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Peach Cobbler Pound Cake
Ingredients 1 1/2 Cupid unsalted butter
2 cups of sugar 
3 tablespoons of brown sugar
4 eggs: separate yolks from the egg whites
1 teaspoon of vanilla extract
3/4 cup of peach schnapps
1/4 cup of buttermilk
3 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
3 1/2 teaspoon of cinnamon
1 teaspoon of nutmeg
2- 15 oz of canned sliced peaches in heavy syrup, drained Directions  Pre-heat oven the oven 325 degree F Get you a a small mixing bowl Add Some brown sugar and 1/2 teaspoon of cinnamon Make sure that you butter up that 10-inch bundt pan and sprinkle with cinnamon And brown sugar mixture Try to evenly coat it In a medium bowl mix some peaches, 2 teaspoon of cinnamon and 
1/2 teaspoon of nutmeg Set it to the side In a large bowl: Whisk some flour, baking powder, and salt Whatever remains, set tot the side
cinnamon and nutmeg Set to the side In a small bowl mix up the egg whites until firm Set it
to the side In a large bowl, put some cream,butter and sugar in the mixer and mix up on medium speed Do this until it is nice and fluffy Make sure that you add the egg yolks one at time Mix
Add in some vanilla extract Take your time and add the dry ingredients to the wet
You must mix well Fold in some buttermilk and eggs whites Carefully Pour about half of the batter into the greased pan Layer in the peaches Do not use all of the peaches Save some for later 
Pour the peaches that are left over on top of the batter Bake for about 90 minutes Check on the cake after an hour of baking Remove from the oven and allow to cool 
Let cool For about 20 minutes Make sure that all of the ingredients are room temperature Also everyone’s oven is different This means that the time in which the cake cooks, may vary Do not over cook Enjoy!

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