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    Home » Recipes » Desserts

    Peach Cobbler Pound Cake

    Published: Jan 31, 2022 · Modified: Aug 27, 2023 by Krista Stechman · This post may contain affiliate links · 7 Comments

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    peach cobbler pound cake

    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.

    Peach Cobbler Pound Cake cut into slices on top of a baking sheet.

    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.

    Jump to:
    • Recipe Ingredients
    • Substitutions & Variations
    • How To Make Peach Cobbler Pound Cake
    • How to peel peaches
    • Storage
    • Freezer
    • Tips for the best Peach Cobbler Pound Cake
    • Common Questions
    • More Summer Desserts You'll Love
    • Peach Cobbler Pound Cake

    Recipe Ingredients

    Cake flour, fresh sliced peaches, brown sugar, cobbler topping, caramel sauce, vanilla extract, melted butter, sour cream, cream cheese, peach preserves, eggs and baking powder.

    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

    Butter and sugar mixed together in a bowl.
    Eggs and vanilla mixed with butter and salt.

    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.

    Cream cheese and sour cream mixed into batter.
    Sliced peaches folded into batter.

    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.

    Dry ingredients mixed into the wet.
    Pound cake topped with peaches and cobbler topping before being baked.

    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.

    Caramel sauce being poured on top.
    Peach Cobbler Pound Cake cut into slices on top of a baking sheet.

    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.

    slices of peach cobbler pound cake with caramel sauce on them

    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

    Can I Freeze Peach Cobbler Pound Cake?

    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.

    Can I Use Frozen Peaches For Peach Cobbler Pound Cake?

    Yep! Frozen peaches will work if fresh peaches aren't available. Thaw the peaches first then drain the excess liquid.

    Can I Use Canned Peaches For Peach Cobbler Pound Cake?

    Canned peaches will work in the recipe but need to be drained well. I prefer peaches in a light syrup or juice.

    How Can I Tell If My Pound Cake Is Done?

    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.

    Why Is My Pound Cake Dry?

    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

    • Spicy Peach Galette with basil sugar and goat cheese drizzle.
      Spicy Peach Galette Recipe
    • Peach Cobbler recipe with cake mix in a baking dish topped with scoops of vanilla ice cream.
      Peach Cobbler With Cake Mix
    • Peaches and Cream Pie with whipped cream on top.
      Peaches and Cream Pie
    • Strawberry Cream Cheese Pie topped with whipped cream.
      Strawberry Cream Cheese Pie

    Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!

    Peach Cobbler Pound Cake sliced on a baking tray.

    Peach Cobbler Pound Cake

    Krista Stechman
    This is a moist delicious pound cake with peach flavor and a peach cobbler topping. It's topped with an easy caramel sauce
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course dessert
    Cuisine american
    Servings 16 people
    Calories 519 kcal

    Equipment

    • 2 loaf pans
    • 1 stand mixer or large mixing bowl
    • 1 medium bowl
    • 1 small bowl
    • 1 oven
    • 1 Knife
    • 1 cutting board

    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

    Caramel Sauce

    • 1 cup granulated sugar
    • 6 tablespoon unsalted butter
    • ½ cup heavy cream
    • 1 pinch kosher salt

    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
      Butter and sugar mixed together in a bowl.
    • Mix in the vanilla
    • Mix in the eggs one at a time, scraping down the sides of the bowl between each addition
      Eggs and vanilla mixed with butter and salt.
    • Mix in the peach preserves and sour cream
    • Mix in the cream cheese. Small chunks are okay, I like them in the finished cake
      Cream cheese and sour cream mixed into batter.
    • Fold in the sliced peaches
      Sliced peaches folded into batter.

    Mixing the Dry Ingredients

    • In a medium bowl whisk together the cake flour, baking powder and salt
      dry ingredients whisked together in a bowl
    • Mix the dry ingredients into the wet ingredients until almost fully combined. A few streaks are okay, you don't want to overmix
      Dry ingredients mixed into the wet.
    • 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
      Pound cake topped with peaches and cobbler topping before being baked.
    • 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!
      slices of peach cobbler pound cake

    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

    Notes

    Don't overmix batter after adding dry ingredients.
    Make sure toothpick comes out clean or with just a few crumbs. 
    Let peach cobbler pound cake fully cool before slicing. 

    Nutrition

    Calories: 519kcalCarbohydrates: 68gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 125mgSodium: 234mgPotassium: 166mgFiber: 1gSugar: 44gVitamin A: 935IUVitamin C: 3mgCalcium: 76mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Krista

      August 07, 2024 at 7:01 pm

      5 stars
      I am obsessed with this peach cobbler pound cake! The gooey bits and baked peaches are so delicious!

      Reply
    2. Mike

      February 02, 2024 at 10:01 pm

      Can I use a bunt pan instead of two loafs

      Reply
      • Krista Stechman

        February 03, 2024 at 7:34 am

        Hi Mike, I have not tried that so I can't say for sure but please let me know if you do!

        Reply
    3. Dee

      September 13, 2022 at 3:57 am

      Sounds very good! I must try it.

      Reply
      • admin

        September 13, 2022 at 6:42 am

        This is one of my favorites! I hope you like it too!

        Reply
    4. Schnavia Rawls

      March 06, 2022 at 2:24 am

      Can you use can peaches for this recipe.

      Reply
      • admin

        March 07, 2022 at 7:20 am

        Yes, it is peaches in the recipe 🙂

        Reply
    5 from 9 votes (8 ratings without comment)

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