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.
If you love peach desserts, make sure to try my Old Fashioned Peach Buckle and my Peaches & Cream Breakfast Cake.
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.
- 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 ยฝ 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 confectionersโ 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.
Recipe FAQs
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.
Rosemary McMcKellar
I’ve made the recipe twice. It the best tasting cake ever
Chef Dennis Littley
I’m happy to hear you’ve been enjoying my cake. I’ve made it twice this season using our Jersey peaches.
Theresa Sampson
I made this cake last night and I can’t wait to make another one my family loved it
Chef Dennis Littley
I’m happy to hear you enjoyed the cake! I hope you find more recipes on my website to try.
Sue Smith
Hi Chef. I would like to make this lovely cake for a dinner party. Do you think I could add some bourbon somewhere in it? Either the cake or the topping???
Thank you,
Sue
Chef Dennis Littley
You can use bourbon in place of the vanilla, and can add it to the glaze in place of the vanilla. You could also make a simple syrup with sugar and water and add bourbon to that, then brush the outside of the cake with the bourbon syrup.
Sue Smith
Sounds absolutely delicious! Thank youโฆโฆ
Sue
Hi Chef. I would like to make this lovely cake for a dinner party. Is it possible to incorporate bourbon either in the cake or topping? Which one would you recommend?
Thank youโฆโฆ.
Cathy
This cake is the best. I changed it up a little. I put a homemade cinnamon brown sugar crunch in the middle and instead of putting the peaches through out the cake put them in the middle with the crunch I made. I also used several more peach slices for a great decorative top.
Chef Dennis Littley
That sounds like a delicious addition! Thanks for letting me know you enjoyed the cake.
Janis
Have you ever made these into mini Bundt cakes — would it translate over ?
Chef Dennis Littley
I have not, but it should work. Just cut back the baking time.
Nikki
I have pear trees. Would pears work well with this recipe? Looks yummy!
Chef Dennis Littley
Absolutely, pears are quite as juicy but they will work with this recipe.
Kay Reece
Putting it in the oven now.
Pat w
This cake is delicious. I have made it with peaches and then tried it with blueberries. Both were fantastic. I do have to bake almost 15 minutes longer than time stated. I have had my oven checked recently and it is correctly set. Not sure why mine takes longer, but doesn’t matter. This is a 5 star rating recipe. Getting ready to bake another one today. Try it, you won’t be sorry.
Chef Dennis Littley
I’m very happy to hear that you’ve been enjoying the pound cake. It is an easy recipe to adapt with different fruits. It’s great with pineapple too.
Barbra
The cake looks delicious I will try it.
Chef Dennis Littley
Let me know how you like it.