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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake combines two favorites into one incredibly moist and flavorful dessert, creating something greater than the sum of its parts. This delightful creation brings together the buttery richness of traditional pound cake with the sweet, spiced peach filling that makes cobbler so irresistible.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 385 kcal

Equipment

  • Bundt Pan
  • Stand Mixer
  • Saucepan

Ingredients
  

For the Pound Cake

  • 1 1/2 cups unsalted butter softened (substitute: plant-based butter)
  • 2 1/2 cups granulated sugar substitute: coconut sugar for a caramel note
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk substitute: buttermilk for extra tang
  • 2 tsp vanilla extract
  • 1 tsp almond extract

For the Peach Filling

  • 4 cups fresh peaches peeled and diced (about 6-7 medium peaches)
  • 1/3 cup brown sugar packed
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp cornstarch

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp peach nectar or milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring every crevice is covered.
  • In a medium saucepan, combine diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg. Simmer over medium heat for 5-7 minutes until peaches soften slightly and release their juices. Sprinkle cornstarch over the mixture and stir constantly for 1-2 minutes until thickened. Remove from heat and let cool while preparing the cake batter.
  • In a stand mixer fitted with the paddle attachment, beat the softened butter until creamy (about 1 minute). Gradually add the sugar and beat on medium-high speed for 5-7 minutes until the mixture is light and fluffy.
  • Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure even incorporation.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with milk (begin and end with flour). Mix just until combined after each addition.
  • Stir in the vanilla and almond extracts until just combined.
  • Pour one-third of the batter into the prepared bundt pan. Spoon half of the peach mixture over the batter, keeping it away from the edges of the pan. Top with another third of batter, the remaining peaches, and finally the remaining batter.
  • Use a knife to gently swirl the batter and peaches together with 2-3 gentle passes.
  • Bake for 70-75 minutes, or until a wooden skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil after 45 minutes.
  • Allow the cake to cool in the pan for exactly 15 minutes. Invert onto a wire rack and cool completely before glazing.
  • Whisk together powdered sugar, peach nectar or milk, and vanilla extract until smooth. The glaze should be thick yet pourable—adjust consistency with additional liquid or sugar as needed. Drizzle over the cooled cake, allowing it to cascade down the sides.

Notes

This cake reaches its peak flavor complexity after 24 hours, as the peach essence infuses throughout the cake. Store at room temperature under a cake dome for up to 3 days to maintain optimal moisture levels. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
For a gluten-free version, substitute a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum.

Nutrition

Calories: 385kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 11gSodium: 95mgPotassium: 165mgFiber: 1.5gSugar: 35g
Keyword Peach Cobbler, Pound Cake, Peach Dessert, Peach Cobbler Pound Cake
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