Peach Cobbler Pound Cake is a dreamy dessert that combines two Southern favorites into one unforgettable treat. The first time I made this cake, it was late summer and the peaches were at their juiciest. I remember the aroma filling the kitchen, warm and cinnamon-spiced, making everyone wander in asking, "Is it ready yet?"
Perfect for potlucks, brunches, or just because, this cake layers rich pound cake with a sweet peach filling and a buttery crumb topping. It’s the kind of dessert that looks impressive but is simple enough for any home baker.
Why You’ll Love Peach Cobbler Pound Cake
- Rich and buttery texture: Classic pound cake base that’s soft and moist.
- Bursting with peaches: Fresh or frozen peaches add a juicy, fruity layer.
- Crunchy crumb topping: Like the best part of a cobbler baked on top.
- Great for any season: Use fresh peaches in summer or frozen year-round.
- Easy to make ahead: Holds up well for days and tastes even better the next day.
Ingredients You’ll Need
For the Pound Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
For the Peach Filling:
- 3 cups fresh or frozen sliced peaches (about 4–5 medium peaches)
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
- Pinch of salt
Step-by-Step Instructions
- Prepare the Peach Filling:
- In a saucepan over medium heat, combine sliced peaches, granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice.
- Cook until peaches are soft and mixture thickens slightly, about 8–10 minutes. Let cool.
- Make the Crumb Topping:
- In a small bowl, mix flour, brown sugar, cinnamon, and salt.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Chill until ready to use.
- Mix the Pound Cake Batter:
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or loaf pan.
- Cream butter and sugar in a large bowl until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Assemble the Cake:
- Pour half the pound cake batter into the prepared pan.
- Spoon the peach filling evenly over the batter.
- Add remaining batter on top and smooth the surface.
- Sprinkle crumb topping evenly over the top.
- Bake:
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serving and Storage Tips
Serve slices of Peach Cobbler Pound Cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a low oven.
Helpful Notes
- Peach tips: If using frozen peaches, thaw and drain well before cooking.
- Bundt pan alternative: If you don’t have a Bundt pan, use two standard loaf pans instead.
- Make it spicier: Add a pinch of nutmeg or cardamom to the peach filling.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour for the all-purpose flour.
- No fresh peaches? Canned peaches (in juice, not syrup) work too — just reduce the sugar slightly.
Frequently Asked Questions
- Can I use canned peaches instead of fresh or frozen?
Yes, just be sure to drain them well and reduce the sugar in the filling. - Can I make this cake ahead of time?
Absolutely. It tastes even better the next day and keeps well. - What kind of pan should I use?
A Bundt pan gives the best presentation, but loaf pans or a 9x13 pan work too. - How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with just a few moist crumbs. - Can I double the recipe?
Yes, but be sure to use two pans and check doneness separately as bake times may vary.
Final Thoughts
Peach Cobbler Pound Cake is one of those desserts that feels like a hug on a plate. It's easy to make, yet rich and full of comfort. With its buttery base, juicy peaches, and crumbly topping, every bite is a taste of homemade love. Give it a try, and don’t forget to share your creations or leave a comment — I’d love to see how it turned out!
Peach Cobbler Pound Cake
This Peach Cobbler Pound Cake blends rich, buttery pound cake with juicy peach filling and a cinnamon crumb topping for a cozy, crowd-pleasing dessert.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
For the Peach Filling:
- 3 cups fresh or frozen sliced peaches about 4–5 medium peaches
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter cubed
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
Make the Peach Filling:
- In a saucepan, combine peaches, sugars, cinnamon, cornstarch, and lemon juice. Cook over medium heat for 8–10 minutes until thickened. Let cool.
Prepare the Crumb Topping:
- Mix flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Chill until needed.
Make the Pound Cake Batter:
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt or loaf pan. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in flour, baking powder, salt, and milk alternately, beginning and ending with flour.
Assemble the Cake:
- Spread half the batter in pan. Layer with peach filling. Add remaining batter, smooth the top, and sprinkle crumb topping evenly.
Bake:
- Bake for 65–75 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool completely.
Notes
- Use fresh, frozen (thawed), or canned (drained) peaches
- Bundt pan preferred, but loaf or 9x13 pans work too
- Cake tastes even better the next day
- Add nutmeg or cardamom for extra flavor
- Great with vanilla ice cream or whipped cream
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