If you’re a peach lover then this Peach Cobbler Pound Cake is for you! This moist delicious pound cake uses cake flour for a lighter crumb.
It’s got peach slices and peach preserves in the pound cake batter. The topping is cobbler style with more peach slices, butter, flour and brown sugar mixture with a little cinnamon.
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 thawed 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. That way you can have that summer peach flavor any time! If you have a favorite frozen peach brand, feel free to use that when peaches are out of season.
This is an easy recipe and has tons of flavor! It’s a little different than a classic pound cake.
It reminds me a little bit of a peach upside down cake. If you’re anything like me, upside down cakes are one of your favorite things!
Anything cobbler related goes well with vanilla ice cream if you ask me! Try topping this Peach Cobbler Pound Cake with my No Churn Honey Vanilla Ice Cream!
If you love this Peach Cobbler Pound Cake you will also love Peaches and Cream Pie!
What is Peach Cobbler Pound Cake?
Peach cobbler pound cake is a peach flavored pound cake that has been topped with a cobbler style topping. The topping consists of butter, brown sugar, vanilla extract, cinnamon, all purpose flour, baking powder and a pinch of salt.
This moist cake contains cream cheese and sour cream to help a great texture that doesn’t dry out. If that wasn’t enough, it’s topped with a homemade caramel sauce. You can find the recipe for the caramel sauce in my Caramel Apple Snack Cake.
- Butter – Use unsalted butter so you can have control of the salt level
- Cream Cheese – Cream cheese helps give moisture to the pound cake
- Granulated Sugar – To sweeten up the cake batter
- Brown Sugar – A little bit of brown sugar to help keep the crumb moist and add additional flavor
- Vanilla Extract – Vanilla is a great base flavor for many baked goods, it’s also used in the cobbler topping
- Eggs – Eggs help the structure of the pound cake and are one of the main ingredients
- Cake Flour – I use cake flour in this peach cobbler pound cake for a little lighter crumb. Here is a brand of cake flour that you can find at nearly every grocery store
- All Purpose Flour – All purpose flour is used for the cobbler topping
- Baking Powder – Not all pound cakes use a leavening agent but I add baking powder here because we’re using melted butter instead of creaming the butter and sugars
- Kosher Salt – Salt enhances the flavor of all the ingredients. I don’t recommend using iodized salt (table salt) in any recipe
- Sour Cream – To help keep the pound cake moist
- Peach Preserves – This will help give a peach flavor to the cake
- Peach Slices – Ripe peaches will give you the best results but you can also use your favorite brand of frozen peaches, just thaw them ahead of time
- Cinnamon – Cinnamon is added to the cobbler topping
- Caramel Sauce – This is optional but definitely a delicious addition. Grab my easy caramel sauce recipe from my Caramel Apple Snack Cake. This caramel sauce is super simple and delicious
- Large Mixing Bowl or the Bowl of a Stand Mixer – You can mix by hand or use your stand mixer fitted with the paddle attachment to mix the wet ingredients
- Medium Bowl – You will need a medium mixing bowl to whisk together the dry ingredients
- Small Bowl – Use a small bowl to mix the cobbler topping ingredients
- 2 Loaf Pans – You will pour half the batter into 1 prepared loaf pan then half the batter into another. Alternatively, you could use 1 large Bundt cake pan
- Sharp Knife – As always a sharp knife is best. You can peel the peaches with a pairing knife then slice them with a chef knife
- Cutting board – Use a cutting board while taking the slices off the peach for safety
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
- 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
- While the caramel sauce IS really tasty, this recipe is still super delicious without it
- The caramel sauce can be made up to 2 weeks ahead of time and stored in the fridge in an air tight container
- If you’ve made the sauce ahead of time, you can pop in in the microwave for 10 seconds at a time until its pourable
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.
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
Can I freeze Peach Cobbler Pound Cake?
You sure 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 3-4 months. While it will safely last longer than that, quality starts to go down after that amount of time
How to make Peach Cobbler Pound Cake
Making a moist peach cobbler pound cake is fairly easy. Preheat the oven to 350°F then spray 2 loaf pans with non stick cooking spray. Melt the butter then add it to the bowl of your stand mixer fitted with the paddle attachment.
Add 2 cups of sugar and 1/2 cup brown sugar then mix on medium speed until well combined. Add 2 teaspoon vanilla extract then add the eggs 1 at a time, mixing and scraping down between each addition.
Mix in the peach preserves and sour cream just until combined. Add 8 oz cream cheese and mix until combined. I add the cream cheese at this point because I like small chunks of cream cheese in my final product.
Fold in the sliced peaches. 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.
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.
Split the sliced peaches in half and top each loaf pan with them. Then top each loaf with the cobbler topping. Bake for 1 hour and 10 minutes. Check each loaf in the center with a toothpick.
Remove the loaf when the toothpick comes out clean or with only a few crumbs. Let the Peach Cobbler Pound Cake cool on a wire rack to room temp. Then you have a delicious peach cobbler pound cake!
If you’ve not made the caramel sauce already, make it while the pound cake is cooling. Let the caramel sauce cool slightly then drizzle it over the top of the pound cake when ready to serve.
For more dessert recipes check out the dessert tab at the top of the page!
Peach Cobbler Pound Cake
- 2 loaf pans
- 1 stand mixer or large mixing bowl https://amzn.to/3JxzPuX
- 1 medium bowl
- 1 small bowl
- 1 oven
- 1 Knife
- 1 cutting board
- 1.5 cups unsalted butter melted
- 2 cups granulated sugar
- ½ cup brown sugar
- 2 tsp 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
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¾ cup all purpose flour
- ¼ cup butter room temp
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp kosher salt
- 2 cups peaches peeled & sliced
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!
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