Short Description
Peach Cobbler Pound Cake is a luscious, Southern-inspired dessert that brings together the richness of buttery pound cake and the warm, spiced sweetness of a classic peach cobbler. With caramelized peaches baked into a dense, moist cake, this dessert is perfect for celebrations, summer gatherings, or anytime you want to impress with minimal fuss.
Why You’ll Love This Recipe
Southern Comfort Classic: Combines two beloved desserts into one indulgent creation.
Rich and Moist Texture: Thanks to cream cheese and butter, the pound cake is dense yet tender.
Caramelized Peach Layer: Adds a burst of fruit and warmth with brown sugar and cinnamon.
Perfect for Any Occasion: Great as a brunch centerpiece or dessert for holidays and potlucks.
Easy to Customize: The glaze and optional baking powder allow for a touch of personalization.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Peach Layer:
2 cups sliced peaches (fresh or well-drained canned/frozen)
½ cup light brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter
For the Pound Cake:
1½ cups (3 sticks) unsalted butter, softened
2½ cups granulated sugar
6 large eggs
8 oz cream cheese, softened
1 tablespoon vanilla extract
3 cups all-purpose flour, sifted
½ teaspoon salt
1 teaspoon baking powder (optional)
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons milk or peach juice
½ teaspoon vanilla extract
Directions
Prepare the Peach Layer:
Preheat the oven to 325°F (165°C).
Grease and flour a bundt or tube pan thoroughly.
In a skillet, melt the butter over medium heat. Add brown sugar and cinnamon, stirring until dissolved.
Add the peaches and cook for 5 minutes, until slightly softened and coated in the sugar mixture.
Arrange the peaches evenly in the bottom of the prepared pan.
Make the Pound Cake Batter:
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the cream cheese and vanilla extract until smooth.
In a separate bowl, sift together flour, salt, and baking powder (if using).
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Assemble and Bake:
Carefully spoon the cake batter over the peach layer in the pan, smoothing the top.
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely (about 1 hour).
Add the Glaze (Optional):
Whisk together powdered sugar, milk or peach juice, and vanilla extract until smooth.
Drizzle over the cooled cake before serving.
Servings and Timing
Yield: Serves 10–12
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour
Total Time: 2½ hours
Variations
Add Nuts: Fold in chopped pecans or walnuts for added texture.
Use Spices: Add ground nutmeg or ginger for a warmer spice blend.
Fruit Substitutes: Try using nectarines, apples, or pears instead of peaches.
Boozy Version: Add a tablespoon of bourbon or peach schnapps to the glaze for an adult twist.
Mini Cakes: Bake in individual mini bundt pans, adjusting bake time accordingly.
Storage/Reheating
Refrigeration: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months.
Reheating: Warm individual slices in the microwave for 10–15 seconds. Serve with whipped cream or ice cream if desired.
FAQs
Can I use canned peaches for this cake?
Yes, well-drained canned peaches work perfectly. Just ensure there’s no excess syrup to avoid sogginess.
Do I need to use baking powder?
Baking powder is optional. It gives a slightly lighter texture but is not necessary for the classic dense pound cake style.
How do I prevent the cake from sticking to the pan?
Generously grease and flour the bundt or tube pan. Using a non-stick spray with flour also helps.
Can I make this ahead of time?
Absolutely. This cake keeps well and can even taste better the next day as the flavors meld.
What’s the best way to slice this cake?
Use a serrated knife to get clean slices, especially if the peach layer is juicy.
Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze adds a nice finishing touch and extra sweetness.
Should I refrigerate the cake after baking?
It’s not necessary unless the environment is very warm. However, refrigeration can prolong freshness.
What kind of pan should I use?
A bundt or tube pan is ideal for this recipe to support the dense batter and layered structure.
How do I know when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done.
Can I add more peaches to the cake?
You can, but adding too many may affect the structure. Limit extra fruit to avoid soggy or underbaked spots.
Conclusion
Peach Cobbler Pound Cake is a deliciously rich and comforting dessert that captures the heart of Southern baking. With its buttery crumb, velvety cream cheese batter, and caramelized peach topping, it’s a showstopping treat that’s as satisfying to eat as it is beautiful to serve. Ideal for gatherings or a weekend indulgence, this recipe is sure to become a treasured favorite.
Peach Cobbler Pound Cake
- Total Time: 1 hour 35 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Peach Cobbler Pound Cake is a heavenly blend of juicy peaches, buttery pound cake, and sweet vanilla glaze. A Southern-inspired dessert that’s perfect for summer gatherings or a cozy treat year-round. Keyword: Peach Cobbler Pound Cake
Ingredients
For the Peach Layer:
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2 cups sliced peaches (fresh or well-drained canned/frozen)
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1/2 cup light brown sugar
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1 tsp cinnamon
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2 tbsp unsalted butter
For the Pound Cake:
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1 1/2 cups (3 sticks) unsalted butter, softened
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2 1/2 cups granulated sugar
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6 large eggs
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8 oz cream cheese, softened
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1 tbsp vanilla extract
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3 cups all-purpose flour, sifted
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1/2 tsp salt
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1 tsp baking powder (optional, for a slightly lighter texture)
Optional Glaze:
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1 cup powdered sugar
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2-3 tbsp milk or peach juice
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1/2 tsp vanilla extract
Instructions
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Prepare the Peach Layer:
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In a skillet over medium heat, melt butter.
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Add sliced peaches, brown sugar, and cinnamon.
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Cook for 5–7 minutes until peaches are tender and syrupy. Set aside to cool.
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Make the Pound Cake Batter:
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Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
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Cream butter and sugar together until light and fluffy.
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Add eggs one at a time, beating well after each.
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Beat in cream cheese and vanilla until smooth.
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Mix in sifted flour, salt, and baking powder until just combined.
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Assemble and Bake:
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Spoon half of the cake batter into the prepared pan.
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Evenly distribute the cooled peach mixture over the batter.
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Add remaining cake batter on top.
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Bake for 1 hour 15 minutes or until a toothpick inserted comes out clean.
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Cool and Glaze:
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Let the cake cool in the pan for 20 minutes, then invert onto a wire rack.
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Allow to cool completely (about 1 hour).
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Drizzle with glaze made from powdered sugar, milk or peach juice, and vanilla.
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Notes
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Fresh peaches work best for flavor and texture.
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Don’t skip sifting the flour for a finer crumb.
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Cake improves in flavor after a day—great for make-ahead baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
