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
[adthrive-in-post-video-player video-id=”qssD2Zfv” upload-date=”2022-08-29T19:50:22.000Z” name=”PEACH COBBLER POUND CAKE.mp4″ description=”Enjoy the tasty goodness of a Peach Cobbler in a soft and chunky pound cake baked to decadent perfection. You’ll surely love every bite of this bundt cake, from the tasty base up to the sweet, beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches! ” player-type=”collapse” override-embed=”false”]
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.
First time I made this it came out perfect. When I turn my oven on it automatically goes to 350. I musta left it there because today when I made it I set at 300 as suggested and it took at least 35 minutes longer. My oven must bake low – 300 is just not enough for me – great recipe – I just need to learn my oven
Hmm yeah, every device works differently so you can go according to your own estimates. Thanks for trying and sharing your feedback:)
Love this recipe, I’ve made it so many times everyone wants this cake. I read in the other reviews about the cooking time and I bake mine on 325 for the first hour and rotate the cake in the oven and bake on 300 for about 45 minutes, it’s perfect every time. The only thing about the cake I changed was the glaze, although the cake is wonderful on it’s own, I make a peach syrup to drizzle on the cake. You should try it, it’s a great addition and everyone LOVES it. Thank you so much for sharing this great recipe.
Sounds amazing to hear that. Thank you so much
On which oven rack do you typically bake this cake? Lower, middle, upper rack? Looks wonderful and am excited to try for July 4th cookout
Hi Teresa!
I bake it on middle Middle rack.
Happy 4th.
This was amazing. So moist and it came out great. It took longer to back then I thought but it was amazing. Thank you
yeah, it happens due to the heat level for different oven devices. But I am so happy to see it goes well for you. Try some other recipes from the blog and have more amazing experiences.
I loved this recipe. Thanks so much for sharing!
Thanks so much for dropping by, Kat! So happy to know you that you loved this 🙂 I have more pound cake favorites here on the blog if you want to try next time.
This recipe turn out jut right . The whole family love it .Will definitely be making it again. Thanks so much!!!
Thanks so much Kimberly! Glad to hear it worked out well for you.
I made this cake and used rum. I’ve made hundreds of pound cakes over the years. This one was nowhere near done in one hour. I baked it about an hour and forty five minutes before the toothpick was close to indicating that it was done. I have a new oven and I’ve checked it with a thermometer so the problem isn’t the oven. I’ve also baked several cakes since getting the new oven and haven’t had a problem with them.
Hi Betty! The 1 hour is displayed in the recipe card as only a minimum and not a strict time. It’s in the instruction that “until a tester inserted into the center comes out clean, 60 minutes or more”. Thank you for giving this recipe a try.
The recipe description did not include the steps about creaming the butter and sugar. I am hoping my recipe works after following those directions. The butter and melted butter was also too liquid.
Hi Denise! Creaming the butter and sugar is step 2 in the instructions 🙂 Hope it turns out well for you.
I was wondering if I could use my home canned peaches? I still have 2 quart jars (out of 16) left from last year’s canning season. I’m guessing I would need to drain the light syrup off as well or could any of that syrup be reserved and used as part of the wet ingredients?
That is right, Tammi! 🙂 Let me know how it turns out. Enjoy!
Can I puree the peaches instead of slices? My God children do not like sliced peaches
I haven’t tried using puree for this recipe, Kendall, but I think it should be okay 🙂 Let me know how it goes. Enjoy!
Yes can you use frozen peach for this recipe and how much.
Hello Felicia! Yes you can, 4 large peaches or depends if you want more or less peach on your cake 🙂 Let me know how it turns out. Enjoy!
I made this cake for my daughter’s birthday last week. I was soooo good. Everyone enjoyed it. Delicious
Happy belated birthday to your daughter, Candelia! Thank you for making this and soooo happy that everyone enjoyed 🙂
Can you use can peaches? If so how many?
Hi Robin! Sure, if fresh peaches aren’t available, you can use canned ones. Usually, 1 peach makes for 1 can. But you can adjust based on your preference 🙂
I will be trying this cake and use Rum extract. Is that okay
Yes…that would do just fine.
Hi
If using canned peaches, how much do I need?
See the reply to 3/25 question from Robin.
1 can = 1 peach from what other commenters have said.
Thanks for the clearification.
One tablespoon of baking powder seems like a lot. Is this correct?
Thank you for pointing this out, Nobi! It’s one teaspoon of baking powder. 🙂
It’s not the oxygen in the paper bag that ripens the fruit it’s the Ethylene gas. That’s why you always put a banana in with peaches,nectarines, in a paper bag to speed up the ripening process faster. Been a produce manager for 45 years
Thanks for the tip.
Hi
Is this a typo error? 1 TABKESPOON SALT>
I would say yes….. I made this cake with 1/2 teaspoon of salt and used salted butter, because that’s all the butter we had on hand. I also omitted the cinnamon and bourbon, because kids are not fans of both. The cake turned out delicious.
Great! Thanks for taking time out to provide feedback.
Hi Jackie! Thanks for bringing this to my attention. It’s 1 teaspoon salt. Enjoy!
This is totally awesome, thank you so much
I loved this cake recipe.
Thank you.
I loved this cake recipe, will be baking this for Easter.
Thank you.
I love this recipe I hope to make it soon. One question right now we don’t have any fresh peaches available I believe camp peaches may be too soft what do you think