If you’re on the hunt for a show-stopping dessert that truly delivers on flavor and nostalgia, the Peach Cobbler Pound Cake is your new best friend. This decadent treat combines the buttery richness of classic pound cake with juicy peaches and a caramelized cinnamon swirl, giving you the absolute best of both worlds. Whether you’re celebrating a special occasion or simply want to make an ordinary day feel more extraordinary, this Peach Cobbler Pound Cake will bring sunshine to your table and smiles to everyone who tries it.

Peach Cobbler Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that it uses everyday ingredients, each one playing a vital role in creating the moist, tender crumb and caramel-kissed peach layer that makes this cake unforgettable. Gather these, and you’re already halfway to dessert heaven!

Peaches: Fresh, ripe peaches are the star here; they bring juicy sweetness and a lovely pop of color, making each slice special.
Brown Sugar: This adds rich, mellow caramel notes that beautifully enhance the cobbler topping.
Ground Cinnamon: A dash of cinnamon weaves warmth and spice throughout the cake.
Melted Butter: Helps create the gooey, flavorful base layer beneath the peaches.
Unsalted Butter: Plenty of creamy butter forms the backbone of the classic pound cake crumb; make sure it’s at room temperature for perfect creaming!
Cream Cheese: Adds a slight tang and helps keep the cake incredibly moist while balancing the sweetness.
Granulated Sugar: Sweetens the cake base and gives it that signature pound cake texture.
Sour Cream: A little scoop of sour cream ensures extra tenderness and a hint of tartness.
Vanilla Extract: For depth and that dreamy, universally loved bakery aroma.
Eggs: Room temperature eggs create a velvety, stable batter that rises beautifully in the oven.
Cake Flour: Cake flour gives the pound cake a soft, delicate crumb and keeps it light.
Baking Powder: Just a bit to help the cake rise to lofty perfection.
Salt: Rounds out the flavors, making the sweetness sing even more.

How to Make Peach Cobbler Pound Cake

Step 1: Prep Your Pan and Peaches

Start by preheating the oven to 325°F (163°C) and thoroughly coating a 12-cup Bundt pan with nonstick spray. Peel your peaches, then slice one into lovely wedges—these become the showy, caramelized crown of the cake. Chop the remaining peaches into bite-sized cubes to be folded into the batter. Arranging the peach wedges in the bottom of your pan sets the stage for an impressive reveal later!

Step 2: Make the Cobbler Topping

In a small bowl, combine brown sugar, cinnamon, and melted butter, stirring until it’s glossy and fragrant. Pour this buttery mixture over the arranged peach slices in your Bundt pan—you’ll thank yourself when it bakes into a bubbling, sticky cobbler layer that tastes and smells like summer itself.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the room temperature butter on high speed for two minutes until it’s fluffy. Add the cream cheese and mix again, and then gradually beat in the sugar until the mixture is airy and light. Adding sour cream and vanilla at this point ensures the batter is smooth, luscious, and well flavored—don’t rush this step!

Step 4: Add the Eggs

Add the eggs, one at a time, mixing thoroughly and scraping down the sides between additions. This patience leads to a cake with incredible texture—each egg should be fully integrated before moving on to the next. The batter will look silky and slightly thick, which is exactly what you want.

Step 5: Fold in Peaches and Dry Ingredients

Gently stir the chopped peaches into the batter for little golden pockets in every slice. Sift in your cake flour, baking powder, and salt, mixing on low just until no dry spots remain—overmixing is the enemy of tender cakes, so keep it gentle and deliberate at this stage.

Step 6: Combine and Bake

Pour the finished batter evenly into your prepared Bundt pan, trying not to disturb the peach-cobbler base. Firmly tap the pan on your counter a few times to eliminate air bubbles, then bake for 80 to 90 minutes. Wait for a toothpick to come out clean before removing it; depending on your oven, it might need an extra five minutes or so. Let it cool in the pan for a full hour, then invert onto a serving plate for the big moment—admire your Peach Cobbler Pound Cake in all its glory!

How to Serve Peach Cobbler Pound Cake

Garnishes

A little extra flourish brings out the best in every slice—try a generous dollop of softly whipped cream, a drizzle of warm caramel sauce, or even a sprinkle of toasted pecans for a bit of crunch. Fresh peach slices on the side are always a welcome touch if you still have a few left over.

Side Dishes

This cake really shines all on its own, but it pairs beautifully with classic accompaniments like a scoop of vanilla bean ice cream, tangy crème fraîche, or a bright, tart berry salad to balance its lush richness. A cup of after-dinner coffee or sweet tea completes the experience.

Creative Ways to Present

For parties or potlucks, you can slice the Peach Cobbler Pound Cake into mini wedges and serve each atop a swirl of whipped cream in individual ramekins. Feeling extra fancy? Layer thick slices with custard and berries in a trifle dish for a quick, no-fuss peach trifle. Of course, you can never go wrong simply presenting it as a gorgeous Bundt centerpiece on your favorite cake stand.

Make Ahead and Storage

Storing Leftovers

If—by some miracle—you have leftovers of this Peach Cobbler Pound Cake, let it cool completely, then wrap slices snugly in plastic wrap or foil. The cake will stay perfectly moist and delicious at room temperature for two days, or in the refrigerator for up to five days. Always store it tightly so it doesn’t dry out.

Freezing

Want to save a taste of summer for later? This cake freezes beautifully. Simply wrap individual slices or the whole cake (minus garnishes) in plastic wrap and a layer of foil. Tuck into a freezer-safe bag and stash for up to three months. Thaw at room temperature before serving, and you’ll be amazed how fresh it tastes.

Reheating

To revive a slice to its just-baked glory, pop it in the microwave for 10-15 seconds, or rewarm in a low oven (300°F/150°C) for about 10 minutes. The peaches will become soft and caramelized again, and the pound cake will be warm and aromatic—perfect with ice cream!

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If peaches aren’t in season, canned (well-drained) or frozen (thawed and patted dry) peaches work just fine. You’ll still get a juicy, flavorful Peach Cobbler Pound Cake.

How do I keep the cake from sticking to the Bundt pan?

Be generous with your nonstick spray and make sure to get into every nook and cranny of the pan, especially around the center tube. For added insurance, you can dust the greased pan with flour or even fine breadcrumbs before adding peaches and batter.

What’s the best way to peel peaches easily?

If your peaches are a bit stubborn, score a small X at the base and dip them in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip right off.

Can I add nuts to the cake?

Certainly! Chopped pecans or walnuts add great texture and a buttery flavor to both the cake and the topping. Fold a half cup into the batter or sprinkle some over the cobbler topping before baking.

Why did my pound cake turn out dense or dry?

Overmixing the batter or baking too long are the usual suspects. Mix just until combined when adding dry ingredients, and keep a close eye on the cake as it finishes baking—once a toothpick comes out clean, it’s done!

Final Thoughts

I truly hope you get a chance to bake and share this Peach Cobbler Pound Cake soon—it’s one of those desserts that feels instantly homey and impossibly indulgent at the same time. Don’t be surprised if it disappears quickly; every bite is sweet, tender, and full of peachy goodness. Your kitchen is about to smell incredible!