Oh, sweet summer in cake form! Imagine the warm, juicy sweetness of ripe peaches baked right into a tender, buttery pound cake with a hint of cinnamon and a golden, crumbly topping that’s just begging to be devoured. This Peach Cobbler Pound Cake is like a cozy hug from your grandma’s kitchen, but with a fresh, modern twist. It’s perfect for brunch, dessert, or anytime you need a little slice of sunshine on your plate. Trust me, you’re going to love this one!
Why You’ll Love Peach Cobbler Pound Cake
This recipe isn’t just about the ingredients — it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Great for breakfast, dessert, or even afternoon tea — it fits every mood and moment.
Budget-Friendly: Uses pantry basics and fresh peaches (or canned if you need convenience).
Quick and Easy: Simple steps come together fast, and the oven does all the work.
Customizable: Swap peaches for your favorite stone fruit or berries for a seasonal twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of fruity freshness and comforting cake.
Ingredients in Peach Cobbler Pound Cake
Here’s the magic that turns a humble pound cake into a fruity, cobbler-inspired delight:
Fresh or canned peaches: Sweet, juicy, and the star fruit of the show.
All-purpose flour: The base that keeps the cake tender and moist.
Butter: Brings richness and that melt-in-your-mouth texture.
Sugar: Sweetens the batter and caramelizes beautifully on top.
Eggs: Add structure and help everything bind together.
Baking powder: Gives the cake just enough lift without losing its dense, buttery charm.
Cinnamon: Adds warmth and that classic cobbler aroma.
Vanilla extract: Lifts the flavors and adds a cozy depth.
Salt: Balances the sweetness and enhances the overall taste.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly with a perfect golden crust.
Combine Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
Prepare Your Cooking Vessel: Grease and flour a loaf pan or bundt pan to prevent sticking and create a beautiful crust.
Assemble the Dish: Gently fold diced peaches into the batter, then pour it into your prepared pan. For that cobbler feel, sprinkle extra sugar and cinnamon on top before baking.
Cook to Perfection: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Finishing Touches: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This keeps the cake moist while allowing the crust to set perfectly.
Serve and Enjoy: Slice it up and enjoy warm or at room temperature. A scoop of vanilla ice cream or a drizzle of honey makes it extra special.
Nutrition Facts:
Servings: 8
Calories per serving: ~350
(Note: Approximate values)
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
How to Serve Peach Cobbler Pound Cake
This cake shines all on its own but also pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. For a fresh touch, add a sprinkle of toasted pecans or a dusting of powdered sugar. Serve alongside a cup of hot tea or coffee for the ultimate cozy treat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use ripe, juicy peaches for the best flavor—fresh or canned both work well.
- For a gluten-free option, substitute the flour with a gluten-free baking mix.
- If you want a crunchier topping, add some oats mixed with brown sugar and butter on top before baking.
- Avoid overmixing the batter to keep the cake tender and light.
- Leftovers can be stored in an airtight container for up to 3 days, or freeze slices for longer storage.
FAQ’s
1. Can I use frozen peaches for this cake?
Yes! Just thaw and drain them well before adding to the batter to avoid extra moisture.
2. Can I make this cake dairy-free?
You can substitute butter with a plant-based alternative and use a dairy-free milk if needed.
3. How should I store leftover cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
4. Can I double the recipe?
Yes, just double the ingredients and bake in a larger pan or two pans. Adjust baking time accordingly.
5. Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts add a lovely crunch.
6. How do I prevent the cake from drying out?
Make sure to measure flour carefully and don’t overbake. Keeping it wrapped after cooling helps retain moisture.
7. Can I use canned peaches?
Yes, just drain them well to prevent excess moisture in the batter.
8. Can I make this cake vegan?
With some ingredient swaps—like flax eggs and vegan butter—it’s totally doable!
9. Can I bake this in muffin tins?
Yes, just reduce the baking time to about 20–25 minutes and check for doneness.
10. What’s the best way to reheat a slice?
Warm it gently in the microwave for 15–20 seconds or in a toaster oven for a few minutes.
Conclusion
Peach Cobbler Pound Cake is the perfect marriage of fruit-filled freshness and buttery cake goodness. It brings all the charm of a traditional cobbler in a more portable, sliceable form that’s perfect for any occasion. Whether you’re treating yourself or sharing with loved ones, this cake delivers warm, comforting flavors with every bite. Get ready to fall in love with your new favorite cake!
Print
Peach Cobbler Pound Cake
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
- Diet: Vegetarian
Description
A rich and moist pound cake swirled with cinnamon-spiced peaches and topped with a buttery brown sugar glaze—perfectly blending the classic flavors of peach cobbler with the dense texture of a pound cake.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 cups diced canned or fresh peaches (drained if canned)
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour (to coat peaches)
- For the glaze: 1/2 cup brown sugar, 1/4 cup butter, 2 tbsp heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a small bowl, toss diced peaches with 1 tbsp flour and cinnamon. Set aside.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with sour cream, starting and ending with flour.
- Gently fold in the cinnamon-coated peaches.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
- In a small saucepan, combine brown sugar, butter, and cream for the glaze. Bring to a boil, then simmer for 2 minutes.
- Drizzle glaze over the cooled cake before serving.
Notes
- Use ripe fresh peaches when in season for best flavor.
- Don’t overmix once the flour is added to maintain a tender crumb.
- The cake is best served slightly warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg