When you’re craving something comforting, fruity, and deeply satisfying, the Peach Cobbler Pound Cake checks every box. This dessert combines the rich, buttery goodness of pound cake with the warm, cinnamon-spiced allure of peach cobbler, creating a hybrid treat that’s both nostalgic and indulgent. If you’ve never tried this soul-soothing dessert before, prepare to be wowed.
In this comprehensive guide, we’ll walk you through everything you need to know to make the perfect Peach Cobbler Pound Cake, including the ingredients, step-by-step directions, baking tips, FAQs, and much more. Whether you’re baking it for a family gathering, summer barbecue, or simply because you deserve something amazing, this cake will become a go-to favorite in your recipe box.
What Makes Peach Cobbler Pound Cake So Special?
The genius behind this cake lies in how it merges two beloved desserts. You’re getting the moist, dense texture of a traditional pound cake and the juicy, sweet warmth of a peach cobbler—all in one slice. The magic is in the layers: succulent peach filling, a buttery cake base, and a crispy streusel topping, all finished with a luscious peach glaze.
Here are just a few reasons why this Peach Cobbler Pound Cake deserves a place in your dessert rotation:
- Unique twist on two classics
- Perfectly balanced flavors of fruit, spice, and sweet cake
- Show-stopping presentation for special occasions
- Stays moist for days and actually tastes better the next day
- Versatile enough for breakfast, brunch, or dessert
Peach Cobbler Pound Cake Ingredients Breakdown
Let’s take a closer look at the ingredients that go into this phenomenal dessert. Understanding each component helps you see how the flavors and textures come together to create the perfect bite.
🍑 Peach Filling: The Soul of the Cobbler Flavor
The peach filling infuses this cake with warmth, fruity brightness, and a comforting hint of spice.
- 3 cups canned peaches, drained and chopped: While fresh peaches can be used, canned peaches are convenient and consistent year-round.
- ⅓ cup granulated sugar: Enhances the natural sweetness of the peaches.
- ¾ tsp ground cinnamon: Adds that signature cobbler warmth.
- ½ tsp ground nutmeg: Gives the filling depth and spice.
- 1 tbsp cornstarch: Thickens the filling so it doesn’t sink to the bottom of the cake.
- 2 tbsp salted butter, melted: Adds richness and binds the filling.
🍰 Streusel Topping: That Golden Crunch
The streusel layer adds a crispy, buttery texture that contrasts beautifully with the soft cake and fruity filling.
- ½ cup all-purpose flour: Forms the base.
- ¼ cup light brown sugar: Brings a caramel-like sweetness.
- ¼ cup granulated sugar: Adds a fine sweetness and helps with crispness.
- ½ tsp ground cinnamon: A little spice to tie into the peach filling.
- ¼ cup unsalted butter, cold and cubed: Essential for crumbly, golden perfection.
🥮 Cake Batter: Where the Pound Cake Magic Happens
Rich, moist, and luxurious—this is the heart of the Peach Cobbler Pound Cake.
- 1½ cups unsalted butter (room temperature): The foundation of any classic pound cake.
- 2½ cups granulated sugar: Sweetens and aerates the batter when creamed with butter.
- 6 large eggs: Adds richness and structure.
- 3 cups cake flour (sifted): Ensures a tender, soft crumb.
- 1 tsp salt + ¼ tsp baking soda: Balances flavors and gives a slight lift.
- 1 cup sour cream (room temperature): Moisture, tang, and creaminess.
- 1½ tbsp pure vanilla extract: The subtle backbone of the flavor profile.
🍑 Glaze: The Finishing Touch
- 1 cup powdered sugar: The base of any good glaze.
- 1 tbsp peach preserves: Boosts the peachy flavor.
- ½ tsp lemon juice: Adds brightness to cut through the sweetness.
Step-by-Step Instructions to Make Peach Cobbler Pound Cake
Let’s walk through each step so you can bake this showstopper with total confidence.
Step 1: Prepare the Peach Filling
In a medium saucepan over medium heat:
- Combine chopped peaches, sugar, cinnamon, and nutmeg.
- In a separate bowl, mix cornstarch and melted butter into a paste.
- Stir the paste into the peach mixture until it thickens.
- Once thickened (about 3–5 minutes), remove from heat and let cool completely.
This ensures the peach filling won’t be too wet when baked into the cake.
Step 2: Make the Streusel Topping
In a medium bowl:
- Mix flour, brown sugar, granulated sugar, and cinnamon.
- Add cold, cubed butter.
- Use a pastry cutter or your fingers to mix until crumbly.
- Refrigerate until ready to use.
This step is simple, but critical for achieving that golden crunch on top of your Peach Cobbler Pound Cake.
Step 3: Prepare the Pound Cake Batter
- Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy (5–7 minutes).
- Add eggs one at a time, beating after each addition.
- In a separate bowl, sift together cake flour, salt, and baking soda.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Stir in vanilla extract until just combined. Do not overmix!
Step 4: Assemble the Cake
- Pour half the cake batter into the prepared Bundt pan.
- Spoon the cooled peach filling over the batter evenly.
- Add the remaining batter on top, smoothing it out gently.
- Sprinkle the streusel topping evenly over the batter.
You’re now just over an hour away from experiencing Peach Cobbler Pound Cake heaven.
Step 5: Bake to Perfection
- Bake at 325°F for 1 hour and 15 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Turn it out onto a wire rack and let it cool completely.
Step 6: Glaze the Cake
- In a small bowl, whisk together powdered sugar, peach preserves, and lemon juice.
- Drizzle over the cooled cake.
That golden ribbon of glaze makes this cake bakery-worthy.
Tips for the Best Peach Cobbler Pound Cake Every Time
Even though this recipe is simple to follow, here are some insider baking tips to help your cake turn out perfectly:
- Room temperature ingredients are essential for even mixing.
- Don’t overmix the batter once the flour is added—it can make the cake tough.
- Sift your flour for a light, fluffy texture.
- Cool the peach filling completely before layering, or it may sink.
- Bake on the center rack for even cooking.
- Use a quality Bundt pan for best results and an even bake.
- Let the cake cool completely before glazing to avoid melting.
Serving Suggestions for Peach Cobbler Pound Cake
- Top with whipped cream or a scoop of vanilla ice cream.
- Serve warm or at room temperature.
- Pair with tea, coffee, or sparkling wine for a special treat.
- Slice thinly for brunch buffets or thickly for dessert lovers.
- Dress it up with extra peach slices on the side for presentation.
Make-Ahead & Storage Tips
One of the great things about this Peach Cobbler Pound Cake is how well it stores and even improves in flavor over time.
- Store at room temperature: Wrapped tightly, it lasts 2–3 days.
- Refrigerate for longer shelf life: Up to 5 days in an airtight container.
- Freeze: Wrap in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheat slices gently in the microwave if desired for a warm treat.
Health Info and Nutritional Breakdown
Each generous slice of Peach Cobbler Pound Cake contains approximately 310 calories, depending on serving size and exact ingredients. Here’s a quick look at the nutritional profile (per slice):
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Carbohydrates: 40g
- Sugar: 28g
- Protein: 4g
This cake isn’t meant to be low-cal, but it’s a heavenly indulgence worth every bite!
Frequently Asked Questions (FAQs) About Peach Cobbler Pound Cake
Q1: Can I use fresh peaches instead of canned?
Absolutely! If you’re making this during peach season, fresh peaches are a fantastic choice. Just peel, chop, and measure out 3 cups.
Q2: Can I skip the streusel topping?
You can, but the streusel adds an irresistible texture and flavor that completes the cobbler feel.
Q3: What if I don’t have cake flour?
You can make your own cake flour: for every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
Q4: Can I use Greek yogurt instead of sour cream?
Yes! Full-fat Greek yogurt works well and adds a similar tang and moisture.
Q5: How do I know when my pound cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and firm to the touch.
Q6: Can I make this gluten-free?
Yes! Use a gluten-free flour blend that’s designed for baking. Make sure all other ingredients (like baking soda and vanilla) are also gluten-free.
Q7: Can I make it in a regular cake pan instead of a Bundt pan?
Yes, though baking times will vary. A 9×13-inch pan will work but may require less baking time—start checking around 55 minutes.
Conclusion: Why You’ll Fall in Love With Peach Cobbler Pound Cake
Few desserts hit the comfort-food sweet spot quite like the Peach Cobbler Pound Cake. With its rich, buttery crumb, luscious peach filling, crispy streusel topping, and sweet glaze, it’s a treat that never disappoints. Whether served at a holiday feast, a summer cookout, or just as a weekend reward, this cake combines classic Southern charm with modern indulgence.
If you’re looking for a dessert that’s as impressive as it is delicious, this recipe is it. Once you make it, you’ll find yourself craving it again and again. So grab your ingredients, preheat your oven, and experience the bliss that is Peach Cobbler Pound Cake—your tastebuds will thank you.