Peach Cobbler Pound Cake

Ingredients (20)

• 3 pounds fresh peaches (peeled, pitted, and sliced (about 2 cups chopped peaches + more for arranging in the pan))1361 g
• Juice of 1 lemonn/a
• 1 teaspoon ground cinnamon≈ 2.6 g
• 1/4 cup brown sugar≈ 55 g
• 1 1/2 cups salted butter (softened)≈ 341 g
• 8 ounces cream cheese (room temperature)227 g
• 2 1/2 cups (500g) granulated sugar500 g
• 6 large eggs (room temperature)≈ 300 g
• 2 teaspoons pure vanilla extract≈ 8 g
• 3 cups (357g) cake flour357 g
• 1 teaspoon baking powder≈ 4.6 g
• 1/4 teaspoon salt≈ 1.5 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 1/4 cups (176g) all-purpose flour176 g
• 1/3 cup (67g) brown sugar67 g
• 1/3 cup (67g) granulated sugar67 g
• 1/2 teaspoon ground cinnamon≈ 1.3 g
• 8 Tablespoons salted butter (melted)≈ 114 g
• 1 cup (120g) powdered sugar120 g
• 1-2 Tablespoons milk≈ 23 g
• 1/2 teaspoon pure vanilla extract≈ 2.1 g

flour 357 gbatter 3157 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

• Butter95% · 59th percentile · median 91%
• Sugar156% · 70th percentile · median 120%
• Egg84% · 65th percentile · median 80%
• Dairy64% · 70th percentile · median 46%
• Leavening1.3% · 45th percentile · median 1.6%
• Salt0.4% · 40th percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

15 to 20 minutes

median 60 minutes