Summery Peach Cobbler Pound Cake
This southern peach pound cake recipe is like summer all in one bite. By combining a few simple ingredients you get a decadent and spongy cake that is the perfect pairing with your fresh peaches.
Pound cake is a simple dessert with a dense, buttery cake.
It is so simple that just about anything can be paired with it to make delicious dessert recipes.
It’s like having several desserts all wrapped up into one!
This delicious peach cobbler pound cake boasts the flavors of summer and if you are a peach lover you will want to close your eyes as you bite into this cake because you don’t want to miss one single flavor.
I made this peach cobbler pound cake recipe as simple and pared down as I could so that it could be a staple recipe in your kitchen.
Most pound cake recipes have a complicated method, but this recipe is a no-fuss recipe that you can make over and over without any trouble.
If you need more delicious, from scratch recipes, check out my old fashioned cream puffs, simple sourdough monkey bread or my amazing croffles!
What is Peach Cobbler Pound Cake?
First, let’s start with “what is pound cake” and work our way around to the peach cobbler part.
Old Fashioned pound cake is an age old dessert that used a pound of each ingredient- a pound of butter, a pound of sugar, a pound of flour, and eggs to get what we now know as pound cake.
It has changed a bit over the years, and while this moist peach cobbler pound cake has the same ingredients as the original the amounts are a bit different.
This summery recipe pairs two classic desserts, a peach cobbler and an old fashioned pound cake.
The brightness of the peaches is like tasting summer while the buttery texture of the moist delicious pound cake fills the belly with comfort.
Top if off with whatever floats your boat, but I prefer the lemon glaze I shared in this recipe. The peach mixture and lemony flavor taste like summer in a bite and I cannot resist.
Why you’ll love this recipe
- This is a great summer dessert that can be made ahead.
- It’s great to take for gatherings, such as the Fourth of July, Bar-B-Qs, or Father’s Day.
- The lemony glaze elevates the dessert and makes it look beautiful.
- This rich buttery pound cake is made in a bundt pan which gives it a dressy look, making it perfect for Bridals showers or a brunch.
- You can use fresh or frozen peaches for this dessert.
Ingredients for Peach Cobbler Pound Cake
- Butter– This is the base for all pound cakes and this one is no different. The unsalted butter is creamed with an electric mixer and creates a moist texture for the cake.
- Sugar– Pound cake has a subtle sweetness provided by a good white sugar.
- Flour– I use an all-purpose flour but the best results come with a cake flour, which is milled finer and produces a lighter cake.
- Cream Cheese– This easy recipe only calls for 3 ounces of cream cheese, but it’s enough to give it that velvety texture you look for in a pound cake cake batter.
- Eggs– Eggs bind the cake and also give fluff and height to this classic pound cake.
- Vanilla– Add a simple teaspoon vanilla extract to give a depth of flavor and fill out the profile of this cake. An easy substitution if you are out of vanilla is a good almond extract. It will change the flavor a bit, but will still be delicious.
- Peaches– This is the prized ingredient for this recipe, minus the smooth butter. The best peaches are fresh ones, but if it isn’t peach season you can easily substitute frozen peaches. A can of peaches will even work, but the texture won’t hold together as well.
Ingredients for Lemon Cream Cheese Glaze
- Cream Cheese– I use 2 oz cream cheese from the block of cream cheese I used for the cake batter. Make sure it is softened to room temperature so you can get the whipped consistency you want.
- Butter– A few tablespoons of softened butter mixed on medium-high speed with the cream cheese will make a nice creamy consistency.
- Powdered Sugar
- Lemon Juice
- Vanilla
How to make Peach Cobbler Pound Cake
- Make Batter- Cream your wet ingredients in a large mixing bowl of a stand mixer on high speed. Add in the dry ingredients and mix on medium speed until just combined. Scrape down the sides of the bowl to make certain the flour mixture and the butter mixture are incorporated. Fold in the peaches.
- Dump Batter- Pour your batter in a prepared loaf pan or a bundt cake pan that has been buttered and had flour sprinkled around in it so nothing sticks.
- Bake and Cool- Bake the cake in a 350 °F preheated oven until a toothpick or cake tester comes out clean when inserted in the middle of the cake and the top is a golden brown. Let the cake cool for an hour in the cake pan on a wire rack and then transfer it to a platter to finish cooling before adding the glaze.
- Glaze– In a small mixing bowl, whip up the glaze and pour generously on top of the cake. If you don’t want to add a glaze, use a dusting of powdered sugar and peach slices to garnish the moist pound cake.
Tips for the Best Peach Cobbler Pound Cake
- Use room temperature ingredients so they cream up really well and give your cake the perfect texture.
- Do not use low fat or non-fat cream cheese. This recipe needs the fat and richness of a full fat cream cheese.
- Allow the cake to cool in the pan prior to turning out on the cooling rack. This is a dense, thick cake and you want it to cool completely so it has a good structure.
- Do not over bake. This cake will become dry and flaky if you over bake, so make sure you keep an eye on it and test it for doneness when it’s coming close to being done.
What if you don’t have fresh peaches?
If you don’t have fresh peaches due to the time of year you’re making this dessert, grab some frozen or canned peaches.
You will want to drain the canned peaches before using so your pound cake will have the perfect texture and won’t get soggy from the juice.
The same goes for frozen peaches. I like to dump the bag of frozen peaches in a strainer in my sink and allow the moisture to drain out of they thaw.
I will even lay them out on a layer of paper towels and pat them dry to get excess moisture out.
This is something I do for all of my peach desserts when I don’t have ripe peaches to use.
If I don’t, the peach juice tends to make the filling a bit too watery.
How to easily peel fresh peaches
If you are peeling fruit for your fresh peach cobbler, the easiest way to remove the skins is to boil a large pot of water and add in the whole peaches one at a time.
Remove the peaches with a slotted spoon and immediately put them in a large bowl of ice water.
The skins will, literally, fall off of the peaches in the cold water.
Now they are ready to slice!
How to ripen fresh peaches when it’s not peak season
Place your peaches in a single layer inside of a brown paper bag.
Close the bag and let them sit in a dark place for a day, or two.
The gas from the fruit will be trapped inside of the bag and encourage the fruit to ripen.
Toppings for Peach Cobbler Pound Cake
- Whipped Cream- Make your own homemade whipped cream with some heavy cream and 1/4 cup of powdered sugar. Mix on high speed with an electric mixer until soft peaks form.
- Vanilla Ice Cream- If you would prefer something other than the lemon glaze, a scoop of ice cream is a good option.
- Powdered sugar- The simplest topping would be a dusting of sifted powdered sugar over top of the cake.
- Cobbler Topping- Bake this topping with the cake to have a simple cobbler topping. Use 3/4 cups flour, 1/4 cup melted butter, and a 1/4 cup of brown sugar. Mix in a small bowl and sprinkle over the top of the batter prior to baking.
How to store store peach cobbler pound cake leftovers
If you have any leftovers, which almost never happens in our house with any sort of fruit dessert, let the pound cake cool to room temperature.
Put the leftovers in an airtight container and store in the refrigerator for up to 5 days.
You can also cover the cake with plastic wrap and store on the kitchen counter for 1-3 days.
Frequently Asked Questions
Using a good amount of butter and adding in an acid, such as sour cream, cream cheese, or buttermilk will give you an ultra moist pound cake.
Cake flour gives you the lightest crumb since it is milled to a finer consistency. All purpose flour will give you a fine pound cake, but it won’t have as nice of a crumb.
If you don’t have access to peaches in your area, you can use frozen peaches and even canned peaches. Be sure to drain all of the excess liquid prior to using or you will get a soupy result. Nectarines are also a great alternative.
Peach Cobbler Pound Cake Recipe
Peach Cobbler Pound Cake
Equipment
- 1 bundt pan
Ingredients
Peach Pound Cake
- 2 sticks unsalted butter, softened
- 2 cups cake flour, or all purpose flour
- 3 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1½ teaspoons pure vanilla
- ½ teaspoon salt
- 4 large fresh peaches sliced, or one pound canned of peaches drained
Lemon Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1¼ cup powdered sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
Instructions
Pound Cake
- Preheat your oven to 350°F and prepare a bundt pan or loaf pan by buttering it and dusting flour into every crevice so the batter won't stick. Pour out the excess flour that is left in the pan.
- In the bowl of your stand mixer, cream the butter and sugar.
- Add in the cream cheese and vanilla.
- One at a time, add each egg with your mixer on a low speed.
- Now is the time to add your cake flour and salt. Mix until just combined.
- Fold in the peach slices.
- Pour your batter into a prepared baking pan and bake for an hour or until a toothpick or cake tester comes out clean when inserted in the middle of the cake and the top is a golden brown.
- Let the cake cool for an hour in the cake pan on a wire rack and then transfer it to a platter to finish cooling before adding the glaze.
Lemon Cream Cheese Glaze
- With an electric or stand mixer, combine all of the glaze ingredients and whip until fluffy and smooth.
- Add a tablespoon of milk if the glaze is too thick. Otherwise, slowly pour over the top of the cooled pound cake. Enjoy!
I made the cake itself according to recipe and it did come out smaller than expected but tasty nonetheless. I used canned peaches in natural juices, and drained them as suggested, saving some of the juice for the glaze. Since it was a peach cobbler cake, I chose a peach cobbler like glaze substituting the lemon juice for the gpeach juice and adding about a half teaspoon of cinnamon and nutmeg. It is amazing, everyone loved it. Thanks.
Hello Liz
Hope your enjoying your summer. You recipe sounds yummy but I have one question. We don’t like lemon icing do do you have another suggestion for me? Thank you, sincerely Nana
Hello Nana! I would make a simple icing with powdered sugar, heavy cream, and vanilla like you would cinnamon rolls or other baked goods. It will taste delicious!
Can soemone check the quantities here. I think the amounts given are more for a loaf pan than a 12 cup bundt pan. This looks great and I look forward to trying it, but it does not seem like enough batter to fill the pan. In addition, if I fold in the peaches do they just float up during baking so there is a peach layer? I am curious how the peaches get to the top and are not spread throughout the cake.
Hello Dan! They are correct and will work for a bundt pan. My bundt pan was filled half way to the top and then expanded upon baking. If you want a very full bundt pan, you might either double the recipe or use a smaller bundt pan. The peaches to tend to hover at the top, which we love and I tried to picture that in the images. You can always coat them in flour prior to folding them in to try and help them distribute throughout the cake better.