Go Back
–+ servings
A slice of peach cobbler pound cake
Print

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.
Course Dessert
Cuisine American
Keyword fresh peaches, peach bundt cake, Peach Pound Cake, Peach Recipes
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 12 slices
Calories 697kcal
Author Kathleen

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
US Customary - Metric

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).
    Step 1 how to make peach cobbler pound cake, Transfer the brown sugar mixture evenly to the prepared bundt pan.
  • Transfer the mixture evenly to the prepared bundt pan. Arrange peach slices in a mostly single layer on top of the brown sugar mixture.
    Step 2 how to make peach bundt cake, Arrange peach slices 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.
    Step 3 how to make peach cobbler cake recipe, Whisk flour, baking powder, and salt; 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.
    Step 4 how to make peach cobbler pound cake, Beat butter until light and fluff.
  • Gradually mix in sugar (3 cups) until blended. Beat on medium for 1 additional minute.
    Step 5 how to make peach bundt cake, Gradually mix in sugar until blended.
  • Add eggs (5), one at a time, mixing after each addition just until the yolk disappears.
    Step 6 how to make peach cobbler cake recipe, Add eggs, one at a time.
  • 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).
    Step 7 how to make peach cobbler pound cake, Add flour mixture and buttermilk.
  • Gently fold in 1 1/2 cups of chopped peaches.
    Step 8 how to make peach bundt cake, Fold in chopped peaches.
  • Pour batter into the prepared bundt pan. Tap the pan on the counter to remove any air bubbles.
    Step 9 how to make peach cobbler cake recipe, Pour batter into the prepared bundt pan.
  • 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.
    Step 10 how to make peach cobbler pound cake, Bake. Invert the cake onto a platter.

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.
    Step 11 how to make peach bundt cake, Drizzle the glaze over the inverted, cooled cake.

Notes

  1. 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.
  2. 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.)
  3. 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.
  4. 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