My easy peach cobbler pound cake recipe is perfect for any occasion or just to spoil your friends and family! Made with juicy peaches and cream cheese, this pound cake is tender, moist, and buttery with a crunchy cobbler topping and vanilla glaze.
You don’t have to be a peach lover to enjoy this delicious peach cobbler pound cake, but it might just turn you into one.
And if you don’t have access to fresh peaches or it’s not peach season, you can make this rich buttery pound cake with frozen peaches or even canned peaches.
My peach cobbler pound cake is made with simple ingredients and can easily be made using your favorite type of fruit. You can make this delicious cake with pineapple, nectarines, plums, apricots, or blueberries.
Ingredients to Make Peach Cobbler Pound Cake
Let’s start by gathering the ingredients we need to make my Peach Cobbler Pound Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to Make Peach Cobbler Pound Cake
- Preheat the oven to 325 degrees F.
- Grease and flour a 10-cup bundt cake pan.
- Add the all-purpose flour, salt, and baking powder to a large mixing bowl.
- Whisk to combine the dry ingredients.
- Add the room-temperature butter and cream cheese to the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer).
- Whip on medium-high speed for 1 minute. Scrape the sides and bottom of the bowl.
- Add the granulated sugar to the mixture.
- Whip until light and fluffy, about 3 minutes.
*For best results use unsalted butter to make my easy recipe.
I love my KitchenAid Mixer. This is one of the mixers I use in my home kitchens and the best choice for home baking.
- Add the eggs to the creamed butter mixture one at a time, beating for about 30 seconds after each addition.
*Scrape the sides and bottom of the bowl after each addition.
- Add the vanilla extract to the wet ingredients and mix to combine.
- Reduce the mixer speed to low speed, then add the flour mixture ½ cup at a time to the bowl.
- Mix just enough to combine after each addition of the dry ingredients.
*Scrape the bottom and sides of the bowl after each addition. Do not over-mix the batter.
- Remove the bowl from the mixer and add the diced peaches to the batter.
- Fold the peaches into the batter and set aside until needed.
- Add the melted butter, brown sugar, and cinnamon to a small bowl.
- Mix until the cobbler topping is well combined.
- Place the sliced peaches in the grooves at the bottom of the bundt pan.
- Top the peaches with the brown sugar butter mixture.
- Carefully spoon the cake batter into the prepared bundt pan, covering the peach slices with the brown sugar mixture. Use a rubber spatula to smooth the top of the batter.
*Tap the bundt pan a few times on the counter to remove any air bubbles from the batter.
- Place the bundt pan on the center rack of the preheated oven, and bake for 45-60 minutes or until a skewer or cake tester inserted into the center of the cake comes out clean (or just a few moist crumbs).
- Place the baked cake in the pan on a wire rack to cool for 10 minutes. After 10 minutes, invert the cake onto the cooling rack to cool completely before glazing.
- Add the confectioners’ sugar, 2 tablespoon of milk, and the vanilla extract to a small bowl.
- Stir until you have the desired consistency. Add more milk if needed.
- Drizzle the vanilla glaze over the top of the cake.
*For a change of pace, use half a cup of plain vanilla Greek yogurt or sour cream to make the glaze instead of milk. You can also use almond extract or fresh lemon juice in place of the vanilla extract.
This may not be a classic pound cake, but I think my peach cobbler pound cake is the perfect dessert for your next family get-together or game day. It’s one of my favorite pound cake recipes, and I know it will become a family favorite at your house, too.
Store any leftover cake in an airtight container (or wrapped in plastic wrap or aluminum foil on the kitchen counter for 3-4 days or refrigerated for up to a week. You can freeze this moist pound cake for up to two months.
Yes, you can, but it won’t turn out as good and may not be fully cooked in the center. My pound cake batter has a lot more moisture than a standard cake batter. Because of the extra moisture, it takes longer to cook and having all of the extra surface from the bundt pan helps it cook more evenly.
Fresh, ripe peaches have the best flavor, but frozen peaches are a great alternative when not in peach season. Canned peaches can also be used, but make sure to get them in light syrup or no sugar added. Otherwise, the cake will be too sweet.
The main reason would be overmixing. Mix just enough to incorporate the flour into the batter.
These are the spatulas I use in my kitchen. They are durable, heat resistant and easy to keep clean.