This peach cobbler pound cake is going to completely knock your socks off! The perfect buttery, tender, velvety crumb pound cake is the basis for the recipe.
A wonderful buttery, peachy, caramel topping on the cake and tender juicy bits of fresh peaches mixed through the batter are what you have to look forward to. This cake is absolutely off-the-chain delish!
The great news about this recipe is that you can use fresh, frozen, or even canned peach slices. I love that flexibility. If I don’t absolutely need fresh peaches, this amazing cake is easily put together year-round!
I have to tell you, I’m crazy about pound cakes! Here are a few more of my favorite and most reader-favorite pound cake recipes. I really hope you try them all!
Classic peach pound cake, strawberry pound cake, blueberry pound cake, and of course the amazing old fashioned pound cake!
Peach Cobbler Pound Cake Recipe Ingredients
- Butter: I like unsalted butter in this recipe. It’s used initially in this recipe for a pan release, then again in the topping to create the caramel, then finally in the batter of the cake.
- All-Purpose Flour: I like the Gold Medal flour in this recipe.
- Brown Sugar: You can use light or dark in this recipe. I do prefer the dark.
- Vanilla Extract: Use real vanilla extract, not imitation stuff. The flavor is so much better and worth the extra cost. I like to get mine at Costco (no endorsement) for the best value.
- Baking Powder: This is a leavening agent to make the cake rise.
- Salt: This simple ingredient not only enhances the flavor of the cake but also affects the tenderness of a baked good.
- Sugar: This recipe use granulated sugar.
- Eggs: I use large eggs. It’s really important to have them at room temperature for best results.
- Buttermilk: Shake the buttermilk well before measuring it out. Then, bring it to room temperature for the best baking results.
- Peaches: Use fresh or frozen peaches in this recipe. If you use frozen, please thaw them then dry them well on paper towels before using
How Do I Know When My Cake Is Baked
As with any baked cake, I like to test doneness with a skewer inserted in the center of the cake. With most pound cakes I like to see a few moist crumbs.
Since this particular pound cake is so laden with fruit, it’s best to use the skewer test but to continue to bake until the skewer comes out clean, without any crumbs.
Tips
- Pan Size: This cake has a lot of batters. We bake it in a 15-cup Bundt pan. I place a rimmed baking sheet under the bundt pan when baking in case there is any spillover. Using the 15-cup bundt pan I haven’t had any problems with spillover though.
- Why is pound cake so dry? It shouldn’t be. Two things that are incredibly important for a moist pound cake are proper flour measuring and correct baking time. When measuring your flour, be sure to use the spoon and sweep method (Martha explains the perfect method see “how to” here.)
- Placing Peaches In Bundt Pan: I generally arrange the peaches in mostly a single layer. If you happen to have a few extra slices, go ahead and use them slightly overlapping.
- Fresh Or Frozen: If you’re using fresh peaches they need to be peeled before using in this cake. Frozen peaches come already peeled and sliced so you can skip the peeling step.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This recipe will last up to 2 days at room temperature and 1 week in the fridge. However you store it, be sure to wrap it up tightly in plastic wrap to seal out all the air and keep your cake nice and moist.
- Can You Freeze This? Yes! Even a traditional pound cake recipe is great in the freezer (just like those ones you can buy in the freezer section at the grocery store!). Wrap it up well, and the cake recipe will store well for up to six months.
- Make-Ahead Tips: The whole pound cake can be made 3-4 days ahead of time.
- Food safety: Here’s an article on food safety.
How To Make Peach Cobbler Pound Cake
Peach Topping:
- Make the Peach Topping: Transfer the brown sugar mixture evenly to the prepared bundt pan.
- Arrange peach slices in a mostly single layer on top of the brown sugar mixture.
- Make the Cake: Whisk flour, baking powder, and salt; set aside.
- Beat butter on medium speed, until light and fluff.
- Gradually mix in sugar until blended.
- Add eggs, one at a time.
- Add flour mixture and buttermilk, beginning and ending with flour mixture.
- Fold in chopped peaches.
- Pour batter into the prepared bundt pan.
- Bake. Invert the cake onto a platter.
- Make the Glaze: Drizzle the glaze over the inverted, cooled cake.
- Serve.
***See the full instructions below.
More Fabulous Pound Cake Recipes
Peach Cobbler Pound Cake
This peach cobbler pound cake is going to completely knock your socks off! The perfect buttery, tender, velvety crumb pound cake is the basis for the recipe.
Servings: 12 slices
Ingredients
Pan Coating:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
Peaches Topping:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 teaspoon vanilla extract
- 4 average sized- (or about 1 1/4 --1 1/2 cup slice peaches) fresh peaches, slices should be about 1 inch thick and peaches need to be peeled
Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups peaches, small chopped
Glaze:
- 1/2 cup sifted powdered sugar
- 2-4 tablespoons heavy cream or whole milk
Optional Garnish:
- 4 fresh peaches peeled and sliced or 1 1/2 cups frozen peaches thawed and well drained
Instructions
Pan Prep:
- In a medium microwave-safe bowl, melt 2 tablespoon of unsalted butter, for about 20-30 seconds. Add 2 tablespoon of the all-purpose flour and stir until a smooth paste forms. Brush the paste in a 12-cup nonstick bundt pan. Place pan on rimmed baking sheet.
Oven Prep:
- Set an oven rack in the lower third of the oven. Preheat the oven to 325°F (163°C).
Peach Topping:
- In a small pan, over medium heat, melt 1/4 cup butter. Add 1/2 cup brown sugar and continue to cook, stirring constantly, until the sugar has dissolved about 1 minute. Remove from heat and stir in the vanilla (1/2 teaspoon).
- Transfer the mixture evenly to the prepared bundt pan. Arrange peach slices in a mostly single layer on top of the brown sugar mixture.
Cake:
- Whisk together in a medium mixing bowl, flour (3 cups), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
- In the bowl of a stand-up mixer, beat butter (1 1/2 cups) on medium speed, until light and fluffy, 6 minutes.
- Gradually mix in sugar (3 cups) until blended. Beat on medium for 1 additional minute.
- Add eggs (5), one at a time, mixing after each addition just until the yolk disappears.
- Reduce mixer speed to low. Add flour mixture and buttermilk, beginning and ending with flour mixture, on low speed until just combined. Scrape down the bowl as needed. Mix in vanilla (1 tablespoon).
- Gently fold in 1 1/2 cups of chopped peaches.
- Pour batter into the prepared bundt pan. Tap the pan on the counter to remove any air bubbles.
- Bake for 60 minutes in the preheated oven. Cover with foil and continue to bake, about 45-50 minutes longer, or until a wooden skewer inserted into the center comes out clean and without any crumbs. Cool in a pan on a wire rack for 25 minutes. Invert the cake onto a platter then place it on a wire rack and cool completely.
Glaze:
- In a small bowl, add powdered sugar (1/2 cup) and 1 tablespoon of heavy cream or milk. Whisk vigorously and add more cream/milk gradually until you achieve a thick, pourable consistency. Drizzle over the inverted cake.
Fans Also Made:
Notes
- Pan Size: This cake has a lot of batters. We bake it in a 15-cup Bundt pan. I place a rimmed baking sheet under the bundt pan when baking in case there is any spillover. Using the 15-cup bundt pan I haven’t had any problems with spillover though.
- Why is pound cake so dry? It shouldn’t be. Two things that are incredibly important for a moist pound cake are proper flour measuring and correct baking time. When measuring your flour, be sure to use the spoon and sweep method (Martha explains the perfect method see “how to” here.)
- Placing Peaches In Bundt Pan: I generally arrange the peaches in mostly a single layer. If you happen to have a few extra slices, go ahead and use them slightly overlapping.
- Fresh Or Frozen: If you’re using fresh peaches they need to be peeled before using in this cake. Frozen peaches come already peeled and sliced so you can skip the peeling step.
Nutrition
Serving: 1slice | Calories: 697kcal | Carbohydrates: 96g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 159mg | Sodium: 163mg | Potassium: 200mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1246IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
On your phone? Check the web story here.
Absolutely delicious!! The only thing I tweaked was using 2 instead of 3 cups of sugar and I added a tsp of cinnamon to the cake batter. The peaches I have are from Palisades, Colorado and they’re very juicy and sweet so, 2cups was plenty. Otherwise, the recipe was perfect and had great detail. Thanks!!
Wow, those are yummy peaches! Thanks for your positive feedback 🙂
I cut the recipe in half and used a 10 inch springform. It’s all I had. I did however use three eggs cause I’m not weighing eggs for exactness. The springform took about 43 minutes total with tinfoil on top at the 28 minute mark. Didn’t get a chance to ice it since my husband is feral and was already slicing into it within 15 minutes of it coming out the oven. Overall it was absolutely delicious and for sure a keeper. Excellent recipe.
Hi Danni! Great adaptations! Thanks for sharing. <3
This sounds SO good, and I’m eager to try. I have a question, though: the pan coating calls for 2T butter and 2T, but only refers to 1T of each being used. What am I missing? TYIA
Sorry! Typo!!! I’ve just updated. It’s 2 tablespoons butter and 2 tablespoons flour for the pan coating.
Can you use canned peaches in the peach pound cake recipe?
Hey, Johnnie. Yes, just dry the peaches well. Enjoy!
Any chance you could provide the weight (grams) pf the flour to get a precise measurement? I’ve never made a pound cake and wanting to keep it from being dry!
Hey, Emily! You can click the “Metric” just below the ingredients list.
Here are for the flours:
1. Pan Coating: 15 g flour
2. Cake: 375 g flour
I loooove your peach pound cake, I’m gonna try this, this looks like my birthday cake!
Happy birthday, I’m so happy you like our peach pound cake. Have fun and enjoy baking 🙂
Can’t wait to try making it. Sound so good.
Thank you so much! Enjoy 🙂