The Perfect Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake combines two beloved desserts into one show-stopping treat!

I can’t think of a better way to celebrate summer’s sweetest peaches than with this incredibly moist and flavorful cake that brings together the best of both worlds.

Why You’ll Love This Peach Cobbler Pound Cake

What makes this recipe so special is how it captures the essence of traditional peach cobbler in an elegant pound cake form.

The cream cheese creates an incredibly rich, dense texture while fresh peaches add natural sweetness and moisture.

I love how the caramelized peach topping creates that signature cobbler experience you’re craving!

After making this Peach Cobbler Pound Cake, why not treat yourself to something equally tasty? My Easy Baltimore Peach Cake and Easy Peach Cobbler with Hot Sugar Crust Recipe are two recipes I always come back to.

Ingredients You Need for Peach Cobbler Pound Cake

For the Pound Cake:

• 3 cups all-purpose flour (add an extra ½ cup if you’re at high altitude)
• 2 cups granulated sugar (I prefer organic cane sugar for the best flavor)
• 6 large eggs, brought to room temperature
• 1½ cups unsalted butter, softened (add ¼ teaspoon salt if using unsalted)
• 8 ounces cream cheese, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 3 medium ripe peaches, peeled and diced (about 1½ cups)

For the Cobbler Topping:

• 1 large peach, peeled and sliced into ¼-inch pieces
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup melted butter

For the Glaze:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons whole milk or heavy cream

Pro tip: Room temperature ingredients are crucial for this recipe! I always set my eggs, butter, and cream cheese out about 2 hours before baking.

This simple step makes all the difference in achieving that perfect, smooth batter.

How to Make Peach Cobbler Pound Cake

1. Prep your pan and oven: Preheat your oven to 350°F and generously grease and flour a 10-cup bundt pan. I swear by using a high-quality nonstick spray for the best release.
2. Mix dry ingredients: In a medium bowl, whisk together flour, salt, and baking powder. Set this aside while you work on the wet ingredients.
3. Cream the base: Using a stand mixer, cream the softened butter and cream cheese together for about 1 minute on medium-high speed. Scrape down the sides, then add sugar and mix until light and fluffy—this takes about 3 minutes and is key to your cake’s texture.
4. Add eggs and vanilla: Add eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla extract until just combined.
5. Incorporate flour mixture: Reduce your mixer speed to the lowest setting and add the flour mixture ½ cup at a time. Mix until just combined—overmixing will make your cake tough!
6. Fold in diced peaches: Remove the bowl from the mixer and gently fold the diced peaches into your batter using a rubber spatula.
7. Create the cobbler topping: In a small bowl, combine melted butter, brown sugar, and cinnamon. Arrange your sliced peaches in the bottom grooves of your bundt pan, then sprinkle with the brown sugar mixture.
8. Assemble and bake: Carefully spoon the cake batter over the peach topping, smoothing it evenly. Tap the pan gently on your counter to settle the batter. Bake for 45-60 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs.
9. Cool properly: This step is crucial! Cool the cake in the pan for exactly 10 minutes, then invert onto a wire rack to cool completely before glazing.
10. Make the glaze: Whisk together powdered sugar, vanilla, and milk until you reach your desired consistency. Drizzle over the cooled cake.

My Tips for the Best Peach Cobbler Pound Cake

The secret to pound cake perfection lies in not overmixing your batter—once you add the flour, mix just until combined.

I always test my oven temperature with a thermometer because accurate heat is essential. Choose peaches that give slightly when pressed but aren’t mushy.

If fresh peaches aren’t available, frozen ones work beautifully—just thaw and pat them dry first.

Print

Can I use frozen peaches instead of fresh?

Absolutely! Frozen peaches work wonderfully in this recipe.

Just make sure to thaw them completely and pat dry with paper towels to remove excess moisture before folding into your batter.

Why did my cake stick to the pan?

This usually happens when the pan isn’t properly greased or the cake hasn’t cooled long enough before inverting.

I recommend using a baking spray that contains flour, and always wait the full 10 minutes before turning out your cake.

What if I don’t have a bundt pan?

You can bake this in two 9×5-inch loaf pans instead. Reduce the baking time to 35-45 minutes and check for doneness with a toothpick.

---

My Favorite Ways to Share This Cozy Summer Dessert

I love serving this Peach Cobbler Pound Cake with a dollop of vanilla ice cream and a drizzle of caramel sauce for an extra special treat.

It’s perfect for summer barbecues, potluck gatherings, or just because you deserve something sweet!

The cake is equally delicious with morning coffee or as an elegant dessert with whipped cream.