Peach Cobbler Pound Cake – A Southern-Style Dessert You’ll Love

Introduction

Imagine the warm, syrupy essence of peach cobbler meeting the rich, buttery texture of pound cake—baked into one irresistible dessert. That’s exactly what you get with Peach Cobbler Pound Cake, a Southern-inspired showstopper that’s as stunning to serve as it is satisfying to eat.

This decadent treat layers the juicy sweetness of peaches with comforting spices like cinnamon and nutmeg, all nestled into a dense, moist pound cake. Finished with a golden crust and often drizzled with a vanilla-peach glaze, it’s a dessert that brings both nostalgia and wow factor to any table.

Whether you’re baking for a special gathering or simply indulging in a weekend bake, this fruit-filled cake delivers big on flavor, beauty, and homemade charm. Let’s dive into how to make this Southern favorite and why it’s become a viral sensation loved by bakers everywhere.

What Is Peach Cobbler Pound Cake?

The Peach Cobbler Pound Cake is exactly what it sounds like: a buttery, dense pound cake laced with a peach cobbler filling and often topped with streusel, syrupy peaches, or a sweet glaze.

Key Elements Include:

• Fresh or canned peaches (often caramelized or pre-cooked)
• Dense, moist pound cake base made with butter, sugar, and eggs
• Cinnamon and nutmeg to mimic cobbler’s signature warmth
• Optional streusel topping or vanilla glaze to finish

The result? A dessert that’s beautifully rustic, deeply flavorful, and surprisingly simple to prepare.

What You’ll Need: Ingredients Breakdown

For the Peach Filling

• 3 cups sliced fresh peaches (or canned in light syrup)
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

For the Pound Cake Batter

• 1 cup unsalted butter, room temperature
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream or cream cheese
• 1 tablespoon vanilla extract

For the Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons peach juice or milk
• ¼ teaspoon vanilla extract

Optional: Streusel Topping

• ¼ cup flour
• 2 tablespoons butter
• 2 tablespoons brown sugar
• Dash of cinnamon

Step-by-Step: How to Make Peach Cobbler Pound Cake

Creating this beauty may look complex, but it’s all about layers. Follow this roadmap for a foolproof result.

1. Prepare the Peach Filling

• In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
• Cook over medium heat until the mixture is bubbling.
• Mix cornstarch with 1 tablespoon of water and stir in.
• Simmer until thickened (about 5 minutes).
• Let cool completely.

2. Make the Streusel Topping (Optional)

• Mix flour, sugar, and cinnamon in a bowl.
• Cut in cold butter until the mixture resembles coarse crumbs.
• Set aside or refrigerate until needed.

3. Prepare the Pound Cake Batter

• Cream the butter and sugar until light and fluffy (5–6 minutes).
• Add eggs one at a time, beating after each addition.
• Mix in vanilla.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add dry ingredients to the wet, alternating with sour cream.
• Do not overmix—stop once everything is incorporated.

4. Layer and Assemble

• Grease and flour a bundt pan generously.
• Spoon half the batter into the pan.
• Add a layer of peach filling and a sprinkle of streusel.
• Pour in remaining batter and smooth the top.

5. Bake

• Bake in a preheated 325°F (163°C) oven for 70–80 minutes.
• Check with a toothpick or thermometer (should read around 205–210°F internally).
• Let the cake cool in the pan for 15–20 minutes before inverting.

6. Glaze and Serve

• Whisk powdered sugar, peach juice, and vanilla until smooth.
• Drizzle over the cooled cake.
• Top with reserved peaches or crumble if desired.

Tips for a Perfect Bake

Want to get the most flavor and structure out of your peach cobbler pound cake? These expert-level tips will help:

• Use room temperature ingredients for even mixing.
• Do not overmix the batter once the flour is added—this keeps the crumb soft.
• Drain canned peaches well to avoid excess moisture.
• Check cake doneness with a thermometer—this is more reliable than a skewer test.
• Use a heavy bundt pan for even heat distribution.

Creative Variations to Try

This dessert is incredibly flexible. Here are some tasty riffs on the original:

Serving Suggestions

This cake is incredibly versatile and can be served in various ways:

• Warm with a scoop of vanilla bean ice cream
• At room temperature with coffee or tea
• With fresh whipped cream and a sprig of mint for garnish
• Topped with caramel sauce for an indulgent twist

Make Ahead and Storage Tips

Want to plan ahead? This cake is perfect for storing and even freezing:

• Store at room temperature (covered) for up to 2 days.
• Refrigerate in an airtight container for up to 5 days.
• Freeze slices individually wrapped in foil and stored in a freezer bag—good for up to 2 months.
• To thaw, place at room temp for 1 hour or microwave for 20–30 seconds.

FAQs About Peach Cobbler Pound Cake

Conclusion

The Peach Cobbler Pound Cake is a timeless blend of two beloved desserts, uniting the sweet, spiced warmth of peach cobbler with the dense, buttery richness of pound cake. From its golden crust to the soft crumb and bursts of peachy goodness inside, every slice tells a story of comfort, tradition, and indulgence.

Peach Cobbler Pound Cake Recipe

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• Author: Velma
• Total Time: 1 hour 40 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This Peach Cobbler Pound Cake combines the best of two worlds: the dense, buttery richness of pound cake and the sweet warmth of cinnamon-laced peaches. With a tender crumb and a silky glaze, it’s a show-stopping dessert that’s perfect for peach season, holidays, or when you want something truly special.

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Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• ½ cup packed light brown sugar
• 5 large eggs
• 1 tbsp vanilla extract
• ½ cup sour cream
• ½ cup whole milk
• 1½ cups diced canned peaches (drained and patted dry) or fresh peeled peaches
• 1 tsp ground cinnamon
• 1 tbsp flour (to toss with peaches)

For the Cinnamon Sugar Swirl:

• ⅓ cup brown sugar
• 1 tsp ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract

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Instructions

1. Preheat & Prep Pan

• Preheat oven to 325°F (163°C).
• Grease and flour a 10–12 cup bundt pan generously.

2. Mix the Dry Ingredients

• In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugars

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).

4. Add Wet Ingredients

• Beat in eggs one at a time, then stir in vanilla extract, sour cream, and milk until combined.

5. Combine with Dry

• Gradually add dry ingredients to the wet mixture and mix until just combined (do not overmix).

6. Prepare the Peaches

• Toss diced peaches with 1 tbsp flour and 1 tsp cinnamon.

7. Layer the Batter

• Pour half the batter into the prepared bundt pan.
• Sprinkle cinnamon-sugar swirl over batter.
• Evenly distribute peach mixture.
• Top with remaining cake batter and smooth the top.

8. Bake

• Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
• Cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.

9. Glaze the Cake

• Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 33g
• Sodium: 190mg
• Fat: 20g
• Saturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg