Peach Cobbler Pound Cake Recipe

If you love the warm, comforting flavors of Southern desserts, you’re going to adore this Peach Cobbler Pound Cake Recipe. It’s a luscious blend of buttery pound cake infused with juicy, cinnamon-spiced peaches baked right in, creating a texture and taste that feels like a cozy hug in every bite. Whether it’s dessert for a family gathering or a sweet treat for afternoon tea, this cake brings together the richness of classic pound cake with the fruity goodness of traditional peach cobbler, making it a guaranteed crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

These simple but essential ingredients come together beautifully to create the rich texture, sweet fruitiness, and tender crumb that define this Peach Cobbler Pound Cake Recipe. Each item plays a key role—from the fresh peaches providing fruity brightness, to the cream cheese adding moistness and a subtle tang, and the sugar balancing all the flavors perfectly.

• 4 large peaches, divided: Fresh peaches bring juicy sweetness and texture, vital for that true cobbler feel.
• ½ cup (110 grams) brown sugar: Adds caramel notes and moisture when combined with cinnamon and butter.
• ½ teaspoon (1 gram) ground cinnamon: Warm and fragrant, it enhances the peaches with classic spice.
• ¼ cup (57 grams) melted butter: Used to blend with sugar and cinnamon for a rich, sticky topping.
• 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks): The foundation for a moist, tender pound cake.
• 8 ounces (226 grams) full-fat cream cheese, room temperature: Adds creaminess and subtle tanginess to the batter.
• 2 ½ cups (500 grams) granulated sugar: Sweetens the cake perfectly without overpowering the peaches.
• ⅓ cup (80 grams) sour cream, room temperature: Keeps the crumb moist and tender.
• 1 tablespoon (15 ml) vanilla extract: Provides aromatic warmth that complements the fruit.
• 6 large eggs, room temperature: Bind the batter and give the cake structure.
• 3 cups (354 grams) cake flour: Ensures a fine, delicate crumb ideal for pound cake.
• 1 teaspoon (4 grams) baking powder: Gives the cake a gentle rise without losing its dense texture.
• ½ teaspoon (3 grams) salt: Balances sweetness and enhances overall flavors.

How to Make Peach Cobbler Pound Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 325°F (163°C). Then, generously spray a 12-cup Bundt pan with nonstick spray to make sure your cake releases effortlessly once baked. This early prep saves you from pan mishaps later and helps the peach cobbler topping brown beautifully.

Step 2: Prepare the Peaches

Peeling the peaches carefully is key here. Slice one peach into wedges and arrange them along the bottom of the Bundt pan; this will create the classic cobbler layer that caramelizes as the cake bakes. Chop the remaining three peaches into small cubes to fold into the cake batter, so every slice is bursting with juicy bites.

Step 3: Make the Cinnamon Butter Topping

In a small bowl, combine melted butter with brown sugar and ground cinnamon until fully blended. Sprinkle this luscious mixture over the peach slices in the pan—this sugary, spiced butter melds with the fruit during baking for that irresistible cobbler crust you dream about.

Step 4: Cream the Butter, Cream Cheese, and Sugar

Use an electric mixer to beat the unsalted butter on high speed for about 2 minutes until soft and fluffy. Then add the cream cheese and continue beating for another minute to create a velvety smooth base. Add granulated sugar and beat for a final minute, mixing until light and creamy—this step creates the rich, moist body of the pound cake.

Step 5: Add Sour Cream, Vanilla, and Eggs

Mix in the sour cream and vanilla extract, which add moisture and a subtle tangy sweetness. Then incorporate the eggs one at a time, beating after each addition to fully combine them without overmixing. This ensures the batter stays fluffy and airy, helping the cake rise evenly.

Step 6: Fold in Chopped Peaches

Gently stir in the chopped peaches until they are evenly distributed. Careful folding keeps the peaches intact without releasing too much juice, so every bite is packed with fresh fruit pockets.

Step 7: Combine Dry Ingredients and Mix

In a separate bowl, whisk together cake flour, baking powder, and salt to evenly distribute the leavening and seasoning. Gradually add this dry mixture to your batter on low speed, just until combined to prevent overmixing, which can make the cake tough.

Step 8: Pour Batter and Bake

Pour the thick batter over the peach slices in your Bundt pan, then tap the pan firmly on your countertop a few times to release any trapped air bubbles. Bake for 80 to 90 minutes, or until a toothpick inserted into the middle comes out clean. Depending on your oven, you might need a few extra minutes, so keep an eye toward the end.

Step 9: Cool and Release

Let your cake cool in the pan for an hour to set before carefully inverting it onto a serving plate. Cooling fully ensures it holds its shape beautifully and lets the flavors settle. Serve it slightly warm or at room temperature for best taste.

How to Serve Peach Cobbler Pound Cake Recipe

Garnishes

Adding a dollop of freshly whipped cream or a drizzle of caramel sauce on top elevates this dessert to something extraordinarily indulgent. You can also sprinkle a little extra cinnamon or toasted pecans for added crunch and warmth, creating an inviting presentation that feels both rustic and elegant.

Side Dishes

A cup of freshly brewed coffee or sweet tea pairs marvelously with this Peach Cobbler Pound Cake Recipe, balancing the rich sweetness with refreshing beverages. For a more decadent serving, a scoop of vanilla ice cream alongside is pure bliss, offering creamy coolness that harmonizes perfectly with the warm cake.

Creative Ways to Present

Try slicing your cake thinly and arranging it on a platter with fresh peach slices and mint sprigs for a light, beautiful centerpiece. You can also serve individual portions topped with berry compote or even transform leftovers into trifle layers by alternating chunks of cake, fruit, and whipped cream for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Cobbler Pound Cake Recipe in an airtight container at room temperature for up to two days to maintain moistness. If your kitchen is warm, keeping it refrigerated wrapped tightly will extend freshness for up to five days without drying out the crumb.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. You can freeze whole or sliced portions for up to two months, perfect for prepping ahead of time for special occasions or unexpected guests.

Reheating

To bring frozen or refrigerated slices back to life, warm them gently in a microwave for 15-20 seconds or reheat in the oven at 300°F (150°C) for about 10 minutes. This makes the cake soft again and revives those luscious peach flavors as if freshly baked.

FAQs

Can I use canned peaches instead of fresh peaches?

While fresh peaches provide the best texture and flavor for this recipe, you can use well-drained canned peaches in a pinch. Just reduce added sugar slightly since canned peaches may be sweeter.

Is it necessary to use cream cheese in the batter?

Cream cheese adds moisture and richness that’s key to the soft, tender crumb of this pound cake. Omitting it may result in a dryer cake, though you could experiment by using sour cream or yogurt as alternatives.

What type of pan works best for the Peach Cobbler Pound Cake Recipe?

A 12-cup Bundt pan is ideal because it allows even baking and showcases the peach cobbler effect beautifully when you invert the cake. Regular loaf pans won’t give you the same elegant presentation but can work in a pinch with adjusted baking time.

How do I know when the cake is done?

Use the classic toothpick test: insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, your cake is ready. The top should be golden brown and pulling slightly away from the sides of the pan.

Can this cake be made gluten-free?

You can try substituting a gluten-free cake flour blend, but results may vary. It’s best to use a blend that includes xanthan gum and follow package instructions for best texture when making the Peach Cobbler Pound Cake Recipe gluten-free.

Final Thoughts

This Peach Cobbler Pound Cake Recipe is a genuine joy to make and even more delightful to eat. Its combination of tender pound cake, spiced peaches, and buttery sweetness feels like a comforting memory baked into every slice. I hope you give it a try soon and enjoy making it a new favorite dessert for your family and friends!

Print