Peach Cobbler Pound Cake

Peach Cobbler Pound Cake came together for me when I wanted the cozy flavor of a classic cobbler but with the sliceable, buttery richness of a pound cake. What surprised me most while testing this was how much the peaches change the crumb—too much juice and the cake turns heavy, too little and it feels flat. This version strikes the balance: dense but tender, fragrant with vanilla and cinnamon, and layered with warm peach flavor that runs through every bite.

Why This Cake Is Special

This isn’t just a pound cake with fruit mixed in. It borrows the best parts of peach cobbler and bakes them into something that feels both familiar and new.

• Rich, buttery pound cake base
• Soft peaches baked right into the crumb
• Cinnamon-sugar flavor without being overpowering
• Stays moist for days
• Slices beautifully for serving or gifting

Ingredients

Peach Filling

• 2 cups fresh peaches, peeled and diced
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Pound Cake Batter

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup sour cream
• 1 tablespoon vanilla extract
• ½ teaspoon salt

Cinnamon Swirl

• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon

Optional Topping

• Powdered sugar for dusting
• Vanilla glaze or caramel drizzle

Instructions / Method

Step 1: Prepare the Pan and Oven

• Preheat oven to 325°F (165°C)
• Grease and flour a bundt or loaf pan generously

Step 2: Make the Peach Filling

• Combine peaches, brown sugar, cinnamon, lemon juice, and cornstarch
• Toss until peaches are evenly coated
• Set aside to thicken slightly

Step 3: Mix the Pound Cake Batter

• Cream butter and sugar until light and fluffy
• Add eggs one at a time, mixing well after each
• Mix in sour cream and vanilla
• Gradually add flour and salt
• Mix just until smooth and thick

Step 4: Prepare the Cinnamon Swirl

• Mix brown sugar and cinnamon in a small bowl

Step 5: Assemble the Cake

• Spread half the batter into prepared pan
• Sprinkle half the cinnamon sugar over batter
• Spoon peach mixture evenly on top
• Add remaining batter carefully
• Finish with remaining cinnamon sugar

Step 6: Bake

• Bake for 75–85 minutes
• Tent loosely with foil after 60 minutes if browning too quickly
• Cake is done when a skewer comes out mostly clean

Step 7: Cool and Release

• Cool in pan for 20 minutes
• Turn out onto a wire rack to cool completely

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Preparation & Baking Time

• Prep Time: 30 minutes
• Bake Time: 75–85 minutes
• Total Time: About 1 hour 50 minutes
• Servings: 12–14

Texture and Flavor Breakdown

This cake delivers layers of comfort.

• Dense but tender crumb typical of a good pound cake
• Juicy peach pockets that stay soft, not mushy
• Cinnamon sugar melts into the batter like cobbler topping
• Slight tang from sour cream balances sweetness

Every slice tastes warm and familiar, even at room temperature.

Tips That Make the Difference

• Pat peaches dry slightly to control moisture
• Use room-temperature eggs and butter
• Don’t overmix once flour is added
• Grease the pan thoroughly to avoid sticking
• Let cake cool fully before slicing

Serving Suggestions

Peach Cobbler Pound Cake works in many settings.

• Serve plain with coffee or tea
• Add whipped cream or vanilla ice cream
• Drizzle with vanilla glaze for dessert
• Warm slices gently for extra cobbler-style comfort

Storage and Make-Ahead Tips

Room Temperature

• Store tightly wrapped for up to 2 days

Refrigerator

• Keeps well up to 5 days

Freezer

• Freeze whole or sliced for up to 2 months

Reheating

• Warm slices briefly in microwave or low oven

Variations to Try

Southern Peach Cobbler Pound Cake

• Add nutmeg or cardamom
• Serve with warm cream

Peach Bourbon Pound Cake

• Add 1 tablespoon bourbon to peach mixture

Peach Cream Cheese Pound Cake

• Swirl softened cream cheese into batter

Peach Streusel Pound Cake

• Top with buttery crumble before baking

Common Mistakes to Avoid

• Using overly juicy peaches
• Skipping cornstarch in the filling
• Overbaking the cake
• Cutting before fully cooled
• Under-greasing the pan

Frequently Asked Questions

Can I use canned peaches?

Yes, drain them very well and reduce added sugar slightly.

Can this cake be made in loaf pans?

Yes, divide into two loaf pans and reduce baking time.

Why is my cake too dense?

Overmixing or excess moisture from peaches can cause heaviness.

Can I make it ahead?

Yes, flavors deepen after a day.

Does this cake freeze well?

Yes, wrap tightly and freeze for best texture.

Why This Cake Earns a Place on the Table

Peach Cobbler Pound Cake brings together the heart of a Southern classic and the richness of a bakery-style pound cake. It’s sturdy enough to slice neatly, soft enough to feel indulgent, and comforting enough to make people linger over their plates. This is the kind of cake that doesn’t need an occasion—it becomes the occasion.