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.

Peach bundt cake with a slice cut and laying on cake plate.

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

Overhead labeled cobbler pound cake ingredients.

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.

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Left side is chopped peaches, right is sliced peaches and brown sugar mixture in 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.

Egg on top of batter in large bowl with chopped peaches in a bowl.

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.

Flour on top of batter in large mixing bowl.

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.

Pound cake batter filling bundt pan with chopped peaches sprinkled around.

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.

Slice of pound cake with chopped peaches in it, standing upright on a plate and a gold fork through the top portion taking a bite.

Recipe

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Comments

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Why You Will Love This Recipe

Key Ingredients

Substitutions