If you love buttery soft vanilla cake and caramelized peaches then this Peach Cobbler Pound Cake is for you! Full of peach slices, peach preserves and cream cheese in the pound cake batter. Topped off with a crumbly cobbler style topping.
This moist delicious pound cake uses cake flour for a lighter crumb. Similar in flavor to this peach cobbler recipe with cake mix.
This rich buttery pound cake is the perfect summer dessert during peach season. Don't worry though, it can me made year round using frozen peaches or canned peaches.
My mother in law picks, peels and slices fresh peaches from the trees in the summer then freezes them to use all year long. I love to use them in my Peach Pie.
If you're into this cake recipe, then you'll also enjoy my Pineapple Cream Cheese Pound Cake recipe.
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Recipe Ingredients
Substitutions & Variations
- Use canned peaches or frozen peaches if fresh peaches are not available. Drain the juice from the canned peaches before using. Thaw and drain the frozen peaches before using.
- Plain Greek Yogurt can be substituted for sour cream if you've run out.
- Add toasted pecans or walnuts to the batter before baking for a little crunch.
- Store bought caramel will work if you have it on hand. I use that store bought for my Taffy Apple Salad recipe too. This peach cobbler pound cake recipe is also delicious without the caramel.
How To Make Peach Cobbler Pound Cake
Step 1: Preheat the oven to 350°F then spray 2 loaf pans with non stick cooking spray. Mix melted butter in a large bowl with 2 cups of sugar and ½ cup brown sugar.
Step 2: Add 2 teaspoon vanilla extract then add the eggs 1 at a time, mixing and scraping down between each addition.
Step 3: Mix in the peach preserves and sour cream just until combined. Add 8 oz cream cheese and mix until combined, it will be a little chunky.
Step 4: Fold in peaches.
Step 5: In a separate bowl, whisk together the dry ingredients. Add the flour mixture to the wet ingredients and mix slowly just until almost fully combined.
Step 6: In a small bowl mix together all the topping ingredients except the sliced peaches. Pour half the batter into one prepared loaf pan then pour the other half into the other loaf pan. Top with sliced peaches and crumble topping.
Step 7: Bake for 1 hour and 10 minutes. Check each loaf in the center with a toothpick. Remove pound cake when toothpick comes out clean or with a few crumbs. Cool on a wire rack.
Step 8: Top with caramel sauce and serve at room temperature.
How to peel peaches
There are several ways to peel peaches. Call me old school, but I just like to use very ripe peaches and just use my very sharp paring knife to peel the skin off. The riper the peach, the easier it is to get the skin off. Try Burrata Salad or Mango Peach Salsa for a recipe keeping peach skins on!
You can also blanch the peaches so they peel easier.
Here's how to blanch peaches:
- Cut an "X" through the skin on the bottom of the peaches
- Place the peaches in boiling water for about 1 minute. Do not crowd the pot. Do several batches if needed
- Remove the peaches from the boiling water and place them straight into a large bowl that's filled with ice water. This will "shock" them, which is the second step to blanching
- After the peaches have cooled then you can peel the skin back
Storage
Room Temperature
Peach Cobbler Pound Cake is best eaten at room temperature. After baking and cooling, allow sit out on the counter for up to 12 hours. I use the same method for my chocolate banana bread recipe.
Refrigerator
Store this peach cobbler pound cake recipe in the fridge, tightly wrapped in plastic wrap, for up to 5 days. Slice and allow to come to room temperature before eating. Alternatively, you can slightly warm the pound cake in the microwave for 5-10 seconds per slice.
Freezer
Freeze by double wrapping in plastic wrap then wrapping in a layer of heavy duty foil. Freeze for up to 2 months. Allow to thaw in the fridge overnight.
Tips for the best Peach Cobbler Pound Cake
- Use room temperature ingredients for the best result.
- Use in season peaches if possible. When it's peach season you can always slice them up and keep them in the freezer to use during the winter for recipes like Cinnamon Roll Peach Cobbler.
- Don't over bake your Peach Cobbler Pound Cake, use a toothpick and remove it from the oven when the toothpick comes out clean or with only a few crumbs.
- To add a delicious addition to your moist pound cake, make the caramel sauce for the top of the Peach Cobbler Pound Cake. Follow the recipe for caramel sauce in this post Caramel Apple Snack Cake.
- The caramel sauce can be made up to 2 weeks ahead of time and stored in the fridge in an air tight container. Pop it in the microwave for 10 seconds at a time until its pourable.
Common Questions
Yes you can. Pound cake freezes very well and so does cobbler topping. If you're going to freeze the pound cake, there are a few steps you will want to follow:
You need a cool cake before freezing. Cool the Peach Cobbler Pound cake on a cooling rack on the counter until fully cooled.
Wrap the pound cake well. I typically wrap it in multiple layers of plastic wrap then 1-2 layers of aluminum foil.
Keep for 2 months. While it will safely last longer than that, quality starts to go down after that amount of time.
Yep! Frozen peaches will work if fresh peaches aren't available. Thaw the peaches first then drain the excess liquid.
Canned peaches will work in the recipe but need to be drained well. I prefer peaches in a light syrup or juice.
Insert a toothpick to the center of the pound cake, if the toothpick comes out clean or with only a few crumbs, it is done. If the toothpick has wet batter then leave it in the oven to cook a few more minutes before testing.
This can happen for a variety of reasons but here's a few things to check:
Don't overbake your pound cake. Check your pound cake a few minutes ahead of time by inserting a toothpick. It should come out clean or with just a few crumbs.
Double check measurements. If ratios are off, this an effect moistness.
Do not overmix pound cake batter. Mix just until combined.
Get an oven thermometer. If your oven temp isn't calibrated correctly then it can cause baking times to be off.
More Summer Desserts You'll Love
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Peach Cobbler Pound Cake
Equipment
- 1 oven
- 1 Knife
Ingredients
Wet Ingredients
- 1.5 cups unsalted butter melted
- 2 cups granulated sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 6 eggs room temp
- ½ cup peach preserves
- ¼ cup sour cream room temp
- 8 oz cream cheese room temp
- 1 cup peach slices peeled
Dry Ingredients
- 3 cups cake flour
- 1 tsp baking powder
- ½ teaspoon kosher salt
Cobbler Topping
- ¾ cup all purpose flour
- ¼ cup butter room temp
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ teaspoon kosher salt
- 2 cups peaches peeled & sliced
Instructions
Mixing the Wet Ingredients
- Preheat the oven to 350°F then spray 2 loaf pans with non stick cooking spray
- Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment
- Add the granulated sugar and brown sugar then mix on medium speed until well combined
- Mix in the vanilla
- Mix in the eggs one at a time, scraping down the sides of the bowl between each addition
- Mix in the peach preserves and sour cream
- Mix in the cream cheese. Small chunks are okay, I like them in the finished cake
- Fold in the sliced peaches
Mixing the Dry Ingredients
- In a medium bowl whisk together the cake flour, baking powder and salt
- Mix the dry ingredients into the wet ingredients until almost fully combined. A few streaks are okay, you don't want to overmix
- Pour half the batter into 1 loaf pan and the other half of the batter into the other pan
Making the Cobbler Topping
- Mix together all the cobbler topping ingredients except the peach slices
- Split the peach slices in half and top each loaf pan with them
- Split the cobbler topping in half and top each loaf pan with it
- Bake for 1 hour and 10 minutes until a toothpick stuck in the center of each loaf comes out clean or with only a few crumbs
- Cool the peach cobbler pound cake on a cooling rack until it's room temp
- Top with caramel sauce if desired and enjoy!
Caramel Sauce
- In a medium sized sauce pot or sauté pan add the sugar, turn the burner to medium and allow the sugar to melt. Don't stir the sugar while it's melting, alternatively you can swirl the pan around from time to time
- Once the sugar is all melted it will be a dark amber color. Turn the heat off immediately and add the cubed butter
- The mixture is going to bubble up and pop a lot, that is supposed to happen. Whisk continuously until the butter is incorporated
- Add the heavy cream and whisk until incorporated. The mixture will pop and bubble again
- Whisk in the salt then transfer the caramel to a heat proof container and allow to cool to room temp on the counter top
Krista
I am obsessed with this peach cobbler pound cake! The gooey bits and baked peaches are so delicious!
Mike
Can I use a bunt pan instead of two loafs
Krista Stechman
Hi Mike, I have not tried that so I can't say for sure but please let me know if you do!
Dee
Sounds very good! I must try it.
admin
This is one of my favorites! I hope you like it too!
Schnavia Rawls
Can you use can peaches for this recipe.
admin
Yes, it is peaches in the recipe 🙂