Peach Cobbler Pound Cake

You’ll love every bite of this Peach Cobbler Pound Cake, boo! The base is a rich, buttery, soft vanilla cake, loaded with a sweet and juicy peach filling. Then, it’s crowned with a simple cinnamon streusel and a glossy lemon-peach glaze that fully takes it over the top. For those of y’all who can’t get enough peach cobbler, this is your dream come true. And for the skeptics? Well, this cake just might change your mind!

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I’ve always said it, and I’ll stand by it: Peach Cobbler is my all-time favorite dessert. My Big Mama’s peach cobbler? Ain’t nothing in this world beats that! Just the thought of those syrupy peaches nestled in a golden crust has me getting all misty-eyed, for real. It’s been more than just a dessert in our family – it’s a whole tradition. And of course, I’ve made several variations during my baking journey. Peach Cobbler Bread Pudding, Peach cobbler cookies, Peach Cobbler Cheesecake, and even a quick Peach Oatmeal that REALLY tastes like peach cobbler. But I felt that something was missing… Something I couldn’t forgive myself if I left it out of my baking arsenal. Yup, I’m talking about a Peach Cobbler Pound Cake recipe!

Honestly, who can’t resist the combination of the sweet, syrupy goodness of peach cobbler with the rich, buttery flavor of pound cake? Certainly not me! So buckle up, because I’m about to guide you through every single step of making this heavenly cake. I’m talkin’ ingredients, instructions, and all the little tips and tricks I’ve picked up along the way. I’ve got you fully covered, boo!

The Heart & Soul Of Peach Cobbler Pound Cake

Cuisine Inspiration: Southern!
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and buttery with a hint of cinnamon and juicy peaches
Skill Level: Intermediate

Sweet Spots

• Year-Long Dessert: You don’t have to wait for peach season to whip up this beauty. Whether you’ve got canned peaches or you’re lucky enough to find some juicy fresh, this peach cobbler pound cake is always in season.
• Peach Overload in Every Bite: This cake doesn’t have a small hint of peach here and there – it literally screams PEACH. That rich peach filling and sweet peach glaze do wonders in the flavor department.
• Texture Heaven: Y’all, this cake is like a little adventure for your taste buds. You’ve got the soft, buttery cake mixed with those sweet, syrupy peaches and topped off with the crunchy, yummy streusel. It’s a whirlwind of textures that just works.
• Crowd-Pleaser: Nothing says “come on in and stay awhile” like this easy peach cobbler pound cake. It’s like the best of both worlds – that classic, comforting peach cobbler teamed up with the rich, dense deliciousness of a pound cake. Bring this to any gathering, and watch as people gather around and ask for seconds (and the recipe!).

Ingredients to make peach cobbler pound cake

For the Peach Filling

• Canned Peaches: I make this peach cobbler pound cake with canned peaches, but let me tell you… It tastes like I’m using the freshest peaches from a Georgia orchard! Drained and chopped, they blend perfectly into the cake.
• Granulated Sugar: Keeps everything balanced and helps the cake hold its structure.
• Cinnamon & Nutmeg: These two are the backbone of that classic cobbler flavor, adding just the right amount of warmth and spice to every bite.
• Cornstarch & Salted Butter: Mixed together, they create the thickening paste that gives our peach filling the perfect, spoonable consistency.

For the Streusel

• All-Purpose Flour & Cold Unsalted Butter: The base of our crumbly, crunchy topping. Using cold butter is the secret to getting those perfect streusel crumbles.
• Light Brown Sugar & Granulated Sugar: Here I like to use a mix of sugars for that sweet, caramel-like depth and balanced sweetness.
• Cinnamon: An extra sprinkle to spread that warmth throughout the cake.

For the Cake

• Unsalted Butter & Granulated Sugar: The foundation of the pound cake! Creamed together to create a light, fluffy base.
• Eggs: They add structure and richness, making the cake oh-so-tender.
• Cake Flour: Here’s the deal with cake flour – it’s lower in protein than all-purpose flour, which means our cake will have a finer, softer texture. It makes all the difference, y’all!
• Salt & Baking Soda: Just a pinch to balance and lift.
• Sour Cream: I highly recommend using full-fat sour cream for that maximum creamy richness. It keeps the cake moist and tender.
• Pure Vanilla Extract: In a pinch, imitation vanilla will do. But pure vanilla extract is where the magic’s at!

For the Glaze

• Powdered Sugar: For that smooth, sweet drizzle.
• Peach Preserves: Bringing in more peachy goodness to our glaze!
• Lemon Juice: Just a squeeze to balance the sweetness out.

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!

Tips for making the best peach cobbler pound cake with canned peaches

1. 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.
2. 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!
3. 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!
4. 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.

Popular substitutions & additions

• Bourbon Glaze Twist: Every now and then I like a boozy touch in my desserts, and when it comes to this peach cobbler pound cake, I sometimes add a splash of bourbon to the glaze. Adults only, of course!
• Less Sweet, Still Treat: Love the cake but looking to cut down on sweetness? You can skip the glaze entirely, and I promise you, the cake stands tall on its own.
• Fruit Swap: Apples make it a cozy fall treat, berries scream summer picnic, and pears? Oh honey, pears make for THE classiest pound cake. Just use whatever fruit you have in mind!
• Add Nuts: Add some chopped pecans or walnuts into the batter or more streusel for a crunchy surprise. Talk about texture!
• Sour Cream Swaps: If you’ve run out of sour cream, milk or plain Greek yogurt can step in instead. They keep the peach cobbler pound cake just as moist.

What to serve with this easy peach cobbler pound cake

• 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.

How to store & reheat peach cobbler pound cake

If your Peach Cobbler Pound Cake is all dressed up with that glaze, you’re gonna wanna tuck it into the fridge. Just wrap it up snug in some plastic wrap or pop it in an airtight container. If you haven’t gotten around to adding that glaze yet, you can just keep the cake on the counter in a container – it’ll be just fine for a quick grab.

If your cake’s been in the fridge and you’re craving that just-baked warmth, pop it in the oven for a few minutes or just give it a quick spin in the microwave until heated through.

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 and tasty for about 4 to 5 days. On the counter, it can last for about a couple of 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.

Frequently asked questions

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.

Pound cakes really do have it all – they’re fully customizable, easy to whip up, and absolutely delicious. And this Peach Cobbler Pound Cake? Oh honey, it’s in a league of its own! It has the classic Southern charm of peach cobbler and the rich, satisfying crumb of a pound cake. The best of both worlds! SO good it will become a new favorite in your home.

More pound cake recipes

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

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