Name: Peach Cobbler Pound Cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; ½ cup sour cream; ½ cup whole milk; 2 cups diced fresh or canned peaches (drained if canned); 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon

Hey y'all! If you adore the classic flavors of peach cobbler and the rich, buttery goodness of pound cake, this PEACH COBBLER POUND CAKE is about to become your new favorite dessert. With juicy peaches baked right in and a golden crust that’s simply irresistible, this recipe is perfect for summer gatherings, holiday feasts, or just because you’re craving something sweet. Ready to indulge in a slice of Southern comfort? Let’s get cooking!

Why You'll Love This PEACH COBBLER POUND CAKE

Combines the comforting flavors of peach cobbler and dense pound cake in every bite.
Easy to make with simple, pantry-friendly ingredients.
Makes a show-stopping dessert for family gatherings or potlucks.
Moist, tender crumb with bursts of sweet, juicy peaches throughout.
Leftovers taste just as amazing the next day—if there are any!

PEACH COBBLER POUND CAKE Ingredients

2 ½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
½ cup sour cream, room temperature
⅓ cup whole milk, room temperature
2 teaspoon vanilla extract
2 ½ cups fresh or canned peaches, diced (well-drained if using canned)
¼ cup packed light brown sugar
1 tablespoon all-purpose flour (for dusting peaches)
Optional: 1 tablespoon turbinado sugar for topping

How to Make PEACH COBBLER POUND CAKE

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, making sure to coat every nook and cranny for an easy release.

Step 2: Prepare the Peaches

In a bowl, toss diced peaches with 1 tablespoon flour and the brown sugar. This keeps the peaches from sinking to the bottom and adds extra sweetness.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Wet Ingredients

Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla extract, scraping down the sides as needed.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

Step 6: Combine Wet and Dry for PEACH COBBLER POUND CAKE Batter

Add the dry ingredients to the wet mixture, alternating with milk. Begin and end with flour, mixing just until combined. Do not overmix.

Step 7: Fold in the Peaches

Gently fold in the prepared peaches with a spatula, being careful not to overmix the batter.

Step 8: Bake the PEACH COBBLER POUND CAKE

Pour the batter into the prepared pan, smoothing the top. Sprinkle turbinado sugar on top if desired for a crunchy finish. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before slicing and serving.

Notes for the Best PEACH COBBLER POUND CAKE

Use room temperature ingredients for a smoother batter and even baking (learn why here).
If using canned peaches, make sure they’re well-drained to avoid excess moisture.
For an extra boost of flavor, consider adding a teaspoon of almond extract.

PEACH COBBLER POUND CAKE Variations

Berry Blend: Swap half the peaches for blueberries or raspberries for a mixed fruit twist.
Spiced Up: Add ¼ teaspoon ground ginger or cardamom for a warm, spiced flavor.
Glaze Finish: Drizzle with a vanilla or cream cheese glaze once cooled.

Required Equipment for PEACH COBBLER POUND CAKE

10-inch bundt or tube pan
Electric mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Wire rack

PEACH COBBLER POUND CAKE Storage Instructions

Store leftover cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap well and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations for PEACH COBBLER POUND CAKE

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with fresh peach slices or a light fruit compote.
Enjoy with a cup of coffee or sweet iced tea for a true Southern treat.

Pro Tips for the Perfect PEACH COBBLER POUND CAKE

Let the cake cool completely before slicing to keep each wedge neat and moist (cooling tips).
Check for doneness at the 70-minute mark to avoid overbaking.
Lightly dust the peaches with flour before folding in—this helps keep them evenly distributed.

FAQ: PEACH COBBLER POUND CAKE

Can I use frozen peaches? Yes! Thaw and drain them well before using to prevent excess moisture in the cake.
Can I make this PEACH COBBLER POUND CAKE ahead of time? Absolutely—this cake keeps well for several days and flavors deepen as it rests.
What if I don’t have a bundt pan? A loaf pan will work in a pinch; just adjust the baking time and check for doneness.

For more about peach nutrition, check out this helpful nutritional guide.

Prep Time: 25 minutes
Cook Time: 70-80 minutes
Total Time: About 1 hour 45 minutes

PEACH COBBLER POUND CAKE