The Peach Cobbler Pound Cake Recipe is an irresistibly moist, tender cake bursting with the luscious flavor of fresh peaches and a delightful cinnamon-sugar swirl that mimics the charm of a classic peach cobbler. This cake combines the richness of a traditional pound cake with juicy peach chunks and a buttery brown sugar topping that caramelizes during baking, making every slice a perfect harmony of sweet, tender, and slightly spiced deliciousness. Whether you’re baking it for a family gathering, a special occasion, or just a cozy afternoon treat, this Peach Cobbler Pound Cake Recipe will quickly become one of your all-time favorites to share and savor.
Ingredients You’ll Need
These simple yet carefully chosen ingredients come together to build the stunning flavor, rich texture, and inviting aroma of the Peach Cobbler Pound Cake Recipe. Each element plays a crucial role — from the creamy butter and cream cheese providing that perfect density, to the fresh peaches that infuse juicy bursts, and cinnamon that brings warmth.
- Peaches (4 large, divided): Fresh peaches add natural sweetness and juicy texture essential to the cake’s signature peach cobbler vibe.
- Brown sugar (½ cup): Gives a caramel-like sweetness and pairs beautifully with cinnamon for that cobbler topping effect.
- Ground cinnamon (½ teaspoon): Adds a gentle warmth and depth of flavor that complements the peaches perfectly.
- Melted butter (¼ cup): Helps blend the brown sugar mixture and adds a rich buttery layer on the fruit base.
- Unsalted butter (1 ½ cups, room temperature): The foundation of the pound cake’s moist, dense crumb and luscious mouthfeel.
- Full-fat cream cheese (8 ounces, room temperature): Adds tangy richness and helps keep the cake tender and moist.
- Granulated sugar (2 ½ cups): Sweetens the batter and helps with texture and color.
- Sour cream (â…“ cup, room temperature): Brings moistness and a slight tang to balance the sweetness.
- Vanilla extract (1 tablespoon): Enhances all the other flavors with its warm, comforting aroma.
- Large eggs (6, room temperature): Provide structure and richness while keeping the cake tender.
- Cake flour (3 cups): Ensures a soft, delicate crumb that’s still sturdy enough to hold all the peaches.
- Baking powder (1 teaspoon): Leavens the cake just enough to keep it light.
- Salt (½ teaspoon): Balances flavors and enhances sweetness.
How to Make Peach Cobbler Pound Cake Recipe
Step 1: Prepare Your Pan and Peaches
Start by preheating your oven to 325°F (163°C) and generously spray a 12-cup Bundt pan with nonstick spray — this ensures your cake releases effortlessly later. Peel your peaches; slice one into wedges and arrange them neatly on the pan’s bottom, then chop the other three into bite-sized pieces. This layering gives you both visible peach slices and juicy pockets of peach throughout the batter.
Step 2: Create the Cinnamon-Brown Sugar Topping
In a small bowl, whisk together the brown sugar, ground cinnamon, and melted butter. Drizzle this tantalizing mixture over the peach wedges at the bottom of your Bundt pan. It will melt and caramelize in the oven, giving the base a sweet, spiced glaze that’s pure magic once the cake is inverted after baking.
Step 3: Mix the Batter Base
In a large mixing bowl, beat the room-temperature unsalted butter on high speed for about 2 minutes until it’s creamy and fluffy. Add the cream cheese and continue beating on high for another minute — the mixture should be smooth and luxurious. Incorporate the granulated sugar and beat again for a minute. Finally, add the sour cream and vanilla extract, beating until the mixture is silky and well combined.
Step 4: Add Eggs and Peaches
Add the large eggs one at a time, beating well after each addition to ensure the batter emulsifies beautifully. Remember to scrape down the bowl sides occasionally to mix evenly. Once all the eggs are in, gently fold the chopped peaches into the batter, distributing them evenly so every bite bursts with fruity goodness.
Step 5: Incorporate Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. With the mixer on low, gradually add these dry ingredients to the wet mixture, being careful not to overmix. This step keeps the crumb tender and light, just how you want your pound cake to be.
Step 6: Bake Your Cake
Pour the luscious batter over the peach slices in your Bundt pan. Firmly tap the pan on the counter several times to pop out any air bubbles that might cause holes or uneven baking. Place the pan in the oven and bake for 80 to 90 minutes. Check for doneness by inserting a toothpick into the cake’s center — it should come out clean. If needed, bake a little longer to get the perfect moist center.
Step 7: Cool and Unmold
Once baked, allow the cake to cool in the pan for about an hour. This resting time lets the peach topping set beautifully and prevents breakage. Afterward, invert the Bundt pan onto a serving plate — a reveal moment you’ll adore! Let the cake cool completely before slicing for clean cuts and the best texture.
How to Serve Peach Cobbler Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar adds elegant sweetness, but for a truly indulgent presentation, serve slices with whipped cream and a drizzle of caramel sauce. Fresh peach slices on the side also bring a fresh pop of color and juicy brightness to the plate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a tangy contrast. For brunch, offer alongside a fruit salad or a light herb-infused tea to balance the cake’s richness.
Creative Ways to Present
Transform your Peach Cobbler Pound Cake Recipe into mini individual servings by baking the batter in a muffin tin lined with peach slices and the cinnamon-brown sugar butter. Or serve slices stacked between layers of whipped cream and fresh peaches to create a stunning peach trifles-style dessert.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Peach Cobbler Pound Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful without drying out.
Freezing
For longer storage, freeze individual slices or the whole cake wrapped well in plastic wrap and then aluminum foil. It can stay frozen for up to three months. Thaw overnight in the refrigerator before serving to maintain the best texture.
Reheating
If you want to enjoy the cake warm, gently reheat slices in the microwave for about 15 seconds, or in a low oven (around 300°F) for 10-15 minutes. Warm cake tastes heavenly, especially topped with whipped cream or ice cream.
FAQs
Can I use frozen peaches instead of fresh for the Peach Cobbler Pound Cake Recipe?
Fresh peaches give the best flavor and texture, but if fresh aren’t available, thawed and well-drained frozen peaches can work. Be sure to pat them dry to avoid excess moisture in the batter.
What can I substitute if I don’t have cream cheese?
Cream cheese adds tang and moisture, but you can substitute with an equal amount of mascarpone or even plain Greek yogurt for a slight variation in flavor and texture.
Is it necessary to use cake flour in the Peach Cobbler Pound Cake Recipe?
Cake flour creates a delicate crumb, which is ideal here. If you don’t have cake flour, you can substitute by mixing all-purpose flour with cornstarch to lighten it, but the texture may be slightly denser.
How do I know when the cake is fully baked?
The best way is to insert a toothpick or cake tester into the center — it should come out clean or with just a few moist crumbs. If wet batter clings, give it more baking time.
Can I make this cake ahead of time for a party?
Absolutely! The Peach Cobbler Pound Cake Recipe tastes fantastic when made a day in advance, allowing the flavors to meld beautifully. Just store it properly and add any garnishes right before serving.
Final Thoughts
If you haven’t yet experienced the joy of this Peach Cobbler Pound Cake Recipe, you’re in for a true treat. Every forkful brings a little sunshine with fresh peaches and buttery, cinnamon-sweet indulgence that feels like a warm hug. It’s a comforting, show-stopping dessert perfect for sharing, and I promise it will become a beloved classic in your baking repertoire. So, grab your peaches and get ready to make some happy memories!
Print
Peach Cobbler Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cobbler Pound Cake combines the rich, dense texture of traditional pound cake with the sweet, juicy flavor of fresh peaches and warm cinnamon. A luscious butter, cream cheese, and sour cream batter enriched with vanilla and brown sugar-cinnamon peach topping baked to golden perfection in a Bundt pan creates a delightful dessert perfect for any occasion.
Ingredients
Peach Filling
- 4 large peaches, divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (57 grams) melted butter
Cake Batter
- 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 ½ cups (500 grams) granulated sugar
- â…“ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 6 large eggs, room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 12-cup Bundt pan with nonstick spray to ensure easy release of the cake after baking.
- Prepare Peaches: Peel all peaches. Slice one peach into wedges and place them at the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes to be added to the batter later.
- Make Peach Topping: In a small bowl, combine the brown sugar and ground cinnamon with melted butter. Sprinkle this mixture evenly over the peach slices in the Bundt pan to create a sugary, spiced base for the cake.
- Mix Butter and Cream Cheese: In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Add the cream cheese and continue beating on high speed for another minute until fully mixed and smooth.
- Add Sugar, Sour Cream and Vanilla: Add the granulated sugar to the butter and cream cheese mixture and beat on high speed for 1 minute. Then, add the sour cream and vanilla extract and beat until the mixture is smooth and creamy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl between eggs to keep the batter uniform and avoid lumps.
- Add Chopped Peaches: Gently fold the bite-sized chopped peaches into the batter ensuring they are evenly distributed throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet batter while mixing on low speed. Mix just until combined to avoid overworking the batter which can toughen the cake.
- Pour Batter into Pan: Pour the prepared batter over the peach slices in the Bundt pan. Firmly tap the pan on the counter several times to eliminate any trapped air bubbles.
- Bake the Cake: Bake the cake for 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so check doneness toward the end of baking time and allow additional time if necessary.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 1 hour. Then invert the cake onto a serving plate and allow it to cool completely before serving. Optionally, serve with whipped cream and caramel sauce to elevate the dessert.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for better batter consistency.
- Do not overmix the batter after adding flour to keep the cake tender.
- If peaches are not in season, frozen peaches can be used but drain well to prevent excess moisture.
- This cake is best served the day it is made but can be stored covered at room temperature for up to 2 days.
- Use a toothpick test to confirm doneness to avoid underbaking or overbaking.
