Peach Cobbler Pound Cake
This post may contain affiliate links. Please read my disclosure policy.
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!
Peach Cobbler Pound Cake
Make a delicious pound cake with a peach cobbler filling!
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.
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.
Megan Goodfred says
Made this today and it was AMAZING! Great summer dessert. An exact combination of peach cobbler and pound cake.
★★★★★
Madeline says
YAY! so so happy to hear that
Amy says
Omg this is beyond delicious!! A great summer dessert !
Amy says
Beyond delicious! A must have summer dessert!
★★★★★
Madeline says
thanks so much Amy!
Caitlin says
Wow. I was a little nervous bc I overflowed my Bundt pan and smoked up the house, but it was WELL worth it for this cake. So good!!!
★★★★★
Madeline says
oh no! those bundts really can be tricky sometimes. sorry that happened, but glad you loved it!
Crysti says
If you are on the fence, bake this cake! I made it with my mom, and she said it is the best recipe she has made in a long time. We had it last week for July 4th, and I am about to make again for a friend’s birthday.
Madeline says
thanks Crysti! glad you loved it!
Jenna says
Can’t wait to make this! I don’t have a Bundt pan, have you ever tried in a different sized pan/ do you have any recommendations? TY for all your amazing recipes!
★★★★★
Madeline says
I haven’t tried, but I’d do it in a 9×9 baking dish I think! the bake time will need to be adjusted as well but I’m not sure to what.
Tori says
So good! I bake often and I made this for my dad on Father’s Day. Peach cobbler is his favorite and he said this was the best cake I have ever made him. That’s really saying something, I’ve baked A LOT of cakes! Haha.
★★★★★
Madeline says
that’s amazing! I love hearing stories like this. so glad he liked it 🙂