Peach Cobbler Pound Cake

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.

The perfect combination of peach cobbler and pound cake

Let me start by saying that this is not a light and healthy dessert. It 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.

It is surrounded by a classic pound cake that is thick, buttery, and downright delicious. You can serve this on its own or with extra fresh peaches.

Kitchen Tools

• Sharp knife and cutting board to peel and cut peaches
• Mixing bowls
• Hand mixer or stand mixer
• Bundt cake pan
• Small pitcher for pouring glaze

Ingredient substitutions

When it comes to slightly complicated baking like this, its important to stick to the recipe and instructions. I would not substitute very many of them.

BUT you could use mixed berries in place of the diced peaches. I know that this works perfectly because it has been tried and tested.

Ingredients

• Fresh peaches
• Granulated sugar
• Brown sugar
• Butter
• All purpose flour
• Sour cream
• Whole milk
• Salt
• Baking powder
• Cinnamon
• Powdered sugar
• Vanilla extract

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.

How to make peach cobbler pound cake

Step 1: Prepare crumble filling and pound cake batter

To begin, preheat oven to 325F. Spray a standard sized bundt 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, 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.

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 dry.

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 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!!

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 and cool completely.

Finally, whisk glaze ingredients together and pour over top of the fully cooled pound cake.

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.

Check out These Other delicious desserts

• Lemon Ricotta Cookies
• Banana Bars with Chocolate Ganache
• Cherry Chocolate Chip Cookies
• Spice Cake Recipe

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!

Recipe

Peach Cobbler Pound Cake

★★★★★ 5 from 5 reviews

Make a delicious pound cake with a peach cobbler filling!

Recipe By: Madeline

Prep: 30 minutesCook: 70 minutesTotal: 1 hour 40 minutes

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Servings: 16 slices 1x

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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

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Instructions

1. Preheat oven to 325F and spray a standard sized bundt pan with spray oil and make sure all areas are evenly coated.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!!
7. Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the bundt pan and cool completely.
8. Whisk glaze ingredients together and pour over top of the fully cooled pound cake.

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.

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.