Ingredients:

  • 4 medium ripe peaches, peeled, pitted, and diced (about 500g/1.1 lb)
  • 2 tablespoons granulated sugar (25g/0.9 oz)
  • 1 tablespoon cornstarch (8g/0.3 oz)
  • 1 teaspoon lemon juice (5ml/0.2 fl oz)
  • 1/2 teaspoon ground cinnamon (1.5g/0.05 oz)
  • 1/4 teaspoon ground nutmeg (0.5g/0.02 oz)
  • Pinch of salt (optional)
  • 1 cup (2 sticks) unsalted butter, softened (227g/8 oz)
  • 2 cups granulated sugar (400g/14.1 oz)
  • 4 large eggs (about 200g/7.1 oz)
  • 1 teaspoon vanilla extract (5ml/0.2 fl oz)
  • 1/2 teaspoon almond extract (optional) (2.5ml/0.1 fl oz)
  • 3 cups all-purpose flour (360g/12.7 oz)
  • 1/2 teaspoon baking powder (2g/0.07 oz)
  • 1/4 teaspoon baking soda (1g/0.04 oz)
  • 1/4 teaspoon salt (1.5g/0.05 oz)
  • 1 cup sour cream, room temperature (227g/8 oz)
  • 1 cup powdered sugar (120g/4.2 oz)
  • 2-3 tablespoons milk or peach juice (30-45 ml/1-1.5 fl oz)

Instructions:

  1. Peel, pit, and dice the peaches.
  2. Combine peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt (if using) in a saucepan. Cook over medium heat until the peaches soften and the sauce thickens slightly. Let cool.
  3. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  8. Pour about 1/3 of the batter into the prepared loaf pan. Dollop half of the peach cobbler filling over the batter. Repeat with another 1/3 of the batter and the remaining peach filling. Top with the remaining batter.
  9. Use a knife or skewer to gently swirl the peach filling into the batter. Be careful not to overmix.
  10. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  12. Whisk together the powdered sugar and milk (or peach juice) until smooth. Drizzle over the cooled cake. Slice and serve.