Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake Recipe is dense, sweet, and perfectly highlights the flavor of fresh summer peaches. The brown sugar topping is amazing with the sweet glaze and fresh fruit topping!

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Homemade Peach Cobber Pound Cake Recipe

My Southern peach cobbler pound cake is a combination of some of my favorite desserts. I adore classic peach cobbler. However, sometimes I really want a good slice of pound cake and can’t decide which to go with.

That’s when I turn to this pound cake! The best of both worlds, it has all the juicy, sugary, peach flavor of a cobbler with the convenience of a sliceable cake.

If you are like me, then your favorite part of a peach cobbler might be the crumble topping. I may just love the brown sugar topping even more than the peach filling! So, naturally had to give this peach cobbler pound cake a drool-worthy topping. It features fresh peaches, melted butter, and brown sugar.

Then, I finish the cake with a powdered sugar glaze for a pretty presentation and an extra touch of sweetness. Give it a try, and it may just become one of your favorite peach recipes ever!

(Looking for more delicious pound cake recipes? Try my Buttermilk Pound Cake and Lemon Pound Cake, too!)

Overhead image of a peach pound cake on a plate with a slice cut and on a plate next to it.

Recipe Ingredients

To print: see recipe card below

Topping

1 ripe peach
1/2 cup melted unsalted butter
1/2 cup brown sugar – Light or dark brown sugar will work.

Cake

1 1/2 cups unsalted butter
1 1/4 cups sugar
1 1/4 cups light brown sugar
1 cup cream cheese – Use full-fat, brick-style cream cheese. Let it sit at room temperature to soften for about an hour to allow for easy mixing.
6 eggs – Here’s the best way to crack an egg.
1 tablespoon vanilla extract
3 cups flour
1/4 teaspoon salt
2 ripe peaches, peeled and chopped

Glaze

1 cup powdered sugar – Sift your powdered sugar or use a whisk to break up any lumps so your glaze is sure to be smooth.
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons whole milk

Variations

Add 2 teaspoons of ground cinnamon to the cake batter. Use brown sugar and cinnamon in the batter along with the flour. This gives the pound cake a warm, rich flavor that goes well with the bright peach taste.
You can skip the fresh peach topping if you’d like. Simply make the cake batter and pour it directly into the pan. While I love the peach topping, this cake is also amazing without it. The powdered sugar glaze is a great topping all on its own!
Use all light brown sugar to make the pound cake batter. Skip the granulated sugar to make the cake even richer and more moist. Brown sugar and peaches are a match made in heaven!
Use a 1:1 gluten-free all-purpose flour to keep this recipe gluten-free.
Create a sour cream pound cake, swapping the cream cheese for sour cream.

ingredients to make peach cobbler pound cake.

Directions for How to Make Peach Cobbler Pound Cake

Prepare: Preheat your oven to 300 degrees Fahrenheit, and grease a large bundt pan with cooking spray.
Prepare the cobbler topping: Place the sliced peaches in the bottom of the greased bundt pan. Then, mix the brown sugar and melted butter in a small bowl, and pour it over the peaches.
Make the cake batter: Use a hand mixer or stand mixer to beat the butter, sugar, brown sugar, and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed! Add the eggs one at a time, mixing in between. Then, add the vanilla, and mix again.
Add the remaining cake batter ingredients: Add the flour to the cake batter in 1/2 cup increments, mixing in between. Then, stir in the salt, and gently fold in the diced peaches.
Bake: Pour the batter over the topping. Bake for 70 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Allow the cake to cool in the pan for 30 minutes. Then, invert it onto a plate.
Make the vanilla glaze: Whisk the powdered sugar, vanilla, salt, and milk until smooth. Then, drizzle the glaze evenly over the cake.
Serve: Let the glaze set slightly. Then, slice your peach cobbler pound cake, and enjoy it as is. Or, add a dollop of whipped cream or a scoop of vanilla ice cream!

sliced peaches and brown sugar mixture for peach cobbler pound cake prepared at the bottom of a bundt cake pan.

peach cobbler pound cake batter in a large stainless steel mixing bowl with a spatula sitting inside the bowl.

How to Store

Store leftover peach cobbler pound cake at room temperature for 2-3 days. To keep it fresh, wrap it tightly in plastic wrap, or transfer it to an airtight container.
Store your cake in the fridge for up to 1 week. The texture may dry out a bit, but it will still be tasty!
Freeze leftovers for up to 3 months for a long-lasting option. Wrap your cake in plastic wrap followed by aluminum foil, and freeze. When you’re ready to eat, thaw the cake at room temperature. Or, pop it in the oven at 300 degrees Fahrenheit for about an hour to help it thaw quickly.

Quick Tip

If you do not have a bundt pan, bake this peach cobbler cake in two large loaf pans instead. Grease the loaf pans well, and divide the topping and cake batter between the two pans.

Bake the loaf pans for 50 minutes. Then, use a toothpick or cake tester to check for doneness. Peach cobbler cake loaf slices are just as tasty and you get two out of this recipe!

slice of peach cobbler pound cake sitting on a white round plate with the rest of the bundt pound cake in the background.

FAQs

What makes a pound cake dry?

Pound cakes come out dry if you do not use enough butter or sugar. butter adds fat to the cake, keeping it soft and tender. Then, sugar adds sweetness and enhances the moisture. Also, be careful not to overbake, or the batter will dry out!

Is bundt cake the same as pound cake?

The term “bundt cake” describes a cake that is cooked in a bundt pan. Bundt pans are round with a hole in the middle which helps dense cakes cook evenly.

Meanwhile, a pound cake is a specific type of cake that is dense and contains no chemical leaveners. You can cook a pound cake recipe inside a bundt pan, but you can also make a pound cake in a round or loaf pan. Any cake recipe that is baked inside a bundt pan is considered a bundt cake!

Can I use a bundt pan instead of a loaf pan for pound cake?

Yes! In fact, I prefer to bake my pound cakes in bundt pans. I love the shape of the bundt pan and think it makes the cake more elegant and impressive. Just be sure to check the baking time when switching pan shapes and sizes. A pound cake in a loaf pan will bake a little faster than a pound cake in a bundt pan.

Can I use frozen or canned peaches for this recipe?

I don’t recommend it! They tend to add too much moisture and can cause the cake to become mushy and fall apart.

Did you make this Peach Cobbler Pound Cake recipe? Be sure to let us know how it turned out and leave a rating and comment.

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Comments

Penny Burchfield says:

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Best pound cake ever and after it was all eaten everyone wanted more

Penny Adams says:

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I made this and when it was gone everyone wanted more