Peach Cobbler Pound Cake

This rich and fruity Peach Cobbler Pound Cake brings together the buttery crumb of a classic pound cake and the juicy sweetness of fresh peaches. It is perfect for late summer gatherings or as a cozy treat any time of year when you need a slice of extra comfort. The aroma of cinnamon-laced brown sugar layered with peaches always takes me right back to baking at my grandmother’s kitchen table.

Every time I bake this pound cake my family cannot wait for it to cool. They hover by the oven inhaling the scent and always sneak tastes as soon as it is sliced.

Ingredients

• Peaches: Fresh ripe peaches add natural sweetness and moisture. Use the freestone variety for easy slicing and check for softness and sweet aroma.
• Brown sugar: Brings caramel notes that complement the fruit. Choose dark brown sugar for deeper flavor.
• Ground cinnamon: Classic pairing with peaches and enhances the cozy cobbler vibe. Use fresh ground for stronger aroma.
• Melted butter: Creates the glossy peach layer at the base of the cake. For best taste, choose high quality unsalted butter.
• Unsalted butter: Soft room temperature butter is key for the cake’s rich, tender crumb. Opt for European style if available.
• Full fat cream cheese: Adds tang and silky texture. Make sure it is fully softened for the smoothest batter.
• Granulated sugar: Helps give structure and balances the tartness of the peaches. Use ultra fine if possible for easy mixing.
• Sour cream: Adds richness and a subtle hint of tanginess. Whole fat only, never light.
• Vanilla extract: Lifts the flavors and rounds out sweet notes. Pure vanilla is worth the splurge.
• Eggs: Large and room temperature for smoothest emulsion. Always check dates for maximum freshness.
• Cake flour: Contributes a soft, tender crumb. Sift to avoid clumping.
• Baking powder: Just enough to give a slight lift without losing that dense classic pound cake texture. Always check it is fresh.
• Salt: Enhances and balances the sweetness. A fine sea salt disperses best in cake batters.

Step-by-Step Instructions

Prepare Pan and Peaches:

Spray a twelve cup Bundt pan generously with nonstick spray. Peel all your peaches, then slice one into pretty wedges and fan them attractively in the base of the pan. Chop the remaining peaches into bite size pieces for folding into the batter.

Mix Brown Sugar Layer:

In a small bowl, whisk brown sugar and cinnamon into your melted butter until completely blended. Sprinkle this mixture evenly over the peach slices in the Bundt pan so every serving gets a sweet sticky finish.

Cream Butter and Cream Cheese:

In a large mixing bowl, beat softened butter on high speed for a full two minutes. Then add cream cheese and continue beating for one minute until ultra fluffy. Add granulated sugar and beat for another minute. Follow with sour cream and vanilla, beating until smooth and creamy. Scrape your bowl well to blend evenly.

Add Eggs:

Crack in your eggs one at a time. Be patient and beat after each egg until fully absorbed by the mixture. This will help your pound cake stay dense but never dry.

Incorporate Peaches:

Gently fold in the chopped peaches, making sure they are evenly distributed but not mashed.

Add Dry Ingredients:

Sift cake flour, baking powder, and salt over the batter. Mix on lowest speed just until no streaks of flour remain. Do not overmix to avoid tough cake.

Fill and Bake the Pan:

Pour the batter gently into your prepared Bundt pan. Tap firmly on the counter two or three times to remove big air bubbles. Slide into your preheated oven and bake about 80 to 90 minutes. A wooden skewer or toothpick inserted should come out clean or with a few moist crumbs.

Cool and Unmold:

Let cake cool right in the pan for a full hour before inverting onto a plate. This helps it keep its beautiful shape. Allow to cool completely before slicing and serving. Top with fresh whipped cream or caramel sauce for an extra treat.

Pin it

One of my favorite ingredients for this recipe is European style cultured butter. The tang and richness take every slice to a new level. I will never forget one summer when my cousins and I picked our own peaches for this cake and the kitchen was filled with laughter and the scent of ripe fruit.

Storage Tips

Peach Cobbler Pound Cake keeps beautifully when stored at room temperature for up to three days, covered in foil or kept in a cake dome. For longer storage, wrap slices individually and stash in the freezer. Thaw overnight in the refrigerator or gently warm in the microwave for a fresh baked taste.

Ingredient Substitutions

If fresh peaches are not available, you can use high quality frozen peaches. Just thaw and pat dry before using. Greek yogurt can replace sour cream in a pinch, and all purpose flour can substitute for cake flour but the crumb will be slightly firmer. A touch more vanilla or almond extract adds a subtle twist when you like a bit of nutty warmth.

Serving Suggestions

This cake makes the perfect finish for summer suppers or Sunday brunch. Pair each slice with softly whipped cream or a scoop of vanilla ice cream during peach season. For a brunch treat, drizzle with honey or add a sprig of mint for a fresh contrast. Leftovers are delicious alongside morning coffee or tea.

Pin it

This cake is a blend of tradition and innovation, making it a perfect treat for any occasion.

Frequently Asked Questions

→ Can I use canned or frozen peaches instead of fresh?

Both canned and frozen peaches work well. Be sure to drain or thaw and pat them dry to avoid excess moisture in the cake.

→ Why is sour cream added to the batter?

Sour cream adds moisture and a slight tang, creating a tender, rich crumb that's not overly sweet.

→ How do I prevent the cake from sticking to the pan?

Generously coat the Bundt pan with nonstick spray and ensure all crevices are covered for easy release.

→ What is the best way to check for doneness?

Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready to cool.

→ Can this cake be made in advance?

Yes, store the baked cake wrapped at room temperature for up to 3 days, or freeze for longer freshness.