Peach Cobbler Pound Cake

5 from 11 votes

This peach cobbler pound cake is a rich, buttery dessert loaded with sweet peaches. A crowd-pleasing treat perfect for any occasion!

Prep Time10

Cook Time1

Cooling Time3

Total Time1 13

Course: Dessert

Cuisine: American

Keyword: fruit dessert, pound cake, cobbler cake, peach dessert, loaf cake, peach cobbler pound cake

Servings: people

Calories: 372kcal

Author: Renae Gerhardstein

Equipment

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

For an extra burst of flavor, serve your peach cobbler pound cake warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream on top.
Don't forget to drizzle a bit of caramel sauce for that perfect finishing touch—your guests will thank you!

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.

Storing Instructions:

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.

Nutrition