This extra moist Summertime peach cobbler pound cake is packed with juicy peaches and topped with sweet icing and a buttery streusel. Each bite melts in your mouth. You can also use frozen peaches if you prefer!
The best peach cobbler pound cake recipe
I am back with another delicious peach recipe! If you are new here, you'll quickly learn I love peaches - from a classic peach crisp to a simple 4-ingredient homemade blueberry peach sorbet. Peaches are sweet, flavorful, and so juicy. I love them, and they are simply perfect in baked goods.
This peach cobbler pound cake is incredible. The cake's crumb is super soft, moist, and light - each bite melts in your mouth. The pound cake is topped with a thick, sweet glaze and a homemade buttery streusel topping.
You only need ten simple ingredients to make this super moist peach pound cake: flour, butter, eggs, sugar, fresh or frozen peaches, vanilla, parking powder, and a few others. The best part is that you can use fresh, ripe peaches, or if peaches are out of season, you can use frozen peaches or canned peaches! This recipe is super customizable and gives you endless options.
This peach cobbler pound cake is my go-to summer recipe. It's perfect for any occasion: breakfast, brunch, parties, cookouts, and dessert. It's easy to make, and everyone will love it!
Why you'll love this easy recipe:
- Soft, Moist Crumb: This peach cake has a moist texture and a buttery crumb.
- Sweet and Irresistible: Topped with a sweet glaze and homemade streusel.
- Easy: With basic baking ingredients, whip up this cake effortlessly, making it a go-to recipe.
- Fresh or Frozen Peaches: You can use fresh, frozen, or canned peaches.
- Beginner Recipe: No baking expertise is required; anyone can master this simple yet delicious recipe.
- Make it Ahead: You can make it ahead of time and store it for up to a week.
- Summer Essential: Perfect for Summer gatherings, from grill-outs to block parties, adding a touch of sweetness to any occasion.
- Anytime Treat: Whether for breakfast, snack time, or dessert, this cake suits every craving and every moment.
- Try these #1 Google-ranked mini bundt cakes next!
Ingredients and easy substitutions
This super soft, buttery peach cobbler pound cake calls for a handful of simple baking ingredients. This recipe is delicious and customizable! Here is a list of everything you need, plus substitution suggestions, so you are prepared:
- Flour: All-purpose works best. Cake or pastry flour can also be used if necessary, but avoid whole wheat, oat, almond, or coconut flour.
- Baking Powder & Baking Soda: Both are essential for a perfect rise.
- Salt: Just a pinch to enhance the peachy sweetness.
- Butter: I prefer unsalted, but salted butter is fine too. Adjust salt in the recipe accordingly.
- Granulated Sugar: Adds sweetness; don't substitute or reduce.
- Brown Sugar: Dark or light brown sugar works; it's for both the cake and coating the peaches.
- Eggs: Four eggs give structure and lift.
- Vanilla Extract: For delicious flavor; use pure if possible.
- Sour Cream: Keeps the cake moist and soft. You can substitute the sour cream with full-fat plain Greek yogurt, if needed.
- Peaches: Fresh is best, but frozen or canned are fine. Instructions for each are below.
- Cinnamon: Just a teaspoon for flavor enhancement.
- Powdered Sugar: For a sweet icing drizzle.
Kitchen tools needed
Here is a list of kitchen utensils you will need to make this peach cobbler pound cake.
- Bundt Cake Pan (I used a 12-cup-sized one)
- Stand Mixer or Electric Hand Mixer
- Mixing Bowl
- Whisk & Spatula
- Sheet Pan
- Measuring Tools: ½ teaspoon, 1 teaspoon, 1 Tablespoon, and ½ cup.
How to make peach cobbler round cake
Peach cobbler pound cake is super easy to make! It is extra soft, moist, and buttery. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
Step 1:
First, preheat your oven to 350°F, lightly grease, and flour a 10-inch bundt pan. Sprinkling a tablespoon of all-purpose flour into the greased pan will flour it. Then, gently shake the pan until everything has a dusting of flour.
Step 2:
Then, peel, core, and dice peaches into 1-inch pieces.
Step 3:
After that, whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set it to the side.
Step 4:
In a stand mixer with the paddle attachment or a large mixing bowl with an electric hand mixer, beat the butter, 1 cup granulated sugar, and 1 cup brown sugar on high for about 2 minutes until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one. Next, beat the vanilla and sour cream on medium until combined with butter and sugar (about 30 seconds). Then, scrape the sides of the bowl.
Step 5:
Now, with the mixer on low speed, add the dry ingredients in 2 increments. Mix until just incorporated, and do not overmix. Meanwhile, mix the diced peaches, ¼ cup brown sugar, and cinnamon in a small bowl. Then, add the sugared peaches to the batter by hand with a spatula until combined.
Step 6:
Then, pour the batter into the greased and floured bundt pan and bake for 55 - 65 minutes or until a toothpick comes out clean. Allow the pound cake to cool in the pan for 10 minutes before turning it onto a wire rack to cool completely.
Step 7:
In a medium-sized mixing bowl, whisk all the streusel ingredients (except the butter) until very well combined and there are no clumps. Drizzle in half of the melted butter and mix. You may not need all three tablespoons. The streusel "dough" should be moist but easily squeezed together and not too wet.
Then, crumble the streusel evenly across a small oven-safe dish and bake for 5 - 10 minutes, until very lightly golden (keep an eye on the clock… a little overbaked, and it will be super crunchy!). When done, remove the streusel from the oven and cool until glazing.
Step 8:
Finally, make the glaze by whisking together the powdered sugar and warmed milk until there are no clumps. The glaze should be thick enough to hold streusel without it all sliding off! So start with one tablespoon of milk and add more if needed.
Drizzle the glaze on top of the completely cooled peach pound cake and top with the streusel. Enjoy!
Expert baking tips for peach pound cake
- Prep Your Pan: This is my #1 tip. Grease and flour your pan to ensure easy release after baking. Even non-stick pans benefit from a light coating of butter and flour.
- Room Temperature is Key: Allow butter, sour cream, and eggs to come to room temperature before using. This ensures proper baking time and prevents the cake from sinking in the middle.
- Quick Room-Temperature Eggs: Forgot to let your eggs warm up? No worries! Place them in warm tap water for 5 minutes to bring them to room temperature quickly.
- Measure Flour Properly: Spoon and level the flour to avoid adding too much, which can result in a dry cake.
- Mix with Care: Avoid overmixing the batter to prevent a tough and rubbery texture in your cake.
- Frozen Peach Option: While fresh peaches are ideal, frozen ones work well too. Defrost them in a colander at room temperature for a few hours, allowing them to drain without squeezing to retain their flavor.
- Canned Peach Alternative: Canned peaches are also a great option. Simply drain them and pat dry with a paper towel before adding to the batter, being careful not to squeeze them to preserve their flavor.
Bundt cake vs. pound cake
The primary distinction between a pound cake and a bundt cake lies in their shapes. Bundt cakes are baked in a special pan featuring a distinctive donut shape, while pound cakes are commonly baked in a loaf pan. Despite their differing appearances, both cakes share similarities in texture: they are soft, moist, and buttery and often require comparable ingredients.
What to serve with pound cake
Pound cake is delicious with many things! Try it with coffee for breakfast, with Greek yogurt as an afternoon snack, or with whipped cream or vanilla ice cream for an after-dinner dessert. For a savory breakfast, pair it with an air fryer frittata or this feta quiche. It's also great with other baked goods for baby showers, bridal showers, brunches, or parties. Serve it with lemon pound cake, these gluten-free blackberry muffins or oat flour chocolate chip cookies, and these blueberry scones (Starbucks Copycat). Here are more ideas:
- Whipped Cream
- Ice Cream (vanilla, peach, or cinnamon)
- Fresh Berries (strawberries, blueberries, raspberries)
- Fruit Compote
- Greek Yogurt
- Honey or Maple Syrup
- Tea or Coffee
Frequently Asked Questions
Why is it called peach cobbler pound cake?
named this recipe "peach cobbler pound cake" because it combines elements from both peach cobbler and traditional pound cake recipes. It features a glaze and streusel topping along with the dense, buttery texture characteristic of a pound cake.
How do I bring eggs to room temperature quickly?
Place them in a bowl of warm water for 5 minutes.
What is the best pan to bake this peach cobbler pound cake?
I suggest using a classic bundt pan for this peach cobbler pound cake (I used this one). However, you can also use a 9x5-inch loaf pan, two 8-inch cake pans, or one 9x13-inch cake pan. If using a 9x13-inch or two 8-inch pans, reduce the bake time to 40-50 minutes, or until a toothpick comes out clean and the cake has risen.
Can I use Greek yogurt instead of sour cream?
Yes, you can use full-fat Greek yogurt as a substitute for sour cream in the peach pound cake recipe
Can I use frozen or canned peaches?
Yes, you can use fresh, frozen, or canned peaches. For frozen peaches, defrost them in a colander for a few hours and lightly pat dry. For canned peaches, drain and pat them dry. Do not squeeze the peaches, as it will reduce their flavor.
What's the taste and texture of a peach pound cake?
This peach cobbler pound cake combines the flavors of a classic vanilla pound cake with sweet peaches and a hint of cinnamon. The primary notes are vanilla and fresh peaches, enhanced by a touch of cinnamon. Once baked, the cake is incredibly moist and rich, with a soft, tender crumb similar to a buttery vanilla bundt cake. It's never dry or stodgy, delivering a perfect balance of flavor and texture.
When are peaches in season?
Peaches are typically in season during the summer months, from late May to early September, depending on the variety and location. The peak of peach season varies by region, with some areas experiencing ripe peaches as early as May, while others may have them available until September. It's always best to check with local farmers' markets or orchards for the most accurate information on when peaches are in season in your area.
How many peaches are in a pound?
There are typically 3 to 4 medium-sized peaches in one pound.
How long does cake last in the fridge?
Cake stored in the fridge usually lasts between 3 to 7 days. To maintain freshness, store it in an airtight container or wrap it tightly in plastic wrap. Check for signs of spoilage, especially if the cake has perishable fillings or frostings.
How to store and freeze peach pound cake:
Storing: Cover the peach cobbler pound cake or place it in an airtight container or cake cover. Store at room temperature for up to 2 days or in the fridge for up to 5 days. Allow the cake to come to room temperature before serving.
Freezing: Freeze the peach cobbler pound cake without the glaze or streusel. Wrap the cake in plastic wrap and then place it in a freezer-safe bag or wrap it in tin foil. Freeze for up to 3 months. When ready to enjoy, thaw the cake in the fridge and then top it with the glaze and streusel.
If you love this recipe, try these baking recipes next!
- Healthy Lemon Pound Cake
- Mini Bundt Cakes
- Healthy Peach Crisp
- Banana Cake with Icing
- Starbucks Blueberry Scones
- Lemon Blackberry Bread
- Banana Oat Breakfast Cookies
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Peach Cobbler Pound Cake
Ingredients
The Pound Cake:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature NOT melted
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
The Peaches:
- 2 cups fresh peaches, about 3 large peaches
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
The Glaze:
- 1 cup powdered sugar
- 1 - 2 tablespoon warmed milk, (you want it thick, but still able to drip)
- Optional: I added about 2 tablespoon of minced peach to the glaze to add a little more peach flavor!
The Cobbler Streusel Topping:
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup brown sugar, light or dark
- 3 tablespoon granulated sugar
- Pinch of salt
- 3 tablespoon unsalted butter, melted
Instructions
Make the Pound Cake:
- Preheat your oven to 350°F and lightly grease and flour a 10-inch bundt pan. Flour the pan by sprinkling a tablespoon or so of all-purpose into the greased pan. Then, gently shake the pan until everything has a dusting of flour.
- Peel, core, and dice peaches into 1-inch pieces.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it to the side.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter, 1 cup granulated sugar, and 1 cup brown sugar on high for about 2 minutes until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one. Then beat in the vanilla and sour cream on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
- With the mixer on low speed, add the dry ingredients in 2 increments. Mix until just incorporated, and do not overmix.
- In a small bowl, mix together the diced peaches, ¼ cup brown sugar, and cinnamon.
- Add the sugared peaches to the batter by hand with a spatula until combined.
- Then, pour the batter into the greased and floured bundt pan and spread it out evenly.
- Bake for 55 - 65 minutes, or until a toothpick comes out clean. Allow the pound cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Make the Cobbler Streusel:
- In a medium-sized mixing bowl, whisk all the streusel ingredients (except the butter) until very well combined and there are no clumps. Drizzle in half of the melted butter and mix together. You may not need all 3 tablespoons. The streusel “dough” should be moist but very easily squeezed together and not too wet.
- Crumble streusel evenly across a small oven-safe dish. Bake for 5 - 10 minutes, until very lightly golden (keep an eye on the clock… a little overbaked and it will be super crunchy!). Remove and let cool until glazing.
Make the Glaze + Assemble:
- Make the glaze by whisking together the powdered sugar and warmed milk until there are no clumps. The glaze should be thick enough to hold streusel without it all sliding off! So start with 1 tablespoon of milk and add more if needed.
- Drizzle the glaze on top of the pound cake and top with the streusel. Enjoy!
Notes
Nutrition
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