If you love the buttery richness of pound cake and the warm, spiced flavors of peach cobbler, this Peach Cobbler Pound Cake is your perfect dessert. It’s ultra-moist, bursting with juicy peaches, and topped with a caramelized cinnamon-sugar crust for an irresistible finish. Each bite delivers the comforting flavors of a classic Southern peach cobbler wrapped inside a tender, buttery pound cake.
Whether served with a scoop of vanilla ice cream, a drizzle of caramel, or simply on its own, this cake is a crowd-pleaser. It’s perfect for summer gatherings, potlucks, or whenever you’re craving a cozy, fruit-filled treat. The best part? It’s easy to make and doesn’t require any complicated techniques—just mix, bake, and enjoy!
Servings and Timing
Servings: 10-12 slices
Total Time: 1 hour 15 minutes
Ingredients
For the Pound Cake
- 1 ½ cups butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups diced peaches (fresh or canned, drained)
For the Topping
- ½ cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or coat it with baking spray to prevent sticking.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. This step is crucial for a tender crumb.
- Add Eggs: Add eggs one at a time, mixing well after each addition. This helps create a smooth, well-emulsified batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Combine Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in vanilla extract, then gently fold in the diced peaches. Be careful not to overmix!
- Fill the Pan & Add Topping: Pour the batter into the prepared bundt pan. In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the batter.
- Bake: Place in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 10 minutes.
- Cool & Serve: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before slicing.
Variations
- Glazed Finish: Drizzle with a simple vanilla glaze (powdered sugar + milk + vanilla) for extra sweetness.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for added texture.
- Boozy Twist: Add 1-2 tbsp bourbon to the batter for a richer depth of flavor.
- Extra Fruity: Mix in ¼ cup peach preserves for an even stronger peach flavor.
Tips
- Use ripe peaches for the best natural sweetness. If using canned peaches, drain them well to prevent excess moisture.
- Room temperature ingredients (butter, eggs, milk) create a smoother batter and better texture.
- Don’t overmix the batter after adding flour—this keeps the cake light and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This Peach Cobbler Pound Cake is the ultimate dessert for peach lovers—rich, buttery, and packed with warm cinnamon flavor. Serve it with a scoop of ice cream or a dusting of powdered sugar for a perfect sweet treat. Give it a try and enjoy a taste of Southern comfort! 🍑🍰🔥
