The Coziest Peach Cobbler Pound Cake Recipe for Sweet Moments

Sweet peach cobbler pound cake reimagines classic dessert expectations with its irresistible fusion of textures and nostalgic flavors.

Buttery layers of tender cake promise a delightful culinary adventure that bridges traditional baking techniques with innovative twists.

Southern kitchens have long celebrated remarkable dessert combinations that elevate simple ingredients into extraordinary experiences.

Soft, ripe peaches meld seamlessly with rich, dense cake foundations, creating a harmonious blend that tantalizes taste buds.

Each slice reveals a complex interplay of caramelized fruit notes and velvety crumb that speaks to comfort and indulgence.

Warm spices and subtle sweetness invite you to savor a dessert that feels both familiar and excitingly new.

Bakers seeking a show-stopping treat will find this recipe delivers pure, uncompromising deliciousness.

What Makes Peach Cobbler Pound Cake Irresistibly Moist

• Capture Fruity Freshness: Bursting with juicy peach chunks, this cake transforms traditional pound cake into a vibrant summer dessert that celebrates seasonal produce.
• Elevate Texture Adventure: The combination of soft, dense pound cake with tender peach pieces and a crunchy cinnamon-sugar bottom creates a delightful multi-dimensional eating experience.
• Simplify Baking Magic: Despite looking fancy, this recipe requires basic baking skills and common ingredients, making it approachable for home bakers of all experience levels, from novice to expert.
• Maximize Comfort Indulgence: Perfect for family gatherings, potlucks, or weekend treats, this cake delivers nostalgic cobbler flavors wrapped in an elegant Bundt presentation that impresses without complicated techniques.

Peach Cobbler Pound Cake Must-Have Ingredients

• Peaches: Sweet summer fruit that adds natural moisture and flavor to the cake, choose ripe but firm peaches without bruises.

• Butter: Provides rich flavor and tender texture, use unsalted high-quality butter at room temperature.
• Cream Cheese: Adds creamy smoothness and helps create a dense cake texture, select full-fat cream cheese.
• Sour Cream: Ensures moisture and soft crumb, opt for full-fat sour cream for best results.
• Eggs: Bind ingredients and contribute to cake structure, use large room temperature eggs.

• Cake Flour: Creates a delicate, tender cake texture with low protein content, use fresh cake flour for best results.
• Brown Sugar: Adds deep caramel flavor and moisture, choose dark brown sugar for more intense taste.
• White Sugar: Provides sweetness and helps with cake's structure, use granulated sugar.
• Baking Powder: Helps cake rise and become light, ensure it's fresh and not expired.
• Cinnamon: Adds warm spice that complements peaches, use ground cinnamon.
• Salt: Enhances overall flavor and balances sweetness, use fine table salt.

• Vanilla Extract: Provides depth and rounds out flavors, use pure vanilla extract for best taste.
• Nonstick Spray: Helps cake release easily from pan, choose baking-specific spray.

Peach Cobbler Pound Cake Baking Instructions Step by Step

Step 1: Prepare Baking Setup

Warm the oven to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray. Set aside a clean workspace for cake preparation.

Step 2: Prepare Peach Layer

• Carefully peel fresh peaches
• Slice one peach into elegant wedges
• Place wedges at the bottom of Bundt pan
• Dice remaining peaches into small, bite-sized cubes

Step 3: Create Caramelized Topping

• Brown sugar
• Ground cinnamon
• Melted butter

Gently sprinkle this sweet mixture over peach wedges in the pan.

Step 4: Cream Butter Mixture

Using an electric mixer, whip butter on high speed for two minutes.

• Add cream cheese
• Beat for another minute
• Incorporate sugar
• Mix in sour cream and vanilla extract

Continue beating until smooth and creamy.

Step 5: Incorporate Eggs

Add eggs one at a time, beating thoroughly after each addition. Scrape bowl sides between each egg to ensure complete integration.

Step 6: Fold Peach Chunks

Gently fold chopped peach cubes into the batter, distributing evenly.

Step 7: Add Dry Ingredients

• Cake flour
• Baking powder
• Salt

Carefully fold dry ingredients into batter, mixing on low speed until just combined.

Step 8: Bake The Cake

Pour batter into prepared Bundt pan. Tap pan firmly on counter to remove air bubbles. Bake for 80-90 minutes until a toothpick emerges clean.

Step 9: Cool And Serve

Remove cake from oven. Allow to cool in pan for one hour. Carefully invert onto serving plate. Let cake cool completely.

Optional: Garnish with whipped cream and caramel sauce.

Tips That Take Peach Cobbler Pound Cake to Bakery-Level

• Select Perfectly Ripe Peaches: Choose peaches that are soft to the touch but not mushy, with a sweet aroma and vibrant color for the most intense flavor.
• Prevent Sinking Fruit: Toss chopped peaches in a bit of flour before adding to the batter to prevent them from dropping to the bottom of the cake.
• Beat Butter Strategically: Ensure butter is at room temperature and beat it thoroughly to create a light, fluffy texture that helps the cake rise evenly.
• Check Cake Doneness Carefully: Use the toothpick test by inserting it into the center of the cake- if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Cool Completely Before Serving: Allow the cake to cool entirely in the pan and then on a wire rack to help it set and maintain its structure, making slicing easier and more precise.

How to Store and Reheat Peach Cobbler Pound Cake with Care

• Refrigeration: Store leftover cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Freezing: Slice the cake before freezing. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Frozen cake stays fresh for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes. Add a dollop of whipped cream to refresh the cake's texture and enhance its flavor.

Perfect Pairings for Peach Cobbler Pound Cake

• Pair with Smooth Vanilla Ice Cream: Scoop a generous dollop of creamy vanilla ice cream alongside each slice of warm pound cake. The cold, sweet vanilla complements the rich, spiced peach flavors perfectly.
• Complement with Honey Lavender Tea: Brew a delicate honey lavender tea that adds a gentle floral note to the cake's warm, fruity profile. Its light sweetness enhances the peach and cinnamon undertones.
• Match with Caramel Macchiato: Serve a freshly prepared caramel macchiato with its rich espresso and sweet caramel layers. The coffee's bold depth balances the cake's sweet, buttery texture while echoing the caramel sauce topping.
• Enhance with Bourbon Cream Liqueur: Pour a small glass of smooth bourbon cream liqueur for an adult dessert pairing. Its velvety caramel and whiskey notes dance beautifully with the cake's warm spices and peach essence.

Creative Peach Cobbler Pound Cake Variations to Try

• Summer Berry Blast: Replace peaches with a mix of fresh strawberries, blueberries, and raspberries for a vibrant, colorful cake that bursts with seasonal fruit flavors.
• Tropical Paradise Remix: Swap peaches for diced mangoes and add shredded coconut to the batter, creating a sunny, island-inspired pound cake with a rich, exotic profile.
• Spiced Autumn Edition: Incorporate diced apples instead of peaches, and enhance the cinnamon with nutmeg and cardamom for a warm, cozy cake that captures fall's essence.
• Nutty Crunch Upgrade: Fold chopped pecans or almonds into the batter and sprinkle on top before baking, adding a delightful textural contrast and nutty depth to the classic recipe.

Peach Cobbler Pound Cake Recipe

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4.8 from 37 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Southern charm meets sweet nostalgia in this peach cobbler pound cake, where classic Southern baking traditions blend with summer’s juiciest fruit. Buttery, moist cake layers cradle warm peach preserves, inviting you to savor a slice of comforting countryside bliss.

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Ingredients

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Peach Cobbler Pound Cake

Fruits:

• 4 large peaches

Primary Ingredients:

• 1 ½ cups (340 grams / 12 ounces) unsalted butter, room temperature
• 8 ounces (226 grams) full-fat cream cheese, room temperature
• 2 ½ cups (500 grams) granulated sugar
• 6 large eggs, room temperature
• 3 cups (354 grams) cake flour

Additional Ingredients:

• ½ cup (110 grams) brown sugar
• ⅓ cup (80 grams) sour cream, room temperature
• ¼ cup (57 grams) melted butter
• 1 tablespoon (15 milliliters) vanilla extract
• 1 teaspoon (4 grams) baking powder
• ½ teaspoon (1 gram) ground cinnamon
• ½ teaspoon (3 grams) salt

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Instructions

1. Meticulously coat a 12-cup Bundt pan with nonstick spray and warm the oven to a precise 325°F (163°C) for optimal baking conditions.
2. Carefully peel and slice one peach into elegant wedges, strategically arranging them along the bottom of the Bundt pan. Dice the remaining three peaches into uniform bite-sized cubes.
3. Craft a luxurious mixture by combining brown sugar, ground cinnamon, and melted butter in a small bowl. Generously drizzle this aromatic blend over the arranged peach wedges.
4. Utilize an electric mixer to whip butter into a light, fluffy consistency for two minutes. Incorporate cream cheese and continue beating, then gradually introduce sugar, creating a smooth, creamy base.
5. Blend in sour cream and vanilla extract, ensuring a silky texture. Carefully introduce eggs one at a time, thoroughly incorporating each before adding the next, and scraping down the bowl’s sides between additions.
6. Gently fold the diced peach cubes into the batter, distributing them evenly throughout the mixture.
7. Sift cake flour, baking powder, and salt directly into the wet ingredients. Blend on low speed just until combined, taking care to avoid overmixing which could compromise the cake’s delicate texture.
8. Transfer the batter into the prepared Bundt pan, using firm taps against the counter to eliminate potential air pockets. Slide into the preheated oven and bake for 80-90 minutes, monitoring until a toothpick emerges completely clean.
9. Allow the cake to rest in the pan for one hour after removing from the oven. Carefully invert onto a serving plate, permitting complete cooling. For an indulgent finish, accompany with a dollop of whipped cream and a drizzle of caramel sauce if desired.

Notes

• Prepare all ingredients at room temperature to ensure smooth mixing and consistent texture.
• Handle peaches gently and pat dry after peeling to prevent excess moisture in the cake batter.
• Use a light hand when mixing dry ingredients to avoid developing tough gluten and maintain a tender crumb.
• Check cake doneness by inserting a toothpick near the center; it should come out with just a few moist crumbs.
• Cool cake completely in the pan to help it retain its shape and prevent breaking when inverted.
• Store wrapped tightly at room temperature for up to 3 days or refrigerate for extended freshness.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 469
• Sugar: 45 g
• Sodium: 136 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 114 mg