There’s something about peach season that always takes me back to summers in my grandmother’s kitchen. Her windows were always cracked open, letting the scent of ripening peaches mix with the warm air and the scent of something delicious baking. That’s where I first fell in love with the flavors behind this peach cobbler pound cake a treat that combines the soft richness of pound cake with the juicy, cinnamon-spiced charm of cobbler topping.
This recipe brings together two Southern classics into one show-stopping dessert. It’s got that golden, buttery crumb we all love in a traditional pound cake, but what makes it shine is the peach layer—sweet, tender fruit baked into the top and a little crumble for good measure. Whether you serve it warm with a scoop of vanilla or chilled from the fridge, this cake’s flavor deepens by the hour.
I’ve made a lot of peach desserts over the years like my peach hand pies for quick summer snacking or these delicious fresh peach fritters that sizzle up so quickly for brunch—but this cake is special. It’s the kind of dessert that stops conversation and brings a room full of people to silence in the best way.
This peach cobbler pound cake recipe is incredibly rewarding. You get all the cozy nostalgia of cobbler with the firm structure and elegance of a sliceable cake. It’s perfect for gatherings, gifting, or just treating yourself after a long day. And the best part? It’s surprisingly simple to make. With fresh peaches, a handful of pantry staples, and a few tricks I’ll share, you’ll be ready to bake a dessert worth remembering.
Peach Cobbler Pound Cake: Southern Sweetness in Every Slice
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Peach Cobbler Pound Cake: Peach Perfection in Every Layer
Creating the perfect peach cobbler pound cake starts with layering flavor and texture from the bottom up. Every bite should feel rich but never heavy—light enough to let the peaches shine, but firm enough to slice cleanly. That balance begins with the batter.
Start by beating softened butter and cream cheese until it’s ultra fluffy—this step helps create that signature pound cake density without turning it into a brick. Add your sugar slowly and beat until the mixture is pale and smooth. The secret to a moist, flavorful cake lies not only in the ingredients but also in the method. Don’t rush the mixing. This isn’t the time to cut corners.
Fold in eggs one at a time, mixing until just combined. Overbeating after this step can result in a dry crumb. The flour, baking powder, and salt mixture gets folded in gently, locking in all that air you worked so hard to build. Finally, vanilla and almond extracts add that soft, bakery-style finish that complements the peaches beautifully.
For the fruit layer, use fresh ripe peaches if possible. If you loved my two-step fresh peach pound cake, you’ll recognize this trick—toss chopped peaches with lemon juice, sugar, and cornstarch to thicken the juices as they bake.
To mimic that cobbler essence, spoon the peach mixture on top of the batter, then sprinkle on a light crumble. You’ll get that golden, juicy topping without sogginess.
This method gives you the beauty of a cobbler layered right into a sturdy, buttery base—like combining two desserts into one masterpiece. For another summer classic with Southern roots, check out this southern peach crumb cake, which also uses crumb topping to delicious effect.
Peach Cobbler Pound Cake: Baking and Serving Tips for the Perfect Slice
Once your batter is ready and the peaches are tucked in, it’s time to get that peach cobbler pound cake into the oven. Preheat to 325°F—not too hot. Low and slow is the secret to even baking and that beautifully golden crust. Pour the batter into a greased and floured Bundt or loaf pan, depending on your preference, and smooth the top with a spatula.
Add your prepared peach layer over the top, gently pressing the fruit in. Then sprinkle your crumble mix evenly—this gives the cake its signature cobbler touch. Bake for about 60–70 minutes. The edges should pull slightly from the pan, and a skewer should come out mostly clean with a few moist crumbs. If it starts browning too fast, tent loosely with foil around the 45-minute mark.
Let the cake cool in the pan for at least 15–20 minutes before inverting it. This helps it set and prevents crumbling. For best texture, let it cool completely before slicing. But if you can’t wait? A warm slice with whipped cream is hard to beat.
Serve it with coffee in the morning or as a showstopper dessert. If you love cake textures that balance moistness and crunch, try this pecan zucchini bundt cake—it’s got that same wonderful bite. And for a fruit-forward twist, peach crumb bars offer similar cobbler vibes in a grab-and-go format.
This cake keeps well, too—wrap tightly and refrigerate for up to four days. The flavors deepen with time, making it a great make-ahead dessert. Bonus: it freezes beautifully. Slice and freeze individually to enjoy summer peaches all year long.
Peach Cobbler Pound Cake: Make It Your Own – Variations & Storage Tips
One of my favorite things about this peach cobbler pound cake is how versatile it is. Once you master the base, you can easily adapt it to match the season or your cravings. Want to mix in some berries? Blueberries pair beautifully with peaches—just like in my easy blueberry peach tart that’s topped with a vanilla glaze. Try adding a handful of fresh or frozen blueberries into the peach layer before baking.
For a nutty twist, fold chopped pecans or walnuts into the batter or sprinkle them over the crumble topping for added crunch. A pinch of cinnamon or cardamom in the peach mix also deepens the flavor profile for a cozier, spiced version. Want to go dairy-free? Substitute the cream cheese and butter with plant-based versions—just be sure they’re the solid block kind for structure.
Gifting this cake? Wrap it in parchment and tuck it into a pretty box. It makes a thoughtful and seasonal hostess gift, especially during summer peach season. You can even slice it ahead of time and package individual portions for grab-and-go treats.
If you’re baking with kids or need something handheld, consider turning this batter into muffins by reducing the bake time—similar to my moist and fruity peach muffins. Just grease your muffin tin and bake at 350°F for 18–22 minutes.
To store, keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. It also freezes well—wrap slices in plastic wrap and freeze in a zip-top bag for up to 2 months. To serve, simply thaw overnight or warm gently in the microwave.
Whether you keep it classic or add your own twist, this peach cobbler pound cake is the kind of recipe you’ll come back to again and again—just like those summer days in Grandma’s kitchen.
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Peach Cobbler Pound Cake: Southern Sweetness in Every Slice
- Total Time: 1 hour 25 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A moist and buttery pound cake layered with fresh peaches and a crumble topping—this Peach Cobbler Pound Cake is your new go-to summer dessert.
Ingredients
1 ½ lbs peaches (about 3 cups, chopped)
juice of 1/2 a lemon
2 tablespoons granulated sugar (28g)
2 teaspoons cornstarch (7g)
2 tablespoons unsalted butter, melted
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
1 tablespoon granulated sugar (21g)
1 tablespoon brown sugar (25g)
Pinch of salt
⅓ cup all-purpose flour (38g)
1 ½ cups all-purpose flour (196g)
½ teaspoon salt
½ teaspoon baking powder
4 oz cream cheese, room temperature
12 tablespoons unsalted butter (6 oz), room temperature
1 ½ cups granulated sugar (335g)
½ teaspoon vanilla extract
1 teaspoon almond extract
4 large eggs, room temperature
Instructions
1. Preheat oven to 325°F and grease a loaf or Bundt pan.
2. Mix peaches with lemon juice, sugar, and cornstarch. Set aside.
3. Combine melted butter, extracts, sugars, salt, and flour for crumble topping. Set aside.
4. In a large bowl, beat butter and cream cheese until fluffy. Add sugar and beat until smooth.
5. Add eggs one at a time, then mix in extracts.
6. Whisk dry ingredients separately and add to wet mixture until just combined.
7. Pour batter into pan. Add peach layer and top with crumble.
8. Bake 60–70 minutes. Cool 20 minutes before removing from pan.
9. Let cool fully before slicing. Serve warm or cold.
Notes
Use fresh peaches for best flavor. Frozen or canned (well drained) can also work. Store in fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Frequently Asked Questions about Peach Cobbler Pound Cake
1. Can I use canned or frozen peaches instead of fresh?
Yes! While fresh peaches deliver the brightest flavor, canned (drained well) or frozen (thawed and patted dry) peaches work beautifully in this peach cobbler pound cake. Just avoid using peaches in heavy syrup, as they can make the cake overly sweet or soggy.
2. How do I keep my pound cake from becoming too dense or dry?
Cream the butter, sugar, and cream cheese thoroughly—this step adds essential air to the batter. Also, measure your flour accurately (preferably by weight) and don’t overmix once you add the dry ingredients. That’ll keep your peach cobbler pound cake moist and tender.
3. Can I make this cake in advance?
Absolutely. This cake tastes even better the next day! You can bake it up to 2 days ahead and store it covered at room temperature or in the fridge. For longer storage, wrap slices and freeze. Reheat individual slices in the microwave for 10–15 seconds.
4. What’s the best way to serve peach cobbler pound cake?
This cake shines on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. Serve it warm or chilled—it’s delicious either way. If you like layered flavor, try pairing it with a drizzle of warm caramel sauce.
Conclusion
Peach cobbler pound cake is the kind of dessert that brings everyone to the table and keeps them there for seconds. With its buttery base, juicy peach topping, and tender crumb, this cake is the perfect blend of comfort and flavor. Whether you’re baking for a weekend get-together or simply treating yourself, this recipe brings summer sweetness into every bite.
And if you’ve got more peaches to use up, don’t miss my peach cobbler cheesecake fruit salad or my always-refreshing frozen peach lemonade.
