Hey there, food lovers! I’m Albee, and let me tell you—there’s something magical about this Peach Cobbler Pound Cake. Imagine the tender, buttery richness of a classic pound cake meeting the juicy sweetness of ripe peaches and a crumbly, cinnamon-kissed topping. It’s the kind of dessert that wraps you in a warm hug, whether it’s a lazy Sunday afternoon or a bustling family gathering. This recipe blends two Southern staples—peach cobbler and pound cake—into one irresistible treat that’s easier to make than you’d think.
I’m rummaging through my kitchen, craving something cozy yet fresh. I spot a can of peaches from last summer’s haul (yes, I’m that person who preserves everything), and inspiration strikes. I wanted a dessert that felt nostalgic but new, something to share with my neighbors over coffee. That’s when this beauty was born—a cake that’s dense yet moist, topped with a cobbler-style crumble that’ll have you sneaking seconds. My first bite? Pure bliss. The peach flavor popped, and the texture was a dream.
Why should you make this? It’s versatile (fresh, canned, or frozen peaches work!), beginner-friendly, and a total crowd-pleaser. Plus, with spring just around the corner on March 14, 2025, it’s the perfect way to celebrate the season’s promise of sunnier days. Whether you’re a baking newbie or a seasoned pro, this Peach Cobbler Pound Cake will steal your heart—and maybe a few compliments too. Ready to dive in? Let’s get baking!
Ingredients
Here’s everything you’ll need to whip up this Peach Cobbler Pound Cake. Precise measurements ensure success, so grab your measuring cups!
- 1 ½ cups unsalted butter, softened – Room temperature butter is key for that creamy texture; it whips up light and fluffy.
- 3 cups granulated sugar – Sweetens the cake and balances the peaches’ tartness.
- 5 large eggs – Adds structure and richness; use fresh eggs for best results.
- 3 cups all-purpose flour – The backbone of the pound cake; sift it for a smoother batter.
- 1 tsp baking powder – Gives just enough lift without losing that dense pound cake vibe.
- ½ tsp salt – Enhances all the flavors; don’t skip it!
- 1 cup whole milk – Keeps the cake moist; swap with buttermilk for extra tang if you’re feeling adventurous.
- 2 tsp vanilla extract – A warm, aromatic boost; pure extract is worth it.
- 2 cups diced peaches (fresh, canned, or frozen) – The star of the show! If using canned, drain well; if frozen, thaw and pat dry.
- ½ cup brown sugar – For the cobbler topping; it caramelizes beautifully.
- 1 tsp ground cinnamon – Adds cozy spice to the crumble.
- ¼ cup cold butter, cubed – Makes the topping irresistibly crumbly.
Not sure how to pick the best peaches? Check out my guide on choosing seasonal fruits for tips!
Instructions
Ready to bake? Follow these steps for a Peach Cobbler Pound Cake that’ll wow your taste buds. Total time: about 1 hour 45 minutes.
- Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan—trust me, this cake loves to stick if you skip this step. Pro tip: Tap out excess flour for a clean release. - Cream the Base
In a large bowl, beat 1 ½ cups softened butter and 3 cups sugar with an electric mixer on medium speed until light and fluffy—about 3-4 minutes. You’ll see it turn pale and airy, which is perfect for trapping air and keeping the cake tender. - Add Eggs and Flavor
Crack in 5 eggs, one at a time, mixing well after each. Add 2 tsp vanilla extract and beat until smooth. If it looks a little curdled, don’t panic—it’ll come together soon. - Mix Dry and Wet
In a separate bowl, whisk 3 cups flour, 1 tsp baking powder, and ½ tsp salt. Alternate adding this dry mix and 1 cup milk to the butter mixture, starting and ending with flour. Mix on low until just combined—overmixing makes it tough. - Fold in Peaches
Gently fold in 2 cups diced peaches with a spatula. The batter will be thick and speckled with juicy bits—yum! Pour it into your prepared Bundt pan and smooth the top. - Make the Cobbler Topping
In a small bowl, combine ½ cup brown sugar, 1 tsp cinnamon, and ¼ cup cold butter. Use your fingers or a fork to mix until crumbly. Sprinkle this evenly over the batter—it’ll bake into a golden, crunchy layer. - Bake and Cool
Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. - Serve It Up
Slice and serve as-is, or dust with powdered sugar for extra flair. Pair it with whipped cream or vanilla ice cream if you’re feeling indulgent!
Peach Cobbler Pound Cake
Equipment
- Baking Pan
- Toothpick
- Wire rack
- Knife
- Spatula
- Vegetable Peeler (optional)
Ingredients
- 1 pound Flour All-purpose flour works best.
- 1 pound Butter Use unsalted butter for better flavor control.
- 1 pound Sugar Granulated sugar is standard.
- 1 pound Eggs Large eggs are recommended.
- As needed Peaches Choose ripe, juicy peaches. Adjust quantity to your preference.
- To taste Sugar Add more sugar if peaches are tart, less if they are very sweet.
- A few drops Lemon Juice Balances sweetness if peaches are too sweet.
Instructions
- Preheat your oven to 350°F (175°C).
- Wash the peaches and cut them into small pieces. You can peel them first, or leave the peels on.
- Taste a peach. If it’s very sweet, add a little lemon juice to balance the flavor. If it’s tart, add a bit more sugar.
- Bake the cake for 50-60 minutes. Check it after 50 minutes.
- Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs, it’s done. If there’s wet batter on the toothpick, bake for another 5-10 minutes and check again.
- Let the cake cool in the pan for 10-15 minutes. Then, run a thin knife or spatula around the edges to loosen it. Carefully invert the cake onto a wire rack to cool completely.
Notes
For more Bundt cake inspiration, explore Southern Living’s pound cake recipes.
Tips/Notes
- Peach Swap: No fresh peaches? Canned work great—just drain them well. Frozen peaches are fine too; thaw and pat dry to avoid excess moisture.
- Storage Smarts: Keep leftovers in an airtight container at room temp for 2 days or refrigerate for up to a week. It freezes like a champ—wrap slices in plastic and foil for up to 3 months.
- Texture Fix: If your cake’s too dense, double-check your baking powder freshness. Expired leavening can sabotage that perfect crumb.
- Flavor Boost: Add a splash of almond extract (½ tsp) for a subtle twist—pairs beautifully with peaches!
Nutritional Info
Makes 12 slices | Prep Time: 20 minutes | Cook Time: 70-80 minutes | Total Time: ~1 hour 45 minutes
Each slice is a treat—roughly 450 calories, packed with buttery goodness and peach flavor. Want a lighter option? Swap half the butter for unsweetened applesauce (it works, I’ve tried it!). This isn’t gluten-free, but you could experiment with a 1:1 gluten-free flour blend. It’s a rich dessert, so savor it slowly with a cup of tea or coffee.
Curious about calorie counts? Check USDA’s food database for details.
Conclusion
This Peach Cobbler Pound Cake is everything I adore about baking—simple ingredients, big flavors, and that homemade charm. The way the peaches melt into the dense cake, topped with that sweet, crunchy crumble? It’s comfort food at its finest. Serve it warm with a dollop of whipped cream, or let it shine solo with a strong cup of coffee—either way, it’s a winner.
I’d love to hear how yours turns out! Snap a pic and share your baking adventures with me—I’m always on the lookout for new twists. Maybe you’ll add a drizzle of caramel or a scoop of ice cream? Whatever you do, enjoy every bite of this sweet and buttery bliss. Happy baking, friends!