Peach Cobbler Pound Cake

Y’all when I first posted this Peach Cobbler Pound Cake, it went so crazy viral! And I get it! I fold a spiced peach filling and a cinnamon streusel into my famous sour cream pound cake. Then I top it with more peaches, streusel and a glaze. As a girl who loves my big mama’s peach cobbler, this comes in a close second for my fave dessert. It’s just straight up fire.

Ingredients to make peach cobbler pound cake

Peach Cobbler Pound Cake Ingredients

• Canned Peaches: Drained, chopped, and convenient. You can also use frozen or fresh too if in season.
• Granulated Sugar and Brown Sugar: For sweetness.
• Cinnamon & Nutmeg: You can also use apple pie spice.
• Cornstarch: For thickening.
• All-Purpose Flour & Cold Unsalted Butter: Streusel base.
• Unsalted Butter & Granulated Sugar: For cake base. Make sure butter is room temp.
• Eggs: Room temperature.
• Cake Flour: Makes the cake super tender. If you don’t have any, make homemade cake flour with all-purpose and cornstarch.
• Salt & Baking Soda: Just a pinch to balance and lift.
• Sour Cream: Full fat is best. Plain greek yogurt works as a swap.
• Pure Vanilla Extract: Don’t use imitation here.
• Powdered Sugar: Make a homemade powdered sugar with granulated sugar in a blender.
• Peach Preserves: Grab from the grocery store.
• Lemon Juice: Fresh is best.

How to make peach cobbler pound cake

Step 1: Make the peach filling

1. Stir together cornstarch and butter until a paste forms. Set aside.
2. Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.   
3. Add the cornstarch paste to the peach filling mixture.
4. Stir until combined. It will quickly start to thicken once added to the peach filling. Remove from heat and set aside.

Step 2: mix and bake the Streusel

1. Add flour, sugar, and cinnamon to a small bowl. Mix until combined.
2. Add in the butter and cut into the mixture using a pastry cutter until crumbs develop. 
3. Add the crumbs to a parchment-lined sheet pan.
4. Bake until golden. Remove and let cool in the fridge.

Step 3: Mix the cake batter

1. Add 1 stick of butter and 1 cup of sugar to the bowl of your stand mixer. Mix until combined and then repeat with 1 stick of butter and another cup of sugar. Mix well. Next, add the last stick of butter and ½ cup of sugar. Mix until very pale yellow and fluffy.
2. Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
3. Turn your mixer down to its lowest speed, and slowly add flour into the batter in two increments then add salt and baking soda. Be careful not to overbeat.
4. Add in sour cream and vanilla extract, scrape down the sides, and mix until just combined. Turn off the mixer.
5. Add 2/3s of the peach mixture that was set aside.
6. Fold until mixed through.

Step 4: layer the batter and the streusel

1. Take out the streusel, break it apart, and reserve ⅔ cup for the garnish. Set aside.
2. Pour half of the cake batter into the prepared bundt pan.
3. Add the remaining streusel on top.
4. Carefully dollop the remaining cake batter on top of the streusel and bake.

Step 5: Mix the glaze and decorate the cake

1. Add the warmed peach preserve, powdered sugar and lemon juice to a medium bowl.
2. Mix until smooth. If it’s still too thick, add ½ tsp of water until pourable but still thick.

3. Cool the cake on a wire rack once it comes out of the oven. Then, invert the cake on a serving plate until it’s cooler to the touch.
4. Arrange the remaining peach filling on top of the cake.
5. Drizzle with glaze.
6. Sprinkle with the remaining streusel and serve it up!

Peach Cobbler Pound Cake

This peach cobbler pound cake is amazing, y'all! Everyone loves a good peach cobbler but when you surprise them with this pound cake version they're going to love it!

5 from 28 votes

Print Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 35 minutes mins

Cooling Time 1 hour hr

Total Time 3 hours hrs 10 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 16 slices

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

For the Peach Filling:

• ▢ 3 cups canned peaches drained and chopped into smaller pieces
• ▢ 1/3 cup granulated sugar
• ▢ ¾ tsp ground cinnamon
• ▢ ½ tsp ground nutmeg
• ▢ 1 tbsp cornstarch
• ▢ 2 tbsp salted butter melted

For the Streusel:

• ▢ 1/2 cup all purpose flour
• ▢ 1/4 cup light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1/2 tsp ground cinnamon
• ▢ 1/4 cup unsalted butter cold and cut in cubes

For the Cake:

• ▢ 1 1/2 cup unsalted butter room temperature
• ▢ 2, ½ cup granulated sugar
• ▢ 6 large eggs
• ▢ 3 cups cake flour sifted
• ▢ 1 tsp salt
• ▢ 1/4 tsp baking soda
• ▢ 1 cup sour cream room temperature
• ▢ 1 1/2 tbsp pure vanilla extract

For the Glaze:

• ▢ 1 cup powdered sugar
• ▢ 1 tbsp peach preserves
• ▢ ½ tsp lemon juice

Instructions

For the Peach Filling:

• Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.
• Stir together cornstarch and butter until a paste forms then add to the peach filling mixture and stir until combined. It will quickly start to thicken once added to the peach filling. Remove from heat and set aside.

For the Streusel:

• Preheat the oven to 400 F.
• Mix together the flour, sugar and cinnamon in a small bowl until combined. Using a pastry cutter, add in the butter and cut into the mixture until crumbs develop then set aside.
• Add the crumbs to a parchment lined sheet pan and bake for about 9-10 minutes or until golden. Remove and let cool in the fridge.

For the Cake:

• Drop the temperature to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.
• In your stand mixer bowl, add butter and sugar and begin creaming on high speed until smooth, light and fluffy, which takes about 5-7 minutes.
• Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
• Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
• Fold in 2/3s of the peach mixture that was set aside until mixed through.

To Bake:

• Take out the streusel, break it apart and reserve ⅔ cup for the garnish. Pour half of the cake batter into the prepared bundt pan then add the remaining streusel on top. Next carefully dollop the remaining cake batter on top of the streusel and bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.
• Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for about an hour or until the cake is cooler to touch.

For the Glaze:

• Mix together warmed peach preserves with powdered sugar and lemon juice until smooth. If still too thick, add in ½ tsp of water until pourable but still thick.
• Arrange remaining peach filling on top of the cake then drizzle with glaze and sprinkle with remaining streusel and serve it up.

Notes

• Pick Your Peaches Like You Mean It: If you’re leaning towards fresh peaches, make sure they’re the ripest you can find. You want peaches so sweet and juicy, they make you wanna write a thank-you note to the peach tree.
• Be Gentle with Those Peaches: When you’re adding that peach filling to your cake batter, be gentle. You’ll want to fold it in softly and slowly so the tender peach pieces don’t break. This isn’t a race, y’all!
• Measure Your Flour Right: When it’s time to measure your flour, don’t go packing it down like you’re mad at it – be gentle. Spoon it into your measuring cup and level it off nice and easy. That’s how you keep your peach cobbler bundt cake soft and moist, boo!
• Let the Cake Rest Before Glazing: Give that cake a break after baking so it fully cools down. A completely cooled cake means the glaze will set beautifully on top instead of sliding right off.

How to store & reheat peach cobbler pound cake

Just wrap it up in some plastic wrap or pop it in an airtight container. If you haven’t added the glaze yet, you can just keep the cake on the counter in a container.

How long will peach cobbler pound cake last in the fridge?

Covered up right in an airtight container and stored in the fridge, it’ll stay fresh for about 4 to 5 days.

Can I freeze peach cobbler bundt cake?

You can freeze it – glaze and all! Wrap it tight in plastic wrap, then foil, and into the freezer it goes. It’ll stay good for up to 3 months. Whether you’ve got slices or the whole cake, it’s all good.

Nutrition

Calories: 554kcal | Carbohydrates: 75g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 211mg | Potassium: 119mg | Fiber: 1g | Sugar: 53g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Recipe Tips

1. Pick Your Peaches Like You Mean It: If you’re leaning towards fresh peaches, make sure they’re the ripest you can find so they are juicy.
2. Be Gentle with Those Peaches: Gently fold them into your batter so the pieces don’t break apart.
3. Measure Your Flour Right: Be gentle. Spoon it into your measuring cup and level it off nice and easy.
4. Let the Cake Rest Before Glazing: A cooled cake means the glaze will set beautifully on top instead of sliding right off.

Serving Suggestions

• If you’re sticking to the classics, you can’t go wrong with a scoop of good ol’ vanilla ice cream right on top, or maybe whip up some fresh whipped cream. Simple but delicious!
• Not a fan of vanilla ice cream? Throw a scoop of strawberry ice cream on there! Or double down on the theme with peach pie ice cream.
• After you’ve enjoyed a big ol’ Southern meal, maybe some BBQ baby back ribs, fried chicken, or a hearty beef stew, this cake comes in as the perfect sweet ending. It’s comforting, and just what you need to round out a meal that sticks to your ribs!
• For sipping alongside this peach cobbler pound cake recipe, a glass of peach punch or a tropical smoothie does wonders. Both are refreshing and light, the perfect balance to the cake’s richness.

Recipe Help

How can I tell if my cake is baked?
Just stick a toothpick into the center of the cake. If it comes out clean, your cake is done and ready to come out of the oven. If there’s a bit of wet batter sticking to it, give it a few more minutes, then test again.

Can I use frozen peaches?
Absolutely, boo! Just make sure to thaw them out first. You’ll want to drain any excess liquid too, so your peach cobbler pound cake doesn’t end up soggy.

My pound cake came out dry. What happened?
A dry pound cake can be a bummer, but it happens to the best of us. Maybe it spent too long in the oven or the measurements were a bit off, particularly with the flour or sugar. Next time, double-check your ingredient ratios and keep an eye on that baking time. Also, make sure not to overmix the batter – mix just until the ingredients are combined.

More pound cake recipes

• Banana Pudding Pound Cake
• Million Dollar Pound Cake
• Strawberry Shortcake Pound Cake
• Coconut Pound Cake
• Whipping Cream Pound Cake
• Buttermilk Pound Cake
• Pound Cake

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