PEACH TOPPING FOR POUND CAKE RECIPES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Steps:

• Prepare the Topping: Stir together flour, sugar, cinnamon, and salt in a small bowl. Add butter. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).
• Prepare the Cake: Preheat oven to 350°F. Beat together sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and creamy, 4 to 6 minutes. With mixer on medium, add eggs, 1 at a time, beating just until incorporated after each addition.
• Whisk together flour, cinnamon, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until combined after each addition. Stir in vanilla until just combined. Fold peaches into batter until evenly combined. Spoon batter into a greased (with butter) and floured 9 1/2 x 5 1/2 -inch loaf pan. Smooth top with small offset spatula. Sprinkle evenly with chilled Topping.
• Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour 10 minutes, tenting with foil after 50 minutes if needed to prevent excess browning. Cool in pan on a wire rack 15 minutes. Remove loaf from pan, and cool completely on a wire rack, about 2 hours.