Peach Cobbler Pound Cake Recipe
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.
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.
Notes
Store leftover peach cobbler cake: Place peach cobbler cake in an airtight container in the fridge for 3 - 4 days.
See Variations section to make this recipe in (2) 9 x 5 loaf pans.
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