We’ve discovered the ultimate dessert fusion that’ll make your kitchen the neighborhood favorite – peach cobbler pound cake. This incredible creation combines the dense buttery richness of traditional pound cake with the sweet fruity goodness of classic peach cobbler. It’s like getting two beloved desserts in every single bite.
What makes this cake absolutely irresistible is how it captures that nostalgic peach cobbler flavor we all crave while delivering the satisfying texture of a perfectly moist pound cake. The juicy peaches create pockets of summery sweetness throughout each slice while a hint of cinnamon and vanilla ties everything together beautifully.
Whether you’re hosting a backyard barbecue or simply want to treat your family to something special this cake delivers pure comfort food magic. It’s surprisingly simple to make and uses ingredients you likely already have in your pantry – making it perfect for those spontaneous baking moments when you need something truly memorable.
Ingredients
We’ve organized our peach cobbler pound cake ingredients into three distinct categories to make preparation seamless. Each component plays a crucial role in creating the perfect balance of rich pound cake base with delicious peach cobbler flavors.
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- ¼ cup sour cream
For the Peach Cobbler Topping
- 4 cups fresh peaches, peeled and sliced (or 3 cups frozen peaches, thawed and drained)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, melted
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup packed light brown sugar
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
- Pinch of salt
Equipment Needed
Creating our peach cobbler pound cake requires exact tools that ensure perfect results every time. We recommend gathering these essential pieces of equipment before starting our baking process.
Stand Mixer or Hand Mixer serves as our primary tool for achieving the proper cake texture. The creaming process for our pound cake base demands consistent mixing power to incorporate air into the butter and sugar mixture. A stand mixer provides hands-free operation, while a hand mixer offers flexibility for smaller batches.
10-12 Cup Bundt Pan creates the ideal shape and size for our peach cobbler pound cake. This capacity accommodates our generous batter while ensuring even heat distribution throughout the cake. The decorative ridges of a Bundt pan also add visual appeal to our finished dessert.
Rubber Spatula becomes indispensable when folding dry ingredients into our wet mixture. We use this tool to scrape bowl sides thoroughly and ensure no pockets of flour remain unmixed. The flexible head reaches every corner of our mixing bowl effectively.
Wire Rack accelerates the cooling process and prevents soggy bottoms. Elevating our cake allows air circulation underneath, which maintains the proper texture we’ve worked to achieve. This tool proves especially important for pound cakes that need gradual cooling.
Kitchen Scale delivers the accuracy our recipe demands, particularly for flour measurements. Weight measurements eliminate the guesswork that volume measurements can introduce. Professional bakers rely on scales for consistent results across multiple batches.
Round Parchment Sheets offer optional insurance against sticking, though proper pan preparation usually suffices. We place these in the bottom of our Bundt pan when working with particularly delicate cakes or when easy release becomes a priority.
Instructions
Follow these step-by-step instructions to create your perfect peach cobbler pound cake. We’ll guide you through each stage to ensure delicious results every time.
Prep the Peaches
Wash and dry fresh peaches thoroughly before peeling and removing pits. Slice peaches into uniform ¼-inch thick pieces for even distribution throughout the cake. If using canned peaches, drain completely and pat dry with paper towels to remove excess moisture. Set aside 2 cups of chopped peaches for the cake batter and reserve remaining slices for the cobbler layer.
Make the Pound Cake Batter
Beat 1 cup unsalted butter with 1½ cups granulated sugar in your stand mixer until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating well after each addition until fully incorporated. Pour in 2 teaspoons vanilla extract and mix until combined.
Whisk together 2½ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a separate bowl. Alternate adding the dry ingredients and ¾ cup sour cream to the butter mixture, beginning and ending with flour mixture. Fold in the reserved chopped peaches gently with a rubber spatula until evenly distributed.
Prepare the Peach Cobbler Layer
Combine sliced peaches with ⅓ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg in a medium bowl. Create a cornstarch paste by mixing 2 tablespoons cornstarch with 2 tablespoons water until smooth. Stir the cornstarch mixture into the peaches to help thicken the juices during baking. Add 1 tablespoon lemon juice and 2 tablespoons melted butter, tossing gently to coat all peach slices evenly.
Create the Streusel Topping
Mix ¾ cup all-purpose flour, ½ cup rolled oats, ½ cup brown sugar, and ½ teaspoon cinnamon in a bowl. Cut 6 tablespoons cold butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger butter pieces remaining. The streusel should hold together when squeezed but still appear crumbly.
Assemble the Cake
Grease your 10-12 cup Bundt pan thoroughly with butter and dust with flour, tapping out excess. Spread half of the pound cake batter evenly in the bottom of the prepared pan. Layer the prepared peach cobbler mixture over the batter, distributing evenly but avoiding the center tube area. Spoon the remaining cake batter over the peaches, spreading gently to cover. Sprinkle the streusel topping evenly over the final layer of batter.
Bake the Peach Cobbler Pound Cake
Preheat your oven to 350°F and position the rack in the center. Bake the assembled cake for 50-60 minutes, checking for doneness with a cake tester inserted into the thickest part of the cake. The tester should come out with just a few moist crumbs attached. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Cooling and Serving
Proper cooling technique ensures our peach cobbler pound cake maintains its structure and develops the perfect texture. We recommend letting the cake rest in the bundt pan for 10 to 30 minutes on a wire rack immediately after removing it from the oven. This initial cooling period prevents the cake from breaking apart when we invert it.
| Cooling Stage | Time Required | Purpose |
|---|---|---|
| In pan cooling | 10-30 minutes | Prevents breaking during removal |
| Complete cooling | 1-2 hours | Maintains structure for clean slicing |
| Storage preparation | After complete cooling | Ready for serving or storage |
After the initial rest period we carefully invert the cake onto a serving plate or wire rack to cool completely. Complete cooling takes approximately one to two hours and remains essential for clean slicing without crumbling. Rushing this process often results in a messy presentation and compromised texture.
Our peach cobbler pound cake offers versatility in serving options. We can serve it plain to highlight the natural peach and cake flavors. A simple glaze made from peach preserves mixed with powdered sugar and fresh lemon juice adds an elegant finishing touch. The cake pairs beautifully with vanilla ice cream or a dollop of freshly whipped cream.
Room temperature serving brings out the cake’s full flavor profile while slightly warming individual slices enhances the peach cobbler essence. We store covered cake at room temperature for up to two days or refrigerate under a cake dome for up to one week. For longer storage we slice the cake and freeze individual portions for several months.
The streusel topping provides delightful textural contrast when served alongside each slice. We often dust the finished cake with powdered sugar for an attractive presentation that photographs beautifully for special occasions.
Storage Instructions
Refrigeration
We recommend storing your peach cobbler pound cake in the refrigerator for optimal freshness and safety. The cake maintains its quality when kept in an airtight container for up to 4 to 5 days in the fridge. Before serving refrigerated cake, we suggest allowing it to come to room temperature for the best texture and flavor experience.
| Storage Method | Duration | Container Required |
|---|---|---|
| Refrigerated | 4-5 days | Airtight container |
| Frozen | Up to 3 months | Plastic wrap + freezer container |
| Room temperature | Up to 2 days | Covered |
Freezing
Our peach cobbler pound cake freezes exceptionally well for longer storage needs. We can preserve the cake in the freezer for up to 3 months when properly wrapped. First, wrap the entire cake or individual slices tightly in plastic wrap, then place the wrapped cake in a freezer container for added protection against freezer burn.
When ready to enjoy frozen cake, we recommend thawing it overnight in the refrigerator. After thawing, let the cake sit at room temperature for about 30 minutes before serving to restore its ideal texture and bring out the full peach flavors.
Room Temperature Storage
We can store the peach cobbler pound cake at room temperature for up to 2 days when properly covered. This storage method works best in cool, dry environments and requires covering the cake with a cake dome or wrapping it securely. Room temperature storage allows for immediate serving without waiting for the cake to warm up.
Storage Tips
Airtight containers preserve our cake’s freshness and prevent it from absorbing other flavors from the refrigerator. We find that wrapping individual slices in plastic wrap makes serving easier and helps maintain moisture in each portion. This method also allows family members to grab single servings without exposing the entire cake to air repeatedly.
The peach topping requires careful attention during storage since fresh fruit can spoil more quickly than the cake base. Refrigeration helps maintain the integrity of the peach cobbler layer and prevents any potential food safety issues.
Tips for Success
Use room-temperature butter for optimal texture. We recommend removing butter from the refrigerator 2-3 hours before baking to ensure it reaches the ideal consistency. This temperature allows for even mixing and creates the tender crumb that makes our peach cobbler pound cake exceptional.
Avoid overmixing the batter to prevent density. Once we add the flour mixture to our creamed butter and sugar, we mix just until ingredients combine. Excessive mixing develops gluten strands that result in a tough, heavy cake rather than the light, moist texture we desire.
Grease and flour your Bundt pan thoroughly for easy release. We apply butter or cooking spray to every crevice of the pan, then dust with flour and tap out excess. This double protection ensures our beautiful cake releases cleanly without sticking or breaking.
Measure ingredients accurately for consistent results. Using a kitchen scale provides the most precise measurements, particularly for flour which can vary significantly when measured by volume. We weigh flour at 120 grams per cup for best results.
Prepare peaches properly to control moisture. Fresh peaches should be peeled and sliced uniformly, while frozen peaches need partial thawing and draining. We toss peaches with cornstarch to absorb excess juices that could make our cake soggy.
Layer ingredients strategically for even distribution. We spread half the batter in our prepared pan, add the peach mixture, then top with remaining batter. This technique ensures peaches distribute evenly throughout without sinking to the bottom.
Test doneness with multiple methods. A toothpick inserted into the cake portion should come out with just a few moist crumbs. We also check that the cake springs back lightly when touched and pulls slightly from the pan edges.
Cool the cake properly to maintain structure. We let our peach cobbler pound cake rest in the pan for 10-15 minutes before inverting onto a wire rack. This cooling period allows the cake to set while preventing it from falling apart during removal.
Variations and Substitutions
We love how adaptable peach cobbler pound cake can be to suit different tastes and dietary needs. Our recipe welcomes creative changes that allow every baker to make this dessert their own.
Fruit Substitutions
Peaches form the heart of this cake but we can easily swap them for other seasonal fruits. Blueberries create a burst of summer flavor while apples bring warm autumn notes to the dessert. Bananas offer tropical sweetness that pairs beautifully with the pound cake base. When using canned peaches we recommend reserving the juice for an enhanced peach glaze that intensifies the fruit flavor throughout the cake.
For visual appeal we suggest using sliced peaches instead of chopped pieces. This technique works especially well in upside-down presentations where the fruit becomes a stunning display on top of the finished cake.
Spice Modifications
Traditional cinnamon and nutmeg can be replaced with pumpkin pie spice for a more complex flavor profile. This substitution adds warmth and depth that complements the fruit beautifully. We also recommend experimenting with cardamom in the streusel topping for an exotic twist.
Flour Alternatives
Cake flour creates the most tender crumb but we can substitute it when needed. Our preferred replacement uses 2½ cups all-purpose flour minus 5 tablespoons plus 40 grams cornstarch. This combination mimics cake flour’s lower protein content for similar results.
| Original Ingredient | Substitution | Measurement |
|---|---|---|
| Cake flour | All-purpose flour + cornstarch | 2½ cups AP flour minus 5 tbsp + 40g cornstarch |
| Cream cheese + milk | Full-fat sour cream | 8 ounces |
Dairy Replacements
Both cream cheese and milk can be replaced with 8 ounces of full-fat sour cream. This substitution creates a moist tangy batter that adds complexity to the final flavor. The sour cream maintains the cake’s rich texture while introducing subtle acidity that brightens the overall taste.
Topping Customizations
The cobbler topping offers endless possibilities for personalization. We can add optional bourbon to the streusel mixture for extra depth and sophistication. Different spice combinations in the topping layer allow us to create unique flavor profiles that complement seasonal ingredients.
Glaze Variations
Our glazes can be customized using cream cheese butter powdered sugar milk vanilla or even reserved juice from canned peaches. The peach juice option creates the most intense fruit flavor and ties all the cake elements together seamlessly.
Special Dietary Considerations
While our recipe doesn’t include tested gluten-free or vegan alternatives we encourage experimentation with appropriate flour blends and dairy substitutes. Results may vary depending on the exact adaptations chosen but these modifications allow more people to enjoy this delicious dessert.
Conclusion
This peach cobbler pound cake brings together two beloved desserts into one irresistible treat that’s sure to become a family favorite. We’ve shown you how simple ingredients and straightforward techniques can create something truly special for your dessert table.
The beauty of this recipe lies in its versatility – you can adapt it to your preferences or dietary needs while maintaining that perfect balance of tender cake and fruity sweetness. Whether you’re serving it for Sunday dinner or bringing it to a potluck the combination of textures and flavors will always impress.
We encourage you to experiment with the variations we’ve discussed and make this recipe your own. With proper storage techniques you’ll have a delicious dessert that keeps well and tastes even better the next day. Happy baking!
Frequently Asked Questions
What is peach cobbler pound cake?
Peach cobbler pound cake is a delightful dessert fusion that combines the rich, dense texture of traditional pound cake with the sweet, fruity flavors of peach cobbler. This unique cake features layers of moist pound cake batter, juicy peaches seasoned with cinnamon and spices, and a crunchy streusel topping that mimics the traditional cobbler experience.
What ingredients do I need for peach cobbler pound cake?
You’ll need three main component groups: pound cake base (butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, sour cream), peach cobbler filling (fresh or frozen peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, melted butter), and streusel topping (flour, oats, brown sugar, cold butter, cinnamon, salt).
What equipment is essential for making this cake?
Key equipment includes a stand mixer or hand mixer for proper texture, a 10-12 cup Bundt pan for even baking, rubber spatula for mixing, wire cooling rack, and preferably a kitchen scale for accurate measurements. Round parchment sheets are optional but helpful for preventing sticking.
How long does peach cobbler pound cake last?
The cake stays fresh at room temperature for up to 2 days when covered. Refrigerated in an airtight container, it lasts 4-5 days. For longer storage, wrap properly and freeze for up to 3 months. Always store in airtight containers to maintain freshness and prevent flavor absorption.
Can I substitute different fruits for peaches?
Yes! You can substitute peaches with blueberries, apples, or bananas. Adjust cooking times and spices accordingly. For example, use apple pie spice with apples or reduce liquid content with juicier fruits. The key is maintaining similar fruit quantities and adjusting seasonings to complement your chosen fruit.
How do I know when the cake is done baking?
Test doneness using multiple methods: insert a toothpick into the center (it should come out with just a few moist crumbs), gently press the top (it should spring back), and check that edges start pulling away from the pan. The cake typically bakes at the recommended temperature for the specified time.
What’s the best way to serve peach cobbler pound cake?
Serve the cake plain or with a simple glaze made from peach preserves. It pairs wonderfully with vanilla ice cream or fresh whipped cream. For special occasions, dust with powdered sugar for enhanced presentation. The streusel topping provides delightful textural contrast to complement the moist cake.
Can I make this cake gluten-free or vegan?
While the article doesn’t include tested gluten-free or vegan versions, it encourages experimentation with appropriate substitutes. For gluten-free, try gluten-free flour blends. For vegan options, substitute plant-based butter, egg replacers, and dairy-free milk. Results may vary, so adjust liquid ratios as needed.
