Peach Cobbler Pound Cake has all the flavors of a peach cobbler baked into a velvety cream cheese bundt cake. The rich cobbler-flavored pound cake has chunks of fresh peaches mixed into the batter. Then, it is topped with more peaches that are smothered in caramelized brown sugar and cinnamon.
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Why You Will Love This Recipe
- Delicious Summer Dessert: This dessert tastes like a summer picnic! It has everything that you love about a gooey peach cobbler baked into an easy-to-transport cake. This is the perfect dessert for backyard barbecues and potlucks!
- Easy Recipe: The recipe steps may sound overwhelming, but even though there are lots of ingredients your mixer does most of the work.
- Classic Pound Cake: A delicate crumb and moist, dense texture come together with perfectly gooey peaches on top.
I have made this recipe twice now in one week. This was the most moist pound cake I have ever made."
- Amber
If you love the flavor of peach cobbler, then you will want to check out my Cast Iron Skillet Peach Cobbler and Peach Cobbler with Pie Crust recipes! Two different prep methods, but both have a classic cobbler flavor. Or, enjoy a similar flavor in cookie form with my Peach Cobbler Cookies!
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Butter: This is one of those recipes you'll want to buy unsalted butter for. Unsalted butter has a lower water content than salted butter, which helps make your pound cake perfect! If you do have to use salted butter then omit the additional salt that the recipe calls for.
Cream Cheese: Cream cheese adds moisture and a subtle tangy flavor. Ensure it is at room temperature, along with all of the other ingredients, so it mixes in smoothly.
Sour Cream: Adding sour cream to pound cake adds a richness of flavor and creates the crumb texture characteristic of pound cake.
Cake Flour: Cake flour is another specific ingredient that can make the texture of the cake as perfect as possible. I recommend weighing the flour so that you get an exact measurement.
Peaches: Sweet peaches should have a nice peach aroma and be firm with just a little bit of give when gently squeezed. If they are hard and without any peach aroma, then your dessert may be tart.
Substitutions
Peaches: While fresh peaches are absolutely heavenly in this recipe, you can also make it when they aren't in season. Thaw frozen peaches and pat them dry. In a pinch, you can even use canned peaches. Just make sure they are in juice and not heavy syrup. Drain them very well before adding them to the batter.
Cake Flour: If you can't get cake flour, substitute all-purpose flour. When substituting with all-purpose flour, use 2 tablespoons less flour per cup than the recipe calls for. To do this, simply measure out the 3 cups of all-purpose flour and then remove 6 tablespoons.
Sour Cream: Full-fat Greek yogurt can be used if you do not have any sour cream.
Vanilla Extract: If you prefer the flavor of almond extract, replace the vanilla with 1 ½ teaspoons of almond extract. Or try 1 teaspoon of almond extract and 1 teaspoon of vanilla!
How to Make Peach Cobbler Pound Cake
Prepare Streusel
- Spray your 12-cup Bundt pan with nonstick baking spray (a nonstick spray with flour added works best). Alternatively, you can coat your pan with butter or shortening and flour if you prefer that method. Coat every crevice of the pan well so that your cake does not stick.
- Chop 3 peaches and set them aside. Cut the remaining peach into slices.
- Place the peach slices in the bottom of the pan.
- Combine the brown sugar and cinnamon in a small bowl with melted butter.
- Sprinkle the brown sugar mixture on top of the sliced peach in the bottom of the bundt pan.
Cream Wet Ingredients
- In a large bowl, use an electric mixer to cream the butter for two minutes. Because of the volume of the batter, a stand mixer with a paddle attachment works better than a hand mixer for this recipe.
- Add the cream cheese and beat on high speed for another minute.
- Pour the sugar into the bowl and continue beating for an additional minute.
- Add in the vanilla and sour cream and beat again until everything is smooth and creamy.
Beat in Eggs
- Add the eggs one at a time, beating after each addition.
- Scrape the sides of the bowl down between each egg to ensure everything is fully incorporated into the batter.
- Once all eggs are mixed in add the chopped peaches and stir them into the batter.
Add Dry Ingredients
- Add the flour, baking powder, and salt on top of the wet batter. They do not have to be stirred together before adding them to the mixture.
- Mix at low speed until the ingredients are combined and no flour is visible. Do not overmix this batter.
5) Bake Cake
- Pour the cake batter into the prepared pan and scrape out all the remaining batter, ensuring it is evenly spread in the pan. It will go almost to the top of the pan.
- Tap the pan on the counter a few times to remove air bubbles.
- All ovens are different, so keep an eye on your cake once it hits about 40-45 minutes. If the edges are already browning, place aluminum foil lightly over the cake and continue to bake.
- You'll know it's done when the top of your cake is golden brown, firm, and free of jiggly movement, and a toothpick inserted in the middle comes out clean.
Expert Tips
- Use room-temperature ingredients: Set out the eggs, butter, cream cheese, sour cream, and peaches a few hours before baking. This will help them mix more fully into the batter.
- Use a large mixing bowl. Pound cakes require a large volume of ingredients that are beaten to a very smooth consistency, so allow room for expansion while you're mixing. This will give you a nice rich, buttery cake to enjoy.
- Don't overmix the flour. Once the flour is added, you just want to combine it until it's no longer visible. Keep your mixer on low speed.
- Cover with foil. Pound cake is baked at a lower oven temperature than traditional cakes, so it bakes for a really long time. Check on the cake halfway through to see if the top is browning too much. Have aluminum foil ready to place over the cake if it starts to darken.
- Test with a toothpick. When the edges have started pulling away from the pan's sides and the center of the cake looks firm, insert a toothpick or cake tester in the middle of a section. If it comes out clean, then the cake is cooked, and you can remove it from the oven.
- Cool for 1 hour. Allow your cake to cool completely before you try to remove it. It should cool in the pan for one hour before you flip it onto a plate or wire rack.
Note: This is a very delicious cake that may look a little wet once sliced. That's totally normal and the moistness is a part of what makes it so delicious!
How to Store
- If you have pound cake left over, store it in an airtight container at room temperature. It will keep at room temperature for up to five days.
- The refrigerator will dry out the cake, so keeping it at room temperature is best.
- You can also freeze it! Once the cake has completely cooled, wrap the individual slices in plastic wrap and place them in an airtight freezer bag or freezer-safe container. Store in the freezer for up to three months.
Recipe FAQs
If you do not have a Bundt pan then you can use a 12-cup tube pan or split the batter into two loaf pans. Reduce the cooking time to 60-70 minutes if you are using loaf pans.
The cake is delicious on its own or served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce and a fresh peach slice.
I have not tested this exact recipe as cupcakes, but I do have an incredible Peach Cobbler Cupcake recipe you'll want to try.
More Peach Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe
Peach Cobbler Pound Cake
Recipe by:Ingredients
- 4 large (4 large ) peaches divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 grams) ground cinnamon
- ¼ cup (57 grams) melted butter
- 1 ½ cups (340 grams) unsalted butter room temperature(3 sticks)
- 8 ounces (226 grams) full fat cream cheese room temperature
- 2 ½ cups (500 grams) granulated sugar
- ⅓ cup (80 grams) sour cream room temperature
- 1 tablespoon (15 ml) vanilla extract
- 6 large (6 large) eggs room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Instructions
- Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray.
- Peel the peaches. Slice one peach into wedges and place them in the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-size cubes.4 large peaches
- Mix the brown sugar and cinnamon in a small bowl with melted butter. Sprinkle over the peach in the Bundt pan.½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ cup melted butter
- In a large mixing bowl, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute. Then add the sugar and beat on high speed for one more minute. Finally, add in the sour cream and vanilla extract and beat on high speed until smooth and creamy.1 ½ cups unsalted butter, 8 ounces full fat cream cheese, 2 ½ cups granulated sugar, ⅓ cup sour cream, 1 tablespoon vanilla extract
- Add the eggs, one at a time, beating after each addition until the egg is fully incorporated. Scrape the sides of the bowl before adding the next egg.6 large eggs
- Stir in the chopped peaches.
- Add the cake flour, baking powder, and salt and mix on low speed until the dry ingredients are just mixed in. DO NOT OVERMIX.3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared Bundt pan. Firmly tap the pan onto the counter several times to remove any air bubbles. Then bake for 80-90 minutes, or until a toothpick inserted comes out clean. (Depending on your oven it may take additional time.)
- Remove from the oven and cool in the pan for 1 hour. Invert onto a plate and cool completely. Serve with whipped cream and caramel sauce, if desired.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Individual slices can be wrapped with plastic wrap and stored in a freezer-safe container for up to 3 months.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Amber says
What a delicious recipe! I had this on my dessert pins forever, had some extra Peaches and decided to go for it! I'm glad I did. I only had a 10 cup Bundt so I made mini loaves with the rest of the batter for my son and nephew to snack. Perfect peach punch, great soft texture and crumb -10 out of 10 will definitely make again!
Erin Gierhart says
Amber, I love hearing this! Using the extra batter for mini loaves is such a great idea, and it sounds like your son and nephew enjoyed them. Thanks for trying the recipe and sharing how it went!
Grand Mir says
Could I omit the cream cheese?
Erin says
You could replace the cream cheese with butter but it will affect the texture and moisture of the cake.
Denise says
Waaaayyy too dense!!! Yes poundcake is supposed to be dense but not like this!!! Since you added baking powder, you have to add 1/2 teaspoon of baking soda!!!
Erin says
Hi Denise! It's possible that this cake is simply too dense for your preference, but yours could have turned out more dense than intended if the batter was overmixed. This recipe uses baking powder and no baking soda due to the acidity levels of the other ingredients.
Amber Hammons says
I just wanna say that I have made this recipe probably eight times. It is one of the most delicious and most popular peach cobbler poundcakes that I make for my family and for other families that I have ever made in my life. It is so good and wonderful, especially if you try with white peaches. And I actually use just a little pinch of nutmeg.
Erin Gierhart says
I’m thrilled it’s become such a staple for you and your family. White peaches and a pinch of nutmeg sound like perfect touches. Thanks for making it your own and coming back to share your tweaks!
Patti says
Can you freeze this recipe? The peaches are in season right now. But it doesn’t last long.
Erin says
Yes, wrap the cake in plastic wrap and then heavy duty aluminum foil and freeze for up to 3 months. You can also freeze fresh peaches now and then use them later on to make the cake.
Margaret says
Can I use thawed frozen peaches? The peaches in store are way too hard
Erin says
Yes, you can. Just pat them dry with a paper towel before you add them, to remove some of the moisture.
Amber Hammons says
I do have a question. Is there any way that I could pre-prep anything besides pre-measuring the dry ingredients the day before I actually bake the cake.? Like is there anyway that I could go ahead and peel the peaches and dice some of them up, but make sure the liquid is drained out of them before I use them the next day or is it just gonna make them too brown
Erin Gierhart says
You can definitely peel and dice the peaches ahead of time. Just toss them with a little lemon juice to help keep them from browning, then cover and refrigerate. They’ll release some liquid overnight, so draining them before adding to the batter is a good call.
Amy Hutto says
Luckily my husband's birthday is August when we can get the best fresh peaches! Made it and it's delicious. I have batter left over so made 6 cupcakes to take to work. So fresh and summery.
Sort of a lot of steps, but worth doing every one exactly as the recipe says.
Erin says
Thank you so much for your lovely comment! I'm thrilled to hear that you and your husband enjoyed the recipe. Fresh peaches in August really are the best, and I love that your coworkers got to enjoy some delicious cupcakes too!
Rachel Darrow says
If I wanted to use a different pan, such as a spring form, is there adjustment on baking time?
Erin says
I have not tested this recipe using a springform pan. A 12-cup tube pan or two loaf pans would take about 60-70 minutes.
ann p walsh says
this sounds wonderful..i was wondering could you use canned peaches and self raising flour?
Erin says
Yes, you can use canned peaches. Pat them dry with a paper towel before adding to the batter. I have not tested this recipe with self-rising flour.
Glenda Gay says
Just made this with fresh Palisade Colorado peaches. It is one of the best recipes I have made. So moist and the flavors are wonderful. Sharing this with my family.
Erin says
Palisade peaches are such a treat! So glad you enjoyed this! I know the rest of your family will too!
Alexandra Wojciechowska Tran says
Eh.
The streusel stuck to the inside of both my pants, both the detailed bun and a simple loaf pan. Made the affect of the peach slices look messy. It's very tasty, but also super dense. Probably too dense for my taste.
Shawn says
This was delicious! The peaches I used were good, but not as good as they could have been, and this was still amazing! The texture of the cake was perfect!
Erin says
Thank you for taking the time to leave this review, Shawn! So glad that you enjoyed the cake! Happy 4th!
Sheryl says
Made this for the first time on Father’s Day and everyone loved it. I think I’m going to put more peaches it though. Thank you!
Erin says
I'm glad it was a hit!
Shea Harris says
Is the 3 sticks of butter correct? Seems like a lot and o want to make sure it’s not a typo
Erin says
Hi Shea! This recipe does call for 3 sticks of butter. A typical pound cake has a full pound of butter (4 sticks) but this recipe replaces one of those sticks with cream cheese.
Emma says
I made this today but substituted a few ingredients for what I had on hand… coconut oil instead of butter, gluten free flour instead of regular flour, yogurt instead of sour cream. It still turned out amazing! I’ll be making this again in two weeks for my mom’s birthday. I know she will love it. Thank you!
Erin says
Thank you for sharing those substitutions! I am glad they worked out well. I hope your mom enjoys her cake!
Amber Hammons says
Can you please give me the ingredient amount that you use to substitute please because I have to be gluten-free and all that stuff also what is a good sugar substitution?
Ladykaren says
In the oven but I can tell it’s a good recipe! I split the Tbs in 1/3rds with 1tsp vanilla, 1 almond and 1 coconut! Can’t wait. Making for some special ops military men and guests and church for a men’s conference this weekend. Hope it’s a hit. 🍑
Erin says
What a special event! I hope they loved it!
Amanda says
Has anyone tried to make this with almond or coconut flour? I know that the texture would change by using it. My family has a lot of issues with food intolerance.
Sandy says
This was my first Bundt cake and it was Amazing. Easy to follow instructions and a tasty outcome. Thank u. Will definitely add theirs to my recipe box.
Erin says
Thanks for sharing, Sandy!
Nancy says
Love this recipe..just wondering can I substitute the peaches for blueberries?
Erin says
I haven't tested it but I am pretty sure it would work fine. I would just put the bluberries in the cake and leave the brown sugar topping as just the sugar, butter, and cinnamon. Try 2-3 cups of blueberries either stirred into the batter, or pour half of the batter into the pan, top with blueberries, and add the remaining batter.
Nancy says
Took your advice and substituted 21/2 cups of blueberries and mixed into the batter..left off the sugar topping..turned out delicious..
Will make the peach version and the blueberry version again..both are guaranteed rich and moist cakes.
Thank you, Erin!
Summer B says
I'll bet adding lemon to the pound cake with the blueberries would be delicious too!
Terry Simmons says
Hi! I just saw this delish recipe and read all the positive comments. Do you know how I could make this gluten free?
Erin says
Hi Terry! Bob's Red Mill 1:1 flour is usually a good replacement for traditional flour when baking. However, I have not tested this recipe using a gluten free flour. If you do make it please report back with how it turns out!
Dottie says
4 large peaches…can you give the grams, as peach size can vary so much. Sounds delicious. Thanks.
Erin says
You'll need around 500 grams but it does not need to be exact.
Cassandra Agee says
Can you put cream cheese icing on the cake afterwards?
Erin says
Sure!
Arielle says
My cake is in the oven now and has an hour and 6 minutes left as I type this. I noticed when I poured my batter into the bundt pan, it practically filled up the entire pan, barely leaving any room for the cake to rise. I’m worried it’s going to over flow into the oven since it was so full. I even used a bigger bundt cake pan (a 14.5 cup capacity), yet all the batter filled up the pan. I double checked to make sure I added the correct amount of ingredients and I did. Is this normal??
Erin says
Hi Arielle! It does fill up a 12-cup Bundt pan almost completely. A 14-cup capacity should have a little bit more space at the top. It will rise above the pan but should not overflow. if you are concerned about it spilling over into your oven you can put a baking sheet or aluminum foil on a rack below the rack that your cake pan is on. Though I have never had it overflow so it shouldn't be necessary. The batter is pretty stable once it reaches the point of rising above the pan.
Kerry says
I made this for guests today. It was absolutely delicious and got rave reviews. I will certainly make this again! Thanks for a great recipe.
Erin says
I am so glad to hear that it was a hit! Thank you so much for sharing, Kerry!
Amber says
I have made this recipe twice now in one week. This was the most moist pound cake I have ever made. It was also the most nerve-racking. Just kidding. Putting the aluminum foil over the top is a great tip. I used fresh white peaches. Yummy
Erin says
Oh man, I hope it wasn't too nerve-racking! Ha! But so happy that you love it enough to make it more than once!
Ashley says
Made this today with peaches I got at the farmers market last weekend. It was absolutely delicious and looked gorgeous. It received rave reviews from all who tasted it. Five stars!!
Erin says
That is wonderful, Ashley! So happy that you shared this!
Zydecojen says
Made this last night and it is amazing! Used yogurt instead of sour cream and put candied pecans in the brown sugar topping. Had it with a whiskey drank. YUM.
Erin says
Candied pecans sound like a wonderful addition!
Crystal says
Made this wonderful treat last night.. It came out so Is beautiful and moist.The only thing was I couldn't find any really good fresh peaches, so I had to use can peaches. I took the peaches and rinsed them off with water really good it went from there. I can't wait to really taste it this morning with a nice cup of coffee.
Erin says
Thank you for sharing, Crystal! A good cup of coffee is the perfect pairing for this pound cake. I hope you enjoy!
Veronica Hammock says
It looks so good! Yum! Yum!. I'm going to try it!
Erin says
Thank you, Veronica! Let me know when you do!
Lavonda Suttom says
I liked when I enter a grocery back in the day and the peaches were ripe and fragrant! Now they aren’t disappointing. I liked your recipe because I like peaches! If by chance I get some nice peaches, I can make it!
Erin says
Depending on where you live you may find some delicious peaches at a Farmer's Market!
Anita H says
I saw the recipe, and could not wait to try it. I love peaches so this really excited me.
Erin says
Aren't peaches one of the best fruits? I hope you love this pound cake, Anita!
Terri Jones says
I couldn't wait to try this recipe. I tried to pay every baker I knew and they were too busy or had to experiment. Thank you so much for this simplified, step by step, DIY recipe. It was delicious, most, and my family and friends love it.
Tried to send pic but this site doesn't give me an option. I referred them to your site and hope they follow subscribe and support. God bless you with many more talents. Cooking is clearly one. Be blessed
Terri in Illinois
Erin says
Terri, this is the sweetest review! I am so glad that you took the time to make this recipe and that you, your family, and friends enjoyed it!