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Peach Cobbler Pound Cake

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Prep Time: 15 mins    Cook Time: 1 hr 10 mins

5 from 2 votes

Here is a new recipe for all the peach lovers out there! Bringing together the sweet appeal of fresh peaches with yummy cobbler and buttery pound cake, this peach cobbler pound cake is just divine. It boasts hints of vanilla and cinnamon in every bite.

Peach cobbler pound cake being cut into slices.
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Enjoy a slice with ice cream or whipped cream, perhaps alongside your morning coffee or as a late afternoon treat. After dinner, it would make an indulgent treat paired with some peach schnapps.

If you have a lot of peaches to use up and you've already made peach cupcakes, this recipe is really good. If you're really in a bind for time, you might prefer this easy 3-ingredient peach cobbler with cake mix instead.

Main Ingredients

The ingredients used to make peach cobbler pound cake laid out on a table.

I just know you're going to love the flavor of this pound cake. How could you not? Everything from the buttery cake to the juicy peaches and touch of vanilla is so good in there. The key ingredients you'll need to make it are as follows:

  • Peaches: For a summery, fruity touch. Since peaches are the star of the cake, I'd recommend using fresh ones if possible.
  • Flour: The basis of the cake. Regular all-purpose flour works well here or you could use cake flour or half of each. For a gluten-free cake, substitute your favorite kind of gluten-free flour instead.
  • Eggs: For the batter. The eggs bind with the flour and other ingredients to hold the cake together and give it a nice consistency. You don't have to separate the eggs like you would for some other cake recipes.
  • Cinnamon and vanilla: Add contrasting flavors. A pinch of cinnamon and a few drops of vanilla are beautiful in so many of my favorite dessert recipes! You can always tweak this recipe, substituting nutmeg for the cinnamon or almond extract for the vanilla.

Instructions Overview

The first thing to do is toss the peach slices in some of the flour. Next, mix some of the sugar with the cinnamon and then pour this into a greased Bundt pan. Toss to coat the pan sides, discarding any leftover mixture that didn’t stick.

Cream the rest of the sugar with the butter until fluffy and light, then mix in the vanilla, followed by one egg at a time.

Mix the rest of the flour with the baking soda and salt. Stir the flour mixture into the egg mixture. Now you can fold in the peaches and then pour this batter into the Bundt pan. Bake the peach cobbler pound cake for an hour and ten minutes or until done.

Take the cake out of the oven and let it cool for 20 minutes in the pan then turn it upside down and let it finish cooling upside down (this is so it doesn't deflate or collapse in on itself). Dust with powdered sugar then serve.

An overhead shot of peach cobbler pound cake.

Common Questions

Can you freeze peach cake?

If you're going to eat it all within 5 or 6 days, it'll be fine in a sealed container in the refrigerator. For any longer than that though, you will want to freeze it. Wrap the cake tightly in either plastic wrap or in a Ziploc freezer bag with all the air squeezed out. It should be fine for a couple of months.

How is a pound cake different from regular cake?

This type of cake is quite dense, which is why it's often delicately flavored. With a sponge cake, for example, the eggs are separated and then added, yielding a spongier result. In this recipe though, the juicy peaches offer a really nice contrast with the somewhat denser cobbler cake.

How do you get a pound cake out of a Bundt pan?

If your cake doesn't slide out easily, don't worry! Let it cool completely before attempting to get it out. Still won't come out? Pour boiling water over a clean dish towel and then squeeze out most of it. Use silicon gloves so you don't burn yourself. Drape this over the top of the cake. The steam it releases will help coax the cake out of the pan. You can also try a rubber spatula. Don't use a knife because it will mess up the look of the cake. Remember, if you don't have a Bundt pan, a loaf pan also works.

A pound cake with powdered sugar on a white plate.

Chopnotch Tips

  • Use canned or frozen peaches when fresh ones are out of season.
  • Peeling the peaches is optional. The easiest way to peel firm peaches is to use a vegetable peeler. If they're riper just cut an X into the base of each one, plunge them into boiling water for 30 seconds and then plunge them into ice water. You'll find the skin comes off easily when they cool.
  • Other soft fruits will work in place of the peaches, such as strawberries, plums, or blueberries perhaps. You can use one variety or mix and match.
A slice of peach pound cake on a white plate with a fork.

This peach cobbler pound cake is my go-to recipe when I crave fresh fruit and cobbler and cake all at the same time! Enjoy this trifecta of delicious desserts all in one recipe.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Peach Cobbler Pound Cake

This recipe combines pound cake with cobbler with fresh peaches for a simple yet impressive dessert.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 12 slices

Ingredients

  • 2 large peaches, pitted and diced
  • 3 cups all-purpose flour, divided
  • cups granulated sugar, divided
  • teaspoons ground cinnamon
  • 1 cup unsalted butter, room temperature
  • teaspoons vanilla extract
  • 4 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
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Instructions

  • Preheat the oven to 325°F. Generously grease a 10-inch bundt pan with butter. Set aside.
  • Add the diced peaches and ¼ cup of the flour to a large mixing bowl. Toss until the peaches are coated. Set aside.
  • Add ¼ cup of sugar and the cinnamon to a small bowl. Mix until combined. Pour this mixture into the greased bundt pan and toss it until all the sides are well coated. Pour out any extra mixture that didn’t stick.
  • Cream together the butter and the remaining 2 cups of the sugar in a large mixing bowl until light and fluffy. Mix in the vanilla. Then mix in one egg at a time while beating in-between additions.
  • Add the remaining 2¾ cups of flour to a separate mixing bowl along with the baking powder and salt. Mix until well combined and then slowly add this mixture to the wet ingredients while stirring well to combine.
  • Fold in the peaches, pour the batter into the prepared bundt pan, and then bake for 70 minutes or until an inserted toothpick comes out dry from the center.
  • Remove from oven and let cool. After 20 minutes, invert to remove the cake and allow to finish cooling completely. Dust with confectioners’ sugar. Serve and enjoy!
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Notes

  • Use canned or frozen peaches when fresh ones are out of season.
  • Peeling the peaches is optional. The easiest way to peel firm peaches is to use a vegetable peeler. If they're riper just cut an X into the base of each one, plunge them into boiling water for 30 seconds and then plunge them into ice water. You'll find the skin comes off easily when they cool.
  • Other soft fruits will work in place of the peaches, such as strawberries, plums, or blueberries perhaps. You can use one variety or mix and match.

Nutrition Facts

Calories: 429kcal (21%), Carbohydrates: 65g (22%), Protein: 6g (12%), Fat: 17g (26%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 95mg (32%), Sodium: 125mg (5%), Potassium: 130mg (4%), Fiber: 1g (4%), Sugar: 40g (44%), Vitamin A: 648IU (13%), Vitamin C: 1mg (1%), Calcium: 36mg (4%), Iron: 2mg (11%)
Print Recipe
course:
Dessert
cuisine:
American

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