If you’re searching for a dessert that’s both comforting and dazzling, you’ve just found it with the Peach Cobbler Pound Cake Recipe. This stunning cake marries the tender, buttery texture of a classic pound cake with the luscious sweetness of fresh peaches and a warming touch of cinnamon. Each bite feels like a summer afternoon wrapped in nostalgia, where juicy fruit and golden cake come together in perfect harmony. Whether it’s for a special family gathering or a weekend treat, this recipe steals the show with its inviting aroma and unforgettable flavor.
Ingredients You’ll Need
Getting ready to whip up this Peach Cobbler Pound Cake Recipe is a joy when you see how straightforward and essential each ingredient is. Every component plays a crucial part, whether it’s the creamy butter adding richness or the fresh peaches bringing juicy freshness to the texture.
- 3-4 fresh peaches, sliced: Choose ripe peaches bursting with sweetness to shine in every bite.
- 1 cup unsalted butter, softened: Provides a rich, creamy foundation for a perfectly tender pound cake.
- 1 cup granulated sugar: Helps create a golden, delicate crust that’s just the right amount of sweet.
- 1/2 cup brown sugar: Adds a hint of caramel depth and moistness to the batter.
- 2 cups all-purpose flour: The sturdy base that holds the cake together with a delicate crumb.
- 1 tsp baking powder: Essential for giving the cake a lovely, light rise.
- 1/2 tsp cinnamon: Brings a warm, cozy spice that beautifully complements the peaches.
- 4 large eggs: Provides structure and richness, binding the cake perfectly.
- 2 tsp vanilla extract: Adds a fragrant, sweet undertone that lifts all the other flavors.
How to Make Peach Cobbler Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a bundt pan generously, ensuring your cake releases cleanly with that beautiful shape intact. This simple step sets the stage for a flawless bake.
Step 2: Toss the Peaches
Gently toss your sliced peaches with a bit of granulated sugar and the cinnamon. This not only sweetens the fruit but enhances its natural aroma, infusing the cake with that signature peach cobbler charm.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture becomes light and fluffy. This process is key for creating that delicate hint of sweetness while ensuring the pound cake is tender and moist.
Step 4: Add Eggs and Vanilla
Crack the eggs in one at a time, blending each thoroughly before adding the next. Follow with the vanilla extract to bring all the flavors together with a warm, fragrant note.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually fold these dry ingredients into your wet batter to build a soft, yet structured cake base without overmixing.
Step 6: Fold in the Peaches
Carefully fold your cinnamon-sugared peaches into the batter, being gentle so that the fruit stays intact and evenly distributed—this is where the magic begins as the peaches become pockets of juicy sweetness throughout the cake.
Step 7: Bake to Perfection
Pour the batter into your prepared bundt pan and slide it into the oven. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with a warm peach scent that’s pure comfort.
How to Serve Peach Cobbler Pound Cake Recipe
Garnishes
Serve each slice with a dusting of powdered sugar or a delicate drizzle of honey for extra sweetness. Fresh peach slices or a scoop of vanilla ice cream add that final, irresistible touch that everyone will adore.
Side Dishes
This cake pairs wonderfully with a fresh berry salad or a light cup of whipped cream. On a brunch menu, consider offering it alongside hot coffee or a fruity iced tea to brighten up the meal.
Creative Ways to Present
Think beyond the slice: set up a peach cobbler pound cake trifle by layering chunks of cake with whipped cream and fresh peaches in a glass bowl. Or turn it into petite upside-down mini cakes for an elegant gathering twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Peach Cobbler Pound Cake fresh by storing it in an airtight container at room temperature. It stays moist and delicious for up to three days, making it perfect for next-day indulgence.
Freezing
If you want to prepare this cake ahead, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to two months, so you’ll have a delightful surprise ready whenever the craving hits.
Reheating
When you’re ready to enjoy your frozen or stored cake, simply warm individual slices in the microwave for about 15 seconds. This quick reheat brings back that fresh-baked softness and revives the juicy peach flavor beautifully.
FAQs
What makes the Peach Cobbler Pound Cake Recipe different from a regular pound cake?
This recipe incorporates fresh, cinnamon-spiced peaches into the batter, adding bursts of juicy sweetness and a cozy spice twist that transforms the classic pound cake into a flavorful, nostalgic dessert experience.
Can I use canned or frozen peaches instead of fresh?
Absolutely! While fresh peaches are ideal for their flavor and texture, canned (drained) or thawed frozen peaches can be used. Just be sure to reduce any excess liquid to avoid making the batter too wet.
How long will this cake stay fresh?
Stored properly in an airtight container at room temperature, your Peach Cobbler Pound Cake Recipe will stay fresh for about three days. For longer storage, freezing is your best bet.
Is this cake suitable for baking in pans other than a bundt pan?
Yes! While a bundt pan is perfect for the shape and even baking, you can bake this cake in a loaf pan or a round cake pan. Just adjust the baking time accordingly and keep an eye on the doneness with a toothpick test.
Can I add a glaze or frosting to this cake?
Definitely! A simple vanilla glaze or cream cheese frosting pairs beautifully with the peach and cinnamon flavors, adding a decadent finish that’s sure to impress.
Final Thoughts
There’s something truly special about the Peach Cobbler Pound Cake Recipe that makes it a standout for every occasion. With its delightful combination of tender cake and juicy peaches, it’s a dessert that feels like a warm hug on a plate. I can’t wait for you to try it and share these sweet moments with the people you love. Trust me, this cake quickly becomes a beloved favorite once you’ve taken that first heavenly bite.
Print
Peach Cobbler Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peach Cobbler Pound Cake is a delightful dessert that combines the classic flavors of peach cobbler with a moist, buttery pound cake. Each slice reveals sweet, juicy peach filling and a hint of cinnamon, making it perfect for family gatherings or cozy evenings. Its golden crust and rich flavor bring nostalgic summer picnic vibes to your table. Serve alone or with vanilla ice cream for an irresistible treat.
Ingredients
Peaches
- 3–4 fresh peaches, sliced
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 4 large eggs
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to prevent sticking.
- Prepare the peaches: Peel and slice 3-4 ripe peaches into thin wedges. Toss the peach slices with a little granulated sugar and cinnamon in a bowl, set aside.
- Cream butter and sugars: In a large mixing bowl, beat softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and a pinch of salt.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture into the wet batter, mixing gently until just combined; avoid overmixing to keep cake tender.
- Fold in peaches: Gently fold the prepared peaches into the batter, ensuring even distribution without breaking up the fruit.
- Bake the cake: Pour the batter into the greased bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely. Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream.
Notes
- Use fresh ripe peaches for best flavor, but canned peaches can be substituted if necessary.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- Softened unsalted butter is crucial for proper creaming and texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Reheat slices briefly in the microwave (about 15 seconds) to regain freshness.
- Optional: Drizzle with cream glaze or sprinkle extra cinnamon for added flavor.
