Peach Cobbler Pound Cake is a deliciously easy summer dessert. Perfect when served alongside a scoop of vanilla ice cream at your next backyard bbq.
Hello, my sweet-toothed friends! Today, we’re diving into a delightful treat that’s going to blow your socks off: Peach Cobbler Pound Cake. This treat is like having two desserts in one – the sweet, juicy goodness of peach cobbler and the rich, buttery flavor of pound cake.
Can you imagine biting into that? Exciting, right? Let’s dig in and learn more about this scrumptious dessert!
The Peach Cobbler Pound Cake is not just a peach dessert—it’s an experience, a sweet journey that your taste buds will thank you for! It’s the kind of treat that will have your friends and family impressed with your baking abilities.
It may be a simple recipe, but the flavors it offers are anything but. Every bite is packed with a moist texture and the sweet, tangy delight of fresh peaches.
So go ahead, save this recipe card, and create some sweet memories with this delicious Peach Cobbler Pound Cake. Happy baking and even happier eating! Enjoy every bit of this heavenly dessert!
Common Questions About Peach Cobbler Pound Cake
What kind of peaches can I use?
Fresh peaches are ideal for this cake because they give it the best flavor. But if peaches are out of season, canned peaches will be a good substitute. Just remember to drain them well. No one wants a soggy pound cake!
Why is my pound cake so dense?
It could be because of overmixing. When you mix the batter too much, it can make the cake heavy and dense. Be gentle and mix just until the flour is incorporated.
Do I need a bundt pan?
A bundt pan is ideal because it helps the cake cook evenly. But if you don’t have one, you can use a prepared loaf pan or even a round cake pan. Do what feels right for you!
Storage
Every peach lover should have a recipe like this one. One warm, moist slice of this cake will have you raving for more!
Refrigerator
Wrap your delicious peach cobbler pound cake in plastic wrap and store it in an airtight container. It can last up to 5 days in the fridge. Remember to let it reach room temperature before serving for the best flavor.
Freezer
To freeze, wrap the cake tightly in plastic wrap, then wrap it again in aluminum foil. This pound cake can be frozen for up to 3 months. To serve, defrost overnight in the fridge and let it reach room temperature.
Tips
Biting into this cake and finding warm, juicy peaches is like heaven on earth. Here are some pointers to help you make the best cake possible!
- For the moistest pound cake, use room-temperature ingredients. It helps the batter blend better.
- Sprinkle some flour at the bottom of the bundt pan to prevent the cake from sticking.
- Fold the peaches gently into the batter to keep them intact.
- Let the cake cool completely on a wire rack before slicing. It makes for neater slices.
Ingredients
These simple ingredients will transport you to a yummy, peach paradise!
- Granulated sugar
- Room temperature butter
- Room temperature eggs
- Vanilla extract
- Fresh peaches
- All-purpose flour
- Baking powder
- Salt
How to Make Peach Cobbler Pound Cake
I just love the sliced peaches in the middle of this cake. It reminds me of days gone by when we made Dutch oven peach cobbler over the campfire!
- Preheat the oven to 325 degrees.
- Prepare a bundt pan by spritzing it with cooking oil spray and lightly sprinkling it with additional flour. Invert the bundt pan and tap the bottom to remove the excess flour.
- In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
- Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy.
- Add the vanilla extract and beat just until mixed.
- In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
- In a larger bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
- Fold the peaches into the batter.
- Transfer the batter to the prepared bundt pan, smoothing it into an even layer.
- Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
- Place the bundt pan on a wire rack and allow to cool for 10 minutes before removing the cake from the bundt pan. Allow it to cool completely on the wire rack.
- If desired, sprinkle the cake with the confectioner’s sugar prior to slicing and serving.
Kitchen Supplies You’ll Need
Don’t skip the wire rack. Cooling this pound cake properly is essential.
- Bundt pan
- Large and small mixing bowls
- Electric mixer
- Rubber spatula
- Wire rack
- Measuring cups
What to Serve With Peach Cobbler Pound Cake
Our delightful Peach Cobbler Pound Cake is not just a standalone treat; it’s a team player, and it loves to be paired with other delicious foods. Picture this – you’ve just enjoyed a hearty meal like steak or stew and are now sitting back, relaxing.
What could be better than a slice of this moist pound cake for dessert? Its rich, buttery flavor and the sweetness of ripe peaches make it a perfect ending to any meal.
But it’s not just about ending a meal with a bang! Why not start your day with a touch of indulgence too? Picture yourself savoring a slice of this delicious cake with your morning coffee.
The cake’s sweetness combined with the rich aroma of coffee can truly be a match made in heaven, making your mornings all the more special.
Remember, this Peach Cobbler Pound Cake is as versatile as a dessert can get. You can serve it as it is or get creative with your add-ons. No matter how you choose to enjoy it, it will always be a delicious treat!
Why You Should Make Peach Cobbler Pound Cake
This peach pound cake recipe will score you points at any gathering. You’ll probably want to bring two since a single cake might not last long. Friends and family alike will devour the entire cake!
- It’s a combination of two delicious desserts: peach cobbler and pound cake.
- It’s a great way to use fresh peaches during peach season.
- This cake is a perfect dessert for special occasions, but easy enough for any day.
- It’s a crowd-pleaser – everyone loves this moist cake!
Variations and Add-Ins for Peach Cobbler Pound Cake
Imagine the satisfaction of cutting into your freshly baked cake, the aroma of warm peaches and vanilla filling your mind and your kitchen. Now, imagine that first bite—a burst of peach flavor that gets better as you enjoy it.
That’s exactly what this peach cobbler pound cake will deliver! Here are some ideas to personalize this recipe a bit and make it all your own.
- Try using other fruits, like berries or apples, or other fresh fruit. The possibilities are endless!
- Add some cinnamon or nutmeg for a touch of spice.
- Toss in some chopped nuts for a bit of crunch.
- Drizzle the cooled cake with a vanilla glaze for extra sweetness.
If you love this easy peach pound cake recipe, you’re going to love these other pound cakes too. Please click each link below to find the easy, printable recipe!
More Great Peach Recipes
Peach Pineapple Upside Down Cake
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Peach Cobbler Pound Cake
Ingredients
- 2 cups granulated sugar
- 1 cup butter room temperature (2 sticks)
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups peaches diced – fresh
- 3 cups all-purpose flour divided
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees.
- Prepare a bundt pan by spritzing it with cooking oil spray and lightly sprinkling it with additional flour. Invert the bundt pan and tap the bottom to remove the excess flour.
- In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
- Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy.
- Add the vanilla extract and beat just until mixed.
- In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
- In a larger bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
- Fold the peaches into the batter.
- Transfer the batter to the prepared bundt pan, smoothing it into an even layer.
- Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
- Place the bundt pan on a wire rack and allow to cool for 10 minutes before removing the cake from the bundt pan. Allow it to cool completely on the wire rack.
- If desired, sprinkle the cake with confectioner’s sugar prior to slicing and serving.
Equipment
- bundt pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
MS Phyllis says
Can you make peach pound cake with box pound cake mix?
Gina Kleinworth says
I would imagine there is a way. I have never tried it.
Barbara says
Can use canned peaches in this cake
Gina Kleinworth says
Yep – please see the FAQ’s in the post
“What kind of peaches can I use?
Fresh peaches are ideal for this cake because they give it the best flavor. But if peaches are out of season, canned peaches will be a good substitute. Just remember to drain them well. No one wants a soggy cake!”
Angela says
Hello, quick question… can you use cake flour or just stick with regular all-purpose flour. Thanks!
Gina Kleinworth says
I have never tried it with cake flour. The final texture will be different, but I would assume that overall it would work.
Jennifer Palmer says
My cake came out looking wet on top where peaches were. Peaches had juice and didn’t cook well.
Gina Kleinworth says
What kind of peaches did you use? Were they canned, large pieces, extra ripe? I’d love to know more so I can try to figure out what went wrong.
Shawn Edmonds says
I made this Peach Cobbler Pound Cake today with some additions to the batter. I added 1 teaspoon of Saigon cinnamon, 1/4 cup light brown sugar, 1/2 teaspoon lemon extract, 1 teaspoon cookie nip, and 1/2 cup of sour cream. I also covered it with a vanilla glaze.
My cake turned out amazingly delicious! It’s my new favorite! I wish I could post a picture!