Peach Cobbler Pound Cake

 1 1/2 cup unsalted butter

2 cups of sugar

3 tablespoons of brown sugar

4 eggs, separate yolks from 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 a heavy syrup, drained.

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Directions:

Pre-heat oven to 325 degrees F. In a small mixing bowl, add brown sugar and 1/2 teaspoon of cinnamon.

Generously, butter 10-inch bundt pan and sprinkle with cinnamon brown sugar mixture. Try to evenly coat.

In a medium bowl mix peaches, 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg and set to the side.

In a large bowl whisk flour, baking powder, salt, remainder of cinnamon, and nutmeg. Set to the side.

In a small bowl beat egg whites until firm. Set to the side.

In a large bowl, cream butter and sugar at medium speed until fluffy. Add egg yolks one at the time, beating well.

Add in peach schnapps and vanilla extract.

Gradually add the dry ingredients to the wet, but do this gently but mix well. Fold in buttermilk and eggs whites.

Pour half of the batter into the prepared pan. Then layer in the peaches.

You may not use all of the peaches, otherwise, leave some for to served later with the finished cake.

Finally, pour the remaining batter over the peaches.

Bake for 90 minutes. I begin checking after an hour in the oven using a cake tester.

If it comes out clean, you know it is done. Remove from oven and allow to cool in the pan.

Once cool 10-20 minutes, remove from pan onto a wire rack.