Peach cobbler pound cake is a rich and buttery classic pound cake filled with crushed sweet peaches; topped with a decadent brown sugar peach cobbler and creamy vanilla bean glaze. Enjoy this easy to make peach cobbler cake all year long by using fresh, frozen or canned peaches. This peach pound cake makes the perfect show stopping dessert for any occasion.
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Why Should You Make This Recipe
Pound cakes are endlessly versatile, incredibly delicious and so simple to make. Which is why I’m always looking for fun pound cake recipes to make! My Pineapple Pound Cake, Lemon Cream Cheese Pound Cake, Key Lime Pound Cake, Chocolate Chip Pound Cake and Blueberry Pound Cake are just a few of my favorite pound cake recipes on the blog. I am so excited to share this glazed peach pound cake with you.
- Layers of flavor and texture. This peach cobbler cake has the perfect classic buttery pound cake crumb, filled with sweet and slightly sour peaches. The brown sugar peach cobbler brings another layer of decadent flavor to the peach cake. It’s like enjoying two desserts in one!
- Easy to make with simple ingredients. This peach bundt cake is made with simple ingredients that come together quickly and easily making it the perfect cake for any occasion. With it’s show stopping appearance this recipe for peach cobbler pound cake is especially perfect for entertaining.
Ingredients
This peach cobbler pound cake recipe requires only a handful of simple ingredients to make. Here’s what you’ll need:
Peach Pound Cake
Dry Ingredients: Gather all purpose flour, baking powder and salt.
Wet Ingredients: Gather granulated sugar, butter, eggs, vanilla extract, sour cream and diced peaches.
Peach Cobbler Topping
Gather light brown sugar, ground cinnamon melted butter and diced peaches.
Vanilla Bean Glaze
Gather powdered sugar, vanilla bean paste or extract and milk.
Substitutions
This peach cake with peach cobbler is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this pound cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder: Omit if you don’t have any baking powder.
- Granulated Sugar and Light Brown Sugar: This peach cobbler with cake calls for granulated sugar and light brown, but maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Eggs: This recipe has not been tested without eggs. Eggs are essential to achieve the classic pound cake texture.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Sour Cream: A thick and creamy greek yogurt works well as a replacement in this pound cake recipe.
- Peaches: Fresh, frozen or canned peaches all work well in this peach cobbler pound cake recipe. If using fresh peaches, make sure the peaches have been peel and are diced. Frozen peaches should be thawed and canned peaches should be drained.
- Peach Cobbler: The cobbler topping is what makes this peach pound cake really shine. Feel free to omit if you want and enjoy the peach cake with a simple glaze.
- Vanilla Bean Glaze: This cobbler pound cake is made truly decadent when topped with the cobbler and vanilla glaze. However, this peach cake is just as delicious without the glaze.
Variations
Peach Pound Cake Loaf: This recipe for peach cobbler pound cake can easily be made in a loaf pan. If you would like to follow the recipe as written, divide the pound cake batter and cobbler topping into (2) 9 x 5 loaf pans. Bake at 350 F (177 C) for 50 - 65 minutes. Make sure to top the pound cake with the cobbler instead of layering it on the bottom as written in the bundt cake version.
Cream Cheese Peach Pound Cake: Replace the sour cream with 8oz. (226 g) room temperature cream cheese. Rather than creaming the butter and sugar together first, beat the cream cheese and butter together on low until smooth and well combined. Then beat in the sugar on low until fully combined. Increase the speed to medium for 2 -3 minutes until the mixture is lighter and fluffier. Follow the remainder of the recipe as written.
How To Make
Learn how to make peach cobbler pound cake in a few easy steps.
- Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity or larger bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. In a mixing bowl whisk the melted butter, brown sugar and cinnamon together until well combined. Stir in the diced peaches and set aside at room temperature until it’s time to assemble the pound cake.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
- By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the diced peaches.
- Evenly pour the peach cobbler into the bottom of the prepared pan. Evenly scoop the peach sour cream pound cake batter into the prepared bundt pan.
- Bake the peach pound cake bundt for 60 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate.
- Make the vanilla bean glaze by whisking the powdered sugar, vanilla bean paste and milk until well combined. Add more milk for a thinner glaze or more sugar for a thicker glaze. Pour the glaze over the cooled peach cobbler pound cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
How To Store, Freeze and Thaw
Store leftover peach cobbler cake: Place peach cobbler bundt cake in an airtight container in the fridge for 3 - 4 days.
Freeze the peach pound cake: Individually wrap each slice of cake in plastic wrap. Place each wrapped slice in a ziplock bag. Store in the freezer for up to 3 months. If you plan on freezing the cake rather than eating it, I recommend freezing the cake without the glaze when possible. Freezing the cake is not ideal as there is a good amount of fruit baked into the dessert.
Thaw the peach pound cake: Remove your desired number of pieces to sit in the fridge until fully thawed and enjoy! For a warm piece of cake, heat the thawed peach pound cake in the microwave for 15 - 30 seconds.
M’s Expert Tips
- Use the proper size pan: This peach cobbler pound cake recipe must be made in a pan that holds at least 12 cups of batter.
- Use a non-stick spray to prevent the cake from sticking to the bundt pan. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed cake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
FAQs
When it’s peach season, using fresh ripe peaches makes the best peach cobbler. However, when peaches are not in season, using frozen or canned peaches works well too.
This can happen when the pound cake is baked for too long, at too high a temperature or if the ratio of fats to flour is off. The simple fix for this is to use a lower baking temperature for a longer period of time. I also recommend using an internal oven thermometer to double check the oven temperature. Bake the pound cake until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs.
Other Peach Recipes to Try
If you try this Peach Cobbler Pound Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Peach Cobbler Pound Cake Recipe
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 microwave safe bowl
- 1 knife
Ingredients
Peach Cobbler Topping
- 1 cup (154 g) diced peaches
- 6 tablespoons (85 g) unsalted butter, melted
- ½ cup (100 g) light brown sugar
- 1 teaspoon ground cinnamon
Peach Pound Cake
- 3 cups (360 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups (339 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs (US), room temperature
- 1 tablepsoon (45 ml) vanilla extract
- 1 cup (240 g) sour cream, room temperature
- 1 cup (154 g) chopped or diced peaches
Vanilla Bean Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla bean paste or vanilla extract
- 2 - 3 tablespoons milk, as needed
Instructions
- Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity or larger bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a mixing bowl whisk the melted butter, brown sugar and cinnamon together until well combined. Stir in the diced peaches and set aside the peach cobbler topping at room temperature until it’s time to assemble the pound cake.1 cup (154 g) diced peaches, 6 tablespoons (85 g) unsalted butter, melted, ½ cup (100 g) light brown sugar, 1 teaspoon ground cinnamon
- In a large bowl, whisk the flour, baking powder and salt together until well combined.3 cups (360 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.1½ cups (339 g) unsalted butter, room temperature, 2 cups (400 g) granulated sugar, 5 large eggs (US), room temperature, 1 tablepsoon (45 ml) vanilla extract
- By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the diced peaches.1 cup (240 g) sour cream, room temperature, 1 cup (154 g) chopped or diced peaches
- Evenly pour the peach cobbler into the bottom of the prepared pan. If the cobbler topping has solidified, gently heat the mixture in the microwave for 10 - 15 seconds to make it more liquid.Evenly scoop the peach sour cream pound cake batter into the prepared bundt pan.
- Bake the peach pound cake bundt for 60 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Cool the cake completely before topping with the vanilla glaze.
- Make the vanilla bean glaze by whisking the powdered sugar, vanilla bean paste and milk until well combined. If needed add more milk for a thinner glaze or more sugar for a thicker glaze.1 cup (120 g) powdered sugar, ½ teaspoon vanilla bean paste or vanilla extract, 2 - 3 tablespoons milk, as needed
- Pour the glaze over the cooled peach cobbler pound cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
Brazzlie Jones says
How can I save this recipe. I won't to make it, but not until the fall when the weather is cooler ?
Megan says
Hi Brazzlie, there is a feature on the right side of my site that allows you to share the recipe. You can select the email option.You can also click the heart to "love" the recipe. This saves it to an account you can create to save recipes. Hope this helps!
Sunny says
There is also a print button. Print it out and save it for when you're ready to make it.
Cynthia says
My family loved it.
Megan says
Hi Cynthia, I am so happy to read your family loved this pound cake recipe! Thanks for making it!
Piera says
Something went wrong....the cake was boiling and it collapsed when I took it out of the oven.
I used maple syrup instead of sugar and all else according to the recipe. The cobbler part tasted great but the cake the consistency of heavy bread pudding. What did I do wrong?
Megan says
Hi Piera, using maple syrup will change the consistency and structure of the cake. Whipping or creaming granulated sugar is essential to the structure of pound cake. I believe this could have caused the cake to collapse as you reported.
Monette says
Even though I baked it for 70 minutes, and the tester came out clean twice, the cake was not thoroughly cooked and it fell. Sadly, a lot of great ingredients wasted. If I were to try this again, I would cut the ingredients by a third, since I think the pan was overfilled which in turn led to the problem of being undercooked.
Megan says
Hi Monette, I am sorry to read this recipe didn't work out. I appreciate your feedback and hope you will give the recipe another try with the modifications you suggested.
Kathy says
Excellent texture and flavors. I followed the recipe exactly which is usually hard for me. I did serve it with a peach compote ,toasted pecans and vanilla ice cream which was perfect! Thanks for a new way to use peaches ?
Megan says
Hi Kathy, I am so happy you loved this cake. I also love the way you decided to serve the cake!
Ginny says
I just made this beauty of a cake & can’t wait to have dessert tonight! I can’t find the “variation” section for making it in 2 loaf pans, which would make it easier to share with neighbors. Can you help me with that? Thanks!
Megan says
Hi Ginny, I am so excited for you to try this recipe. The Variations section is located in the middle of the blog post right after the substitutions section. There is a Table of Contents located near the beginning of the post that provides an easy way to jump to each section. I hope that helps. Enjoy your dessert! 🙂
Larry Wilson says
I have orchard frozen peaches can I use them?
Megan says
Hi Larry, yes, you can use frozen peaches. Make sure to thaw them before using in the recipe.