Peach Cobbler Pound Cake 🍑

Nutritional Information (Per Slice, approx. 12 servings):

Calories: 450
Protein: 5g
Sodium: 280mg

FAQs

Q: Can I use frozen peaches?
A: Yes, but thaw and drain them well first to prevent too much liquid in the batter.

Q: Do I need to peel the peaches?
A: It’s up to you! Peeled peaches create a smoother texture, but you can leave the skins on for a rustic look and extra fiber.

Q: Can I make this cake ahead of time?
A: Absolutely. It actually tastes even better the next day as the flavors meld together. Just keep it covered at room temperature or refrigerated.

Q: Can I freeze peach cobbler pound cake?
A: Yes! Wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.

Conclusion

Peach Cobbler Pound Cake is a Southern dream come true—a rich, buttery pound cake bursting with sweet peaches and kissed with cinnamon spice. Whether you enjoy it plain, glazed, or dressed up with whipped cream and ice cream, it’s a dessert that feels like a warm hug from grandma. Perfect for any time you want a comforting, crowd-pleasing treat, this cake is sure to become a staple in your baking repertoire!

1 ½ cups (3 sticks) unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 cup sour cream, room temperature
2 tsp vanilla extract
2 cups diced fresh or canned peaches (drained if canned)

For the Peach Topping:

1 ½ cups sliced peaches
2 tbsp brown sugar
1 tsp cinnamon

For the Glaze:

1 cup powdered sugar
2–3 tbsp milk or peach juice
½ tsp vanilla extract

Instructions

Step 1: Preheat and Prepare Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan well, or use baking spray with flour.

Step 2: Arrange Peach Topping

In a small bowl, toss the sliced peaches with brown sugar and cinnamon. Arrange them neatly at the bottom of the prepared bundt pan.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium speed for about 5 minutes, until light and fluffy.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

Step 6: Mix Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour. Mix just until combined—do not overmix.

Step 7: Fold in Peaches

Gently fold the diced peaches into the batter with a spatula.

Step 8: Bake the Cake

Carefully spoon the batter over the arranged peach topping in the bundt pan. Spread evenly. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Invert

Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack or serving plate. Cool completely.

Step 10: Glaze the Cake

Whisk together the powdered sugar, milk (or peach juice), and vanilla until smooth. Drizzle over the cooled cake. Garnish with extra peach slices if desired.