Peach Cobbler Pound Cake
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This peach pound cake cake recipe starts with an easy sour cream pound cake batter with fresh peaches folded in, and poured on top of more peach slices and a brown sugar cinnamon mixture that gets sprinkled into the bottom of a bundt pan making for a crunchy cobbler topping. Topped with an easy vanilla glaze before serving, this peach cobbler pound cake is going to disappear quickly!
When it’s peach season I love making making this peach cobbler pound cake because it’s so easy and delicious. It’s everything I love about a peach cobbler baked up into a bundt pan.
I love making this cake because it’s so easy and delicious. I recently made it for a summer party, and it was a huge hit. Everyone raved about the moist pound cake, the sweet peaches, and the crunchy cobbler topping. If you’re a peach lover like I am, then you’re going to go crazy over this cake.
Even though this pound cake recipe is traditionally made with a bundt cake pan, you do not necessarily need to run out and buy a bundt pan to make this. You can just as easily make this recipe with two 9×5 loaf pans.
Also, if you are a fan of this recipe, you should check out my other pound cake recipes- Blueberry Pound Cake, Old Fashioned Sour Cream Pound Cake, Lemon Raspberry Bundt Cake, this decadent chocolate pound cake and Strawberry Pound Cake. And my new favorite, this sock it to me cake recipe with a ribbon of pecans and cinnamon in the middle!
So let’s talk more about this crazy peach cobbler pound cake. First it starts with an easy vanilla pound cake batter with fresh peaches folded into it. The batter is made with sour cream which makes it wonderfully moist.
Then to make it a peach cobbler version, I added more fresh sliced peaches to the bottom of a bundt pan and sprinkled on a brown sugar cinnamon topping over them. The pound cake batter gets poured over the sliced peaches and brown sugar mixture.
Once the cake was cool, I drizzled over an easy vanilla glaze made from powdered sugar. You could serve this with a big scoop of vanilla ice cream! It really is the perfect summer dessert!
See Also:
- If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
- Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
- If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
- Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
- This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
- When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
- Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!
Table of contents
Why You Will Love This Dessert
- Bake in bundt pan or loaf pan – I love baking this Peach Cobbler Pound Cake recipe in my bundt pan but you can also bake this in two loaf pans…perfect for sharing or freezing one for later!
- Perfect for Summer!– This recipe includes fresh peaches (you can use frozen peaches or canned peaches as well) and it has a light, summery feel. It is the perfect dessert for a cookout!
- Unique Cobbler Topping– I decided to put a spin on this and add a cobbler topping. It is bound to be a hit at your next gathering!
Ingredients Needed
- Flour- I used all purpose flour for this fresh peach cake recipe. For best texture, be sure to measure your flour correctly by spooning into your measuring cup and leveling it off, or use a kitchen scale and weigh your flour.
- Salt- To help balance the sweetness. I like to use fine sea salt for best flavor and texture.
- Baking Powder- To help the peach cobbler pound cake rise
- Baking Soda- Reacts with the sour cream to help the cake rise evenly.
- Butter- I always prefer baking with unsalted butter vs. salted butter. But if you’re using salted butter, simply reduce or omit the added salt.
- Granulated Sugar- Adds sweetness, but also creates a tender cake. I know you may be tempted to reduce the sugar, but by reducing the sugar your cake may not come as tender.
- Eggs- You will need room temperature eggs for baking so it does not seize up the butter. Place a in a bowl of warm water for 10 minutes before starting the recipe.
- Vanilla- For flavor. I prefer to use pure vanilla extract, but vanilla extract would also work.
- Sour Cream- You could also swap with full fat Greek yogurt. This adds richness and makes for a moist texture. I recommend using full fat.
- Peaches- I prefer fresh peaches, but you can also use frozen peaches. Make sure you pick ripe peaches. They should be slightly firm to the touch but give a little when squeezed. If you are using frozen peaches, thaw them first and then drain. You do not want them to add extra liquid to the batter. Another option is canned peaches, but be sure to drain and blot any excess liquid as it can make the cake heavy and dense..
- Brown Sugar- Brown sugar will be used in the topping. You can use light or dark brown sugar. If you don’t have any make your own homemade brown sugar!
- Cinnamon- Adds extra flavor to the topping.
- Confectioners Sugar- Confectioners sugar or powdered sugar will be used to sweeten the glaze. If you’ve run out, make your own powdered sugar in your food processor!
- Milk- This helps thin out the glaze. You can use any type of milk.
How to Make Peach Cobbler Pound Cake
Prep Oven.
Position a rack in the center of your oven for the bundt pan and preheat to 350°F/177°C.
Combine Dry Ingredients.
In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.
Cream Butter and Sugar.
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the unsalted butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add Eggs and Vanilla (Vanilla Extract).
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla or vanilla extract until combined. Mixture may curdle slightly but will smooth back out once the flour mixture is added.
Alternate Dry Mixture and Sour Cream.
Add the flour mixture and sour cream alternately to butter-sugar-egg mixture beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
Add Peaches.
Gently fold in the diced fresh peaches (or frozen peaches) until evenly incorporated into the cake batter.
Make and Assemble the Topping:
Combine Flour, Brown Sugar, and Cinnamon.
In a small bowl, stir together the flour, brown sugar and cinnamon. Stir in the melted butter to combine with the brown sugar mixture.
Prep the Pan.
Spray a 10-cup capacity Bundt pan with cooking spray with flour, or grease with shortening and dust with flour.
Bake.
Line bottom of Bundt pan with sliced fresh peaches.
Pour brown sugar mixture topping over the peaches.
Pour cake batter into pan.
Bake in a preheated 350°F oven for approximately 60-65 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and cool in the pan for 10 minutes then loosen the edges of the pan with a knife or metal spatula invert onto a wire rack until and remove from the pan. If some of the fresh peaches stick just remove and place back on top of the cake.
Make the Glaze.
In a small bowl, whisk together the glaze ingredients- powdered sugar, milk, and vanilla extract. Adjust consistency if needed. Pour over cooled cake before serving
Recipe Tips
- Measure your flour correctly. Spoon the flour into your cup and level it off. Do not pack it down. Too much flour can result in a dry cake.
- Do not overmix. Once you add the dry ingredients, only mix just until incorporated. Too much mixing = too much gluten formation. Gluten forms from mixing and can result in a tough texture if you mix too much.
- Grease bundt pan right before you add the batter. The non stick spray can slip down the sides of the bundt pan as it sits, so it’s best to wait until the end.
- Do not greased bundt pan with butter. This can actually cause your cake to stick more. I like to use a nonstick baking spray with flour added. Or grease with shortening and flour. Or try my cake release!
Recipe Variations
- Pan size– Instead of baking in a bundt pan, split the topping between two loaf pans and then divide the batter between two 9×5 loaf pans and bake for about 40-45 minutes.
- Greek Yogurt– If you want to add more protein, you can use plain Greek yogurt instead of sour cream.
- Gluten Free: Use your favorite 1:1 gluten free all purpose flour in place of the regular flour. I like Cup 4 Cup!
Storage Instructions
You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
You can also freeze this Peach Cobbler Pound Cake in an airtight container. Simply wrap the pound cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. You can then thaw the cobbler pound cake at room temperature.
Recipe FAQs
This probably means one of two things. You may have used too much flour. Remember to spoon the flour into the cup and level it off. Do not pack it down. Or measure with a kitchen scale and weigh your flour for best accuracy. Another reason could be that you overbaked your pound cake. Bake in the center of your oven and test with a toothpick or wooden skewer. You should not see any wet batter, but a few moist crumbs is OK and preferred! This means your cake is baked but not dry.
Yes you can frozen peaches, but make sure to thaw and drain off the excess liquid first otherwise the peaches may make the batter too wet and come out gummy. You can also use canned peaches with the excess liquid drained off. Get canned peaches that are NOT canned in syrup otherwise your cake may come out too sweet.
No you don’t. You can leave them peeled or unpeel them if you prefer!
Try these other peach recipes!
If it’s summer time and peaches are in season then be sure to try my other delicious peach recipes. Like my easy peach bread! It’s an easy quick bread baked in a loaf pan topped with a crunchy streusel topping.
And if you’re in need of a decadent showstopping dessert my peach cobbler cheesecake is a must make! The cheesecake is layered with cinnamon peaches and a brown sugar baked streusel. Then topped with a cinnamon whipped cream!
I also love making this peach crumble pie and topping with a scoop of vanilla ice cream. If you’re looking for an easy dessert try my one layer peach cake or simple peach tart with fresh raspberries!
More Recipes to Try
Peach Cobbler Pound Cake
Ingredients
For the cake
- 2 ½ cups (300 g) all purpose flour spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
- 2 1/4 cups (450 g) granulated sugar
- 4 large eggs oom temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) sour cream room temperature
- 1 ½ cups diced peaches about 3 peaches
For the topping:
- 2 tablespoons flour
- ½ cup (107 g) packed light brown sugar
- 1 teaspoon cinnamon
- ¼ cup (½ stick, 57 g) unsalted butter melted
- 1 peach peeled and cut into ¼-inch thick slices
For the glaze
- 1 1/2 cups (170 g) powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C.
- Combine dry ingredients. In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.
- Cream butter and sugar. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add eggs and vanilla. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla until combined.
- Alternate dry mixture and sour cream. Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
- Add peaches. Gently fold in the diced peaches until evenly incorporated into the batter.
- Make and assemble the topping. In a small bowl, stir together the flour, brown sugar and cinnamon. Stir in the melted butter.
- Prep pan. Spray a 10-cup capacity Bundt pan with cooking spray with flour, or grease with shortening and dust with flour.
- Assemble. Line bottom of Bundt pan with sliced peaches. Pour topping over the peaches. Pour batter into pan.
- Bake. Bake in a preheated 350°F oven for approximately 60-65 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and cool in the pan for 10 minutes then loosen the edges of the pan with a knife or metal spatula invert onto a wire rack until and remove from the pan. If some of the peaches stick just remove and place back on top of the cake.
- Make glaze. In a small bowl, whisk together the glaze ingredients. Adjust consistency if needed. Pour over cooled cake before serving.
Video
Notes
- Pan size: Instead of baking in a bundt pan, divide the batter between two 9×5 loaf pans and bake for about 40-45 minutes.
- Storage: You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
- Freezing: Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. Simply thaw at room temperature.
- Sour cream – I recommend using full-fat sour cream for maximum richness and fat content. If you don’t have sour cream, a full-fat Greek yogurt would be a good substitution.
- Peaches – You can substitute the fresh peaches with frozen peaches, thaw first and drain so it doesn’t add extra liquid to the cake batter. Or you can use canned peaches as well. Drain the liquid/syrup and blot peaches dry.
- Unsalted butter – I always prefer baking with unsalted butter vs. salted butter as different brands have varying amounts of salt. If you only have salted butter then I would reduce the amount of salt.
I made this pound cake today and it was amazing! So full of peach flavor!
Yay, so happy you enjoyed it, thank you!
Love this peach cobbler pound cake recipe, can’t wait to make it with the kiddos, we love homemade cakes. Looks delicious and fluffy. Thanks for sharing 🙂
Thank you, Elisa, enjoy!
I have tried this recipe and this is very easy to make, so delicious as well! thanks for sharing
Thanks so much, Charah, so glad that you enjoyed it!
I adore peaches and this is such a delicious way to use them. Makes a great everyday cake, but perfect for special occasions too!
Thank you so much, Shelby!
I love fresh peaches but they do have a varying amount of juice in them. Is there anything that needs to be done to prevent wet spots from the peaches in the finished cake? Would a light dusting of flour on the peaches before folding into the batter help? This recipe looks delicious and I will try it when peach season comes. (Frozen peaches are a joke….I’ve thrown them away because they were hard as rocks and flavorless.)
Hi Deborah, I didn’t have issues with this cake but yes you definitely can coat in a tablespoon of flour and also if you find yours are super juicy then try blotting with a paper towel first. Hope that helps!