Peach Cobbler Pound Cake
Enjoy the best of two summer desserts in one: peach cobbler pound cake. You’ll love every bite of this easy Bundt cake, from the buttery base, real peaches, and cobbler layer to the gorgeous glaze. Go ahead and take that second slice; no one is looking!
What I love most about homemade cakes is real ingredients. Plus, making them from scratch lets me control the quality. But more than that, I get to play around with every mouthwatering flavor you can think of!
My friends adore this dessert, especially for an afternoon tea. The best part is that you can make this decadent treat whether or not the peaches are in season. More about that later.
Why Combine Cobbler and Pound Cake
Imagine an already delicious, buttery pound cake turned into a peachy upside-down cake with old-fashioned cobbler filling. It’s heaven on a plate. Besides, both cobblers and pound cakes are super simple for an easy and drool-worthy dessert.
Using Canned and Frozen Peaches
Fresh, canned, and frozen peaches all work great in this recipe. Which is a good thing, especially after peach season has become a memory. Canned peaches tend to be softer and sweeter than fresh ones. Peaches canned in their own juices, and not in heavy syrup, are best. Drain them well so the excess liquid doesn’t lead to a gooey cake.
Frozen peaches are an excellent choice because they taste most like fresh peaches. Plus, frozen is usually better than fresh because they’re picked at the peak of ripeness and frozen within 24 hours. Fresh peaches may have been picked green, stored in crates, and shipped from who knows where.
How to Make Peach Cobbler Pound Cake
- Peel and slice the peaches, make the cinnamon sugar, and layer half of the peaches and sprinkle in half of the cobbler spices on the bottom of the Bundt pan.
- Cream the butter and sugar, add the eggs, then mix in the dry ingredients.
- Add the milk and vanilla extract, mix well, pour half of the batter over the peaches, add the rest of the peaches, and sprinkle in the rest of the cobbler topping.
- Pour in the rest of the batter and bake at 300℉ (150℃) for around an hour. The liquid and density of the batter will affect the baking time, so start checking at around 50 minutes.
Recipe Notes
- Everyone’s oven is different. Some run cooler, while others run hotter, and that can affect the baking time. The humidity and altitude can also affect the baking time. If your cake is taking too long to bake, increase the temperature to 350℉ (180℃).
- To speed up ripening in peaches, place the fruit in a paper bag, lightly roll down the top of the bag to close it, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen the fruit quickly.
- You can overbeat a pound cake. I’ve done it, but it didn’t ruin it. However, it was extremely light and didn’t hold together as well as if I had stopped on time.
- Switch out the pound cake recipe with a Southern pound cake. Or mix it up even more by layering the peaches and cinnamon sugar with spice cake for a sheet cake delight.
Make-Ahead and Storage Instructions
Pound cake is even better after it cools to room temperature. So feel free to make it a day or two ahead and enjoy a stress-free treat with guests. Store it at room temperature on a covered cake plate if serving the next day.
It should stay fresh for a week in the fridge or up to 6 months well-wrapped, either whole or sliced, in the freezer. Have you ever eaten frozen pound cake? It tastes a lot like ice cream.
Menu Ideas for Peach Cobbler Pound Cake
This tried-and-true Southern classic is a beautiful ending to a rich Southern meal, whether fried chicken or meatloaf. For a grand finale, serve your peach cobbler pound cake with a generous scoop of vanilla ice cream or a hearty dollop of whipped cream. A warm cup of ginger tea also pairs wonderfully with it.
More Fabulous Pound Cake Recipes to Try
- Chocolate Pound Cake
- Southern Pound Cake
- Lemon Sour Cream Pound Cake
- Buttermilk Pound Cake
- Sweet Potato Pound Cake
By Imma
Watch How to Make It
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This blog post was originally published in March 2021 and has been updated with additional tips, new photos, and a video.
Peach Cobbler Pound Cake
Ingredients
Cobbler Filling
- cooking spray to grease the bundt pan
- ½ cup (105g) firmly packed brown sugar
- 1 tablespoon (8g) cinnamon
- ¼-½ teaspoon (.5-1g) nutmeg
- ¼ cup (60g) melted butter
- 4 large peaches, peeled, cored, and sliced
- 2 tablespoons (30ml) bourbon or rum
Pound Cake
- 8 ounces (225g) unsalted butter at room temperature
- 8 ounces (225g) cream cheese at room temperature
- 2 cups (400g) granulated sugar
- 5 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (6g) salt
- 1 tablespoon (15ml) vanilla extract
- ⅓ cup (80ml) milk
Vanilla Glaze
- 1 cup (120g) confectioner's sugar
- 1 teaspoon (5ml) vanilla extract
- 2-3 tablespoons (30-45ml) milk (adjust amount for the desired thickness)
Instructions
- Preheat the oven to 300°F (150°C), or 350°F (180°C) if your oven runs cool. Grease a large 12-inch Bundt or tube pan generously with cooking spray and set aside.
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
- Pour the melted butter and bourbon or rum into the bottom of the pan. Arrange half of the peach slices on top of them. Sprinkle half the cinnamon sugar mixture over the peaches. Set it aside.
- Cream the butter, cream cheese, and sugar at high speed in a stand or hand mixer until fluffy and looking white, 3-5 minutes.
- Beat in the eggs, one at a time, until combined and smooth.
- Mix flour, baking powder, and salt into the batter, followed by the milk and vanilla extract. Stir well until everything is thoroughly combined and smooth, scraping down the sides of the mixing bowl.
- Spoon half of the batter into the cake pan over the peach slices and spread it out with a spatula. Then add the remaining peaches, sprinkle them with the remaining brown sugar mixture, and top it off with the remaining cake batter.
- Tap the pans on the work surface to eliminate large air bubbles. Bake at 300℉ (150℃) until a tester inserted into the center comes out clean. It usually takes around an hour.
- Remove from the oven and let it rest in the pan for about 10 minutes. Transfer the cake to a plate and let it cool completely (around 3 hours).
- While the cake is cooling, make the glaze by mixing the confectioners' sugar, vanilla extract, and milk until smooth. Add a few drops of milk if too thick, and a little more sugar if too thin. You'll want it thin enough to drizzle, but thick enough to stay on the cake.
- Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
Tips & Notes:
- Feel free to use your favorite gluten-free all-purpose flour if needed.
- Instead of using a measuring cup to scoop the flour from the bag, spoon it into a measuring cup. That keeps the flour from compacting and affecting the amount. Another way is to use a scale and measure by weight.
- Room temperature ingredients are important for easier mixing and a smoother batter.
- One of the easiest ways to tell when a cake is done is to jab a toothpick into the center. If it comes out clean, it’s done!
- I know it’s tempting to slice into a freshly baked cake, but if you let it rest for around 10 minutes, it will have a chance to finish cooking and firm up. Then carefully flip it and remove it from the cake pan, and let it cool for around 3 hours before drizzling on the glaze.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can I used home canned peaches?
Yes, canned peaches work great. You could also replace the milk with ⅓ cup of the juice from draining the peaches and 4 tablespoons of powdered milk. Please let me know how it goes.
Pretty AMAZING! Definately need to do it again. Thank you Imma!
I’m so glad you love it. Thanks for trying it out.
Can I leave the bourbon out??
Yes you sure can. Please let me know how it goes.
My oven runs accurate usually but my cake has been in almost two hours. Is 300° the correct temperature to bake at?
Hi Janette,
Yes, 300°F is correct for my Peach Cobbler Pound Cake—it’s baked low and slow to keep it moist and help prevent over-browning.
However, almost two hours sounds a bit long, even for this cake. Double check oven temperature make sure it’s working properly .
Mine also was nearly 2 hours to bake at 300. It looks absolutely delicious! I am waiting for it to cool before I cut it!
Thank you both so much for your feedback. I will definitely take note of how long it bakes next time.
If you want to speed things up a bit, you could raise the temperature to 325℉.
I just got my box of peaches this week. Can’t wait to try this. Question-when trying this with apples, should they be par-cooked like a pie filling? Thinking they won’t get soft enough in the cake? This would make an awesome seasonal fall dessert! Thanks!
Yay!!! If replacing the peaches with apples, you shouldn’t have to precook them. However, if you want tender, creamy apples, it may be a good idea. It’s all about personal preference. The recipe already takes into account the juicy fruit, but peaches do cook faster than apples. Please let me know how it turns out.
This cake turned out wonderful.
Awesome! Thank you for the feedback, Anna!
This is my favorite Bundt cake and I make it every year when my daughter’s peach tree goes wild in late August. I have received so many compliments and requests to share the recipe every time I bake this cake. Thank you for sharing your fabulous recipe
Ohhh, your daughter is lucky! I wish I had a peach tree too. Thank you for the feedback, Dina :)!
I love this recipe ! I made this peach cobbler pound cake for a friend of mines and last night I made it for my husband and today I made one for a coworker. I will be adding this cake to my other recipes for pound cake thank you so much for sharing your recipe .God bless you
I am so glad you love this cake, Yolandes :)!
This is excellent! Easy to make and delicious
Thank you:) I’m glad you loved it, and thanks for stopping by.
I’m going to make this
Fantastic!! You are in for a treat. Don’t forget to snap some pics for the ‘gram, and if you make any tweaks to the recipe, I’d love to hear about them. Happy cooking, and even happier eating!
Hello Imma, I am making this recipe today. It looks amazing. My question is this shelf stable or does it need to be refrigerated? Thank you!
Awesome! It’s shelf stable for a day or two. If you’re going to keep it around for more than that (or you’re in a hot climate), I’d keep it in the fridge or freezer.
I was excited to try this recipe however it is too much batter for a standard sized bundt pan. My cake baked over and took and additional 25 minutes. Still delicious though
Glad you liked it! 🙂
Hi Imma! This looks absolutely delicious. Will you please also list the ingredient measurements in the metric system too? That’d help a bunch. Thank you and can’t wait to try!
Thank you for catching that. I try to remember, but sometimes I forget. I have added metric measurements.
I want to make this cake next week. I have only canned peaches and I think they ought to work if I am careful with the juice and not let it thin out the batter. I will drain them well and the juice can help me make a delicious glaze for the cake. What do you think about this. I sure don’t want to mess up ingredients, since everything is so high these days. I love this site. I will be following for sure! I will let you know how the cake turns out.
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Aww! Thank you so much for your love and support:) And sure go ahead and try this, I am sure you would love it:)
Hey! This recipe looks so good, im going to make it for a potluck this weekend. Would I be able to use frozen peach slices for this recipe?
Yes, you can. Frozen peaches work great for this recipe. And even better, they’re already sliced.❤️