Jul 13, 2023, Updated Jun 24, 2024
Why You’ll love Peach Cobbler Pound Cake
A moist and buttery pound cake base infused with peach flavor and bursting with chunks of fresh peaches, this Peach Cobbler Bundt Cake with brown sugar peach topping is fluffy, tender and delicious. Fabulous with fresh peaches, but you can bring a little August sunshine into the winter by using frozen or even canned peaches (here’s a cool guide to canning peaches) in this tested-till-perfect recipe. The cobbler topping is a genius addition that takes the cake to the next level of deliciousness. My recipe has a caramelized brown sugar peach topping that releases easily from the pan. I tested this recipe repeatedly with streusel topping, as used in many other recipes, but found it unpredictable when it comes to tidy cake removal.
If you love cobbler as much as I do, be sure to try my Strawberry Cobbler recipe next. Really good cake lovers must also try my Moist Vanilla Cake, Cranberry Lemon Cake, Blood Orange Cake, Moist Chocolate Cake and Portuguese orange cake, too.
Gather The Peach Cobbler Pound Cake Ingredients
A special combination of fats: butter, cream cheese and oil: this combination makes incredible flavor in the pound cake and keeps the texture super soft and tender. I love how the slight tang of cream cheese plays off the peaches. You can swap in unsalted butter, but add another pinch of salt. Peaches: ripe peaches are delicious but can be very hard to peel. I have great success using thawed frozen peaches for this. You can even use drained, canned peaches (discard the juice). To prepare whole fresh peaches, make an x shape in the skin with a paring knife and blanch them in boiling water for a few minutes. This loosens the skin to easily pull it off. A bit of spice: I love how a touch of cinnamon and nutmeg add a depth of flavor to this cake, but feel free to omit for a classic pound cake taste. For the peach cobbler topping: melt butter with some brown sugar. Lay peach slices into the base of the bundt cake pan and pour this brown sugar mixture overtop. It caramelizes to a gooey, delicious peach topping.
Grab these Tools
To make this delicious Peach Cobbler Pound Cake recipe, you’ll need a few key tools to ensure your cake turns out perfectly. Don’t worry, you don’t need any fancy equipment, just some basics from your kitchen.
A Bundt Pan: A 10 or 12-cup bundt pan is necessary to achieve the cake’s signature ring shape. The pan should be greased and floured to prevent the cake from sticking. Stand Mixer with Paddle Attachment: A standing mixer is the easiest way to mix together the butter, cream cheese, and sugar, creating a fluffy and light batter. Whisk and Mixing Bowls: You’ll need a whisk to combine the dry ingredients and mixing bowls to hold the wet and dry ingredients separately. Rubber Spatula: A rubber spatula comes in handy when folding in the diced peaches and ensuring all ingredients are thoroughly combined. Wire Rack: A wire rack is necessary for cooling the cake and ensuring it doesn’t become soggy. Oven Mitts and Hot Towel: Oven mitts are essential for handling the hot cake, while a hot towel can help release the cake from the pan if it doesn’t come out easily.
Pro Tips for Amazing Peach Cobbler Pound Cake
Choose a simple bundt pan (like this simple pan) for easy removal of the cake. Use room temperature ingredients. To soften the butter, I microwave it on 50% power for 35 seconds. It should be between 60-65ºF for maximum creaming potential. Too warm and it will collapse and lose the air you’ve beaten in. Generally at room temperature, butter is warmer than is ideal for baking. Too cold and it won’t cream. I like the control of the microwave. For things like eggs, check out are my article on quickly bringing baking ingredients to room temperature. Measuring flour by weight is highly recommended and preferred because it compacts in the bag. It can easily be over-measured when scooped.
To see ingredients by weight: tap the “METRIC” button at the top of the ingredients list (beside US CUSTOMARY) in the recipe box to change the ingredient measurements to weight in grams.
First, prep the pan:
Grease and flour the bundt pan to prevent the cake from sticking to the pan after baking. I like coconut oil and almond flour (more on that below).
Make the cake batter:
Beat the butter, oil and cream cheese: Combine the softened butter and cream cheese in a standing mixer with the paddle attachment and beat until light and fluffy. Then beat in the sugar. Add eggs and vanilla: Gradually add eggs one at a time, scraping down the sides of the bowl between additions. Beat in vanilla extract for flavor. Whisk the dry ingredients: In a separate large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in diced peaches: Gently stir in diced peaches using a sweeping motion with a large silicone spatula to scoop batter from underneath and fold it over the top.
Make the cobbler topping:
Arrange peach slices in the grooves of the prepared bundt pan. Mix melted butter with brown sugar until smooth and spoon evenly over the peaches.
Assemble the cake in the pan:
Spoon the cake batter evenly over the top of the cobbler topping. Smooth out the top of the batter.
Bake the cake:
Cover with foil partway through baking: Cover the cake with foil after 40-50 minutes to prevent it from darkening too much. Continue baking until it reaches 190ºF, about 60-75 minutes total. Cool and release from pan: Let the cake cool in the pan for 5 minutes, then run a knife around the edges and place a wire rack on top. Use oven mitts to flip the whole thing over. If it doesn’t release easily, place a hot towel on top to steam the bottom out.
How do you get a pound cake out of a bundt pan?
- Start with a good foundation. I find coconut oil or shortening and almond flour are the best for easy release of bundt cakes. Pure fat (versus. butter, which has milk solids and water, or nonstick spray, which has additives) is best for greasing the pan. I like coconut oil because it won’t run down the sides. Flour is perfectly fine for dusting the greased pan, but almond flour doesn’t leave a gummy residue once baked.
- Let your cake cool in the pan for 10 minutes after removing it from the oven. Doing this allows the cake to release steam into the pan so it will and release itself more readily.3. Run a small, soft spatula between the cake and the pan (avoid scratching the nonstick with a metal knife).
- Place a wire rack on top of the warm cake in the pan. Use oven mitts to grab the pan and the rack at the same time and confidently flip it over so the cake is on top of the cooling rack. Pat the bottom of the pan a few times, then gently try to lift it off.
- If the cake doesn’t release, lay a hot, damp towel on top for a few more minutes to steam the bottom some more and then try again.
What is the Secret to a Good Pound Cake?
Looking for soft, moist pound cake? Here are 3 expert secrets that professional bakers know:
How to Serve Your Peach Cobbler Pound Cake
Once you’ve made this delicious Peach Cobbler Pound Cake, it’s time to serve it up in style. Here are a few ideas on how to take your cake from ordinary to extraordinary:
Add a dollop of whipped cream: A scoop of fresh whipped cream on top of a warm slice of Peach Cobbler Pound Cake is the perfect finishing touch. Drizzle with Caramel Sauce: A drizzle of warm caramel sauce takes this cake to the next level. Just heat up your favorite caramel sauce and pour over the top of the cake before serving. Serve with Vanilla Ice Cream: A scoop of vanilla ice cream on top of a slice of Peach Cobbler Pound Cake is a classic dessert combination that’s sure to please. Top with Fresh Peaches: If you have extra peaches on hand, slice them up and place them on top of the cake for a beautiful and fresh garnish.
Optional Vanilla Glaze Recipe
If you’d like to drizzle the cake with a vanilla glaze, whisk together:
1 cup confectioners’ sugar 4-6 tbsp whipping cream 1/4 tsp pure vanilla extract pinch of fine sea salt
Spoon the icing over top of the cooled cake.
Make Ahead and Storage Tips
Short on time or heavy on leftovers? No problem.
Make Ahead: Make the cake up to a day in advance. To keep the cake fresh, tightly wrap it in plastic wrap and leave it at room temperature. The fridge will make it stale faster. Freeze Leftovers: If you find yourself with leftover cake, don’t let it go to waste! Simply slice the cake and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe container and store in the freezer for up to 3 months. When you’re ready to enjoy, just thaw the cake at room temperature for a few hours before serving. Reheat for Optimal Enjoyment: If you’ve stored your cake in the refrigerator or freezer, it may be a bit cold when you’re ready to enjoy it. To bring it back to its warm, gooey glory, simply heat it up in the oven or microwave for a few seconds until it’s heated through. Store leftovers at Room Temperature: If you plan on serving the cake within a day or two, store it at room temperature in an airtight container. Be sure to keep it away from direct sunlight or heat sources to avoid melting the topping or drying out the cake.
Recipe Variations
Looking to put your own twist on this Peach Cobbler Pound Cake recipe? Here are some possible variations to try:
Blueberry Cobbler Pound Cake: Swap out the peaches for fresh blueberries for a delightful blueberry cobbler twist. You can also add lemon zest to the batter for a bright burst of flavor. Apple Cinnamon Pound Cake: Replace the peaches with diced apples and add some cinnamon and nutmeg to the batter. Top with a cobbler mixture of brown sugar, cinnamon, and chopped walnuts for a deliciously autumnal dessert. Strawberry Shortcake Pound Cake: Use diced strawberries instead of peaches, and top with whipped cream and sliced strawberries for a delightful twist on the classic strawberry shortcake.
Peach Pound Cake in the Wild
This recipe started as a peach pound cake in a loaf pound. Here’s a casual photo I shared on my Instagram stories so you can truly see how soft and fluffy and moist it is on the inside! So excited to share this beloved recipe.
