Name: Peach Cobbler Pound Cake: The Best Summer Dessert
Prep time: 20 min
Cook time: PT-491705H12M28S
Total time: PT-491705H12M28S
Cuisine: Southern American
Ingredients: **For the Cake:**; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 1/2 cups granulated sugar; 5 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/2 cup whole milk; 2 cups fresh or canned peaches, diced (drained if using canned); 1 tsp ground cinnamon; ; **For the Peach Topping:**; 2 cups sliced peaches; 1/4 cup brown sugar; 1 tsp cinnamon; 1 tbsp butter, melted; ; **For the Glaze:**; 1 cup powdered sugar; 2 tbsp milk; 1/2 tsp vanilla extract

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Tired of serving the same old desserts at your summer gatherings? Let me introduce you to a game-changer: Peach Cobbler Pound Cake. This buttery, moist cake bursting with fresh peach flavor and topped with a crunchy cobbler crumble literally disappears within minutes at every backyard party I’ve hosted.

As someone who’s been baking for Southern family reunions for over a decade, I’ve perfected this recipe through countless iterations. Trust me when I say this cake strikes that perfect balance between fancy enough for company but easy enough for a random Tuesday night treat.

In this recipe, I’ll walk you through selecting the juiciest peaches, my secret ingredient for the moistest pound cake ever, plus troubleshooting tips for absolute beginners. Get ready to create your new summer signature dessert!

Why This Peach Cobbler Pound Cake Recipe Works

● Uses seasonal peaches when they’re at their sweetest and most affordable
● Combines two beloved desserts into one showstopper with half the effort
● Perfect make-ahead option that actually tastes better the next day
● Works equally well for casual cookouts or elegant dinner parties
● Simple ingredients that don’t require a special trip to a fancy grocery store

Choosing the Right Peaches for Your Peach Cobbler Pound Cake

Best Peaches for This Recipe

When making Peach Cobbler Pound Cake, freestone peaches (varieties where the flesh separates easily from the pit) are your best bet. Look for varieties like Elberta, Redhaven, or Georgia Belle for the sweetest flavor profile. These varieties have the perfect sugar-to-acid balance that holds up beautifully during baking.

Buying Tips

Look for peaches that yield slightly to gentle pressure without being mushy. The best ones will have a sweet, fragrant aroma at the stem end. Avoid any with greenish tints – they were picked too early and won’t ripen properly. When possible, buy from local farmers’ markets where peaches are typically picked closer to peak ripeness.

Substitutions

If fresh peaches aren’t available, you can use frozen peaches (thawed and drained). In a pinch, canned peaches work too – just be sure to drain them thoroughly and reduce the sugar in the recipe by 2 tablespoons. Nectarines make an excellent one-to-one substitute, while apricots work well but may need a touch more sweetener.

Looking for more summer recipes? Check out my Classic Greek Pasta Salad – it’s the perfect companion to this dessert!

Ingredients & Prep for Perfect Peach Cobbler Pound Cake

Peach Cobbler Pound Cake: The Best Summer Dessert

Cake Prep Essentials

Before diving in, bring all refrigerated ingredients to room temperature – this ensures your pound cake batter combines smoothly and rises evenly. Prepare your peaches by peeling, pitting, and dicing them into 1/2-inch cubes. Toss them with 1 tablespoon lemon juice to prevent browning and enhance their natural flavor.

Batter & Topping Ingredients

For the pound cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
2 cups fresh peaches (prepared as directed)

For the cobbler topping:

1/2 cup all-purpose flour
1/2 cup brown sugar (packed)
1/4 cup cold butter (cubed)
1 teaspoon cinnamon
1/2 cup chopped pecans (optional)

Kitchen Tools Needed

You’ll need a 10-inch bundt pan (thoroughly greased and floured), an electric mixer (stand or hand-held), mixing bowls, a rubber spatula, and a wire cooling rack. A pastry cutter makes the cobbler topping easier to prepare, but two forks work just as well.

Find even more delicious recipes and baking inspiration on my Pinterest page where I’ve collected hundreds of summer dessert ideas perfect for any occasion!

Step-by-Step Peach Cobbler Pound Cake Instructions

Pre-Baking Peach Cake Prep

Preheat your oven to 325°F (165°C). Thoroughly grease and flour your bundt pan, making sure to get into all the nooks and crannies.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a small bowl, make the cobbler topping by cutting cold butter into the flour, brown sugar, and cinnamon mixture until it resembles coarse crumbs. Stir in pecans if using. Refrigerate until ready to use.

Baking Your Peach Pound Cake

In a large bowl, cream butter and sugar until light and fluffy, about 5-7 minutes. Don’t rush this step – it creates the foundation for your cake’s texture!
Add eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with sour cream. Begin and end with flour (3 additions of flour, 2 of sour cream).
Fold in vanilla and prepared peaches gently with a spatula.
Pour half the batter into the prepared pan, sprinkle with half the cobbler topping, then add remaining batter. Top with the rest of the cobbler mixture.
Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Checking Peach Cake Doneness

Your cake is done when the top springs back when lightly touched, the edges pull away slightly from the pan, and a wooden skewer inserted in the thickest part comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil for the remaining bake time.

Cooling Your Peach Cobbler Cake

Allow the cake to cool in the pan for exactly 15 minutes – any less and it may fall apart, any more and it might stick to the pan. Invert onto a wire cooling rack and let cool completely (at least 2 hours) before glazing or serving. This resting period allows the flavors to meld and intensify.

Pro Tips for Perfect Peach Cobbler Pound Cake

Avoiding Dry Peach Cake

The secret to ultra-moist peach pound cake is in the mixing technique. Once you start adding flour, mix only until just combined – overmixing activates the gluten and results in a tough cake. Also, don’t skimp on the sour cream, which adds incredible moisture and tanginess that balances the sweet peaches.

For the juiciest cake, select peaches at peak ripeness. Slightly underripe peaches won’t release enough juice, while overripe ones can make your cake soggy. Perfect peaches will have a slight give when gently squeezed and a heavenly aroma.

Peach Pound Cake Storage Tips

This cake actually improves with time! Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. To freeze, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Preventing Peach Cake Disasters

To prevent your peaches from sinking to the bottom of the cake, toss them in 1 tablespoon of flour from the measured amount before folding into the batter. If your bundt pan has an intricate design, use a baking spray with flour or thoroughly brush with melted shortening and dust with flour to ensure your cake releases cleanly.

Peach Cobbler Pound Cake Flavor Variations

Spiced Peach Cake

Transform your peach cobbler pound cake with warm spices! Add 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cardamom to the batter for a flavor profile reminiscent of fall, even in summer months. For an adult version, consider adding 1 tablespoon of bourbon to the batter – the alcohol bakes off, leaving a complex caramel note.

Gluten-Free Peach Pound Cake

For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend. Add 1/2 teaspoon of xanthan gum if your blend doesn’t already include it. The texture will be slightly different but still delicious. Consider adding 1/4 cup of almond flour for improved texture and flavor.

Complementary Fruit Additions

While peaches are the star, consider these flavor pairings for interesting twists:

Fruit Addition	Amount	Flavor Profile	Best Served With
Blueberries	1 cup	Sweet-tart	Lemon glaze
Raspberries	3/4 cup	Tangy contrast	Cream cheese frosting
Blackberries	3/4 cup	Rich, jammy	Vanilla ice cream
Diced mango	1/2 cup	Tropical twist	Coconut whipped cream

Serving Suggestions for Peach Cobbler Pound Cake

This peach cobbler pound cake shines with just a light dusting of powdered sugar, but for special occasions, drizzle with a simple vanilla glaze (1 cup powdered sugar mixed with 2-3 tablespoons milk and 1/2 teaspoon vanilla extract).

For an impressive dessert plate, serve a slightly warmed slice with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. A dollop of bourbon-spiked whipped cream adds sophistication for adult gatherings.

Coffee pairings are crucial – this cake begs for a medium roast with caramel notes or a spiced chai latte. For brunch presentations, serve alongside a peach bellini for a cohesive theme.

FAQs About Peach Cobbler Pound Cake

Can I use canned peaches for this pound cake?

Yes, you can use canned peaches in a pinch! Drain them thoroughly and pat dry with paper towels before using. Reduce the sugar in the recipe by 2 tablespoons since canned peaches are typically packed in syrup.

Why did my peach cake turn out dense?

Dense pound cake usually results from overmixing the batter after adding flour (which develops too much gluten) or using cold ingredients instead of room-temperature ones. Make sure your butter, eggs, and sour cream are all at room temperature before starting.

Can I make this peach pound cake ahead of time for a party?

Absolutely! This cake actually improves in flavor after 24 hours. You can bake it up to 2 days in advance and store it in an airtight container at room temperature. If making more than 2 days ahead, refrigerate and bring to room temperature before serving.

How do I prevent my peaches from sinking to the bottom of the cake?

Toss your diced peaches in 1 tablespoon of flour (taken from the measured amount in the recipe) before folding them into the batter. Also, make sure your batter is properly thickened – it should be substantial enough to hold the fruit pieces suspended.

Conclusion

Summer desserts don’t get better than this Peach Cobbler Pound Cake. It’s the kind of recipe that becomes a family heirloom, requested at every gathering and talked about long after the plates are cleared. The combination of buttery pound cake, juicy peaches, and that irresistible cobbler topping creates pure dessert magic.

Don’t just take my word for it – join the thousands of home bakers who’ve made this their go-to summer dessert! Your family will think you spent hours in the kitchen, when really, this cake is surprisingly simple to make.

What are you waiting for? Peach season waits for no one! Grab some fresh peaches and create this showstopping dessert that celebrates summer’s finest fruit in the most delicious way possible.

Peach Cobbler Pound Cake: The Best Summer Dessert