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