Peach Cobbler Pound Cake – Enjoy the tasty goodness of a peach cobbler in a soft and chunky pound cake baked to decadent perfection. You’ll totally love every bite of this Bundt cake, from the tasty base to the sweet, beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches; I won’t judge you!
If there’s one thing I love about fruity cakes, it’s that most are made with real ingredients. Personally, I like making my cakes from scratch because I can adjust the taste to my preference. But more than that, I get to play around with real fruit, chocolate, and any other mouthwatering flavor you can think of!
Today’s cake recipe takes the essence of an old-fashioned peach cobbler and turns it into a more decadent treat. My friends and I adore this dessert, especially for a refreshing summer tea. The best part is that you can serve this deliciousness whether or not the fruit is in season.😉
Why Put Peach Cobbler and Pound Cake Together
Peach cobbler and pound cake together make a truly decadent dessert. Juicy peaches and pie spices added to an already melt-in-your-mouth pound cake creates heaven on a cake plate. Besides, both cobblers and pound cakes are super simple for a quick, easy, and drool-worthy dessert.
Peach Cobbler Pound Cake With Canned Peaches
This delicious recipe can be made from canned peaches when fresh ones aren’t available, which makes this an all-year-long pleasure! In fact, canned peaches tend to be softer and sweeter than fresh ones. So go ahead, use your favorite canned peach brand. Just be sure to use the correct number of peaches as suggested in the recipe and to drain the peaches well so that any excess syrup doesn’t lead to a gooey peach cobbler.
Recipe Ingredients
- Peaches – Fresh, frozen, or canned peaches all work great! Naturally, fresh is best, but you can throw this deliciousness together all year round, regardless.
- Pound Cake – Unsalted butter, sugar, cream cheese, eggs, all-purpose flour, and baking powder create the soft, tender pound cake.
- Cinnamon Sugar – Sweet and flavorful cinnamon, nutmeg, brown sugar, and bourbon or rum complement the fresh peaches and draw out the juice to recreate the cobbler part of the cake.
- Glaze – Confectioners or powdered sugar, vanilla extract, and milk fuse to make a smooth, sweet vanilla glaze you can drizzle all over the cake.
How to Make Peach Cobbler Pound Cake
Prep the Peaches
- Peel and Slice the peaches. (Photos 1-2)
- Make the Cinnamon Sugar – Combine brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle half the sugar mixture on the peaches, then the melted butter and bourbon. (Photo 3)
- Grease a large Bundt or tube pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer, layer half the cinnamon sugar, vanilla, and bourbon, then set aside. (Photo 4)
Make the Pound Cake
- The Batter – Cream the butter and sugar at high speed in a stand mixer or using a hand mixer until it’s fluffy and looks white, 3-5 minutes. (Photos 5-6)
- Add More – First, add cream cheese and continue mixing for two more minutes. Stir in the eggs, one at a time, beating the mixture well between each addition. (Photo 7)
- Final Stretch – Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined. DO NOT overmix. Scrape down the sides of the mixing bowl. (Photos 8-9)
Assembly
- Assemble – Spoon half of the batter over the peach slices and spread it out with a spatula. Then layer the remaining peaches on the batter, sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter. (Photos 10-13)
- Bake – Tap pans on the work surface to eliminate large air bubbles. To be safe, place it on a baking tray just in case of spills. Bake at 300℉/150℃ until a tester inserted into the center comes out clean. Transfer the cake to a plate and let it cool. (Photo 14)
- Make the Icing – Whisk together confectioners’ sugar, vanilla extract, and milk, adding a few drops more milk as needed to make the glaze smooth and pourable.
- Drizzle – Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
Recipe Variations
- Opt for gluten-free flour to enjoy this delicious peach cobbler pound cake despite gluten allergies.
- If you love maple syrup’s sweet and silky flavor, replace the vanilla extract with maple syrup extract.
- You don’t have to stick with only using peaches. Pick your favorite fruits (blueberries, apples, strawberries, etc.) for summer-worthy cobbler pound cake.
- Switch out the pound cake recipe to experience new transcending combinations. Try peach cobbler with sour cream pound cake or Southern pound cake. Or mix it up even more by adding peaches to spice cake for a fruity sheet cake delight.
Tips and Tricks
- Ripe peaches are the best option for this recipe as they are juicier, sweeter, and easier to handle.
- Room temperature ingredients mix better and provide the right volume to ensure your peach cobbler pound cake turns out just how you want it.
- Instead of using a measuring cup to extract the flour from its bag, spoon it into a measuring utensil to prevent compressing the flour and affecting its quality.
Make-Ahead Instructions
Cake is better after it cools to room temperature, so you can make it a day ahead and enjoy a stress-free treat with your guests. Store it at room temperature on a covered cake plate.
Serving and Storage Instructions
A thick slice of room-temperature peach cobbler pound cake topped off with some homemade whipped cream. Yum!
If you must refrigerate the cake, make sure you’ve placed it in a sealed, airtight container. It should stay fresh for a week.
Pound cakes are actually one of the better bakes to make ahead and store in your freezer, as they keep quite well. And they thaw perfectly the day before you eat them. To freeze, allow the cake to cool completely, and then wrap it in plastic wrap twice, followed by aluminum foil. It should keep well for 4-6 months. Have you ever eaten frozen pound cake? It’s like eating ice cream.😍
FAQs
Skin the peach using a paring knife. A ripe peach is easily peeled by hand. Slice from top to bottom on the peach’s natural line—the dent makes the fruit look like a little booty 🍑. Separate each half by hand, and the pit should naturally pop out. If not, carefully scoop it out with a spoon. Slice each half lengthwise, about a quarter of an inch thick.
After baking, let the cake cool down for at least ten minutes so it comes out of the pan without falling apart. After you take the cake out, place it on a wire rack to cool completely (about 3 hours) before drizzling the glaze.
Yes! Place the fruit in the bag, lightly roll down the opening, and leave it for 24 hours. The trapped oxygen speeds up the ripening process.
Yes, you can overbeat a pound cake. It didn’t ruin it, but it was extremely fluffy and didn’t hold together as well as if I had stopped on time.
Don’t you love it when your pound cake does what it should? If you want to make sure it cracks, drizzle some melted butter in a line where you want it to go.
What to Serve With Peach Cobbler Pound Cake
This peach cobbler pound cake recipe is a tried-and-true Southern classic. So after a rich Southern meal, whether fried chicken or meatloaf, peach cobbler pound cake is the Immaculate dessert.
For the grand finale, serve your peach cobbler pound cake with a generous scoop of vanilla ice cream or a hearty dollop of whipped cream. A warm cup of ginger tea also pairs wonderfully with this cake recipe.
More Fabulicious Pound Cake Recipes to Try
Conclusion
Is your mouth watering from just reading this peach cobbler pound cake recipe? Then grab some peaches, and whip this recipe up today! Then tell me about your experience in the comments. 😉
Watch How to Make It
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This blog post was originally published in March 2021 and has been updated with additional tips, new photos, and a video.
Peach Cobbler Pound Cake
Ingredients
Cinnamon Sugar Mixture
- ½ cup (108g) brown sugar
- 1 tablespoon (8g) cinnamon
- ¼-½ teaspoon (.5-1g) nutmeg
- ¼ cup (57g) butter, melted
- 2 tablespoons (30ml) bourbon or rum
For the Cake
- 8 ounces (227g) unsalted butter at room temperature
- 2 cups (400g) granulated sugar
- 8 ounces (227g) cream cheese at room temperature
- 5 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (7g) salt
- 1 tablespoon (15ml) vanilla extract
- ⅓ cup (80ml) milk
- 4 large peaches, cored and sliced
For the Vanilla Glaze
- 1 cup (120g) confectioner's sugar
- 1 teaspoon (5ml) vanilla extract
- 2-3 tablespoons (30-45ml) milk adjust to desired thickness
Instructions
- Preheat the oven to 300°F/150°C. Grease a large Bundt or tube pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer; set aside.
- In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle half the sugar mixture on the peach, followed by melted butter and bourbon. Cream the butter and sugar at high speed in a stand mixer or using a hand mixer until it’s fluffy and looks white, 3-5 minutes.
- Then add cream cheese and continue mixing for two more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined. DO NOT overmix. Scrape down the sides of the mixing bowl.
- Spoon half of the batter over the peach slices and spread it out with a spatula. Then layer the remaining peaches on the batter; sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter.
- Tap pans on the work surface to eliminate large air bubbles. To be on the safe side, place it on a baking tray just in case you have any spills.
- Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is baking, make the icing.
- Whisk together confectioners' sugar, vanilla extract, and milk, adding a few drops more milk as needed to make the glaze smooth and pourable.
- Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
Tips & Notes:
- How to tell if your cake is done? One of the easiest ways is to use the toothpick method. Take one toothpick and jab it until you reach the middle. Pull it out and check if it comes out clean. If it does, it’s done!
- How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes often continue cooking even after its baked.
- Ripe or unripe peaches? Personally, I find using ripe peaches better for this recipe because it’s juicier, more flavorful, and easier to handle. Slicing and coring the fruit is also easier when it’s ripe.
- Speed up the ripening. All you need for this is a paper bag and your peaches. Place the fruit in the bag, lightly roll down the opening, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen up the fruit quickly. NOTE: Once peaches ripen, you should use them as soon as possible.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Kimberly says
This recipe turn out jut right . The whole family love it .Will definitely be making it again. Thanks so much!!!
ImmaculateBites says
Thanks so much Kimberly! Glad to hear it worked out well for you.
Betty says
I made this cake and used rum. I’ve made hundreds of pound cakes over the years. This one was nowhere near done in one hour. I baked it about an hour and forty five minutes before the toothpick was close to indicating that it was done. I have a new oven and I’ve checked it with a thermometer so the problem isn’t the oven. I’ve also baked several cakes since getting the new oven and haven’t had a problem with them.
Immaculate Bites says
Hi Betty! The 1 hour is displayed in the recipe card as only a minimum and not a strict time. It’s in the instruction that “until a tester inserted into the center comes out clean, 60 minutes or more”. Thank you for giving this recipe a try.
Denise says
The recipe description did not include the steps about creaming the butter and sugar. I am hoping my recipe works after following those directions. The butter and melted butter was also too liquid.
Immaculate Bites says
Hi Denise! Creaming the butter and sugar is step 2 in the instructions 🙂 Hope it turns out well for you.
Tammi says
I was wondering if I could use my home canned peaches? I still have 2 quart jars (out of 16) left from last year’s canning season. I’m guessing I would need to drain the light syrup off as well or could any of that syrup be reserved and used as part of the wet ingredients?
Immaculate Bites says
That is right, Tammi! 🙂 Let me know how it turns out. Enjoy!
Kendall M says
Can I puree the peaches instead of slices? My God children do not like sliced peaches
Immaculate Bites says
I haven’t tried using puree for this recipe, Kendall, but I think it should be okay 🙂 Let me know how it goes. Enjoy!
Felicia M says
Yes can you use frozen peach for this recipe and how much.
Immaculate Bites says
Hello Felicia! Yes you can, 4 large peaches or depends if you want more or less peach on your cake 🙂 Let me know how it turns out. Enjoy!
Candelia says
I made this cake for my daughter’s birthday last week. I was soooo good. Everyone enjoyed it. Delicious
Immaculate Bites says
Happy belated birthday to your daughter, Candelia! Thank you for making this and soooo happy that everyone enjoyed 🙂
Robin says
Can you use can peaches? If so how many?
Immaculate Bites says
Hi Robin! Sure, if fresh peaches aren’t available, you can use canned ones. Usually, 1 peach makes for 1 can. But you can adjust based on your preference 🙂
June says
I will be trying this cake and use Rum extract. Is that okay
ImmaculateBites says
Yes…that would do just fine.
Jackie says
Hi
If using canned peaches, how much do I need?
Christine says
See the reply to 3/25 question from Robin.
Cricket A says
1 can = 1 peach from what other commenters have said.
Imma says
Thanks for the clearification.
Nobi Lawton says
One tablespoon of baking powder seems like a lot. Is this correct?
Immaculate Bites says
Thank you for pointing this out, Nobi! It’s one teaspoon of baking powder. 🙂
Marty Strawn says
It’s not the oxygen in the paper bag that ripens the fruit it’s the Ethylene gas. That’s why you always put a banana in with peaches,nectarines, in a paper bag to speed up the ripening process faster. Been a produce manager for 45 years
ImmaculateBites says
Thanks for the tip.
Jackie says
Hi
Is this a typo error? 1 TABKESPOON SALT>
Lesa Ann says
I would say yes….. I made this cake with 1/2 teaspoon of salt and used salted butter, because that’s all the butter we had on hand. I also omitted the cinnamon and bourbon, because kids are not fans of both. The cake turned out delicious.
ImmaculateBites says
Great! Thanks for taking time out to provide feedback.
ImmaculateBites says
Hi Jackie! Thanks for bringing this to my attention. It’s 1 teaspoon salt. Enjoy!
Fee Fee says
This is totally awesome, thank you so much
Daphne Smith says
I loved this cake recipe.
Thank you.
Daphne Smith says
I loved this cake recipe, will be baking this for Easter.
Thank you.
Bernice says
I love this recipe I hope to make it soon. One question right now we don’t have any fresh peaches available I believe camp peaches may be too soft what do you think