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.
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
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
- 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.
Notes
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.