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.
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 cobber 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.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
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. Make sure that it is at room temperature, along with all of the other ingredients, so that it mixes in smoothly.
Sour Cream: Adding sour cream to pound cake adds a richness of flavor and creates a crumb texture that is characteristic of pound cake.
Cake Flour: Another specific ingredient to make the texture of the cake turn out as perfect as possible is using cake flour. 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 without any peach aroma then your dessert may be tart.
Peaches: While I think fresh peaches are absolutely heavenly in this recipe, you can also make it when peaches aren't in season. Thaw frozen peaches and pat them dry. Or 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 then substitute all-purpose flour instead. 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 six 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 then replace the vanilla with 1 ½ teaspoons of almond. Or try 1 teaspoon of almond extract and 1 teaspoon of vanilla!
How to Make Peach Cobbler Pound Cake
1) 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.
2) 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.
3) 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.
4) 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 on low speed just until they are combined and no flour is visible. You do not want to overmix this batter.
5) Bake Cake
- Pour the cake batter into the prepared pan and scrape out all the remaining batter, making sure 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 then place aluminum foil lightly over the cake and continue to bake.
- You'll know it's done the top of your cake is golden brown, it is firm with no 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 into the batter more fully.
- 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 to pull away from the sides of the pan, 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 over 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 then 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 it is best to keep it at room temperature.
- 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.
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.
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!
Peach Cobbler Pound CakeRecipe by:
- 4 large peaches divided
- ½ cup brown sugar (110 grams)
- ½ teaspoon ground cinnamon
- ¼ cup melted butter (57 grams)
- 1 ½ cups unsalted butter room temperature(3 sticks, 340 grams)
- 8 ounces full fat cream cheese room temperature (226 grams)
- 2 ½ cups granulated sugar (500 grams)
- ⅓ cup sour cream room temperature (80 grams)
- 1 tablespoon vanilla extract
- 6 large eggs room temperature
- 3 cups cake flour (354 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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.
- Mix the brown sugar and cinnamon in a small bowl with melted butter. Sprinkle over the peach in the Bundt pan.
- 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.
- 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.
- 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.
- 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.
- 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.