Name: Peach cobbler pound cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Southern American
Ingredients: 1 cup all-purpose flour (127 grams); 1/3 cup granulated sugar (66 grams); 1/3 cup brown sugar (73 grams); 1/2 tsp cinnamon powder; 1/4 tsp nutmeg powder; 6 tbsp unsalted butter, softened (85 grams); 2 large peaches, peeled and sliced; 1/4 tsp nutmeg powder; 1/2 tsp cinnamon powder; 1 cup granulated sugar (200 grams); 1/4 cup water (60 ml); 3 cups cake flour (340 grams); 2 1/4 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon powder; 1 1/2 cups unsalted butter, room temperature (339 grams), plus more for greasing the pan; 2 cups granulated sugar (400 grams); 6 large eggs, room temperature; 1 tbsp vanilla extract; 3/4 cup buttermilk (180 ml); 1/4 cup cream cheese, softened (56 grams); 1 tbsp unsalted butter (14 grams); 1/4 cup powdered sugar (31 grams); 2–3 tbsp milk; 1/2 tsp vanilla extract

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Peach Cobbler Pound Cake is a dessert that brings together two Southern classics in one rich, flavorful bake. It combines the dense, buttery texture of a traditional pound cake with the warm, fruity sweetness of peach cobbler. The result is a cake that’s moist, comforting, and layered with flavor from top to bottom.

What stood out to me was the balance between the soft crumb of the cake and the tender, caramelized peaches. I also appreciated how easy it was to customize adding spices, a glaze, or even nuts gives it a personal touch without changing the core recipe. It’s the kind of dessert that’s simple enough for a casual gathering, yet impressive enough for a special occasion.

Key Ingredients

Core Ingredients

The soul of a Peach Cobbler Pound Cake lies in its balance moist but not soggy, rich without being dense, and sweet in all the right places. Here’s what you’ll absolutely need:

Peaches: Fresh, ripe peaches bring brightness and natural sweetness. Choose ones that are slightly soft to the touch but not mushy. They should smell fragrant and peachy.
Unsalted Butter: Gives the cake that melt-in-your-mouth richness. Using unsalted lets you control the salt content.
Granulated Sugar: It’s not just about sweetness it also helps create that fine crumb and golden crust.
Eggs: Room-temperature eggs whip up better and create structure.
All-Purpose Flour: Go for a good quality one to ensure the cake rises evenly and holds its shape.
Baking Powder: Helps lighten the batter just enough so it doesn’t feel too heavy.
Vanilla Extract: Enhances all the other flavors, especially the peaches.
Buttermilk or Sour Cream: Adds moisture and just the right amount of tang to balance the sweetness.

Each ingredient has a role, and skipping or swapping one can shift the texture or flavor in a big way. For instance, using buttermilk instead of milk creates a finer crumb and richer flavor small change, huge difference.

Optional Additions

Want to elevate your Peach Cobbler Pound Cake even more? These extras can make it go from great to unforgettable:

Brown Sugar-Cinnamon Swirl: Adds a cozy, cobbler-like warmth.
Peach Syrup Glaze: A drizzle of cooked-down peach juice and powdered sugar on top? Yes, please.
Pecans: Chopped and folded into the batter or sprinkled on top for crunch.
Warm Spices: Nutmeg, cardamom, or ginger give it a more aromatic kick.
Lemon Zest: For brightness and to balance the sweetness of the peaches.

How to Make the Peach Cobbler Pound Cake

Step 1: Prep Your Peaches

Start with ripe, fragrant peaches. Peel and slice them thinly about ¼ inch works well. In a small skillet, melt a tablespoon of butter and add the peach slices with a bit of cinnamon and brown sugar. Cook them down just until they’re slightly softened and caramelized. This step adds depth and richness to the fruit that raw peaches can’t match.

Why this matters: Sautéing the peaches locks in their juices and gives the cake that warm, cobbler-like finish without making the batter soggy.

Step 2: Mix the Batter

In a large bowl, cream together room-temperature butter and sugar until it’s light and fluffy. Add the eggs one at a time, beating well after each. This step creates air pockets, helping the cake rise and stay tender.

Alternate adding flour and buttermilk to the mix. Start and end with flour to ensure a smooth batter. Stir in a dash of vanilla extract for that classic Southern aroma.

Step 3: Assemble and Bake

Grease your bundt pan thoroughly don’t skip this. Layer the batter with the sautéed peaches, finishing with a smooth top layer of batter. Bake at 325°F for about 70 minutes, checking at 60 minutes with a skewer or toothpick.

Step 4: Cool and Glaze (Optional)

Let the cake cool in the pan for 15 minutes before inverting onto a plate. This rest time helps the structure set and avoids breakage. Drizzle with a quick glaze made of peach juice and powdered sugar if desired.

Variations of Peach Cobbler Pound Cake

Peach & Cream Cheese Swirl

This variation combines the tangy richness of cream cheese with the sweet softness of peaches. To create it, mix 8 oz of softened cream cheese with a tablespoon of sugar and an egg yolk. Drop dollops of this mixture between layers of your pound cake batter, swirling gently with a knife.

The cream cheese adds moisture and contrast, cutting through the sweetness of the Peach Cobbler Pound Cake beautifully. It’s perfect for those who love a richer, almost cheesecake-like twist.

Spiced Peach Pound Cake

When fall rolls around, adding warm spices like cinnamon, nutmeg, and even a pinch of clove can transform the cake into a cozy seasonal dessert. Just a teaspoon of each spice is enough to infuse the batter with deep flavor without overpowering the peaches.

This variation is ideal for holiday gatherings or chilly weekends when you want that comforting, spiced aroma to fill the kitchen.

Gluten-Free Peach Cobbler Pound Cake

Gluten-free bakers, don’t worry this cake can be adapted with a good quality gluten-free all-purpose flour blend. Be sure to choose one that includes xanthan gum to maintain structure and texture. You might need a splash more buttermilk to keep the batter smooth.

Just remember, gluten-free cakes often need a bit more moisture and rest time after baking. Let it cool completely before slicing for best results.

Mini Bundt or Loaf Cakes

Want to gift your Peach Cobbler Pound Cake or serve it individually? Bake it in mini bundt pans or loaf tins. Not only do they bake faster (about 30–35 minutes), but they also make charming, shareable desserts.

For more delicious fruit-based desserts, check out our recipe article on Fresh Peach Dump Cake. It’s another fun way to enjoy peach season with a simple, no-fuss twist.

Common Mistakes & Fixes

Even if you follow the recipe to the letter, things can go sideways when making a Peach Cobbler Pound Cake. But don’t worry most mistakes are easy to avoid or fix with a little know-how. Here are the most common issues bakers face and how to troubleshoot them like a pro.

Using Overripe Peaches

While it might seem like a good idea to use super soft peaches, overly ripe fruit releases too much juice during baking. This can make your cake soggy or cause the layers to collapse.

Fix: Use ripe, but still slightly firm peaches. If your only option is very juicy fruit, sauté them longer to cook off excess moisture before adding them to the batter.

Underbaking the Center

Because of the moisture from the peaches, the center of a Peach Cobbler Pound Cake can take longer to bake. Many people pull it out too early, resulting in a gooey, undercooked middle.

Fix: Always test for doneness in the deepest part of the cake with a wooden skewer. If it comes out with wet batter, give it more time checking every 5 minutes. Tent with foil if the top starts to brown too quickly.

Cake Sticking to the Pan

Bundt cakes are notorious for sticking, and this one is no exception, especially with fruit involved. If you don’t grease the pan thoroughly, you might end up with a broken top or worse, half your cake still in the pan.

Fix: Use a baking spray that includes flour or grease with butter and dust with flour, making sure every crevice is coated.

Dry or Crumbly Texture

Pound cakes should be dense but never dry. Overbaking or using too little fat can dry out your crumb.

Fix: Stick to the recommended bake time, and always measure flour by spooning it into the cup and leveling off (don’t pack it). Adding sour cream or buttermilk keeps the texture moist and balanced.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, especially when fresh ones are out of season. Just make sure to thaw and drain them well first. Too much moisture from frozen fruit can throw off the texture of your Peach Cobbler Pound Cake. For extra flavor, sauté them like you would fresh ones to concentrate their sweetness.

How should I store leftover pound cake?

Wrap your Peach Cobbler Pound Cake tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. If freezing, slice it first so you can thaw only what you need.

Can I make this cake in advance?

Absolutely! In fact, this cake tastes even better the next day. The flavors have time to meld, and the crumb sets up nicely. Just store it in an airtight container and let it sit out for 30 minutes before serving to bring it back to room temp.

Can I use a different fruit instead of peaches?

You can! Try nectarines, plums, or even apples for a similar result. Just keep in mind that the fruit’s water content can change the cake’s texture, so adjust cook time or sauté moisture-heavy fruits first. No matter the variation, the base recipe for this pound cake holds up beautifully.

Did You Try This Recipe?

What’s your favorite way to customize Peach Cobbler Pound Cake? Tell me in the comments! I’d love to hear what twists or add-ins you’ve tried.