This Summertime peach cobbler pound cake is made with fresh peaches and topped with a sweet icing and buttery streusel. Each bite melts in your mouth and is bursting with flavor from the sweet, juicy peaches. Option to use frozen peaches too!
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 need ten simple ingredients to make this 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 since it’s perfect for any occasion: breakfast, brunch, parties, cookouts, and as dessert. It’s easy to make, and everyone will love it!
Why you’ll love this easy recipe:
- This peach pound cake is light, moist, and rich.
- It’s topped with a sweet glaze and buttery homemade streusel.
- The crumb is buttery and tender.
- This recipe calls for basic baking ingredients.
- You can use fresh, frozen, or canned peaches.
- Any level baker can make this easy recipe.
- You can make it ahead of time and store it for up to a week.
- Great for Summer grill-outs, block parties, and events.
- Serve it for breakfast, as a snack, or dessert.
- Try these #1 Google-ranked mini bundt cakes next!
The taste and texture
This peach cobbler pound cake tastes like vanilla cake and sweet peaches. The primary flavors come from the vanilla extract, fresh peaches, and a hint of cinnamon.
Once baked, the pound cake is incredibly moist and rich. It has the softest crumb and a similar texture to a tender, buttery vanilla bundt cake. It is not dry or stoggy.
Ingredients and easy substitutions
This peach cobbler pound cake calls for a handful of simple baking ingredients. You need all-purpose flour, baking powder, eggs, brown sugar, granulated sugar, peaches, and a few other ingredients. This recipe is delicious and customizable! Here is a list of everything you need, plus substitution suggestions, so you are prepared:
- Flour: Use all-purpose for the best results. If needed, you can use cake flour or pastry flour. Do not use whole wheat, oat, almond, or coconut flour.
- Baking Powder & Baking Soda: You need both baking powder and baking soda to help the pound cake rise.
- Salt: A dash of salt brings out all the deliciously sweet peach flavors.
- Butter: I used unsalted butter, but you can use salted butter if needed – leave off the extra salt called for in the cake batter. You need butter for the cake and for the streusel.
- Granulated Sugar: To sweeten the pound cake! Do not use less sugar or substitute the white sugar with another kind.
- Brown Sugar: I use dark brown sugar, but you can also use light brown sugar. You need brown sugar for the cake and toss the fresh peaches in because adding them to the batter.
- Eggs: You need four eggs to help hold the pound cake’s texture and help it rise.
- Vanilla Extract: For flavor! I highly recommend using pure vanilla extract.
- Sour Cream: My secret ingredient to make this pound cake extra moist and soft. I recommend using full-fat sour cream. You can also use plain Greek yogurt.
- Peaches: I recommend using fresh peaches, but you can also use frozen or canned ones if needed. I left instructions for both below.
- Cinnamon: You only need 1 teaspoon, so don’t worry, it is not overpowering. Cinnamon adds the best flavor and brings out the sweet peach flavors.
- Powdered Sugar: For the thick, sweet icing on top!
How to make peach cobbler round cake
Peach cobbler pound cake is super easy to make! It is extra soft, moist, and buttery. First, you’ll make the peach pound cake; then, you’ll make the cobbler streusel; finally, you’ll make the icing and decorate the cake. 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.
First, preheat your oven to 350°F and lightly grease and flour a 10-inch bundt pan. Flour the pan by sprinkling a tablespoon of all-purpose into the greased pan. Then, gently shake the pan until everything has a dusting of flour.
Then, peel, core, and dice peaches into 1-inch pieces.
After that, whisk together the flour, baking powder, baking soda, and salt in a medium bowl and 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. Next, beat in the vanilla and sour cream on medium until combined with butter and sugar (about 30 seconds). Then, scrape the sides of the bowl.
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.
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 out onto a wire rack to cool completely.
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.
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 let cool until glazing.
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
- Grease and flour your pan. This guarantees that your peach pound cake won’t stick to the mold when you turn it out to cool. Make sure to grease the mold with butter, even if the pan is non-stick, and then lightly flour it.
- Use room temperature ingredients. This is very important! Use room-temperature butter, sour cream, and eggs. This ensures the bake time is correct and the peach pound cake doesn’t sink in the middle.
- Here is a trick to getting your eggs to room temp in 5 minutes. If you forgot to let your eggs come to room temperature before making the batter, place them in a large bowl with warm tap water for 5 minutes.
- Spoon and level the flour. This ensures that you don’t add too much flour to the cake batter. If you do, it will be dry.
- Don’t overmix the batter. Avoid overmixing the pound cake batter because it will produce a rubbery and tough cake.
- Easily make ahead. One of the BEST parts about this recipe is that you can make it up to a day in advance to serve at a party! Store the pound cake in an airtight container at room temperature or in the fridge. I recommend serving them at room temperature.
- Use frozen peaches. I recommend using fresh peaches, but you can use frozen peaches if peaches are out of season. Defrost them at room temperature for a few hours in the colander so they drain as they defrost. Don’t squeeze the peaches dry because they lose their flavor.
- Use canned peaches. You can also use canned peaches. Simply drain the peaches from the can and then pat them dry with a paper towel before adding them to the batter. Don’t squeeze the peaches, or they will lose flavor.
What to serve with pound cake
Pound cake goes well with so many things! You can serve 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.
I love enjoying pound cake for breakfast paired with something savory like this air fryer frittata or this feta quiche. You can also serve pound cake with other baked goods for a baby shower, bridal shower, brunch, or party. I love this lemon pound cake, these gluten-free blackberry muffins or oat flour chocolate chip cookies, and these blueberry scones (Starbucks Copycat).
Frequently Asked Questions
What is the best pan to bake this peach cobbler pound cake?
I recommend using a classic bundt pan (I used this one) for this peach cobbler pound cake. However, you can also use a 9×5-inch loaf pan, two 8-inch cake pans, or one 9×13-inch cake pan. If you use a 9×13-inch cake pan or two 8-inch cake pans, decrease 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 substitute the sour cream called for in the peach pound cake recipe with full-fat Greek yogurt.
Can I use frozen peaches?
You can use fresh or frozen peaches for this pound cake recipe. I recommend defrosting the frozen peaches in a colander in the sink for a few hours so they drain as they defrost. You can lightly pat them dry but DO NOT squeeze them! My #1 tip is not to squeeze the peaches dry because they lose their flavor.
Can I use canned peaches?
You can also use canned peaches. Simply drain the peaches from the can and then pat them dry with a paper towel before adding them to the batter. Don’t squeeze the peaches, or they will lose flavor.
Bundt cake vs. pound cake
The main difference between a pound cake and a bundt cake is their shapes. Bundt cakes are baked in a special pan and have a donut shape, while pound cakes are typically baked in a loaf pan. Both cakes are soft, moist, and buttery and call for similar ingredients.
Does cake go bad?
Yes, a cake can go bad if you leave it out for too long. If stored correctly in an airtight container, cakes will stay fresh for up to three or four days. You can tell a cake has gone bad if it is dry and super crumbly.
Is pound cake dense?
Yes, pound cake is denser than traditional vanilla cakes. Pound cakes are still very soft and moist but tend to be denser because we add sour cream to the batter.
Why is my bundt cake sticking to the pan?
Since bundt cake pans have grooves, it is easy for your cake to get stuck. Make sure to grease the mold with butter and lightly flour it, even if the pan is non-stick. My secret trick is using non-stick baking spray because it gets into all the small parts and cracks of the molds.
What’s the best temperature to bake pound cake?
You should bake pound cakes at 350 degrees Fahrenheit for 55 – 65 minutes, depending on the size of your bundt pan.
Are peaches in season?
Peaches are in season from June to August.
How many peaches are in a pound?
There are typically 3 to 4 medium-sized peaches in one pound.
Can you freeze pound cake?
You can freeze this peach cobbler pound cake without the glaze or streusel. Simply wrap the cake in plastic wrap and then place it in a freezer-safe bag or wrap them in tin foil. You can freeze it for up to 3 months. When you are ready to enjoy, let the cake defrost in the fridge and then top with the glaze and streusel.
How to store:
For best results, cover the peach cobbler pound cake or store it in an airtight container or cake cover at room temperature for up to 2 days or in the fridge for up to 5 days. Let the cake come to room temperature before serving.
If you love this recipe, try these next!
- Healthy Lemon Pound Cake
- Mini Bundt Cakes
- Healthy Peach Crisp
- Banana Cake with Icing
- Starbucks Blueberry Scones
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!
Peach Cobbler Pound Cake
The Pound Cake:
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp 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 tsp pure vanilla extract
- ½ cup sour cream
- 2 cups fresh peaches, about 3 large peaches
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 cup powdered sugar
- 1 – 2 tbsp warmed milk, (you want it thick, but still able to drip)
- Optional: I added about 2 tbsp 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 tbsp granulated sugar
- Pinch of salt
- 3 tbsp unsalted butter, melted
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!
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