Sweet peaches, cinnamon-spiced brown sugar, and a creamy pound cake come together in this Peach Cobbler Pound Cake—the dessert you didn’t know you needed.
I’ll admit it—I have a bit of a peach obsession. Every summer, without fail, I overdo it at the farmer’s market. You know the scene: the sun is shining, the peaches smell like heaven, and I tell myself this time, I’ll eat every last one before they go soft. Fast forward a week, and I’m staring at four very ripe peaches that are basically screaming, “Use me or lose me!”
The idea for this Peach Cobbler Pound Cake came out of sheer desperation—and maybe a touch of genius. I wanted something decadent but easy enough to throw together on a lazy weekend. I’d made cobblers before (because, let’s be real, who hasn’t?), but I craved something different. A buttery pound cake with caramelized peaches felt like the perfect compromise.
When I served it to my family, the silence said it all. You know that moment when everyone’s too busy chewing to speak? That’s when you know you’ve nailed it. Now, this recipe has become a bit of a summer tradition. Whenever I make it, it reminds me of warm evenings, sticky peach juice on my fingers, and that comforting hum of family togetherness.
Why You’ll Love This Peach Cobbler Pound Cake Recipe?
- It’s a dessert mashup: Peach cobbler meets pound cake. Seriously, why settle for one when you can have both?
- The caramelized peach topping is like a crown for this cake. It’s rustic, beautiful, and makes you look like you spent hours in the kitchen (spoiler: you didn’t).
- It’s foolproof. Even if you’re not a pro baker, this cake comes together easily and bakes up like a dream.
Ingredient Notes:
Peach Cobbler Pound Cake might sound fancy, but it’s all about simple, fresh ingredients working together like the ultimate dream team.
- Peaches: Fresh, juicy peaches are the star here. You want them ripe but not mushy. Pro Tip: Blanch them in boiling water for a few seconds to make peeling so much easier. Or just leave the skins on—I won’t tell.
- Brown Sugar & Cinnamon: These two together? Instant coziness. They create that gooey caramel-like topping that makes you want to lick the pan (not saying I’ve done that… but I’ve done that).
- Butter & Cream Cheese: These are the MVPs of pound cake. Make sure they’re room temperature for a smooth batter—otherwise, you’ll end up with little lumps, and no one wants that.
- Sour Cream: This is the secret weapon for moistness and a subtle tang that balances all the sweetness. Trust me, it’s worth it.
- Cake Flour: It’s lighter than all-purpose flour, which means your cake has that soft, tender crumb we all love.
How To Make Peach Cobbler Pound Cake?
Let’s break this down step by step. If I can do it while dodging curious kids and a dog underfoot, you can too.
- Prep Your Oven and Pan
First, set your oven to 325°F (163°C). Grab a Bundt pan and give it a thorough spray with nonstick spray. You don’t want to skimp here—Bundt pans are notorious for holding onto cake like a grudge. - Peel and Slice the Peaches
Peel your peaches (or don’t, if you’re feeling lazy—no judgment here). Slice one into pretty wedges for the topping, and chop the rest into bite-sized chunks. - Make the Topping
Mix melted butter, brown sugar, and cinnamon in a small bowl. Pour it into the bottom of your Bundt pan and arrange the peach wedges on top. It’ll look like art—until you cover it with batter. - Cream Butter and Cream Cheese
In a big mixing bowl, beat the butter and cream cheese together until they’re smooth and fluffy. Add sugar and keep beating until it’s light and creamy. If your arms aren’t sore yet, you’re not doing it right. - Mix in the Wet Ingredients
Add sour cream and vanilla extract to the mix. It should smell amazing by now—try not to eat it straight from the bowl. - Add the Eggs
Here’s the deal: Add one egg at a time, and don’t rush it. Give each egg a chance to blend in before adding the next. It’s like speed dating, but for cake batter. - Fold in the Dry Ingredients and Peaches
Gently stir in your flour, baking powder, and salt. Be gentle—overmixing will make your cake dense. Fold in the chopped peaches at the end for little bursts of fruitiness in every bite. - Bake It
Pour the batter into the pan, smooth the top, and tap it on the counter a few times to pop any air bubbles. Bake for 80-90 minutes, and try not to open the oven door every five minutes to check (hard, I know). - Cool and Flip
Let the cake cool in the pan for at least an hour. When you’re ready, flip it onto a plate and hold your breath—this is the big reveal!
Storage Options:
- Room Temperature: Cover it tightly and keep it on the counter for up to 3 days.
- Refrigerate: Pop it in the fridge to extend its life to about 5 days. Bring it to room temp before serving because cold pound cake isn’t as fun.
- Freeze: Wrap slices individually and freeze for up to 3 months. It’s like having a peachy emergency dessert stash.
Variations and Substitutions:
Here’s how you can tweak this cake to suit your style:
Want To Save This Recipe?
- Different Fruits: Try nectarines, plums, or even apples if peaches aren’t in season.
- More Spice: A pinch of nutmeg or allspice adds a cozy twist.
- Gluten-Free: Swap the cake flour for a gluten-free baking mix. Your cake will still be fabulous.
- Dairy-Free: Use plant-based butter and cream cheese alternatives—they work surprisingly well.
What to Serve with Peach Cobbler Pound Cake?
This cake is pretty perfect on its own, but here’s how to take it to the next level:
- Vanilla Ice Cream: The warm cake and cold ice cream combo is just… chef’s kiss.
- Whipped Cream: A dollop of airy cream makes every bite feel fancy.
- Caramel Drizzle: Sweet, sticky caramel sauce never hurt anybody.
Frequently Asked Questions:
Can I use frozen peaches?
Yep! Just thaw and drain them well so they don’t make the cake soggy.
What if I don’t have cake flour?
No problem. You can make your own by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Easy, right?
Can I make this ahead of time?
Definitely. In fact, it tastes even better the next day. Just store it in an airtight container, and you’re good to go.
So, what do you think? Ready to give this Peach Cobbler Pound Cake a try? I’d love to hear how it turns out—or if it made your house smell as amazing as mine. Let’s talk cake!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Peach Cobbler Pound Cake
Ingredients
For the Cake:
- 3 cups of all-purpose flour without bleach add an extra ½ cup if you're at a high elevation
- 2 cups of cane sugar purely natural (reduce to 1 1/2 cups for high-elevation baking)
- 6 big eggs all warmed to room temperature
- 1 ½ cups of butter softened (include ¼ tsp salt if butter is unsalted)
- 8 ounces of room-temperature cream cheese
- 1 tablespoon of aromatic bourbon vanilla or you can use the traditional variety
- 1 teaspoon of baking powder for high altitude, cut down to ¾ tsp
- 3 medium-sized peaches both peeled and chopped (about 1 ½ cups total; both freshly picked and thawed from frozen work)
For the Cobbler Topping:
- 1 large peach both peeled and sliced into ¼ inch pieces (thawed from frozen if necessary)
- 1/2 cup of tightly packed light brown sugar
- ½-1 teaspoon of ground cinnamon to taste optional
- 1/4 cup of butter melted down
For the Glaze:
- 1 cup of finely powdered sugar
- 1 teaspoon of bourbon vanilla or the usual type
- 2-3 tablespoons of either milk or cream
Instructions
- Step 1: Start by preheating your oven to 325°F and preparing your bundt pan. In a bowl whisk together the ingredients. Flour, salt, and baking powder. Then using a stand mixer create a fluffy mixture of butter and cream cheese. You'll know it's ready when it looks light and airy! Add in the eggs one, at a time. Don't forget to include a dash of vanilla extract.
- Step 2: Lower the speed of the mixer. Gradually incorporate the ingredients into the mixture being careful not to overmix. Now comes the exciting part. Fold in those peaches letting them infuse their juiciness into the batter. This is what makes your pound cake special!
- Step 3: Let's not overlook the cobbler topping. In a bowl combine melted butter, brown sugar, and cinnamon until it forms a smooth mixture. Arrange slices of peach, on the bottom of the bundt pan. Sprinkle over the sugar-butter mixture.
- Step 4: Spoon the batter into the bundt pan. Give it a tap to settle evenly. Bake it in the center of your oven until it passes the skewer test. You want to see a skewer or just a few moist crumbs. Allow your cake to cool for a while before flipping it over to cool completely.
- Step 5: After the cake has cooled you can drizzle the glaze, over it if you prefer, and voila! You now have a Peach Cobbler Pound Cake that will leave a lasting impression, on anyone who tries it.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
