Name: Peach Cobbler Pound Cake
Prep time: 15 min
Cook time: PT-485588H2M57S
Total time: 2 h
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 2 1/2 cups granulated sugar; 1 cup unsalted butter, softened; 5 large eggs; 1 cup sour cream; 1 tsp baking powder; 1/2 tsp salt; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 cups fresh or canned peaches, chopped; 1/3 cup brown sugar; 1 cup powdered sugar (for glaze); 2-3 tbsp milk or cream (for glaze)

Jump to Recipe·Leave a Review

This Peach Cobbler Pound Cake is the ultimate combination of two classic Southern desserts—rich, buttery pound cake and sweet, cinnamon-laced peach cobbler. It’s got a tender, moist crumb with juicy peaches baked right in and a delicious glaze drizzled over the top. This cake is perfect for any season, but especially delightful during the summer when peaches are at their peak.

Why You’ll Love This Recipe

I love how this cake brings together the best of both worlds. The dense texture of a pound cake complements the softness of the peaches beautifully. It's not overly sweet, which makes it great for both dessert and brunch. I also appreciate how easy it is to prepare even though it looks impressive enough for special occasions. If I'm craving a warm and comforting dessert with a bit of elegance, this is my go-to.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
granulated sugar
unsalted butter
eggs
sour cream
baking powder
salt
vanilla extract
cinnamon
nutmeg
fresh or canned peaches
brown sugar
powdered sugar (for glaze)
milk or cream (for glaze)

directions

I start by preheating the oven to 325°F and greasing a bundt pan thoroughly.
In a bowl, I cream the butter and sugar together until it's light and fluffy.
Then I add the eggs one at a time, mixing well after each addition.
I stir in the sour cream and vanilla extract.
In another bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
I gradually mix the dry ingredients into the wet mixture until just combined.
I fold in the chopped peaches gently to keep them from breaking down too much.
I sprinkle brown sugar and some additional peach slices into the bottom of the bundt pan to give it that cobbler-style topping.
Then I pour the batter over the peaches and smooth out the top.
I bake the cake for about 75–85 minutes, or until a toothpick comes out clean.
After it cools slightly, I flip it onto a wire rack and let it cool completely.
For the glaze, I mix powdered sugar with a bit of milk or cream and drizzle it over the cooled cake.

Servings and timing

This cake makes about 12–14 servings, depending on slice size. I usually bake it for 75–85 minutes at 325°F, and I allow about 15 minutes of prep time. Total time, including cooling and glazing, is around 2 hours.

Variations

Sometimes I add chopped pecans or walnuts to the batter for a bit of crunch. If I’m out of sour cream, I swap in Greek yogurt with great results. In the fall, I’ve even used cinnamon apples instead of peaches for a seasonal twist. I also like to spice up the glaze with a little bourbon or vanilla extract for extra flavor.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week. To freeze, I wrap individual slices in plastic wrap and store them in a freezer bag. I reheat slices in the microwave for about 15–20 seconds or warm them in a 300°F oven for 10 minutes to bring back that fresh-baked taste.

FAQs

How do I keep the cake from sticking to the bundt pan?

I make sure to grease the pan really well with both butter and flour or use a baking spray with flour in it. I also let the cake cool for about 15 minutes before turning it out.

Can I use canned peaches instead of fresh?

Yes, I use canned peaches when fresh aren't available. I make sure to drain them well so the batter doesn't get too wet.

What’s the best way to know if the cake is done?

I check by inserting a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before an event and glaze it the next day. It holds up beautifully overnight.

Why is my cake too dense or dry?

Overmixing the batter or baking too long can cause that. I always mix just until combined and keep a close eye on baking time to avoid drying it out.

Conclusion

This Peach Cobbler Pound Cake is a show-stopping dessert that brings comfort and elegance to the table. I love how the juicy peaches, warm spices, and buttery crumb come together in every bite. Whether it's for a family gathering, a potluck, or just because I’m craving something sweet and satisfying, this cake never disappoints.

Peach Cobbler Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 75–85 minutes
Total Time: 2 hours
Yield: 12–14 servings
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Print Recipe

Description

This Peach Cobbler Pound Cake combines the dense richness of pound cake with the fruity sweetness of peach cobbler, featuring a moist crumb, juicy peaches, and a sweet glaze. Perfect for summer gatherings or year-round indulgence.

Instructions

Preheat the oven to 325°F and grease a bundt pan thoroughly.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the chopped peaches.
Sprinkle brown sugar and additional peach slices in the bottom of the bundt pan.
Pour the batter over the peaches and smooth the top.
Bake for 75–85 minutes or until a toothpick inserted comes out clean.
Let the cake cool slightly, then flip onto a wire rack to cool completely.
Mix powdered sugar with milk or cream to make the glaze and drizzle over the cooled cake.