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!
Ingredients
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
Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly. - Mix Dry Ingredients
In a medium mixing bowl, stir together the flour, baking powder, and salt until well combined. - Cream Butter and Cream Cheese
In a stand mixer, beat butter and cream cheese on medium-high for 1 minute. Scrape down the sides. - Add Sugar
Slowly incorporate the sugar and beat until the mixture becomes light and fluffy, about 3 minutes. - Incorporate Eggs and Vanilla
Beat in the eggs one at a time, allowing 30 seconds of mixing between each addition. Stir in vanilla extract. - Add Dry to Wet
Reduce mixer speed to low and slowly incorporate flour mixture in batches until just combined. - Fold in Peaches
Gently fold in diced peaches using a spatula. Do not overmix. - 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. - 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. - 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