Peach Cobbler Pound Cake

1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 cups fresh or canned peaches, peeled and sliced
1/4 cup light brown sugar
1 teaspoon ground cinnamon

Preheat your oven to 325°F (165°C) and grease a 10-inch Bundt pan or two loaf pans.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined, being careful not to over-mix.

Gently fold in the sliced peaches, taking care not to mash them.

Pour the batter into the prepared pan, spreading it evenly.

In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this mixture evenly over the top of the batter.

Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil halfway through.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve at room temperature or slightly warmed.