I recently made this cake for my son's birthday dessert. I used a smaller loaf pan than the recipe called for, so I put the rest of the batter in 2 ramekins. That made my loaf smaller, but it was very moist with delicious peaches. I found this recipe at Owl B Baking where Liz has pretty pictures of the bread that made me want to try this!

Peach Cobbler Pound Cake

Streusel:
3 T. butter, room temperature
1/2 c. light brown sugar
1/2 c. flour
1 t. cinnamon
1/8 t. nutmeg
1/8 t. salt

Cake:
2 (15-oz.) cans of sliced peaches or peach halves OR 5-6 fresh whole peaches, peeled
16 T. unsalted butter, room temperature
1 c. granulated sugar
4 eggs
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. milk, room temperature
1 1/2 t. vanilla extract
1/4 t. almond extract

Glaze:
2 c. powdered sugar
2-4 T. milk

Preheat your oven to 350°. Lightly grease a 9" x 5" loaf pan.

Start with making the streusel. In a large bowl, combine the softened butter and sugar using a mixer. Mix until fully incorporated. Add the flour, cinnamon, nutmeg & salt. Mix on low speed to combine.

The mixture will be crumbly. Use your hands to incorporate flour completely. Place the streusel into the freezer to chill.

Dice the peaches into small pieces and dry off gently with a dry paper towel. You should have about 1 1/2- 2 cups of diced peaches. Set aside.

For the cake, in a large bowl, beat the softened butter using a mixer until very light and airy. Add the sugar and mix until it's completely incorporated and fluffy. Add the eggs, one at a time into the butter mixture, stirring thoroughly until the mixture is light and fluffy.

In a separate large mixing bowl, whisk together the flour, baking powder, and salt. Scoop out 1 tablespoon of the dry ingredients and set aside.

In another small bowl or glass measuring cup, whisk together the milk and extract. Add about 1/3 of the dry ingredients into the creamed mixture; stir until just combined. Then add 1/3 of the milk, stir, and repeat alternating the dry ingredients and milk, stirring well in between each, starting and ending with the flour.

Sprinkle the 1 tablespoon of reserved flour mixture on top of the peaches and coat. Fold the peaches into batter.

Gently scoop the cake batter into the prepared pan; smooth the top with a spatula. Remove the streusel from the freezer and sprinkle evenly on top, leaving large and small clumps.

Bake for 60 to 65 minutes, until the cake springs back when lightly pressed in the center and a long toothpick or cake tester inserted into the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil for the final 15 minutes of baking. Remove the cake from the oven and loosen its edges after 5 minutes. After that, carefully turn it out of the pan onto a rack to cool.

Once the cake is fully cooled, make the glaze by mixing together the glaze ingredients until smooth, and drizzle over the top of the cake using a fork. Allow the glaze to set before slicing.