Fresh Peach Pound Cake

Ingredients

Cake

1 pound fresh peaches (4-5 medium peaches)

1 cup butter, softened to room temp

1 cup sugar

1/2 tsp salt

1 TBSP vanilla

4 large eggs

1 1/4 cup flour

Topping

1 peach

3 TBSP butter, melted

3 TBSP brown sugar

1 tsp vanilla

1/4 cup flour

Directions

Preheat oven to 350 degrees and line an 11 inch loaf pan with parchment paper (or 9 inch and 1 small loaf pan).
Peel and cut the peaches in 1/4 inch slices.
In a bowl, combine the butter, sugar, salt, and vanilla. Beat on medium-high speed for 2 minutes. Add the eggs and mix until blended. Fold in the flour only until its about halfway combined. Then add the peaches and fold into batter until it is moist and peaches are mixed in. Pour batter into pans and set aside.
Topping
Cut the last peach into 1/4 inch slices. Place them on an even layer over the cake batter. In a mixing bowl, combine the melted butter, brown sugar, salt, vanilla, and flour and stir until smooth. Will be consistency of cookie dough. Drop bits over the cake. There will be some open spaces where peaches show through.
Place pan on baking sheet and place it in the 350 degree preheated oven. Bake for 1 hour or when toothpick comes out clean. Cool in pan for 20 minutes, then remove from pan and put on wire rack. Cool.

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