Get ready for your kitchen to smell like pure heaven with this Peach Cobbler Pound Cake! Imagine a buttery, velvety pound cake speckled with juicy peaches and crowned with a crispy cinnamon-sugar topping. This dreamy dessert captures the nostalgia of classic peach cobbler while delivering the indulgence of a Southern pound cake. Whether served solo or with a scoop of vanilla ice cream, this cake is crowd-pleasing proof that peaches shine far beyond summer.
Ingredients You’ll Need
Every ingredient in this Peach Cobbler Pound Cake brings something special to the table. These pantry basics team up with luscious peaches and warming spices to create a cake that’s just as inviting on a cozy night in as it is at a festive gathering.
- Unsalted butter: Creates the rich, tender crumb that sets a great pound cake apart from all the rest.
- Sugar: Sweetens the cake and helps achieve a beautiful golden crust.
- Large eggs: Bind the batter and add structure, creating that classic pound cake density.
- Vanilla extract: Infuses the cake with an aromatic depth and warmth that complements the peaches.
- Diced peaches (fresh or canned, drained): Deliver juicy bursts of fruit in every bite—if using fresh, choose ripe but firm peaches for best texture.
- All-purpose flour: Gives the cake substance and that iconic soft yet sturdy pound cake texture.
- Baking powder: Adds just the right lift while keeping the crumb close and moist.
- Salt: Balances the sweetness and makes all the flavors pop.
- Milk: Moistens the batter and ensures a smooth, luscious texture.
- Cinnamon: Warm spice in the topping gives this cake its irresistible, old-fashioned charm.
- Brown sugar: Offers a caramel note and crunch when baked atop the cake.
- Melted butter: Helps the cinnamon sugar cling to the cake, delivering a rich, bakery-style finish.
How to Make Peach Cobbler Pound Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325°F (165°C), and give your bundt pan a thorough greasing. This ensures your Peach Cobbler Pound Cake releases cleanly, preserving all those gorgeous edges and swirls. Set aside while you make the batter.
Step 2: Cream Together Butter and Sugar
In a large mixing bowl, cream the softened butter with sugar until the mixture looks pale and fluffy—this usually takes about 3-5 minutes. Don’t rush here! A well-creamed base makes for a lighter, airier cake with fantastic texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, blending well after each addition so the batter stays smooth and emulsified. Pour in the vanilla extract to infuse the batter with extra aroma and warmth, making this Peach Cobbler Pound Cake truly irresistible.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures the leavening is evenly distributed, so you get a consistent crumb throughout every slice.
Step 5: Mix Batter and Fold in Peaches
Add the dry ingredients to the creamed mixture in three stages, alternating with the milk. Start and finish with the flour blend, mixing lightly after each addition. When the batter looks mostly combined, gently fold in the diced peaches, being careful not to overmix or crush the fruit.
Step 6: Add Cinnamon Sugar Topping
Pour the thick batter into your prepared bundt pan and smooth the top. Whisk together the cinnamon, brown sugar, and melted butter, then sprinkle it evenly across the surface. This will form a beautiful caramelized crust as the Peach Cobbler Pound Cake bakes.
Step 7: Bake and Cool
Slide the pan into the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell absolutely incredible as it bakes! Cool in the pan for 15-20 minutes, then invert onto a wire rack to finish cooling completely. If you love extra sweetness, drizzle with a glaze before serving.
How to Serve Peach Cobbler Pound Cake
Garnishes
Dress it up with a gentle dusting of powdered sugar, a spoonful of lightly whipped cream, or a cascade of vanilla glaze. For a truly decadent twist, add a tumble of fresh sliced peaches or toasted pecans on top—the contrast in textures is delightful!
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of tangy Greek yogurt. If you’re hosting brunch, try serving it alongside fresh mixed berries or a light fruit salad for a lovely contrast of flavors.
Creative Ways to Present
Cut the Peach Cobbler Pound Cake into thick slices and arrange them artfully on a platter, or serve as individual mini cakes with a mound of peaches and cream. For parties, cut into cubes and skewer with fresh fruit for fun dessert kabobs.
Make Ahead and Storage
Storing Leftovers
Tightly wrap leftover cake in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors meld and intensify over time, making each slice just as delicious the next day (if not more!).
Freezing
The Peach Cobbler Pound Cake freezes wonderfully. To store, wrap individual slices or the whole cake in a double layer of plastic wrap, then foil. Freeze for up to 3 months and thaw at room temperature before enjoying.
Reheating
For that fresh-from-the-oven experience, gently warm individual slices in the microwave for about 10-15 seconds, or place them in a low oven (about 300°F) for a few minutes until just heated through. This revives the buttery aroma and the peachy, tender crumb.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just thaw and drain them thoroughly before folding into the batter. This ensures the Peach Cobbler Pound Cake stays moist but not soggy.
What’s the best way to grease a bundt pan to prevent sticking?
Brush every nook and cranny with softened butter, then dust lightly with flour and tap out the excess. Nonstick baking spray made for bundt pans also works wonders.
Is it possible to halve the recipe?
You can! Make it in a loaf pan and check for doneness after about 40-45 minutes. The Peach Cobbler Pound Cake will be just as delightful in smaller batches.
Can I add nuts to this recipe?
Certainly! Chopped pecans or walnuts add lovely crunch and flavor. Stir about 1/2 cup into the batter with the peaches, or sprinkle some on top with the cinnamon sugar mixture.
How do I make a glaze for the top?
Stir together 1/2 cup powdered sugar with 1-2 tablespoons milk or cream and a splash of vanilla extract until smooth. Drizzle over the cooled Peach Cobbler Pound Cake for the perfect finishing touch!
Final Thoughts
I can’t wait for you to experience every buttery, peachy bite of this Peach Cobbler Pound Cake! It’s the kind of recipe that feels like a warm hug, perfect for sharing with friends, family, or savoring on a quiet afternoon. Don’t be surprised if this becomes your new go-to dessert!