Bring two iconic desserts together to make a delicious Peach Cobbler Pound Cake. Prepare a pound cake in a bundt pan with a ribbon of peach cobbler running through the middle.
Make-ahead
Beginner-friendly
You’ll Learn: How to layer a cobbler-style filling inside a tender pound cake
Worth It: It builds a freezer stash for stress-free dessert later
Bonus: A swap if you don’t like peaches
Why You’ll love this recipe
- Decadent dessert – This peach cobbler pound cake recipe is a rich, decadent and delicious dessert that is perfect for a summer celebration. The peach cobbler filling reminds me of a soft and buttery coffee cake crumble, mixed with the soft and beautiful diced peaches. That middle layer is incredible.
- Summer favorite – I absolutely love fresh peaches in the summer, so this fresh, delicious dessert is one of my favorites to bring to any gathering.
- Best of both worlds – This dessert takes the best parts of pound cake and peach cobbler to make the perfect, most delicious dessert. Top with a scoop of vanilla ice cream and enjoy.
Serving Suggestions
This is the best summer dessert after a grilled lunch or dinner. Make some grilled balsamic chicken or turkey burgers, with some shrimp and corn salad or grilled watermelon salad. For even more peaches, make a peach burrata salad.
You can pair this with a peach sangria for a delicious and refreshing cocktail. Then finish your meal with this peach cobbler pound cake!
If you’re looking for another fruit cake to try, make this apple crumb cake!
Ingredients
- Fresh peaches – this recipe is best during peak peach season. No flavor compares to peaches at their peak
- Granulated sugar – the sugar helps macerate the peaches and bring out all of the sweetness
- Brown sugar – brown sugar helps caramelize everything for that delicious cobbler texture
- Butter – make sure to use unsalted butter to avoid over salting the recipe. Only the crumble topping butter needs to be melted butter
- All purpose flour – you can also use gluten-free flour, but make sure it is a one to one flour
- Sour cream – the sour cream gives the pound cake the creamy texture
- Whole milk – milk will help keep everything moist and delicious
- Salt – the salt enhances the flavors of everything else in the cake
- Baking powder – this will provide the perfect rise for your pound cake. Because we are using baking powder, you don’t need baking soda
- Ground cinnamon – I love a dash of cinnamon in this recipe
- Powdered sugar – powdered sugar makes the perfect drizzled topping for your cobbler cake
- Vanilla extract – the vanilla adds depth of flavor and makes the icing that much more delicious
Ingredient substitutions
When it comes to slightly complicated baking like this, its important to stick to the recipe and instructions as much as possible. I would not substitute very many of them. You can feel free to use something like nutmeg in place of cinnamon if you prefer the taste, or greek yogurt instead of sour cream. Just be sure any substitutions are one to one as much as possible. Otherwise, it can throw off your entire cake.
You could use mixed berries in place of the diced peaches. I know that this works perfectly because it has been tried and tested. You could try this with frozen peaches, but I find it does not have the same amount of deliciousness. I have not made it with canned peaches, but because these are already softened, I would not recommend this swap.
One thing you are more than welcome to switch up is the icing. You could do anything you want for icing! If you like cream cheese frosting, you could use that instead.
How to pick ripe peaches
For this recipe I like to use ripe, juicy yellow peaches. White peaches work too, but yellow peaches have a bit of acid and I love the color of them when I slice into this cake.
To ensure that your peaches are nice and ripe they should feel soft to the touch and smell sweet. The smell test is my favorite way to make sure they are sweet and ripe.
My other favorite summer peach recipe is this simple peach blueberry crisp.
How to make
Step 1: Prepare crumble filling and pound cake batter
To begin, preheat oven to 325F. Spray a standard sized bundt cake pan with spray oil and make sure all areas are evenly coated.
Then, mix peaches with 1 tbsp of sugar and set aside to let them macerate. Next, in a medium bowl, mix together remaining cobbler filling ingredients until a thick crumble with moist crumbs remains. Keep crumble brown sugar mixture and peaches separate.
In a separate large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. Add eggs in 1 at a time, scraping the sides of the bowl between each egg.
Then, beat in the sour cream, milk and vanilla on a low speed. Add in the dry ingredients with a flat spatula until just combined. Be sure to scrape the bottom to really mix the wet mixture in with the flour mixture.
Step 2: assemble bundt cake and bake
Next, add half of the pound cake mixture into the bottom of the bundt pan. Crumble half of the crumb filling, or peach cobbler topping, over the batter.
Then, add the peaches on top of that. Crumble the second half of the filling over the peaches. Add the remaining half of the pound cake batter to the top.
Place in the preheated oven and bake at 325F for about 70 minutes. The top should be golden brown and slightly soft to the touch.
A toothpick should come out of the center of the cake mostly clean. Careful not to overbake or you will be left with dry pound cake!!
Step 3: cool and glaze
Then, remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the bundt pan onto a cooling rack or wire rack and cool completely.
Finally, whisk glaze ingredients together in a small bowl and drizzle over top of the fully cooled pound cake.
Serve with sliced peaches and spoon some vanilla ice cream on top.
Storage
Store peach cobbler pound cake in an airtight container in the fridge for up to 5 days. If you want to warm before serving, you can warm in an air fryer or toaster oven.
You can also tightly wrap the cake in plastic wrap and store in the freezer for up to 3 months. Thaw the day before you would like to enjoy.
Check out These Other delicious desserts
This recipe was developed by Courtney Spiegl. You can find her on Instagram or at her blog here.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Peach Cobbler Pound Cake
Ingredients
Cobbler Filling Ingredients
- 2 cups fresh peaches peeled and diced – about 4 small peaches
- 1/4 cup + 1 tbsp granulated sugar
- 1 stick unsalted butter 1/2 cup melted
- 1 cup all purpose flour
- 1/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
Pound Cake Ingredients
- 2 sticks 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 eggs – room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tsp milk of choice
Instructions
- Preheat oven to 325F and spray a standard sized bundt pan with spray oil and make sure all areas are evenly coated.
- Mix peaches with 1 tbsp of sugar and set aside to let them macerate. Mix together remaining cobbler filling ingredients until a thick crumble remains. Keep crumble and peaches separate.
- In a separate large bowl use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. Add eggs in 1 at a time, scraping the sides between each egg.
- Beat in the sour cream, milk and vanilla on a low speed. Add in the dry ingredients with a flat spatula until just combined – be sure to scrape the bottom to really mix the wet mixture in with the dry.
- Add half of the pound cake mixture into the bottom of the bundt pan. Crumble half of the crumb filling mixture over the batter. Then, add the peaches on top of that. Crumble the second half of the filling over the peaches. Add the remaining half of the pound cake batter to the top.
- Bake at 325F for about 70 minutes. The top should be golden brown and slightly soft to the touch – a toothpick should come out mostly clean. Careful not to overbake or you will be left with dry pound cake!!
- Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the bundt pan and cool completely.
- Whisk glaze ingredients together and pour over top of the fully cooled pound cake.
Recipe Notes
- ** cool cake COMPLETELY before slicing
- The center is supposed to be like a peach cobbler so it will be soft and crumbly even if the pound cake is fully cooked.
- This is a very rich and decadent cake so I like to slice into thin slices.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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