Peach Cobbler Pound Cake brings together the buttery, rich flavors of a classic pound cake with the irresistible, warm, and gooey goodness of a peach cobbler. Each bite will transport you to a world of sweet, fruity bliss, as tender, juicy peaches are enveloped by a moist and decadent cake.
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Why I Love This Recipe
Perfect for summer gatherings, family dinners, or simply indulging in some well-deserved self-care, this Peach Cobbler Pound Cake is sure to become a beloved treat that will have everyone asking for seconds.
- The perfect way to use up ripe peaches during peach season.
- You only need simple ingredients to make this easy recipe, which means that it’s budget-friendly.
- It’s the perfect dessert to make for your summer parties, cookouts, or even for the holidays.
- Enjoy a slice with your morning coffee the next day for an extra special treat.
Ingredients
- granulated sugar
- butter
- large eggs
- vanilla extract
- diced fresh peaches
- all purpose flour
- baking powder
- salt
Equipment Needed
- bundt cake pan
- large bowl
- electric mixer – hand mixer or stand mixer with paddle attachment
- small bowl
- cooling rack
Variations / Options / Add-Ins
Frosting: Instead of powdered sugar on the top, you can drizzle cream cheese frosting over the top of the cake.
Crumb Topping: If you want a crumb or crisp like topping on the cake, mix up a crumble topping with butter, flour, and brown sugar. Then add it to the bottom of the bundt pan before you add the cake batter.
How to Make Peach Cobbler Pound Cake
- Preheat the oven to 325 degrees. Prepare a bundt pan by spritzing it with nonstick cooking spray and lightly sprinkling with additional flour. Invert the bundt pan and bang the bottom to remove the excess flour.
- In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
- Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy. Add the vanilla extract and beat just until mixed.
- In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
- In a larger bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
- Fold the peaches into the batter.
- Transfer the batter to the prepared bundt pan, smoothing into an even layer.
- Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
- Place the bundt pan on a wire rack and allow to cool for 10 minutes before removing the cake from the bundt pan. Allow it to cool completely on the wire rack.
- If desired, sprinkle the cake with powdered sugar prior to slicing and serving.
Serving Suggestions
Here are a few of my favorite recipes to make with this rich buttery pound cake recipe.
Pro Tips
- Choose the right peaches: Opt for ripe, juicy peaches that are slightly soft to the touch. This will ensure maximum flavor and tenderness in your cake.
- Properly prepare the peaches: Peel and slice the peaches evenly, making sure to remove any bruised or overripe parts. This will yield the best texture and taste.
- Room temperature ingredients: Bring all your ingredients, such as butter, eggs, and milk, to room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cream butter and sugar well: Thoroughly cream the butter and sugar together until light and fluffy. This step is crucial for creating a tender, moist pound cake.
- Don’t overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a tough, dense cake.
Storage
Storage – This peach pound cake can be stored in a cake plate or airtight container for up to five days. However, it tends to start drying out after three days.
Freezing – You can freeze this pound cake in a freezer bag or individual slices wrapped in plastic wrap and then place in a freezer bag for up to 3 months. Thaw on the counter overnight before enjoying.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can use canned or frozen peaches if fresh ones are not available. Make sure to drain canned peaches well and thaw frozen peaches before using them in the recipe.
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it back to room temperature before serving for the best texture and flavor.
Absolutely! Wrap the cooled cake tightly in plastic wrap and then aluminum foil or place it in an airtight container before freezing. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator or at room temperature before serving.
More Peach Recipes
If you like peaches, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Peach Cobbler Pound Cake
Equipment
- Bundt Cake Pan
- Large bowl
- electric mixer – hand mixer or stand mixer with paddle attachment
- small bowl
- cooling rack
Ingredients
- 2 cups sugar
- 1 cup butter room temperature – this equals two sticks
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh peaches diced
- 3 cups all purpose flour divided
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees. Prepare a bundt pan by spritzing with nonstick cooking spray and lightly sprinkling with additional flour. Invert the bundt pan and bang the bottom to remove the excess flour.
- In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
- Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy. Add the vanilla extract and beat just until mixed.
- In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
- In a larger bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
- Fold the peaches into the batter.
- Transfer the batter to the prepared bundt pan, smoothing into an even layer.
- Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
- Place the bundt pan on a wire rack and allow to cool for 10 minutes before removing the cake from the bundt pan. Allow it to cool completely on the wire rack.
- If desired, sprinkle the cake with powdered sugar prior to slicing and serving.
Notes
- Choose the right peaches: Opt for ripe, juicy peaches that are slightly soft to the touch. This will ensure maximum flavor and tenderness in your cake.
- Properly prepare the peaches: Peel and slice the peaches evenly, making sure to remove any bruised or overripe parts. This will yield the best texture and taste.
- Room temperature ingredients: Bring all your ingredients, such as butter, eggs, and milk, to room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cream butter and sugar well: Thoroughly cream the butter and sugar together until light and fluffy. This step is crucial for creating a tender, moist pound cake.
- Don’t overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a tough, dense cake.