Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
Prepare the peach cobbler filling: In a medium saucepan, combine the chopped peaches, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender. Remove from heat and set aside to cool.
Make the streusel topping: In a small bowl, mix together the flour, granulated sugar, and ground cinnamon. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
For the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined after each addition.
Assemble the cake: Spoon half of the cake batter into the prepared pan. Spread the peach cobbler filling evenly over the batter. Top with the remaining cake batter.
Sprinkle the streusel topping over the cake batter.
Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve the Peach Cobbler Pound Cake slices on their own or with a scoop of vanilla ice cream for an extra indulgence.
