This easy Peach Cobbler Pound Cake is sweet and creamy with juicy peaches and a creamy glaze topped with sliced fruit and slivered almonds.
This recipe is a delicious take on the classic pound cake and traditional upside-down peach cake. So if you and your family love peaches, this rich buttery upside-down peach cobbler pound cake will be the hit of your next dinner.
If you are looking for new recipes, this is one that you are going to want to try. For the perfect summer dessert or really any time of the year, this moist pound cake goes great with ice cream or fresh fruit on top.
In fact, you can eat this southern peach pound cake with nothing on it because it is so moist and delicious with canned peaches in the center of the cake.
You may also like this adorable Easter Lamb Cake that’s also made with a rich, buttery pound cake with sweet orange frosting!
Our moist peach cobbler pound cake recipe is perfect for the peach lover in your family. However, this is one of those dessert recipes that you can easily change around so you can serve it to anyone, no matter what their favorite fruit is.
Use pears or apples in the middle for those who do not like peaches. Add frosting or glaze, mix in some kind of extract, or toss in a handful of nuts to the batter.
Peach Cobbler Pound Cake Ingredients
These are the simple ingredients you need for this easy recipe that your whole family will love. You can get the exact instructions and measurements from our recipe card below.
- Melted unsalted butter: Cooled to room temperature.
- Granulated sugar: Divided.
- Brown sugar: Light or dark brown sugar will work.
- All-purpose flour: Or cake flour is fine too.
- Baking powder: Not baking soda.
- Kosher salt
- Whole milk: Or two-percent milk.
- Cream: Heavy whipping cream.
- Vanilla: Pure vanilla extract.
- Canned peaches in juice: Sliced peaches for best results.
- Spices: Fresh ground cinnamon and nutmeg.
- Optional toppings: Glaze, sliced peaches, and slivered almonds.
How To Cook Peach Cobbler Pound Cake From Scratch
Prep Time: 30 mins
Cook Time: 60 mins
Serves: 12 slices
1. Preheat your oven: First preheat oven to 350 degrees F and butter a 9×13-inch baking dish.
2. Mix the batter: Meanwhile, add 1/2 cup of white sugar, 1/4 cup of brown sugar, flour, baking powder, and salt, to a large mixing bowl and stir with a whisk.
Add wet ingredients (butter, cream, and milk) to the flour mixture and beat with a stand mixer or electric mixer at medium speed, scraping down the sides of the bowl as you go.
3. Pour in the batter: After, pour the pound cake batter into the prepared pan or pans and spoon the peaches over the top, making sure they are evenly distributed.
4. Make the sauce: Whisk the rest of the sugars, cinnamon, and nutmeg to the peach juice.
5. Bake: Pour juice over peaches and bake for 55 to 60 minutes until golden brown.
6. Cool: Last, let cake cool on a wire rack in the pan for 30 minutes before removing.
7. Serve: Finally, top with glaze, sliced peaches, and slivered almonds on top.
Peach Cobbler Pound Cake Recipe Variations
- No glaze: The glaze is optional. You can use a different glaze or just serve plain. It is delicious either way.
- Cream: You can use sour cream or cream cheese instead of cream.
- Fresh peaches: Use fresh, ripe peaches instead of canned.
- Other fresh fruit: Feel free to add other fresh fruit such as pears, oranges, or strawberries on top of the butter mixture. Or whatever your favorite fruits may be.
- Another pan: If you like loaf style pound cake, use a prepared loaf pan instead.
Peach Cobbler Recipe Tips and Tricks
- You can also use two 8×8-inch baking pans.
- If you are using fresh peaches, you can buy peach juice at the grocery store too.
- Instead of butter, you could use non-stick cooking spray or olive oil.
- If it is not peach season, go ahead and use canned peaches.
- Be sure to thoroughly grease or butter the pan so your cake will not stick to the pan.
- You could also use parchment paper for even better protection from sticking.
- If you use salted butter, do not add any salt to the dry ingredients.
How To Serve Peach Cobbler Pound Cake
Serve this delicious peach cobbler pound cake for a birthday or other celebration or for any day you feel like enjoying some fresh Georgia peaches. Or try one of these serving ideas:
- Serve moist delicious pound cake with a dollop of whipped cream.
- Or you could add vanilla ice cream on top of the cake instead.
- Add a ½ teaspoon of almond extract or your favorite extract to the cake batter for a different twist.
- Use peach syrup instead of peach juice for a sweeter peach cobbler filling.
- For a boozy cake, use ¼ cup of peach schnapps instead of juice.
- This moist cake (and also this easy banana bread or pumpkin cheesecake swirl bundt cake) go perfectly with your morning coffee.
- For that matter, it also tastes terrific with a glass of peach schnapps.
How To Store Leftover Peach Cobbler
- Store: Store leftovers in an airtight container wrapped in plastic wrap at room temperature up to three days, or up to five days in the refrigerator.
- Freeze: Freezing is not recommended because the peaches release water as they thaw, which will ruin the texture.
- Reheat: Serve chilled or reheat in the microwave for 30 seconds.
Frequently Asked questions
Q. Can I cook peach cobbler into a bundt cake?
Yes, cooking peach cobbler in a bundt pan is easy too. Spray a 10-inch pan with cooking spray or use butter to grease every nook and cranny in the bottom of the bundt pan.
Then, instead of baking at 350 degrees F for 55 minutes, bake it at 325 degrees F for one hour and 10 minutes or until a cake tester comes out clean.
Q. What is the easiest way to peel a peach?
Peeling a peach can be difficult because the skin is so soft. However, there is a trick to getting the skin off easily.
- First, set a small mixing bowl of boiling water next to a separate bowl of ice water.
- Then, place the peach gently into the boiling water and leave it there for one minute.
- After, place the peach in ice water for 10 seconds and the peel should come right off.
Q. Can I use a different glaze for my peach cobbler cake?
Instead of regular glaze made with powdered sugar and peach juice, lemon glaze goes well with the peach flavor.
Just mix cream cheese, unsalted butter, powdered sugar, lemon juice, and vanilla. Whip with your electric or stand mixer until it is soft and fluffy. If you don’t like lemon, use whatever juice you like for this creamy frosting.
There you have it—a delicious and easy-to-follow recipe for peach cobbler pound cake. This homemade cake is so good your guests will think that you got the recipe from Paula Deen from the Food Network!
You’ll Also Love These Delicious And Easy Recipes
- Homemade Apple Pie a la Mode Recipe
- Copycat Starbucks Cranberry Orange Scones
- Old Fashioned Chocolate Cake Recipe With Cocoa Frosting
- Easter Lamb Cake Pound Cake Recipe
- Banana Pudding Pound Cake With Amaretto Liqueur
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar (divided)
- 1/2 cup brown sugar (divided)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 (29-ounce) can sliced peaches in juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla
- Peach slices
- Slivered almonds
- Preheat oven to 350°F.
- Butter a large bundt pan and set it aside.
- In a large bowl melt the butter and add 1/2 cup white sugar, 1/4 cup brown sugar, flour, baking powder, salt, and whisk to combine.
- After that, whisk in the milk, cream and vanilla.
- Pour the batter into the prepared bundt pan.
- Arrange peach slices around the pan on top of the batter. Reserve the juice from the can.
- Add the remaining 1/2 cup sugar, 1/4 cup brown sugar, cinnamon, and nutmeg to the juice and whisk to combine.
- Pour the mixture on top of the peaches.
- Bake 55-60 minutes until golden brown and a toothpick inserted in the cake comes out clean.
- Let cake cool on a wire rack in the pan for 30 minutes before removing.
- Mix the glaze ingredients until smooth.
- Top with glaze, sliced peaches and slivered almonds.
Micky Reed, a two-decade veteran in the food and baking industry, leverages her influential Three Snackateers food blog and Instagram presence to collaborate with industry giants like Ben & Jerry's and Crumbl Cookies. Her work has been featured on Delish, PopSugar and more. Her expertise as a product curator for one of the world's largest international snack subscription box companies solidifies her status as a key player in the field.