Peach Cobbler Pound Cake

For the cake batter:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
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, at room temperature
For the peach cobbler filling:
4 cups fresh or canned peaches, peeled and chopped (about 4-5 peaches)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, cold and cut into small pieces
1/2 teaspoon ground cinnamon

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