pieces. See photo in blog post.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely. Cut into slices and serve with a dollop of whipped ricotta cream.

Whipped Ricotta Cream (optional)

In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine. (Whipped ricotta cream can be made ahead of time and kept in an airtight container in the fridge for up 2-3 days).

Notes

Peaches: Fresh, frozen or canned peaches can be used. Thaw frozen peaches before baking. Drain canned peaches before using. I recommend peeling peaches for a smoother texture in the cake. If you are short on time, you can leave the peels on.

Icing: Instead of whipped ricotta cream, top the cake with this simple lemon glaze.

Avoid overmixing: Overmixing can make the cake tough and rubbery.

Storage: The cake can be kept at room temperature the day it’s made, but it’s best kept refrigerated after that. Store in an airtight container for up to 3 days.
The cake can be frozen for up to 2 months. Thaw the cake at room temperature.

Nutrition