Name: Peach Cobbler Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 10
Ingredients: For the cake:; 2 ripe peaches (about 1 pound); 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon salt; 10 tablespoons (1 ¼ sticks) unsalted butter, softened; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; ⅓ cup milk; For the cobbler topping:; ½ cup packed light brown sugar; ¼ cup all-purpose flour; ¼ teaspoon ground cinnamon; 2 tablespoons unsalted butter, cold and cubed

Peach Cobbler Pound Cake

Craving a taste of summer? Look no further than this irresistible Peach Cobbler Pound Cake! This recipe combines the buttery richness of a classic pound cake with juicy, sweet peaches and a delightful cobbler topping. It’s perfect for a special occasion or a delightful afternoon treat.

This twist on the traditional pound cake features layers of fresh peaches baked right in. The batter is infused with diced peaches, while sliced peaches adorn the top. A brown sugar crumble topping reminiscent of a cobbler finishes the cake, creating a delightful textural contrast.

This recipe comes together quickly and easily, making it ideal for busy weeknights. Simply whip up the batter, layer in the peaches, and bake!

While fresh, ripe peaches are ideal, frozen peaches can be substituted in a pinch. Just thaw them completely and drain any excess liquid before using.

This recipe is a fantastic base for customization. Feel free to experiment with different spices like nutmeg or ginger, or add a drizzle of your favorite glaze for an extra touch of sweetness.

So ditch the store-bought treats and bake a summer masterpiece with this delicious Peach Cobbler Pound Cake!

Questions I often get asked about this recipe:

Can I use nectarines instead of peaches?
Yes, nectarines would work well as a substitute.

My peaches aren’t ripe yet, can I still use them?
(Maybe. If they are slightly underripe, you can add a tablespoon of lemon juice to the diced peaches to brighten the flavor. For very firm peaches, it’s best to wait until they ripen.

I don’t have fresh peaches, can I use canned peaches?
Technically yes, but the texture won’t be quite the same. Canned peaches tend to be softer and can make the cake soggy. If you do use canned peaches, be sure to drain them thoroughly.

My cake isn’t done after 60 minutes, what should I do?
Ovens can vary. Check the cake with a toothpick every 5 minutes after 60 minutes. The cake is done when the toothpick inserted into the center comes out clean.

Can I make this recipe in a different size pan?
Yes, but the baking time may need to be adjusted. A larger pan will take longer to bake. It’s always best to consult a baking time chart for different pan sizes.

Can I add nuts to this recipe?
Yes, chopped pecans or walnuts would be a delicious addition. Fold them into the batter with the diced peaches.

What you need to make Peach Cobbler Pound Cake:

For the cake:

2 ripe peaches (about 1 pound)

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon salt

10 tablespoons (1 ¼ sticks) unsalted butter, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

⅓ cup milk

For the cobbler topping:

½ cup packed light brown sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

2 tablespoons unsalted butter, cold and cubed

How to make it:

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

Prepare the peaches: Slice one peach into thin ¼-½ inch slices for the top of the cake. Dice the other peach into ½ inch pieces.

Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in the vanilla extract.

Add the eggs: Add the eggs one at a time, mixing well after each addition.

Alternate dry and wet ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, be careful not to overmix.

Fold in the peaches: Gently fold the diced peaches into the batter with a rubber spatula.

Assemble the cake: Pour the batter into the prepared loaf pan. Arrange the sliced peaches decoratively on top of the batter.

Make the cobbler topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the cobbler topping evenly over the peaches.

Bake: Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Let the cake cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for an optional garnish. Serve warm or at room temperature with whipped cream or vanilla ice cream, if desired.

Tips:

For extra juicy peaches, you can toss the diced peaches with a tablespoon of sugar before adding them to the batter.

If your peaches are not very ripe, you can add a tablespoon of lemon juice to the diced peaches to brighten their flavor.

You can substitute frozen peaches for fresh peaches in this recipe. Thaw the peaches completely and drain any excess liquid before using.

Latest Reviews:

This recipe was a so good! The cobbler topping added the perfect amount of crunch and the peaches were juicy and sweet. Easy to follow instructions and came out delicious. Definitely recommend! Danny K.

Looking for a summer dessert that’s impressive but not fussy? This is it! The cake was moist and flavorful, and the cobbler topping was addictive. Used frozen peaches and they worked great. Isobel G.

Such a delightful twist on a classic pound cake. Loved the pockets of fresh peaches throughout the cake and the cobbler topping added a nice textural contrast. Will definitely be making this again! Michelle R.

Printable Recipe:

Yield: 10 servings