Peach Cobbler Pound Cake Recipe

Peach cobbler pound cake with a slice missing.

5 from 2 votes

Peach Cobbler Pound Cake Recipe

Enjoy two desserts in one with this easy peach cobbler pound cake recipe! It's incredibly moist, with juicy ripe peaches in every bite.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: peach cobbler pound cake

Servings: servings

Calories: 745kcal

Author: Kasey Schwartz

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

Storage:

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.

Nutrition