Peach Cobbler Pound Cake

Peach Cobbler Pound Cake Recipe – Savor the flavors of summer with this irresistible peach cobbler pound cake recipe! Indulge in layers of moist pound cake infused with the sweetness of ripe peaches and hints of warm cinnamon. Whether served warm with a scoop of vanilla ice cream or enjoyed as a delightful treat with your morning coffee, this peach cobbler pound cake is sure to become a family favorite.

peach cobbler pound cake sliced on a platter with text overlay

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Homemade Peach Pound Cake

This Peach Cobbler Pound Cake is the quintessential summer dessert! The delicate sweetness of the peaches perfectly complements the buttery richness of the cake, while hints of cinnamon add a warm, comforting touch that is simply irresistible. But the real star of the show? The peach cobbler topping – it adds a nice caramelized sweetness that takes this dessert to new heights of deliciousness. Whether enjoyed warm with a scoop of vanilla ice cream or savored on its own, this pound cake is sure to leave you craving more with its irresistible combination of flavors and textures.

sliced pound cake on a platter

How to Make Peach Cobbler Pound Cake

This dessert is easy to make with only a few simple ingredients. Combine melted butter, brown sugar, salt, cinnamon, and chopped peaches in a small bowl. Spray a Bundt pan with nonstick cooking spray with flour. Pour peach mixture into the bottom of the pan and set aside.

Beat softened butter and cream cheese together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Add sugar and kosher salt to the butter mixture. Mix at medium speed. Add eggs one at a time, mixing well after each addition. Add peach preserves and vanilla extract to the batter and mix well. Scrape down the sides of the bowl.

In a large bowl, whisk together all-purpose flour and baking powder. Slowly add flour mixture and peach preserves to the batter and mix just until incorporated. Spoon pound cake batter over the peach mixture. 

Place the cake pan on a rimmed baking sheet lined with aluminum foil. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Let the cake cool in the pan on top of a cooling rack for at least 30 minutes. Turn the cake over onto a platter and cool completely.

In a small bowl, whisk together powdered sugar, cinnamon, and milk. Drizzle the glaze over the cake and enjoy!

Helpful Tips & Frequently Asked Questions

  • I use frozen peach slices. Feel free to substitute fresh peaches or canned peaches.
  • Make sure to cook the cake on top of a baking pan. The cobbler topping can bubble up and bubble out of the cake pan. Using a baking pan will keep your oven clean.
  • Can I freeze Pound Cake? Yes! Bake the cake and cool completely. Wrap the cake tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving. 
  • Store the cake in an airtight container in the fridge.
slice of peach cake topped with ice cream and caramel sauce on a plate

How to Serve Peach Cobbler Pound Cake

This cake is a family favorite! It is perfect for any occasion. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra touch of decadence, or enjoy it on its own as a satisfyingly sweet end to any meal. Whether served at a family dinner, potluck, or festive celebration, this peach cobbler pound cake is guaranteed to delight and impress with its delicious flavor and comforting charm.

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peach cobbler pound cake sliced on a platter with text overlay

Peach Cobbler Pound Cake

Yield: 12 people
Prep Time 15 minutes
Peach Cobbler Pound Cake Recipe – Savor the flavors of summer with this irresistible peach cobbler pound cake recipe! Indulge in layers of moist pound cake infused with the sweetness of ripe peaches and hints of warm cinnamon. Whether served warm with a scoop of vanilla ice cream or enjoyed as a delightful treat with your morning coffee, this peach cobbler pound cake is sure to become a family favorite.

Ingredients:

Cobbler Topping

Pound Cake

Glaze

  • ½ cup powdered sugar
  • 2 tsp milk
  • tsp ground cinnamon

Instructions:

  • Preheat the oven to 325ºF. Spray a 10-cup Bundt cake pan with cooking spray with flour. Set aside.

Cobbler Topping

  • Combine melted butter, brown sugar, salt, cinnamon, and chopped peaches in a small bowl. Spray a Bundt pan with nonstick cooking spray with flour. Pour peach mixture into the bottom of the pan and set aside.

Pound Cake

  • Beat softened butter and cream cheese together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Add sugar and kosher salt to the butter mixture. Mix at medium speed.
  • Add eggs one at a time, mixing well after each addition. Add peach preserves and vanilla extract to the batter and mix well. Scrape down the sides of the bowl.
  • In a large bowl, whisk together all-purpose flour and baking powder. Slowly add flour mixture to the batter and mix just until incorporated. Spoon pound cake batter over the peach mixture. 
  • Place the cake pan on a rimmed baking sheet lined with aluminum foil.
  • Bake for 60 to 65 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan on top of a cooling rack for at least 30 minutes. Turn the cake over onto a platter and cool completely.

Glaze

  • In a small bowl, whisk together powdered sugar, cinnamon, and milk. Drizzle the glaze over the cake and enjoy!

Notes:

  • Please note that all ovens cook differently. Check the cake at the listed time. If the cake is not done, continue to cook until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Cover the cake with aluminum foil if it starts to get too brown.
  • I use frozen peach slices that have been thawed. Feel free to substitute fresh peaches or canned peaches.
  • Make sure to cook the cake on a pan. The cobbler topping can bubble up and bubble out of the cake pan. Using a baking pan will keep your oven clean.
  • Can I freeze Pound Cake? Yes! Bake the cake and cool completely. Wrap the cake tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving. 
  • Store the cake in an airtight container in the fridge.

Steph

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slice of peach cake topped with ice cream and caramel sauce on a plate with text overlay

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Comments

  1. Yummmmmmmmmmmmmmmmy!
    Also, I LOVE your Meow Monday! ! ! ! !
    Thank you for sharing all these recipes & your kitties with us.

    1. What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  2. Question: You said that you use frozen peaches. Do you thaw them first before putting them into the recipe?

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