If you’re looking for a show-stopping dessert that captures the sunny spirit of summer, Peach Cobbler Pound Cake is your answer. This gorgeous bundt combines the homey nostalgia of old-fashioned pound cake with a ribbon of juicy peaches and a cinnamon-kissed swirl, all finished with a simple vanilla glaze. Every bite is buttery-smooth with bursts of tender fruit — the kind of cake that’ll have everyone swooning and sneaking an extra sliver when no one’s watching.
Ingredients You’ll Need
One of my favorite things about this Peach Cobbler Pound Cake is how it transforms everyday basics into something spectacular. Each ingredient has its own starring role, from rich butter to that signature peach layer, giving you a blend of flavors and textures that make this cake unforgettable.
- Unsalted butter (1 ½ cups, softened): The backbone of any great pound cake, butter brings richness and makes the crumb luxuriously tender.
- Granulated sugar (2 ½ cups): Sweetens the cake and aids in aerating the batter for that perfect lift.
- Large eggs (5, room temperature): Bind everything together and give the cake its signature moistness.
- All-purpose flour (3 cups): Provides structure while keeping the cake melt-in-your-mouth tender.
- Baking powder (1 teaspoon): Just enough to ensure a beautiful, even rise.
- Salt (½ teaspoon): Balances the sweetness and pumps up the flavors.
- Ground cinnamon (½ teaspoon + 1 teaspoon for peach layer): A warm, spicy note that plays so nicely with peaches.
- Sour cream (½ cup): Keeps the crumb incredibly moist and adds a gentle tang.
- Whole milk (½ cup): Helps create that velvety, dreamy cake texture.
- Vanilla extract (2 teaspoons in batter, ½ teaspoon for glaze): Adds a deep, comforting aroma that infuses every bite.
- Fresh or canned peaches, diced (2 cups; drain well if canned): The juicy heart of this cake — use the best ripe fruit you can find.
- Light brown sugar (¼ cup): Combines with cinnamon to create a caramelized, cobbler-like peach swirl.
- Optional glaze: powdered sugar (1 cup), milk (1–2 tablespoons): Drizzled on top for that bakery-case finish and extra sweetness.
How to Make Peach Cobbler Pound Cake
Step 1: Prep the Pan and Oven
Before you even think about batter, preheat that oven to 325°F (163°C) and give your bundt pan a thorough greasing and flouring. You want every nook and cranny coated so the cake releases cleanly and shows off its pretty shape once baked. It’s an easy step that pays off in presentation.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale and oh-so-fluffy, which should take about 3 to 4 minutes. This is where the magic starts — you’re incorporating air to make sure your Peach Cobbler Pound Cake rises beautifully and melts in your mouth.
Step 3: Add Eggs One by One
Add the eggs to your butter-sugar mixture, one at a time, making sure each is fully blended before adding the next. This step ensures a smooth, cohesive batter with no streaks, and gives the cake its rich, moist texture.
Step 4: Mix Dry Ingredients and Sour Cream Mixture
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. In another small bowl, combine the sour cream, whole milk, and vanilla. You’ll alternate adding these two mixtures to the creamed batter, starting and finishing with the dry mix for the perfect crumb.
Step 5: Combine and Layer the Peaches
Now comes the fun part: gently fold in 1 ½ cups of diced peaches into the batter. In a separate bowl, toss the remaining ½ cup of peaches with the brown sugar and that extra teaspoon of cinnamon — these sugared peaches become the cake’s irresistibly jammy middle layer, mimicking cobbler filling.
Step 6: Assemble and Bake
Pour half of your batter into the prepared bundt pan, then evenly add the sugared peach mixture in a ring. Top with the rest of the batter, gently smoothing the surface. Give the pan a couple of taps on the counter to banish air bubbles. Slide it into the oven and bake for 75 to 85 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Glaze
Let the cake cool in the pan for 15 to 20 minutes (it helps it firm up and makes removal easier), then turn it onto a wire rack to cool completely. Once the cake is cool, whip up a quick glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the top, letting it cascade down the sides for that ultimate bakery-style finish.
How to Serve Peach Cobbler Pound Cake
Garnishes
A drizzle of vanilla glaze is classic, but you can take your presentation to the next level with a handful of sliced fresh peaches, a few mint leaves, or a dusting of cinnamon. For true Southern flair, add a dollop of softly whipped cream right before serving.
Side Dishes
Peach Cobbler Pound Cake pairs gorgeously with a scoop of vanilla ice cream or tangy frozen yogurt on the side. If you’re serving for brunch, try it with fresh berries, a fruit salad, or even a spoonful of homemade lemon curd for a pop of brightness.
Creative Ways to Present
When you want to really wow your guests, slice the cake and layer it into parfait glasses with whipped cream and extra peaches for a Peach Cobbler Pound Cake trifle. Or, serve individual slices slightly warmed with a caramel drizzle for an over-the-top treat.
Make Ahead and Storage
Storing Leftovers
To keep your Peach Cobbler Pound Cake moist and flavorful, store any leftovers tightly wrapped or in an airtight container at room temperature for up to three days. If your kitchen runs warm or humid, it’s best to stash it in the fridge, where it’ll hold beautifully for up to a week.
Freezing
This cake freezes exceptionally well, making it a lifesaver for future cravings or unexpected guests. Wrap the unglazed cake tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the fridge before warming or adding the glaze.
Reheating
For that “just-baked” experience, warm individual slices in the microwave for 10–15 seconds or in a low oven for a few minutes. The glaze stays dreamy, and the peaches return to their soft, juicy best.
FAQs
Can I use frozen peaches for Peach Cobbler Pound Cake?
Absolutely! Just make sure to thaw and drain them very well to avoid extra moisture in your cake. Fresh summer peaches are ideal, but frozen work beautifully when they’re out of season.
How do I prevent my cake from sticking to the bundt pan?
Generously grease every curve and crevice of your pan, then dust with flour. For extra insurance, use a baking spray with flour. Let the cake cool a bit before inverting, and it should slide right out.
Can I make Peach Cobbler Pound Cake gluten-free?
You can try swapping in your favorite gluten-free all-purpose flour blend (with xanthan gum, if possible). Texture may vary slightly, but with careful mixing you’ll get a delicious and fruity result.
What’s the best way to tell if the cake is done?
Use a long toothpick or thin knife poked into the cake’s center; it should come out clean or with just a few moist crumbs. If you see any raw batter, give it a few more minutes and check again.
Can I skip the glaze?
If you prefer your Peach Cobbler Pound Cake a little less sweet or want to save time, go ahead and skip the glaze. The cake is moist and flavorful on its own — though a little powdered sugar dusted on top makes for a pretty finish.
Final Thoughts
If you’re ready to bring a little Southern sunshine to your table, this Peach Cobbler Pound Cake is a true must-try. With its buttery crumb, juicy fruit, and warm aroma, even just baking it will put you in a happy mood. Whether you’re celebrating or just want a sweet pick-me-up, don’t wait — treat yourself and your loved ones to a slice (or two) soon!
Print
Peach Cobbler Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of peach cobbler and pound cake with this scrumptious Peach Cobbler Pound Cake recipe. With layers of moist cake, sweet peaches, and a sugary glaze, this dessert is a true crowd-pleaser.
Ingredients
Cake:
- 1 ½ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup sour cream
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 2 cups diced fresh or canned peaches (drained if using canned)
Peach Layer:
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a bundt pan.
- Cream butter and sugar: Cream butter and sugar until fluffy.
- Add eggs: Add eggs one at a time, mixing well.
- Combine dry ingredients: Whisk flour, baking powder, salt, and cinnamon in a bowl.
- Mix wet ingredients: Combine sour cream, milk, and vanilla in another bowl.
- Combine mixtures: Gradually add dry ingredients and sour cream mixture to the creamed mixture.
- Add peaches: Gently fold in diced peaches.
- Prepare peach layer: Toss remaining peaches with brown sugar and cinnamon.
- Layer the batter: Spoon half the batter into the pan, add peach mixture, then top with remaining batter.
- Bake: Bake for 75–85 minutes.
- Cool and glaze: Cool the cake, then drizzle with glaze.
Notes
- Use fresh peaches for optimal flavor.
- Ensure all ingredients are at room temperature.
- Allow the cake to cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
