Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

For the Peach Filling:

4 cups fresh or canned peaches, peeled and sliced

1/2 cup granulated sugar.

1 teaspoon ground cinnamon

1 tablespoon lemon juice

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup cold unsalted butter, cut into small pieces

1/2 teaspoon ground cinnamon

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

In another bowl, toss together the sliced peaches, sugar, cinnamon, and lemon juice for the filling.

Spoon half of the cake batter into the prepared Bundt pan. Spread the peach filling evenly over the batter. Top with the remaining batter.

For the streusel topping, combine the flour, sugar, cold butter pieces, and cinnamon. Use a fork or your fingers to blend until the mixture resembles coarse crumbs. Sprinkle the streusel over the top of the cake batter.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Once the cake is cooled, you can optionally drizzle with a simple glaze made from powdered sugar and a little milk.

Slice and enjoy your Peach Cobbler Pound Cake!