Peach Cobbler Pound Cake

Elevate your dessert experience with a decadent Peach Cobbler Pound Cake. The velvety, buttery cake provides the ideal canvas for sweet, juicy peach pieces and crisp, cinnamon-infused crumb topping. Whether you’re treating yourself or serving a crowd, this luxurious dessert is sure to impress.

I love baking and sharing cakes with unique ingredients. Sometimes the simple addition of cocoa can really jazz up a Carrot Cake while adding sour cream adds a delightful tang to a vintage Apple Dapple Cake. Additions like nuts, dairy, fruit to vegetables and even condiments can really add something special to your next bake.

Peach Cobbler Pound Cake

Today, I am thrilled to share this mouthwatering pound cake recipe with you. I know you’ll love it at first bite! The dense, yet tender and oh, so buttery cake would be a treat on its own, but the layer of juicy peaches really take it to the next level.

For real though, it tastes like an easy peach cobbler and moist pound cake had a baby and it’s the best of both worlds. 

You could stop there but why would you want to? Today I’m going all the way with a decadent cream cheese glaze AND a crunchy streusel topping. That’s right, streusel isn’t just for muffins anymore!

Bake this peach pound cake during peach season, or at anytime with canned peaches. The beauty of this cake recipe is you can crave it any time of year! Additionally, anytime you bring this delicious peach cobbler bundt cake to the table, your guests will be impressed. Don’t expect any leftovers!

I dedicate today’s post my Hungarian grandma, who was an avid cake baker. She loved trying out new chiffon and pound cake recipes. And of course, to my grandpa who loved eating them.

What is a Pound Cake?

Traditionally, a pound cake is a vintage cake recipe consisting of one pound of butter, a pound of eggs, one pound of butter, and a pound of sugar. It may be baked in a loaf pan or a bundt cake pan and is usually adorned with a simple glaze, thin layer of icing, or with a light dusting of confectioner’s sugar.

Many pound cake variations exist, from replacing a portion of the whole eggs with whipped egg whites, to using cooking oil, sour cream, cream cheese, or ricotta in place of the butter in the cake batter. Milk or buttermilk and additional leavening agents, such as baking soda or baking powder are sometimes added.

Additional flavourings like lemon, orange, almond or vanilla extract or inclusions such as nuts, dried or fresh fruit, chocolate, and cocoa are also popular.

Finally, pound cakes may be doused in a liberal amount of alcohol (most commonly wine or rum) which then soaks into the cake.

Peach Cobbler Pound Cake Ingredients

This is no ordinary or traditional pound cake recipe. In addition to flour, butter, eggs, and sugar the pound cake batter also contains cream cheese, vanilla, and cinnamon, along with buttermilk and baking powder for a little extra lift.

This cake recipe consists of three main sections with some ingredients appearing more than once. You will need a 10 -12 cup bundt pan, mixing bowls, flexible spatula, measuring cups and spoons, whisk, hand mixer, and a cooling rack to make this recipe. 

• All purpose flour
• Peaches
• Brown Sugar
• Butter
• Cinnamon
• Cake Flour
• Baking Powder
• Salt
• Cream Cheese
• Sugar
• Eggs
• Vanilla Extract
• Buttermilk
• Nutmeg
• Confectioner’s Sugar
• Milk

Use fresh or canned peaches in this recipe. Note that canned peaches will be slightly softer, so I recommend cutting them into larger pieces so that they don’t disappear into the batter during baking.

You will need all purpose flour to prepare the bundt pan before baking and cake flour for the cake batter. To use all purpose flour in the batter (instead of cake flour), remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch for every cup of cake flour (3 cups of flour, remove 6 tablespoons of flour, replace with 6 tablespoons cornstarch).

Use unsalted butter in this recipe and add additional salt, as needed. The peaches and streusel require melted butter while the batter requires room temperature butter and eggs.

Each of the three types of sugar serve a purpose in this recipe. Brown sugar flavours the peaches, while granulated sugar melts into the batter. Finally, confectioner’s sugar or icing sugar is a must when creating a smooth glaze.

Finally, use the buttermilk to activate the baking powder in the batter. If you don’t have buttermilk, it’s easy to replace using milk curdled with vinegar. To make ‘buttermilk’ pour 1/2 cup milk, then remove 2 teaspoons of the milk and replace with vinegar.  Stir well.

How to Make Peach Cobbler Pound Cake

The first step in any cake recipe is preparing the pan. To prepare the bundt cake pan, rub the inner surface of the pan with butter or lard or spray well with Baker’s spray. Next, sprinkle all purpose flour into the cake pan then tap and rotate the pan until it is completely covered with a thin layer of flour.

Prepare the Streusel

Preheat the oven to 350° F and line a baking sheet with parchment paper. Combine the flour, light brown sugar, cinnamon and nutmeg together in a large mixing bowl. Next, pour the melted butter over the mixture and stir until combined.

Pour crumble mixture into the prepared pan and bake at 350° F for 10-15 minutes or until lightly browned. Remove crumble mixture from oven (do not turn oven off) and cool to room temperature. Break up any large clumps.

Prepare the Peaches by combining diced peaches with brown sugar, butter and sugar in a medium bowl. Set aside.

Prepare the Cake Batter

To make the cake batter, combine the dry ingredients (flour, baking powder, cinnamon and salt) in a small mixing bowl.

Beat the cream cheese and butter together in a large mixing bowl until smooth, then beat in the sugar. Add the eggs and vanilla then beat until combined.

Add the flour mixture and buttermilk to the wet ingredients and stir just until combined, but do not overbeat.

Baking and Cooling the Cake

To bake the cake, spoon half the peach brown sugar mixture into the bottom of the prepared bundt pan. Add the remaining peaches to the cake batter and gently fold in. Spoon the batter over the peaches and smooth out the surface. Bake pound cake for 1 hour at 350° F, or until an inserted toothpick comes out clean.

Cool the cake one a wire rack for 10 to 15 minutes, or just until the pan is cool enough to handle without an oven mitt.  To remove cake from the pan, gently shake the pan a little to help the cake release from the sides.  Place a plate or serving platter upside down over the cake. Flip the pan and plate upside down.  Tap all sides of the pan before gently lifting. Cool completely before glazing.

Prepare the Cream Cheese Glaze

While the cake is baking, prepare the cream cheese glaze by beating room temperature cream cheese and butter together until they have a very smooth consistency. Next, beat in the powdered sugar then add 3 tablespoons of milk and the vanilla extract.

Continue beating, then check the consistency. Add milk a little at a time to thin the glaze out, if necessary.

To finish the Peach Cobbler Pound Cake, pour the glaze over the top then scatter streusel over the glaze.

Store any leftover cake in an airtight container in the refrigerator for up to 5 days

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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