Peach Cobbler Pound Cake

5 from 5 votes

This peach pound cake cake recipe starts with an easy sour cream pound cake batter gets fresh peaches folded in, and poured on top of fresh peach slices and a brown sugar cinnamon mixture in 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!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 587kcal

Author: Heather Perine

Ingredients

For the cake

2 ½ cups (300 g) all purpose flour spooned and leveled
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
2 ¼ 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 ½ 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. 2 ½ cups (300 g) all purpose flour ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda
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. 1 cup (2 sticks, 226 g) unsalted butter 2 ¼ cups (450 g) granulated sugar
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. 4 large eggs 2 teaspoons vanilla extract
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. 1 cup (227 g) sour cream
Add peaches. Gently fold in the diced peaches until evenly incorporated into the batter. 1 ½ cups diced peaches
Make and assemble the topping. In a small bowl, stir together the flour, brown sugar and cinnamon. Stir in the melted butter. 2 tablespoons flour ½ cup (107 g) packed light brown sugar 1 teaspoon cinnamon ¼ cup (½ stick, 57 g) unsalted 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. 1 peach
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. 1 ½ cups (170 g) powdered sugar 2-3 tablespoons milk 1 teaspoon vanilla extract

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.

Nutrition