Peach Cobbler Pound Cake

Why You’ll Love This Recipe

Peach Cobbler Pound Cake is the perfect marriage of two classic Southern desserts—peach cobbler and pound cake. With a buttery, moist pound cake base and a deliciously sweet and cinnamon-spiced peach topping, this cake is a showstopper. The juicy peaches bring a burst of summer flavor, while the crumbly topping adds that signature cobbler texture. It’s the ideal dessert for any occasion, from summer barbecues to family gatherings or even as a comforting treat for yourself. The best part? This cake is simple to make yet incredibly indulgent, with layers of flavor in every bite!

Ingredients

For the Pound Cake:

• 1 1/2 cups unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup sour cream (or Greek yogurt)

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional)

For the Peach Topping:

• 4 large peaches, peeled and sliced (or 2 cups canned peaches, drained)

• 1/4 cup granulated sugar

• 1/2 teaspoon ground cinnamon

• 1 tablespoon cornstarch (optional, for thickening)

• 1 tablespoon butter, melted

For the Cobbler Topping:

• 1/4 cup all-purpose flour

• 2 tablespoons granulated sugar

• 1/2 teaspoon cinnamon

• 2 tablespoons cold butter, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pound Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking pan.

2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes) using a hand mixer or stand mixer.

3. Add the Eggs: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.

4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.

5. Add the Extracts: Stir in the vanilla and almond extracts.

6. Pour the Batter into the Pan: Pour the batter into the prepared pan, spreading it evenly.

For the Peach Topping:

7. Prepare the Peaches: In a bowl, combine the sliced peaches, granulated sugar, and cinnamon. If you like a thicker sauce, add 1 tablespoon of cornstarch and stir to combine. Set aside for 10 minutes to allow the peaches to release their juices.

8. Pour the Peach Mixture Over the Cake: Spoon the peach mixture evenly over the top of the pound cake batter, letting the juices soak into the batter.

For the Cobbler Topping:

9. Prepare the Cobbler Topping: In a small bowl, combine the flour, sugar, and cinnamon. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture forms coarse crumbs.

10. Top the Cake: Sprinkle the cobbler topping evenly over the peaches and cake batter.

11. Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The peach topping should be bubbly, and the cobbler topping should be golden brown.

12. Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

• Servings: 12-16 slices

• Prep time: 20 minutes

• Cook time: 45-55 minutes

• Total time: 1 hour 15 minutes

Variations

• Berry Cobbler Pound Cake: Substitute the peaches with mixed berries like blueberries, raspberries, or blackberries for a different fruity twist.

• Vegan Version: For a vegan version, substitute the butter with plant-based butter and the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water). Use dairy-free sour cream or yogurt.

• Spiced Version: Add a pinch of ground nutmeg or ginger to the peach topping for a warm, spiced flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

• Freezing: You can freeze the cake (without the cobbler topping) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds, or warm the entire cake in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

1. Can I use canned peaches for this recipe?

Yes, you can use canned peaches. Just make sure to drain the syrup or juice well before using them in the topping.

2. Can I use a different fruit for the topping?

Yes! You can substitute the peaches with other fruits like nectarines, plums, or even apples. Adjust the sugar and cinnamon as needed to suit the fruit you choose.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature. It will stay fresh for up to 3 days. For longer storage, refrigerate or freeze.

4. Can I make the cake without the cobbler topping?

Yes, you can skip the cobbler topping for a simpler version. The cake will still be delicious with the peach topping on its own.

5. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check that the baking powder is gluten-free.

6. Can I use a bundt pan for this cake?

Yes, you can use a bundt pan. Just make sure to grease and flour it well to ensure the cake comes out easily. The baking time may vary slightly, so keep an eye on the cake.

7. How do I keep the cake from becoming too dry?

Be careful not to overbake the cake, as that can dry it out. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.

8. Can I add a glaze to the cake?

Yes! You can drizzle a simple powdered sugar glaze over the cake for extra sweetness. Just mix powdered sugar with a bit of milk or water until smooth and drizzle it over the cooled cake.

9. Can I make this cake without sour cream?

Yes, you can substitute the sour cream with Greek yogurt or a non-dairy yogurt for a similar tangy flavor and texture.

10. How can I make the topping more crisp?

If you want a crisper cobbler topping, you can bake the cake for an additional 5 minutes with the oven slightly open to let some of the steam escape.

Conclusion

Peach Cobbler Pound Cake is the perfect dessert for any occasion, offering a mouthwatering combination of buttery pound cake, sweet peach topping, and a crispy, crumbly cobbler finish. It’s the ideal balance of flavors and textures, making it a crowd-pleasing treat for family gatherings, parties, or just a comforting dessert at home. Enjoy this Southern-inspired dessert that will have everyone asking for seconds!