If you’ve ever found yourself dreaming of a dessert that perfectly combines the comforting richness of pound cake with the nostalgic charm of peach cobbler, you are in for a real treat with this Peach Cobbler Pound Cake Recipe. This cake brings together tender, buttery layers swirled with cinnamon-spiced peaches, creating a divine harmony of flavors and textures that feel both familiar and wonderfully new. Whether you’re serving it for a family gathering, an afternoon tea, or just because you deserve a slice of summer sweetness, this recipe is a celebration in every bite.
Ingredients You’ll Need
This Peach Cobbler Pound Cake Recipe keeps things simple yet exciting with its thoughtfully chosen ingredients. Each one plays a vital role: from the creamy softness of butter to the warm spices that awaken the peaches’ natural sweetness, every component adds to the irresistible character of this cake.
- Unsalted butter (1 cup, softened): Provides rich moisture and tender crumb that melts in your mouth.
- Granulated sugar (2 cups): Sweetens the cake while helping to create a light, fluffy texture.
- Large eggs (4): Essential for structure and binding the cake together beautifully.
- Sour cream (1/2 cup): Adds tanginess and extra moisture for a delectably dense yet soft crumb.
- Whole milk (1/2 cup): Balances the batter’s consistency, ensuring it’s smooth and easy to pour.
- Vanilla extract (1 tablespoon): Enhances the cake’s sweetness with its warm, inviting aroma.
- All-purpose flour (3 cups): Forms the cake’s sturdy yet tender base, perfect for holding that peachy swirl.
- Baking powder (1/2 teaspoon): Helps the cake rise gently, creating lightness.
- Salt (1/2 teaspoon): Balances sweetness and deepens the flavor complexity.
- Ground cinnamon (1 teaspoon): Brings spice and warmth, emphasizing the cobbler essence.
- Ground nutmeg (1/2 teaspoon): Adds a subtle nutty spice for extra depth.
- Diced canned peaches (2 cups, drained): The star ingredient—juicy, tender, and perfectly sweet for that peach cobbler vibe.
- Brown sugar (1/4 cup): Sweet and slightly caramel-like, perfect for the cinnamon swirl.
- Ground cinnamon (1 teaspoon for swirl): Infuses the brown sugar swirl with classic cobbler warmth.
- Unsalted butter (2 tablespoons for swirl): Melts into the brown sugar and cinnamon for a luscious swirl texture.
- Cooking spray or additional butter: Ensures the cake releases cleanly from the pan.
How to Make Peach Cobbler Pound Cake Recipe
Step 1: Prepare Your Baking Pan and Peach Swirl
Preheat your oven to 325°F (163°C) and get your bundt pan ready by greasing and flouring it carefully, or using a good nonstick spray. Meanwhile, mix the brown sugar, cinnamon, and melted butter to create that irresistible peach swirl that will weave its magic through the cake. Set this mixture aside because it’s about to make your cake unforgettable.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy—a process that takes about 3 to 4 minutes. This step is so satisfying because you can see the texture transform right before your eyes, setting the stage for that melt-in-your-mouth pound cake finish.
Step 3: Add Eggs and Dairy
Add in each of the eggs one at a time, making sure to mix well after each addition so your batter stays smooth and well-combined. Then stir in the sour cream, whole milk, and vanilla extract, all of which bring moisture and a richness that elevate the cake beyond ordinary.
Step 4: Combine Dry Ingredients and Incorporate Peaches
Whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg in a separate bowl—that’s your aromatic spice blend and leavening power all in one. Add this gradually to your wet ingredients, mixing just until combined to keep the crumb tender and light. Then fold in 1 1/2 cups of those juicy diced peaches gently so they don’t break down and color your batter.
Step 5: Layer the Batter and Swirl
Pour half of your prepared batter into the bundt pan, then dollop half of the brown sugar-cinnamon swirl over it. Repeat the layers with the remaining batter and swirl mixture. Take a knife and gently swirl through the layers—you want beautiful ribbons of cinnamon and peach running through the cake for flavor and visual appeal.
Step 6: Bake and Cool
Pop your creation into the oven and bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, top with the remaining diced peaches for a fresh, fruity burst with every slice.
How to Serve Peach Cobbler Pound Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of simple vanilla glaze pairs beautifully with the warm spices of this cake. A dollop of whipped cream or a scoop of vanilla ice cream takes the experience up a notch, especially when the cake is served slightly warm.
Side Dishes
This pound cake is a star on its own but complements a variety of sides. Fresh berries or a bowl of mixed fruit salad bring brightness and contrast, while a cup of hot tea or a bold coffee balances the cake’s sweetness.
Creative Ways to Present
For a fun twist, turn this Peach Cobbler Pound Cake Recipe into an elegant trifle by layering chunks of the cake with whipped cream and fresh peaches in a glass dish. You can also slice it thick and use it as a base for mini dessert parfaits topped with yogurt and honey.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. This helps preserve its moisture and that luscious peach flavor.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it well in plastic wrap and then foil, placing it in a freezer-safe container. It will keep for up to two months without losing its tender texture.
Reheating
Warm slices slightly in the microwave for about 15 seconds, or pop them in a toaster oven for a few minutes to revive the buttery aroma and melt any glaze or whipped topping. Freshly reheated, it tastes almost like it just came out of the oven.
FAQs
Can I use fresh peaches instead of canned for this Peach Cobbler Pound Cake Recipe?
Absolutely! Fresh peaches work wonderfully, especially when they are ripe and juicy. Just be sure to peel, dice, and drain them well to avoid making the batter too wet.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture and a slight tang that balances the cake’s sweetness perfectly. You can substitute with Greek yogurt if you prefer, but skipping it may affect the texture slightly.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend. Just make sure it contains xanthan gum or another binder to keep the cake structure intact.
What type of pan is best for baking this pound cake?
A bundt pan is ideal for this cake as it helps it bake evenly and makes for a beautiful presentation with its classic shape, but a loaf pan can work in a pinch—you may need to adjust baking time accordingly.
Should I use fresh or canned peaches for the swirl?
Canned peaches are recommended because they are softer and blend well into the swirl mixture, but you can use fresh peaches if gently cooked down with a bit of sugar to mimic that soft texture.
Final Thoughts
There’s something truly magical about the Peach Cobbler Pound Cake Recipe that brings joy with each bite. It’s the perfect blend of cozy comfort and bright, fruity flavors that make any occasion special. I encourage you to try this recipe and share it with those you love — your kitchen will smell like summer, and your heart will be full.
Print
Peach Cobbler Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, cinnamon-spiced flavor of peach cobbler. Layers of diced peaches and a brown sugar-cinnamon swirl add a delightful fruity twist, making it a perfect dessert for summer gatherings or any time you crave a comforting, fruity treat.
Ingredients
Peach Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cake Batter
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups diced canned peaches, drained
For Topping
- Remaining diced peaches (from the 2 cups), well-drained
- Cooking spray or additional butter for greasing pan
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, or spray it thoroughly with nonstick baking spray to ensure easy release of the cake.
- Make the peach swirl: In a small bowl, mix together the brown sugar, cinnamon, and 2 tablespoons of melted butter. Set this mixture aside; it will create a sweet, spiced swirl inside the cake.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes and creates a smooth base for the batter.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine wet ingredients: Stir in the sour cream, whole milk, and vanilla extract until combined. These ingredients add moisture and richness to the cake.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter and keep the cake tender.
- Add peaches: Gently fold in 1 1/2 cups of the diced, drained peaches, reserving the remainder for topping. Folding helps distribute the fruit without breaking it down too much.
- Assemble the cake layers: Pour half of the cake batter into the prepared bundt pan. Spoon half of the brown sugar-cinnamon swirl mixture evenly over the batter. Repeat with the remaining batter and swirl mixture. Use a knife to lightly swirl the layers together, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes after baking. Then, carefully invert it onto a wire rack to cool completely. This prevents the cake from breaking apart.
- Finish and serve: Top the cooled cake with the remaining diced peaches before serving. Optionally, you can add a simple vanilla glaze or dust with powdered sugar for extra sweetness.
Notes
- You can substitute canned peaches with fresh or frozen peaches; just make sure they are well-drained to avoid a soggy cake texture.
- A simple vanilla glaze or powdered sugar dusting adds a nice finishing touch and extra flavor.
- Ensure peaches are drained thoroughly before adding to the batter to maintain the cake’s texture.
