This peach cobbler pound cake 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.
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Pin RecipeThe best part about this peach cobbler pound cake is that you get tons of peaches in every single bite. Peach lovers will adore how much juicy peach flavor is packed into this cake. It is unbelievable!
If you are a true peach lover, you really have to make this peach cobbler cake just to see how incredible it is.
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, but sometimes I really want a good slice of pound cake rather than a scoop of soft cobbler. This recipe has all the juicy, sugary, peach flavor of a cobbler, but turned into 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! I had to give this peach cobbler pound cake a drool-worthy topping, which I made using fresh peaches, melted butter, and brown sugar.
The topping and the powdered sugar glaze really make this peach cobbler cake a true masterpiece. Give it a try and it may just become one of your favorite peach recipes ever!
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Ingredients for Peach Cobbler Pound Cake
See recipe card below this post for ingredient quantities and full instructions.
- Ripe peaches – My peach pound cake recipe uses fresh peaches in the topping and the cake batter. Ripe peaches will smell fragrant and give a little bit when squeezed. Be sure to peel the peaches but save the peels! They are perfect for adding to smoothies.
- Butter – Use unsalted butter to make the topping and cake batter.
- Brown sugar – Light or dark brown sugar will work.
- Cream cheese – Let the cream cheese sit at room temperature for about an hour to soften.
- Sugar
- Eggs – Here’s the best way to crack an egg.
- Vanilla – Use real vanilla extract rather than imitation vanilla. There is a huge difference in flavor.
- Flour
- Salt
- Powdered sugar – Sift your powdered sugar or use a whisk to break up any lumps so your glaze is sure to be smooth.
- Whole milk
Variations
Here are a few ingredient substitutions and recipe variations you may want to try.
- Add 2 teaspoons of ground cinnamon to the cake batter. You can mix the cinnamon into 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 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!
How to Make Peach Cobbler Pound Cake
- Prepare: Preheat the oven to 300ºF and grease a large bundt pan.
- Make the topping: Place the sliced peaches in the bottom of the bundt pan. Mix the brown sugar and butter together, and sprinkle the mixture over the peaches. Set the pan and topping aside.
- Make the cake batter: Cream the butter, cream cheese, and sugars together until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla, then slowly add the flour and salt.
- Add the peaches: Fold the chopped peaches into the cake batter, then pour the batter into the prepared bundt pan.
- Bake: Bake the peach cobbler cake for about 70 minutes. The cake will be golden brown and spring back to the touch.
- Cool: Cool the bundt cake in the pan for at least thirty minutes, then flip the cake out of the pan and onto a serving plate.
- Glaze: Whisk the ingredients for the glaze together in a small bowl, then drizzle it over the cake. Enjoy a slice right away!
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 and then check for doneness. Peach cobbler cake loaf slices are just as tasty and you get two out of this recipe!
How to Store Peach Cobbler Pound Cake
Once your peach cobbler cake has baked and cooled, you can wrap it tightly in plastic wrap and then store the cake at room temperature for two to three days. The texture of the cake will be best when stored at room temperature however, if you want your cake to keep a little longer, store it in the fridge for up to a week.
Peach cobbler pound cake freezes wonderfully. Wrap your peach cake in plastic wrap and freeze it for up to three months. Thaw the cake at room temperature or pop it in a 300 degree oven for about an hour to thaw quickly. It will taste as good as the day it was made!
FAQs
A pound cake can be dry if there is not enough butter or sugar. Butter adds fat to the cake, which makes it tender and soft. Sugar adds moisture as well. A pound cake will also dry out if it is baked at too high of a temperature or if baked for too long. Make sure you follow my peach pound cake recipe to a T and it will not be dry!
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. 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 then considered a bundt 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.
More Simple Cake Recipe
Peach Cobbler Pound Cake
Ingredients
Topping
- 1 ripe peach, peeled, sliced
- ½ cup melted butter
- ½ cup brown sugar
Cake
- 1 ½ cups butter, softened
- 1 ¼ cup sugar
- 1 ¼ cup light brown sugar
- 1 cup cream cheese, softened
- 6 eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- ¼ teaspoon salt
- 2 ripe peaches, peeled and chopped
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons whole milk
Instructions
- Preheat your oven to 300 degrees F. Spray a large bundt pan with baking spray.
- Start by making the topping for the cake. Place the sliced peaches in the bottom of the greased bundt pan. Mix the brown sugar and melted butter together and pour the mix over the sliced peaches in the pan. Set the pan aside while you make the cake.
- Next, make the cake batter. Beat the butter, sugar, brown sugar and cream cheese together until light and fluffy using an electric mixer or stand mixer with a paddle attachment. Make sure you scrape down the sides of the bowl to ensure the ingredients are evenly blended. You want the mix to be very fluffy as the air incorporated into the batter is what will leaven the cake.
- Add the eggs, one at a time, to the bowl, mixing and scraping down the bowl after each egg.
- Add the vanilla and mix again.
- Add the flour in ½ cup increments, mixing after each addition. Stir in the salt once all of the flour has been blended into the pound cake batter.
- Use a spatula to fold in the diced peaches.
- Pour the cake batter into the bundt pan, layering it on top of the peaches in the pan.
- Bake the cake at 300 degrees F for 70 minutes. A toothpick inserted into the center of the cake will come out cleanly when the cake is fully baked.
- Let the cake cool in the pan for 30 minutes then flip it out onto a serving plate.
- Make the glaze by mixing the powdered sugar, vanilla, salt, and milk together. Drizzle the glaze over the cake then slice and enjoy!
Best pound cake ever and after it was all eaten everyone wanted more
I made this and when it was gone everyone wanted more