Peach cobbler pound cake recipe is a rich dessert blending buttery pound cake with sweet, spiced peaches. I made this peach cobbler pound cake recipe after seeing a beautiful version online and feeling inspired by the fresh peach flavors.
The main specialty of this peach cobbler pound cake recipe is the layered texture of soft cake and tender, cinnamon-scented peaches, topped with a light peach glaze.
I will now show step-by-step how to make this peach cobbler pound cake recipe, from preparing the cobbler filling to baking the cake and finishing with the glaze.
About This Peach Cobbler Pound Cake Recipe
This peach cobbler pound cake recipe has a rich, buttery flavor from the dense pound cake, balanced by the natural sweetness of ripe peaches.
The brown sugar, cinnamon, and nutmeg in the peach layer add a warm, comforting spice that enhances the fruit’s juiciness.
The diced peaches folded into the batter create pockets of soft, tender fruit throughout, while the cake itself remains moist and slightly crumbly.
The peach glaze on top adds a subtle tangy sweetness, finishing the dessert with a light, glossy sweetness that complements the cake’s warm, fruity flavor.
How To Prepare Peach Cobbler Pound Cake Recipe?
Preparation & Cooking Details
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: About 1 hour 50 minutes
Yield: 14 slices
Course: Dessert
Cuisine: Southern American
Kitchen Utensils Needed
- Large mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Peeler and knife
- Bundt pan or loaf pan
- Small saucepan (for glaze)
- Cooling rack
Ingredients
Peach Cobbler Filling
- ¼ cup unsalted butter, melted
- 3–4 large ripe peaches, peeled and sliced (or 2 cans sliced peaches, well drained)
- ½ cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Pound Cake Batter
- 3½ cups all-purpose flour
- 2 cups unsalted butter, softened to room temperature
- 3½ cups granulated sugar
- 6 large eggs, room temperature
- 1½ cups diced peaches (fresh or frozen, thawed and drained)
- ¾ cup buttermilk
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
Peach Glaze
- 1 tablespoon peach preserves
- 1 cup powdered sugar
- ½ teaspoon lemon juice
- 2–3 tablespoons milk (as needed for consistency)
Instructions
1. Preheat the oven to 325°F (165°C). Coat a bundt or loaf pan using grease followed by a light dusting of flour so the cake releases easily after baking.
2. Place sliced peaches into a bowl. Add melted butter, brown sugar, cinnamon, nutmeg, and gently stir until coated. Set this mixture aside.
3. Beat softened butter together alongside granulated sugar until the texture turns light, fluffy, and pale. Add the eggs one at a time, mixing thoroughly after every addition to keep the batter smooth. Whisk flour, salt, and cinnamon together in another bowl.
4. Add the dry mixture into the batter in stages, alternating portions of buttermilk. Keep the mixer on low speed and stop once the batter looks uniform. Stir vanilla extract into the mixture.
5. Use a spatula to gently fold diced peaches throughout the batter. Pour half of the batter into the prepared pan. Spoon the peach cobbler mixture evenly across the surface. Cover using the remaining batter and smooth the top.
6. Place the pan in the oven and bake for 75 to 85 minutes. Check doneness using a toothpick inserted into the center. If browning happens too fast, loosely cover the top using foil.
7. Allow the cake to cool for about 15 minutes before turning it out onto a rack. Warm peach preserves slightly, whisk alongside powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled cake.
Notes: Fresh peaches provide the best flavor, but canned or frozen peaches work well when drained properly. Allow the cake to cool completely before glazing for the best finish. This cake tastes even better the next day as the flavors deepen.
Nutrition Facts Of Peach Cobbler Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 520 |
| Fat | 26g |
| Saturated Fat | 15g |
| Carbohydrates | 68g |
| Sugar | 48g |
| Protein | 6g |
| Sodium | 220mg |
Why You’ll Love This Recipe
You’ll love this peach cobbler pound cake recipe because it brings together rich, buttery cake and sweet, spiced peaches in every bite.
The layered peaches add bursts of juicy fruit, while the cinnamon and nutmeg provide a warm, comforting flavor. The cake stays moist and tender, making it enjoyable fresh or even a day later.
The peach glaze adds a touch of sweetness and shine, giving the cake a beautiful finish. This recipe delivers a homemade dessert that feels special without being complicated, leaving a memorable taste for family and friends.
Why My Recipe Works
My peach cobbler pound cake recipe works because the ingredients and method create a balanced, moist, and flavorful dessert.
The butter and sugar are properly creamed to build a light, tender cake structure, while the eggs provide richness and stability. Alternating the dry ingredients with buttermilk ensures the batter stays soft without becoming dense.
The peach cobbler layer adds moisture and natural sweetness, and folding diced peaches into the batter keeps fruit distributed throughout.
The gentle baking temperature allows the peach cobbler pound cake recipe to cook evenly, while the glaze enhances flavor and presentation.
Serving Suggestions
Serving suggestions for peach cobbler pound cake recipe include enjoying it slightly warm to highlight the juicy, spiced peaches.
It can be served on a dessert plate with the glaze visible for an appealing presentation. The cake also works well as part of a dessert spread or buffet, where its layered texture and fruity flavor can stand out.
For a refreshing twist, pair it with lightly sweetened yogurt or chilled fruit compote. Leftover cake can be stored at room temperature or lightly reheated to bring back its soft, moist texture.
When To Serve
Peach cobbler Pound Cake recipe can be served at many occasions throughout the day. It works well as a dessert after lunch or dinner, offering a sweet and comforting finish to a meal.
It can also be enjoyed during afternoon tea or coffee breaks, providing a fruity, satisfying treat. The cake is great for celebrations, family gatherings, or holiday meals, where its layered peaches and glaze make a visually appealing centerpiece.
Serving slightly warm enhances the flavors, but it can also be served at room temperature for convenience. It pairs nicely with light beverages or chilled fruit accompaniments.
Health Benefits Of Peach Cobbler Pound Cake
Peaches in this peach cobbler pound cake recipe provide vitamins A and C, which support vision, immunity, and skin health. They are rich in antioxidants that help protect cells from damage.
The fiber in peaches aids digestion and promotes a feeling of fullness. Eggs contribute high-quality protein and essential nutrients like chorine, supporting brain and muscle function.
Cinnamon and nutmeg add small amounts of minerals and antioxidants that can help regulate blood sugar and support heart health.
This is a dessert, enjoying it occasionally offers a mix of fruit, protein, and natural flavors with some nutritional value.
Expert Tips And Tricks
1. Use ripe, juicy peaches for the best natural sweetness, or drain canned peaches well to avoid a soggy cake.
2. Let the butter and eggs reach room temperature before mixing to help the batter whip light and fluffy.
3. Cream the butter and sugar thoroughly until pale to create a tender, airy cake structure.
3. Alternate adding dry ingredients with buttermilk, starting and ending with flour, to prevent over mixing and keep the cake moist.
4. Fold diced peaches gently into the batter to distribute fruit evenly without breaking them.
5. Bake at a steady, moderate temperature to avoid a dry crust while ensuring the center cooks fully.
6. Cool the cake completely before applying the glaze so it sets properly and doesn’t run off.
Additions For Make More Delicious Ideas
➤ Toasted Nuts – Adding chopped pecans, walnuts, or almonds into the batter or sprinkling them on top before baking creates a pleasant crunch and adds a nutty richness that complements the sweet peaches.
➤ Spiced Variations – Incorporating spices like ground ginger, cardamom, or a pinch of cloves alongside the cinnamon and nutmeg enhances the warmth and depth of flavor, giving the cake a more complex, aromatic profile.
➤ Cream Cheese Swirl – Mixing a soft cream cheese layer into the batter creates a smooth, slightly tangy swirl that contrasts beautifully with the sweet peaches and tender cake, adding richness and a luxurious texture.
➤ Caramel Drizzle– Drizzling warm caramel sauce over the finished cake adds a buttery, sweet layer that intensifies the dessert’s indulgence and creates a visually appealing glossy finish.
➤ Citrus Zest – Folding in lemon or orange zest into the batter or glaze brightens the flavor, cutting through the sweetness and adding a refreshing, fragrant note that lifts the overall taste of the cake.
Cake Storage
Peach cobbler pound cake recipe should be stored properly to maintain its moisture and flavor. After cooling completely, wrap the cake tightly in plastic wrap or place it in an airtight container.
Peach cobbler pound cake recipe can be kept at room temperature for 2–3 days. For longer storage, refrigerate the cake for up to one week, making sure it is well-covered to prevent it from drying out.
The peach cobbler pound cake recipe can also be frozen for up to 2–3 months; wrap it in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes, canned peaches work well if drained very well first, and frozen peaches can be used after thawing and draining to avoid excess moisture.
What pan should I bake this cake in?
A bundt pan is commonly recommended, but you can use a loaf pan or other cake pan; baking time may change with size.
How do I know when the cake is done?
Insert a toothpick or skewer into the center; it’s done when it comes out clean or with a few moist crumbs attached.
Can I freeze the cake?
Yes, wrap it tightly and freeze for up to about 3 months. Thaw before serving.
Can I use other fruits instead of peaches?
Yes, fruit like nectarines, plums, or berries can be substituted for a variation on this cake.
Conclusion
This peach cobbler pound cake recipe was a joyful and rewarding experience. The cake turned out moist, flavorful, and beautifully spiced, and I thoroughly enjoyed every step of preparing it.
When I served it, my family and guests were delighted by the rich, fruity layers and the sweet peach glaze. Their compliments made me very happy and proud of this easy success.
I hope anyone who tries this peach cobbler pound cake recipe will find it as enjoyable and satisfying as I did, creating sweet memories with every slice.
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Peach Cobbler Pound Cake Recipe
Equipment
- Large mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Peeler and knife
- Bundt pan or loaf pan
- Small saucepan (for glaze)
- Cooling rack
Ingredients Â
Peach Cobbler Filling
- ¼ cup unsalted butter melted
- 3 –4 large ripe peaches peeled and sliced (or 2 cans sliced peaches, well drained)
- ½ cup light brown sugar firmly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Pound Cake Batter
- 3½ cups all-purpose flour
- 2 cups unsalted butter softened to room temperature
- 3½ cups granulated sugar
- 6 large eggs room temperature
- 1½ cups diced peaches fresh or frozen, thawed and drained
- ¾ cup buttermilk
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
Peach Glaze
- 1 tablespoon peach preserves
- 1 cup powdered sugar
- ½ teaspoon lemon juice
- 2 –3 tablespoons milk as needed for consistency
InstructionsÂ
- Preheat the oven to 325°F (165°C). Coat a bundt or loaf pan using grease followed by a light dusting of flour so the cake releases easily after baking.
- Place sliced peaches into a bowl. Add melted butter, brown sugar, cinnamon, nutmeg, and gently stir until coated. Set this mixture aside.
- Beat softened butter together alongside granulated sugar until the texture turns light, fluffy, and pale. Add the eggs one at a time, mixing thoroughly after every addition to keep the batter smooth. Whisk flour, salt, and cinnamon together in another bowl.
- Add the dry mixture into the batter in stages, alternating portions of buttermilk. Keep the mixer on low speed and stop once the batter looks uniform. Stir vanilla extract into the mixture.
- Use a spatula to gently fold diced peaches throughout the batter. Pour half of the batter into the prepared pan. Spoon the peach cobbler mixture evenly across the surface. Cover using the remaining batter and smooth the top.
- Place the pan in the oven and bake for 75 to 85 minutes. Check doneness using a toothpick inserted into the center. If browning happens too fast, loosely cover the top using foil.
- Allow the cake to cool for about 15 minutes before turning it out onto a rack. Warm peach preserves slightly, whisk alongside powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled cake.