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This Southern peach cobbler pound cake is a combination of some of my favorite desserts. I adore classic peach cobbler and peach crisp, and this recipe brings that summery peach goodness to dense, ultra moist pound cake.
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Pin RecipeThe best of both worlds, this peach cobbler pound cake has all the juicy peach flavor of a cobbler in the form of a sliceable cake. It also has an absolutely drool-worthy topping, with 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!)
Ingredients You’ll Need
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 turns out smooth.
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons whole milk
Variations
- Add 2 teaspoons of ground cinnamon to the cake batter. 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 make this recipe gluten-free.
- Create a sour cream pound cake by swapping the cream cheese for sour cream.
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!
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.
Kasey’s Kitchen 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!
FAQs
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!
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!
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.
I don’t recommend it! They tend to add too much moisture and can cause the cake to become mushy and fall apart.
Peach Cobbler Pound Cake Recipe
Equipment
- 1 bundt pan
- 3 Mixing bowls
Ingredients
Topping
- 1 ripe peach, peeled, sliced
- ½ cup brown sugar
- ½ cup melted butter
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.1 ripe peach, peeled, sliced, ½ cup melted butter, ½ cup brown sugar
- 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.1 ½ cups butter, softened, 1 ¼ cup sugar, 1 ¼ cup light brown sugar, 1 cup cream cheese, softened
- Add the eggs, one at a time, to the bowl, mixing and scraping down the bowl after each egg.6 eggs
- Add the vanilla and mix again.1 Tablespoon vanilla extract
- 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.3 cups flour, ¼ teaspoon salt
- Use a spatula to fold in the diced peaches.2 ripe peaches, peeled and chopped
- 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!1 cup powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt, 2 Tablespoons whole milk
Notes
- 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.
Best pound cake ever and after it was all eaten everyone wanted more
I made this and when it was gone everyone wanted more