Peach Cobbler Pound Cake Recipe
Peach Cobbler Pound Cake Recipe is a decadent dessert that blends the rich, buttery texture of classic pound cake with the warm, spiced sweetness of homemade peach cobbler. Fresh peaches are layered throughout the cake, creating pockets of juicy flavor in every bite, while cinnamon and nutmeg add comforting warmth. The cake is finished with a smooth peach cream cheese glaze that enhances both moisture and flavor.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Bundt pan
- Parchment paper
- Cooling rack
Ingredients
Pound Cake Batter
- 225 g unsalted butter softened
- 400 g granulated sugar
- 4 large eggs room temperature
- 360 g cake flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 240 ml whole milk
- 2 teaspoons pure vanilla extract
- 240 g sour cream room temperature
Peach Cobbler Filling
- 300 g fresh peaches peeled and sliced
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 60 g unsalted butter melted
For The Glaze
- 120 g powdered sugar
- 1 tablespoon peach preserves
- ½ teaspoon lemon juice
- 56 g cream cheese softened
- 14 g unsalted butter softened
- 30 –45 ml milk
- ½ teaspoon vanilla extract
Instructions
Get The Oven And Pan Ready
- Heat your oven to 170°C (340°F). Line a Bundt pan with parchment paper, then lightly grease it so the cake releases easily later.
Prepare The Peach Filling
- Add the sliced peaches to a bowl along with the brown sugar, cinnamon, nutmeg, lemon juice, and melted butter. Gently toss everything together until the peaches are well coated. Set aside so the flavors can soak in.
Cream The Butter And Sugar
- Using a mixer, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Mix The Batter
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in stages, alternating with the milk and sour cream. Start and finish with the dry ingredients. Mix just until everything is smooth don’t overdo it.
Layer And Bake
- Pour half of the batter into the prepared pan. Spoon half of the peach mixture over the batter. Repeat with the remaining batter and peaches. Use a knife to gently swirl the top. Bake for 65–75 minutes, until a toothpick inserted in the center comes out clean.
Glaze And Serve
- Let the cake rest in the pan for about 15 minutes, then remove and allow it to cool completely. Whisk the glaze ingredients together until smooth and pourable, then drizzle over the cooled cake. Slice and enjoy every bite.