This peach cobbler pound cake recipe is just the best dessert to share with the cake lovers in your life. It's a rich, buttery pound cake topped with deliciously sweet peaches and a delicate glaze. Seriously, pound cake recipes don't get much better - or easier - than this!
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The Best Peach Cobbler Pound Cake
This peach cobbler pound cake merges two delicious dessert classics - sweet peach cobbler and buttery pound cake. And, let me tell ya, if you're a peach lover like me, this peach cobbler pound cake recipe is bound to become your new favorite dessert.
Plus, not only is this pound cake absolutely delicious, but the baking process is really simple too. From start to finish, this peach dessert recipe will only take you about an hour to whip up - but only 15 minutes of that is active prep/cooking. The rest is just waiting for the cake to bake in the oven.
The result is a soft and moist pound cake with a delightful peach flavor and sweet brown sugar glaze. Gah, it's so good. The flavor is similar to this peach cobbler with canned peaches, so you'll definitely want to try that next!
Ingredients You'll Need
For the peach pound cake:
- Butter- unsalted and softened.
- Cream Cheese- softened at room temperature.
- Granulated Sugar
- Eggs- help with the fluffy texture and let the cake rise.
- Vanilla Extract- you can also use Bourbon vanilla extract for more flavor.
- Flour- all purpose flour works great. No cake flour needed!
- Salt- just a pinch. Don't add any if you use salted butter.
- Peaches- I used cubed ripe peaches. You can also use canned peaches that have been drained from the juice or thawed frozen peaches.
For topping the cake:
- Peaches- fresh peaches sliced works best.
- Brown Sugar
- Butter- melted and cooled slightly.
For the homemade glaze:
- Confectioners Sugar
- Vanilla Extract
- Milk- I used whole milk but any works. Add more for a thinner glaze, less for a thicker glaze.
- Brown Sugar- for sprinkling on top of the cake
By the way, if you don't have all of these ingredients, make sure to stock up on 'em. You can use almost every single one to make this sweet potato pound cake next! That and this peach cobbler pound cake recipe are easily my two favorite pound cake recipes, especially for fall.
How To Make Peach Cobbler Pound Cake
Step 1: Cream The Ingredients
Start by preheating the oven to 350°F (180°C) and greasing a bundt pan with butter or baking spray.
Next, in a large mixing bowl, beat the butter, cream cheese, and sugar with a stand mixer - or a handheld electric mixer - until the two ingredients are combined and soft and creamy.
Step 2: Add The Wet and Dry Ingredients
Then, in the same bowl, add the eggs, one at a time, and mix after each egg. Next, add the vanilla extract and give it a mix to combine.
Now, in the small bowl, add the salt and gradually add the flour. Every time you add some flour, mix it with a rubber spatula to combine it with the rest of the ingredients. Then, as the flour combines with the other ingredients, add some more until all of the flour is mixed into them and a batter forms.
Finally, gently fold the diced peaches into the cake batter with a rubber spatula.
Step 3: Build the Pound Cake
Before doing anything else, melt the ¼ cup of butter and then mix in the ½ cup of brown sugar. Then, set the rest of the brown sugar aside for the topping.
Ok, so now that we've taken care of that, we're going to build this peach cobbler pound cake!
To start, place the sliced peaches from the topping section into the bottom of the prepared bundt pan. Then, cover the layer of sliced peaches with the brown sugar mixture.
Next, evenly pour the cake batter on top of that and gently tap the bundt pan on the counter to eliminate any large air bubbles.
Step 4: Bake The Pound Cake
Once this peach cobbler pound cake is ready to go, put it in the oven and bake for about 45 minutes or until a toothpick comes out clean when inserted into the cake. Then, let the pound cake cool, and while it's cooling, you can make the glaze.
Step 5: Make the Glaze
To make the delicious sweet glaze to finish off this pound cake, add the confectioner's sugar, vanilla extract, and milk to a medium-sized bowl.
Then, give the ingredients a mix until they combine. By the way, if you want the glaze thicker, just add more sugar. And if you want it thinner, add more milk.
Now, once the cake has cooled a little, drizzle the glaze on top of the pound cake and then finish it off with a sprinkle of brown sugar. Finally, slice, serve, and enjoy!
Pro Tips For This Recipe
- If you are using fresh peaches, make sure they are nice and ripe.
- Let the cake cool completely before adding the glaze. I'll put it on a wire rack for about 10 minutes to cool.
- Do not overmix the batter. Only mix the ingredients together until they just combine. Overmixing will ruin the delightful texture.
- Put your butter and cream cheese on your kitchen counter about 30 minutes before starting the recipe. They need to be softened! Don't overbake the cake!
- You'll want to check on it frequently towards the end of baking and check it with a toothpick.
Storage Instructions For This Pound Cake
My favorite part about this recipe is how delicious the moist cake tastes days after making it! So, you'll definitely want to try to save a few slices!
Speaking of storing a few slices, you can store the leftover pound cake in an airtight container for up to 2 days at room temperature or up to a week in the fridge. If you want to keep it for longer, you can freeze it for up to 6 months! Thaw the frozen cake in the fridge or on your kitchen counter for about 30 minutes.
More Dessert Recipes
- No bake chocolate pie
- Million dollar pie
- Pumpkin custard pie
- Churro cheesecake bars
- Sweet potato cobbler
- Cherry cheesecake
- Chocolate cake with cream cheese frosting
For the pound cake:
- ¾ cup Unsalted Butter, softened
- 4 oz Cream Cheese softened at room temperature
- 1 ½ cups Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups All Purpose Flour
- ¼ teaspoon Salt
- 1 cup Peaches, cubed
For the topping:
- 2 peaches sliced
- ½ cup Brown Sugar
- ¼ cup Melted Butter
For the glaze:
- 1 cup Confectioners Sugar
- 1 tsp. Vanilla Extract
- 2 tbsp. Milk
- 2 tablespoon Brown Sugar for sprinkling on top of the cake
- Preheat the oven to 350°F (180ºC).
- In a large bowl, beat the butter, cream cheese, and sugar with an electric mixer until soft and creamy.
- Then add in the eggs, one at a time, combining after each egg.
- Add the vanilla extract and mix to combine.
- Gradually add the flour and salt and mix. Scrape down the sides of the bowl as you mix, ensuring that the flour mixture is fully combined together.
- Gently fold the diced peaches into the cake batter with a rubber spatula.
- Melt the butter and mix with the brown sugar. Set aside.
- Place the sliced peaches in the bottom of the greased bundt pan. Cover the slices with the brown sugar and melted butter mixture.
- Pour the cake batter on top. Try to pour this as evenly as possible on the cake batter. Gently tap the bundt pan on the counter to eliminate any large air bubbles.
- Bake for 45 minutes or until a toothpick comes out dry. Let it cool.
- Mix all the glaze ingredients in a bowl, and cover the pound cake with the glaze. Sprinkle the brown sugar on top.
Serving Size:1 serving
Amount Per Serving: Calories: 460Total Fat: 22gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 59gFiber: 0gSugar: 0gProtein: 6g