Peach Cobbler Pound Cake Recipe

Peach cobbler pound cake recipe lovers, rejoice—because this dessert is a game changer! Imagine the comforting warmth of peach cobbler fused with the rich, buttery texture of a classic pound cake—all baked into a stunning bundt form. This recipe uses real fresh peaches, cream cheese, and a luscious brown sugar topping to create a layered, decadent flavor profile that tastes like summer in every bite. Whether you’re hosting a brunch, attending a potluck, or simply craving something extraordinary, this cake delivers. Moist, dense, and beautifully glazed, it’s a show-stopping dessert that’s surprisingly easy to make at home.

• A perfect blend of classics – Combines the soulful flavors of Southern peach cobbler with the rich texture of pound cake.
• Rich and moist – Thanks to cream cheese and fresh peaches.
• Perfect for all occasions – From birthdays to Sunday dinners.
• Easy to adapt – Works well with frozen or canned peaches and other fruits.
• Freezer-friendly – Make ahead and enjoy whenever the craving hits.

Ingredients

For the Pound Cake

• 3 cups unbleached all-purpose flour (add ½ cup for high altitude)
• 2 cups granulated sugar (reduce to 1½ cups for high altitude)
• 6 large eggs, room temperature
• 1½ cups unsalted butter, room temperature (add ¼ tsp salt if using unsalted)
• 8 ounces cream cheese, room temperature
• 1 tablespoon bourbon vanilla or regular vanilla
• 1 teaspoon baking powder (¾ tsp for high altitude)
• ½–1 teaspoon kosher salt
• 3 medium fresh peaches, peeled and diced (about 1½ cups)

For the Cobbler Topping

• 1 large peach, peeled and sliced (or thawed frozen peach slices)
• ½ cup packed light brown sugar
• ½–1 teaspoon ground cinnamon (optional)
• ¼ cup melted butter

For the Glaze

• 1 cup powdered sugar
• 1 teaspoon bourbon or regular vanilla
• 2–3 tablespoons milk or cream (to desired consistency)

How to Make Peach Cobbler Pound Cake

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
2. Mix Dry Ingredients
   In a medium mixing bowl, stir together the flour, baking powder, and salt until well combined.
3. Cream Butter and Cream Cheese
   In a stand mixer, beat butter and cream cheese on medium-high for 1 minute. Scrape down the sides.
4. Add Sugar
   Slowly incorporate the sugar and beat until the mixture becomes light and fluffy, about 3 minutes.
5. Incorporate Eggs and Vanilla
   Beat in the eggs one at a time, allowing 30 seconds of mixing between each addition. Stir in vanilla extract.
6. Add Dry to Wet
   Reduce mixer speed to low and slowly incorporate flour mixture in batches until just combined.
7. Fold in Peaches
   Gently fold in diced peaches using a spatula. Do not overmix.
8. Prepare Cobbler Topping
   Mix brown sugar, melted butter, and cinnamon in a small bowl. Arrange the peach slices along the grooves of the bundt pan, then drizzle with the brown sugar mixture.
9. Assemble and Bake
   Spoon cake batter over topping. Smooth top. Gently tap the bundt pan on the counter to eliminate any trapped air bubbles.
   Bake for 45–60 minutes, or until a skewer comes out with a few moist crumbs.
10. Cool and Glaze
    Let cool 10 minutes in the pan. Invert onto a rack to cool completely. Drizzle with glaze once cooled.

Helpful Tips

• Use room-temperature ingredients for better mixing and texture.
• Don’t overmix the batter—it can toughen the cake.
• Gently tap the bundt pan on the counter to eliminate any trapped air bubbles.
• For precise baking, use an oven thermometer to ensure the temperature is accurate, especially with bundt cakes.
• Let the cake cool completely before glazing.

Substitutions and Variations

• Peaches: Use frozen (thawed and patted dry) or canned (in juice, drained).
• Fruit swaps: Try nectarines, cherries, apricots, or blueberries.
• Flavors: Almond or lemon extract can replace vanilla.
• Toppings: Sprinkle with chopped pecans or finish with a rich caramel drizzle for added indulgence.
• Gluten-free: Substitute a 1:1 gluten-free flour blend.

Frequently Asked Questions

Can I use canned peaches?
Absolutely—just be sure to select peaches packed in juice (not syrup) and drain them thoroughly.

What kind of bundt pan is best?
A durable, high-end pan like Nordic Ware promotes even heat distribution and easy cake release.

Do I have to use cream cheese?
While it’s essential for richness, you can substitute with sour cream for a slightly tangier flavor.

How do I know it’s fully baked?
Test doneness by inserting a skewer into the center—it should emerge clean or with a few moist crumbs.

Can I skip the glaze?
It’s just as satisfying without the glaze or topped with whipped cream or vanilla ice cream.

Storage Instructions

• Room Temperature: Store in a covered cake keeper for up to 2 days.
• Refrigeration: Store in an airtight container for up to five days to maintain freshness.
• Freezing: Wrap each slice tightly in plastic wrap, then foil, and freeze for up to two months.

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Conclusion

This peach cobbler pound cake recipe offers a moist, flavorful fusion of two beloved Southern desserts. Enjoy it warm with a scoop of ice cream or cool with a sweet glaze—it’s always a hit.

Peach Cobbler Pound Cake Recipe

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• Author: Lisa
• Total Time: 1 hour
• Yield: 16 slices 1x
• Diet: Vegetarian

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Description

Peach cobbler pound cake recipe made in a bundt pan with real peaches and cream cheese. This Southern-style dessert is moist, rich, and loaded with flavor from brown sugar, vanilla, and fresh fruit. It’s the perfect fusion of two classics in one easy cake—great for potlucks, holidays, or family dinners. Try it today and impress your guests!

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Ingredients

Scale 1x2x3x

Pound Cake

3 cups all-purpose flour

2 cups granulated sugar

6 large eggs, room temp

1½ cups unsalted butter, room temp

8 oz cream cheese, room temp

1 tbsp bourbon or vanilla extract

1 tsp baking powder

½–1 tsp kosher salt

3 medium peaches, peeled and diced

Cobbler Topping

1 large peach, peeled and sliced

½ cup packed light brown sugar

½–1 tsp cinnamon (optional)

¼ cup melted butter

Glaze

1 cup powdered sugar

1 tsp bourbon or vanilla extract

2–3 tbsp milk or cream

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Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
2. Mix Dry Ingredients
   In a medium mixing bowl, stir together the flour, baking powder, and salt until well combined.
3. Cream Butter and Cream Cheese
   In a stand mixer, beat butter and cream cheese on medium-high for 1 minute. Scrape down the sides.
4. Add Sugar
   Slowly incorporate the sugar and beat until the mixture becomes light and fluffy, about 3 minutes.
5. Incorporate Eggs and Vanilla
   Beat in the eggs one at a time, allowing 30 seconds of mixing between each addition. Stir in vanilla extract.
6. Add Dry to Wet
   Reduce mixer speed to low and slowly incorporate flour mixture in batches until just combined.
7. Fold in Peaches
   Gently fold in diced peaches using a spatula. Do not overmix.
8. Prepare Cobbler Topping
   Mix brown sugar, melted butter, and cinnamon in a small bowl. Arrange the peach slices along the grooves of the bundt pan, then drizzle with the brown sugar mixture.
9. Assemble and Bake
   Spoon cake batter over topping. Smooth top. Gently tap the bundt pan on the counter to eliminate any trapped air bubbles.
   Bake for 45–60 minutes, or until a skewer comes out with a few moist crumbs.
10. Cool and Glaze
    Let cool 10 minutes in the pan. Invert onto a rack to cool completely. Drizzle with glaze once cooled.

Notes

For high altitude: add ½ cup flour, reduce sugar to 1½ cups, and use ¾ tsp baking powder.

Frozen or canned peaches (in juice) work too—just drain and pat dry.

Use a quality bundt pan for best results and easy release.

Optional: top with whipped cream, caramel drizzle, or chopped pecans.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 42g
• Carbohydrates: 61g
• Protein: 6g