This peach cobbler pound cake is the ultimate fresh and fruity dessert, combining the rich, buttery texture of a classic pound cake with the juicy sweetness of fresh peaches. With only 10 minutes of prep time, this easy-to-make cake is perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, and enjoy a delicious homemade treat that tastes like summer in every bite!
This peach cobbler cake is the perfect combination of a buttery pound cake and a juicy, spiced peach cobbler, giving you the best of both worlds in one delicious dessert. The moist, tender crumb pairs beautifully with the natural sweetness of fresh peaches, making it a Southern-inspired treat that’s hard to resist.
The best part? This peach cobbler pound cake recipe is incredibly easy to make with just a handful of simple ingredients. Whether you serve it plain, topped with powdered sugar, or drizzled with a vanilla glaze, it’s sure to be a hit. Enjoy it as a dessert, brunch treat, or even with your morning coffee for an extra indulgence!
Why We Love This Peach Cobbler Pound Cake Recipe
- It’s a fun update on classic pound cake.
Peach cobbler cake takes a traditional recipe and turns it on its head! The addition of fruit makes it bright and extra tasty. And this is a perfect addition to your spring dinners recipes! - It’s freezer-friendly.
If you’ve ever been invited to a party at the last minute, or had relatives stop by your house unannounced, having this dessert ready to thaw and serve is perfect! - You can use fresh or frozen peaches.
Peaches are only in season for a few months of the year. Fortunately, you can enjoy this peach cake recipe any time of year; just use frozen fruit instead of fresh!
Love pound cake? Don’t miss our blueberry lemon pound cake recipe!
Ingredient Notes and Substitutions
- Milk – You can use whatever kind of milk you like. We have a preference for whole milk, but feel free to use whatever you have on hand. You may even use almond or oat milk for a dairy free dessert! For the best results, use room-temperature butter, milk, and eggs for this peach pound cake recipe.
One of the first steps to making peach cobbler pound cake is to cream the butter before you add the sugar. It will cream up a lot easier if it is room temperature instead of rock-hard straight from the fridge.
The same goes for milk and eggs. You’ll end up with a more uniform batter for your cake, which will guarantee a rich, dense, and moist every time! - Vanilla Extract – Use warm and earthy vanilla extract, or use almond extract instead for a more unique flavor.
- Peaches – Again, either fresh or frozen peaches can be used. If you do use them, be sure to thaw them first. Something else to note is that you can use peeled or unpeeled slices — it won’t make much of a difference for this recipe. Try making easy peach cobbler cake mix recipe if you have extra ripe peaches.
- Toppings – All optional, but we usually serve this dessert with whipped cream, vanilla ice cream, or a sprinkling of powdered sugar.
Recipe Variations
- Gluten-free: Swap out all-purpose flour for a gluten-free flour blend to make this cake gluten-free without sacrificing its rich, buttery texture.
- Peach cobbler topping: For an extra cobbler-style finish, add a cinnamon-sugar streusel topping before baking. This adds a delicious crunch and enhances the warm, spiced flavor.
- Bundt cake version: Bake this peach cobbler pound cake in a Bundt pan for a stunning presentation. Drizzle with vanilla glaze or dust with powdered sugar for an elegant finish.
- Extra cinnamon flavor: If you love warm spices, mix in extra cinnamon to the batter or sprinkle it over the top before baking for a bolder, more comforting taste.
- Caramelized peaches: Instead of folding fresh peaches into the batter, sauté them in butter and brown sugar before layering them into the cake for a richer, more caramelized flavor.
How to Make Peach Cobbler Cake
- Remember to grease your pan.
You don’t want your peach cobbler cake to stick to the baking dish. We recommend greasing it with a bit of butter or oil. For even easier removal from the pan, consider lining it with parchment paper as well. You may also use a Bundt pan, cake pans, or loaf pan.
- Add the ingredients in the correct order.
While it may be tempting to throw all of the ingredients into a bowl at the same time, it’s important to incorporate them one at a time. Start by creaming the butter, then add the sugar, then the eggs. You’ll need to mix the batter after each ingredient for a specific amount of time. Don’t underestimate the importance of this!
- Check on your peach cake recipe as it bakes. This pound cake with fruit requires between 45 minutes to 1 hour of baking time, depending on the baking dish you use. Make sure to check in on it every now and then, as you don’t want the top to burn. If you notice that it is browning too quickly, lightly cover the baking dish with aluminum foil. Then let it cool on a wire rack after baking.
If you love peach desserts, don’t miss our recipes for Bisquick peach cobbler and peach crisp too!
Serving Suggestions
If you’re planning a meal with this recipe for dessert, consider pairing it with a savory main dish like blackened chicken tenders or cola ham, which provide a delicious contrast to the sweetness of the cake. For side dishes, garlic mashed potatoes and a fresh green beans complement the flavors beautifully, adding a well-rounded balance to your meal.
To lighten things up, a cowboy salad or green salad with pesto vinaigrette can add freshness and acidity, making the meal feel less heavy. When serving the peach cobbler pound cake recipe, stir in a dollop of sour cream for extra moisture or lightly dust the cake with confectioner’s sugar for an elegant touch. If you’re grilling, use a skewer to test for doneness, ensuring the cake bakes perfectly. Store leftovers on the counter in an airtight container or wrap slices individually for easy serving later. For a final indulgence, pair your slice with a glass of fresh juice or a warm cup of coffee.
🎯 TFN Pro Tip
For an extra burst of flavor, serve your cake warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream, Greek yogurt, cream cheese, or just brush some melted butter on top. Don’t forget to drizzle a bit of caramel sauce for that perfect finishing touch—your guests will thank you!
Recipe FAQs
You’ll end up with dry results if you bake your cake for too long or if you don’t properly measure out the ingredients. Remember to keep an eye on the baking time and check in on it as it bakes to have those moist crumbs. Too much flour or too little butter and sugar can also cause dryness.
We know some folks swear by the sifting method, but it isn’t crucial for this peach pound cake recipe. If you want to take the extra step, feel free. If not, no big deal.
If you’re set on using fresh peaches for this recipe, but the ones that you have on hand aren’t ripe enough, try placing them in a paper bag on your countertop for a day! They should ripen up after about 24 hours.
Store any leftover peach cobbler pound cake in an airtight container in the refrigerator. Properly stored, it will keep in the fridge for up to 4 days.
Reheating single servings in the microwave is simple. To avoid overheating, we recommend reheating in 30-second increments until the cake is warm through. Alternatively, you can reheat the fruit dessert in a heat-proof dish or on an aluminum foil-lined baking sheet in the oven. Set the oven to preheat to 250° F, and heat until it’s warm through the center.
More Fruity Desserts To Love…
If you tried this peach cobbler pound cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Peach Cobbler Pound Cake
Equipment
- loaf pan
- stand mixer
- large mixing bowl
- small mixing bowl
Ingredients
- 8 ounces unsalted butter room temperature **(8 ounces = 1 cup = 2 sticks)
- 1 cup sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk any kind
- 1 teaspoon vanilla extract or almond extract
- 3 cups sliced peaches fresh or thawed from frozen
- 2 tablespoons sugar
Optional (For Serving)
- whipped cream
- vanilla ice cream
- powdered (confectioner's) sugar
Instructions
- Preheat oven to 350ºF. Lightly grease sides and bottom of loaf pan with butter or oil, or line with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream the butter until very light in color and texture. Use a spatula to scrape down insides of the bowl as needed.
- Add the sugar to the bowl and mix on medium-high for 2-3 minutes, until well combined. Add eggs, one at a time, fully incorporating one before adding the other. Continue mixing on medium speed until mixture is light and fluffy, scraping down the bowl as needed.
- In a small bowl, whisk together the flour, baking powder, and salt.
- With the mixer running on low speed, add 1/2 cup flour mixture and 1/4 cup milk to the mixing bowl at a time. When adding final 1/4 cup milk, also include vanilla or almond extract. Mix ingredients just until combined; avoid over mixing.
- Add the pound cake batter to the prepared loaf pan. Using the small bowl again, toss the peaches with 2 tablespoons of sugar, then gently arrange them in a single layer on the top of the cake batter.
- Bake at 350ºF for 45 minutes for 9" pan or 60 minutes for a loaf pan, until the top is springy and a toothpick inserted into the center comes out clean. Remove from oven and let cake cool in pan for 5 minutes.
- Run a bread knife around inside edges of pan to loosen the cake. Remove cake, then transfer to a wire cooling rack to cool completely.
- Serve topped with whipped cream or ice cream, or dust with confectioners sugar (optional).
Notes
Nutrition
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Sara Welch says
This was everything a gourmet dessert should be, and then some! Turned out light, fluffy and sweet; exactly what I needed to cure my sweet tooth, indeed!
Adri says
This peach cobbler pound cake was such a treat. The texture of the cake was just perfect and the peaches were sweet and summery. I served it with ice cream, but I could eat the whole thing as is!