Peach Cobbler Pound Cake

Peach cobbler pound cake combines the sweet, juicy goodness of peaches with the rich, buttery flavor of classic pound cake. Every bite delivers the perfect balance of caramelized fruit, cinnamon spice, and a moist, dense crumb. It’s a showstopping dessert that tastes like summer baked into every slice.

This dessert is perfect for gatherings, holidays, or weekend indulgence. With a few pantry staples and ripe peaches, you can create a bakery-quality cake right in your kitchen. The combination of warm spices and fruit makes it comforting yet elegant enough for any occasion.

Whether served warm with ice cream or enjoyed plain with coffee, peach cobbler pound cake is a timeless treat that will impress everyone at the table.

Ingredients List

– 1 cup (2 sticks) unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tablespoon vanilla extract
– ½ cup sour cream
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ½ cup whole milk
– 2 cups fresh or canned peaches, diced (drain if canned)
– 2 tablespoons brown sugar
– 1 tablespoon melted butter (for topping)
– 1 teaspoon cinnamon (for topping)
– Optional glaze: 1 cup powdered sugar + 2–3 tablespoons milk

Step-by-Step Instructions

Step 1: Preheat the oven to 325°F (165°C). Grease a bundt pan or 9×5-inch loaf pan with butter and lightly dust it with flour to prevent sticking.

Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer.

Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, alternating with milk, beginning and ending with flour. Mix until just combined—do not overmix.

Step 5: Fold in the diced peaches gently with a spatula, ensuring even distribution throughout the batter.

Step 6: Pour half of the batter into the prepared pan. Sprinkle a mixture of brown sugar and cinnamon over the layer, then add the remaining batter on top. Swirl gently with a knife to create a cobbler-style marbling effect.

Step 7: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.

Step 8: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Step 9: For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake for a sweet finishing touch. Serve warm or at room temperature.

Cook Time

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes

Servings

Serves 10–12

Nutritional Information (approx. per serving)

Calories: 420
Carbs: 55g
Protein: 6g
Fat: 19g

Storage Instructions

Store the peach cobbler pound cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To serve, warm individual slices in the microwave for 10–15 seconds for that fresh-baked taste.

Pairings/Suggestions

Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for a classic cobbler-style dessert. It also pairs beautifully with a drizzle of caramel sauce or a sprinkle of toasted pecans. For a morning treat, enjoy it with hot coffee or iced tea.

Seasonal Relevance

This cake shines in late summer when peaches are at their juiciest, but it can be made year-round using canned or frozen peaches. Its cozy flavors also make it a perfect dessert for fall gatherings, potlucks, and holiday tables.

Health Benefits

Peaches are rich in vitamins A and C, both of which promote skin health and boost immunity. They’re also packed with antioxidants that help reduce inflammation. When used in moderation, butter and milk provide energy and calcium for strong bones. You can make a lighter version of this recipe by substituting Greek yogurt for sour cream and reducing sugar slightly without losing moisture or flavor.

Pros and Cons

Pros	Cons
Deliciously moist and buttery	Longer bake time than typical cakes
Combines two desserts in one	Best enjoyed fresh
Perfect for celebrations	Slightly heavy for light dessert lovers
Can use fresh or canned peaches	May require bundt pan for best look

Conclusion

Peach cobbler pound cake is the ultimate fusion of two southern classics. With its rich, velvety crumb and layers of cinnamon-kissed peaches, it delivers comfort and elegance in every slice. Whether served warm out of the oven or enjoyed the next day with coffee, it’s a dessert that feels both nostalgic and indulgent.

This recipe brings out the best of summer fruit while keeping the cozy warmth of homemade baking. Once you try it, it’s sure to become a favorite for gatherings, holidays, or anytime you crave a sweet slice of comfort.

FAQs

Q1: Can I use frozen peaches instead of fresh?
Yes, frozen peaches work perfectly. Thaw and drain them well before folding into the batter to avoid extra moisture.

Q2: How do I keep my pound cake from becoming dry?
Do not overbake and make sure to measure flour accurately. Adding sour cream or Greek yogurt ensures a moist texture.

Q3: Can I make this cake ahead of time?
Absolutely. Bake it a day in advance, wrap tightly, and glaze before serving for the best flavor and freshness.

Q4: Can I add nuts or other fruits?
Yes, chopped pecans or walnuts add a lovely crunch, and you can mix peaches with blueberries or raspberries for variation.

Q5: What’s the best way to serve peach cobbler pound cake?
Warm it slightly and serve with vanilla ice cream, whipped cream, or a light drizzle of caramel for an irresistible finish.