If you love peach cobbler and pound cake, then you’ll adore this recipe for peach cobbler pound cake! The moist and flavorful cake is infused with the taste of fresh peaches, and it’s topped with a delicious peach glaze. Serve this cake for dessert or breakfast, and enjoy every bite!
I'm going to tell you everything you need to know about making this delicious cake. From the ingredients list to the step-by-step instructions, we’ve got you covered. So what are you waiting for? Let’s get started!
Why you'll love this recipe
This cake is so moist and flavorful, and the peaches add such a lovely sweetness. The brown sugar blend on top is the perfect finishing touch. Yum! This cake is the perfect dessert for summer.
- It’s an easy cake that is moist and flavorful!
- It’s infused with the taste of fresh peaches... yum!
- It’s topped with a delicious peach glaze and peach compote.
Key ingredients and why we use them
This recipe has several simple ingredients that ensure success!
Peaches: Fresh peaches add sweetness, flavor, and texture to this recipe. I recommend fresh peaches, but you can substitute frozen or canned if they aren't in season. Check out these tips on how to store your peaches if you have extra.
Unsalted Butter: Butter is for flavor and creates a moist cake. Make sure you're not using salted butter in this recipe.
Brown Sugar: The brown sugar topping adds sweetness and a lovely caramel flavor. Make sure you use brown sugar (not white granulated sugar) for the topping. This gives you a lovely color and caramel taste. If you're worried your brown sugar might be bad, we've got you covered with tips on how to soften it.
Equipment
You will need a variety of bowls and tools for this recipe, including a mixing bowl, a spatula, and of course, a bundt pan. You’ll also want a wire rack for cooling your cake after it comes out of the oven.
Baking techniques
To get the perfect pound cake, it’s important to cream the butter and sugar together until they are light and fluffy. This will create a cake that is moist and flavorful.
When adding the eggs, be sure to mix on low until they are just incorporated. You don’t want to overmix the batter, or your cake will be tough.
Also, be sure to spray your cake pan with baking spray before adding the batter. This will help the cake to release easily and prevent it from sticking. I've got an article with more tips on successfully removing your cake from a bundt pan.
Finally, when you are adding the peaches, be sure to fold them in by hand. This will prevent them from sinking to the bottom of the cake.
Frequently asked questions
Yes, you can use any type of fruit that you like. Just be sure to adjust the amount of sugar accordingly.
Yes, you can make this cake up to a day in advance. Just store it in an airtight container and keep it refrigerated. This cake will last for 3-4 days if stored in an airtight container.
This cake is delicious, served with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it with a warm cup of coffee or tea.
Heather's helpful hints
This cake spends a long time in the oven, which can lead to over-browning. I recommend covering it with aluminum foil halfway through. My tip is to shape the foil over the cake pan prior to baking. That way, all you need to do is slip it on!
There's a chance that a few of your peach slices will stick to the pan. This is totally okay! Simply remove them from the pan and place them back on the cake. The glaze will cover it, and no one will know!
Step-by-step instructions
Making this peach cobbler pound cake is super simple!
1. Prepare peaches and the cake pan. Spray pan thoroughly with baking spray and set aside. Pour melted butter into the cake pan and sprinkle with brown sugar. Then arrange the sliced peaches in a circular pattern along the top of the bottom of the pan.
2. Make the cake batter. Cream the butter, and add sugar. Add eggs one at a time. With the mixer on low, slowly add the flour mixture. Add in the sour cream and vanilla extract.
3. Add peaches to the batter. Remove the mixer from the stand, and fold in diced peaches by hand.
4. Bake, garnish, and enjoy! Bake the cake for 80 minutes. Once the cake is cooled, mix the ingredients for the glaze and drizzle over the top of the cake. Top with peach compote, if desired.
Make ahead and storage tips
Make Ahead: This cake can be made up to a day in advance. Store it in an airtight container and keep it refrigerated.
Storage: This cake will last for 3-4 days if stored in an airtight container. You can also freeze it for up to three months. I've got you covered with tips on how to freeze cake!
And because you can make it ahead of time, it’s the perfect recipe for entertaining. This recipe is perfect for any occasion, and it’s sure to be a hit with family and friends alike. So go ahead and give it a try! You won’t be disappointed.
Recipe variations
To spice things up a bit, add a teaspoon of cinnamon to the batter for a spicy twist. You can also swap out the peaches for another type of fruit, such as blueberries or raspberries.
Want to try a vegan version of this recipe? Here’s what you need to do:
- Replace the butter with ½ cup of vegan margarine.
- Replace the eggs with ¼ cup of applesauce.
- Replace the sour cream with ¼ cup of non-dairy milk.
- Add an extra ¼ cup of flour to the batter.
Follow the rest of the recipe as written
Related recipes
I hope you enjoy this Peach Cobbler Pound Cake recipe! And if you try any of the variations, I’d love to hear how they turn out. Happy baking!
Cranberry Orange Bundt Cake: I love the combination of tart and sweet in this cake. The cranberries add a lovely pop of color, too!
Salted Caramel Kentucky Butter Cake with Bourbon: This cake is inspired by the classic Kentucky Butter Cake, but with a delicious salted caramel twist. It’s perfect for any occasion!
Almond Mini Bundt Cakes with Orange Glaze: These little cakes are so cute and packed with flavor. The orange glaze is the perfect finishing touch!
Pumpkin Spice Bundt Cake: This cake is so moist and flavorful, and the streusel topping takes it over the top. It’s the perfect fall dessert!
Recipe
Peach Cobbler Pound Cake
Equipment
- bundt pan with 10-14 cup capacity
Ingredients
Topping Ingredients
- ¼ cup unsalted butter melted
- ¼ cup dark brown sugar
- 1 cup peaches peeled, pitted, sliced
Cake Ingredients
- 3 cups cake flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups peaches peeled, pitted, and diced
Peach Glaze
- 1 cup confectioners' sugar
- 1½ tablespoons peach juice
- 1 tablespoon milk
- ½ cup peach compote optional
Instructions
Peel and Cut Peaches
- Bring a large pot of water to a boil (enough to cover the peaches). Reduce to a simmer, and place peaches in the water for 20-30 seconds. Immediately remove the peaches and place them in an ice bath until cool (about one minute). Use your hands to remove the skins gently.
- Use a sharp knife to slice and dice the peaches. You need 1 cup of sliced peaches and 2 cups of diced peaches.
Make the Cake
- Place a rack in the center of your oven. Preheat the oven to 325° Fahrenheit for 20 minutes before baking your cake. Spray the pan thoroughly with baking spray. Pour melted butter into the cake pan and sprinkle with brown sugar. Then arrange the sliced peaches in a circular pattern along the top of the bottom of the pan.
- In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
- Using a stand mixer with a paddle attachment, cream the butter on medium speed for one minute. Add the granulated sugar, and continue to cream on medium speed for four minutes.
- Add eggs one at a time, mixing on low until incorporated. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
- With the mixer on low, slowly add the flour mixture. Add in the sour cream and vanilla extract. Scrape down sides and mix until just combined. Remove the mixer from the stand, and fold in diced peaches by hand.
- Spread the cake batter into the prepared pan and smooth the top. Bake the cake for 80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean. Allow the cake to cool for 15 minutes on a cooling rack. Invert the cake and allow it to cool to room temperature.
- Once cooled, mix the ingredients for the glaze and drizzle over the top of the cake. Top with peach compote, if desired.
Notes and Tips
- Peaches: Frozen, fresh, or canned is okay. If frozen or canned, place peach slices on a paper towel to absorb the moisture.
- Over-Browning: This cake takes a long time in the oven, leading to over-browning. I recommend covering with aluminum foil halfway through. My tip is to shape the foil over the cake pan before baking. That way, all you need to do is slip it on!
- Fold-In Technique: This simply means carefully mixing or adding an ingredient by gently turning one part over another. You do this with the peaches to ensure you're not over-mixing the batter.
- Peach Juice: You can pop a ripe peach in the blender to make peach juice, or you can purchase a small container at the store. You may also have some leftover juices after you slice and dice your peaches and place them in a bowl.
Doretha
Can I use Can peaches instead of fresh ones
Heather
Absolutely, canned peaches will work in this recipe! If you get the slices, I'd just dice them before adding to the batter.
Annette
This cake turned out very yummy! Does it need to be refrigerated overnight if it's not all gone?
Heather
Hi Annette, I'm so glad the cake turned out tasty! I like to store it at room temperature for 3-4 days—you'll totally fine. Any longer than that and I like to put it in the refrigerator. You'll keep things moist if you can cover with aluminum foil.
Stephanie
I'd like to make these as muffins and know I'd need to adjust the bake time; are there any other adjustments that would need to be made?
Heather
Hi Stephanie! I think these would make delicious muffins! I haven't tested this recipe using muffin tins, but I will share an article that I use when I'm converting cakes to cupcakes. I'd leave the batter the same, and adjust the cooking time. The article also has some great tips to consider if you want to adjust the temperature. I'd love to hear how this works out for you!
Article: https://www.kingarthurbaking.com/blog/2019/04/25/how-to-convert-cake-to-cupcakes
Rita Franklin
I simply cannot wait to try this recipe. Thank you so much for sharing.
Heather
Hi Rita! I hope that you enjoy the recipe, and let me know how it turns out! Happy Baking :-)
Anita
Your second section re: cake calls for adding brown & granulated sugar to the creamed butter but that section only calls for 3cups of granulated sugar. No mention in that section about brown sugar.
Heather
Hi Anita! Thanks for that catch! I actually tested this recipe using both brown and granulated sugar combined at one point. I was most pleased with the version that used 100% granulated sugar. I’ll update the instructions to reflect that. Let me know if you decide to give this a try!