Classic Peach Cobbler Pound Cake

When summer peaches are at their peak, it’s hard to decide between making a classic peach cobbler or baking up a rich pound cake. The good news? You don’t have to choose anymore.

This peach cobbler pound cake brings together everything you love about both desserts into one incredible treat. We’re talking about a moist, buttery pound cake studded with caramelized peaches, topped with a crunchy cinnamon streusel, and finished with a tangy cream cheese glaze. It takes a little more effort than your average cake, but the payoff is absolutely worth it—especially when you see everyone’s faces light up at first bite.

What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for this recipe, and you’ll want to pick ones that are ripe but still firm enough to hold their shape during baking. Yellow peaches are the most common choice and work great, but white peaches will give you a slightly sweeter, more floral flavor if you can find them. When you’re at the store, give the peaches a gentle squeeze – they should yield slightly to pressure but not feel mushy. If your peaches aren’t quite ripe yet, just leave them on the counter for a day or two until they’re ready to use.

Options for Substitutions

This recipe has some room for swaps if you need to work with what you have:

• Cake flour: Don’t have cake flour? You can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons, and replacing those 6 tablespoons with cornstarch. Sift it together a few times to mix well.
• Buttermilk: Make a quick substitute by mixing 3/4 cup regular milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Fresh peaches: If fresh peaches aren’t in season, you can use canned peaches (drained well) or frozen peaches (thawed and patted dry). You could also try nectarines for a similar flavor.
• Brown sugar: Out of brown sugar? Mix 1/3 cup white sugar with 1 teaspoon of molasses, or just use all granulated sugar in the crumb topping.
• Nutmeg: If you don’t have nutmeg, you can skip it or use a tiny pinch of allspice or ginger instead. The cinnamon will still give you plenty of warm spice flavor.
• Cream cheese: For the glaze, you can leave out the cream cheese and just make a simple powdered sugar glaze with milk and vanilla. It’ll be a bit thinner but still tasty.

Watch Out for These Mistakes While Baking

The biggest mistake when making this pound cake is rushing the caramel step – if you pull it off the heat too early, it won’t set properly, but if you let it go too dark, it’ll taste bitter and can burn the peaches during baking.

Room temperature ingredients are critical here, especially the butter, eggs, and buttermilk, since cold ingredients can cause the batter to curdle and result in a dense, uneven cake instead of a tender crumb.

When flipping the cake out of the pan, wait the full 30 minutes for cooling – flip it too soon and the caramel will run everywhere, but wait too long and it might stick to the pan.

Finally, don’t skip greasing and flouring your pan thoroughly, paying extra attention to the corners and edges, because this cake has a lot going on with the caramel and peaches, making it more likely to stick than a regular pound cake.

What to Serve With Peach Cobbler Pound Cake?

This cake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A scoop of vanilla ice cream or some fresh whipped cream on the side is always a good call, especially if you serve the cake slightly warm. For a nice contrast, try pairing it with a hot cup of coffee or black tea, which cuts through the sweetness perfectly. If you’re serving this for a gathering, setting out some extra fresh peach slices on the side makes for a nice touch and adds a bit of brightness to each bite.

Storage Instructions

Store: This pound cake actually gets better after a day or two as the flavors meld together. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The peaches stay moist and delicious either way!

Freeze: You can freeze slices or the whole cake for up to 3 months. Wrap it tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. I like to slice it first so I can grab individual pieces whenever a craving hits.

Serve: Let frozen slices thaw at room temperature for about an hour, or pop them in the microwave for 20-30 seconds if you’re impatient like me. If you stored it in the fridge, bring it to room temperature for the best flavor and texture, or warm it slightly in the oven at 300°F for about 10 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6100-6700
• Protein: 65-75 g
• Fat: 325-375 g
• Carbohydrates: 760-830 g

Ingredients

For the crumb topping:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed

For the peach preparation:

• 2 large peaches, peeled (one sliced, one diced)
• 1/4 teaspoon nutmeg
• 3/4 teaspoon ground cinnamon
• 1 tablespoon bourbon (optional)

For the caramel:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 teaspoon cornstarch (mixed with water)

For the cake batter:

• 3 cups cake flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup full-fat buttermilk

For the glaze:

• 1/4 cup cream cheese, room temperature
• 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Step 1: Prepare the Peach Cobbler Crumble Topping

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed

Preheat your oven to 350°F.

In a bowl, combine the all-purpose flour, granulated sugar, light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt.

Add the cold cubed butter and mix with your fingertips until the mixture resembles coarse breadcrumbs and just begins to hold together.

Spread the mixture evenly on a baking sheet and bake for 15 minutes, stirring twice during baking to ensure even toasting.

Once golden and fragrant, remove from the oven and let cool completely, then break into bite-sized crumbles.

This can be done while you prepare other components.

Step 2: Prepare the Peaches and Caramel Layer

• 2 large peaches, peeled
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon bourbon
• 1 cup granulated sugar
• 1/4 cup water

Peel both peaches and prepare them differently: slice one peach into thin, even slices and toss with 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and bourbon if using; dice the second peach and toss separately with the same spices.

Grease and flour a 9×13 inch baking dish, then arrange the sliced peaches in a single layer on the bottom.

In a saucepan, combine 1 cup sugar and 1/4 cup water, then heat over medium-high heat without stirring until the mixture turns a deep amber color (about 8-10 minutes).

Carefully pour the hot caramel over the peach slices—I like to work quickly here as caramel sets fast, and the heat will gently cook the peaches.

Step 3: Create the Pound Cake Batter

• 3 cups cake flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup full-fat buttermilk

In a medium bowl, whisk together the cake flour, baking powder, salt, and 1/2 teaspoon cinnamon; set aside.

In a large bowl, beat the softened butter and 2 cups sugar together for 2 minutes until light and fluffy.

Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Alternate adding the dry ingredient mixture and buttermilk to the butter mixture in three additions (dry-wet-dry-wet-dry), beating on low speed after each addition just until combined.

I find that using room-temperature eggs ensures a smoother, more homogeneous batter that incorporates evenly.

Step 4: Layer and Bake the Cobbler Cake

• pound cake batter from Step 3
• diced peaches from Step 2
• crumble topping from Step 1

Pour two-thirds of the pound cake batter from Step 3 into the prepared baking dish over the caramel and peach slices, smoothing the top gently.

Scatter the diced peaches from Step 2 over the batter, then sprinkle 1 cup of the cooled crumble topping from Step 1 evenly over them.

Pour the remaining batter on top, smooth it gently, and finish with the remaining crumble topping.

Bake at 350°F for approximately 1 hour, until a toothpick inserted into the cake portion comes out clean and the top is golden brown.

Step 5: Cool, Invert, and Make the Glaze

• 1/4 cup cream cheese, room temperature
• 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Remove the cake from the oven and let it cool in the pan for 30 minutes—this cooling time allows the caramel to set slightly so the cake holds together when inverted.

While the cake cools, prepare the glaze by beating together the room-temperature cream cheese, softened butter, sifted powdered sugar, milk, and vanilla extract until smooth and pourable.

Carefully invert the cooled cake onto a serving plate so the caramel and peach layer is now on top.

Drizzle the glaze over the warm cake and top with any remaining crumbles.

Classic Peach Cobbler Pound Cake

Delicious Classic Peach Cobbler Pound Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 10 slices

Calories 6400 kcal

Ingredients

  

For the crumb topping

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed

For the peach preparation

• 2 large peaches, peeled (one sliced, one diced)
• 1/4 teaspoon nutmeg
• 3/4 teaspoon ground cinnamon
• 1 tablespoon bourbon (optional)

For the caramel

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 teaspoon cornstarch (mixed with water)

For the cake batter

• 3 cups cake flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup full-fat buttermilk

For the glaze

• 1/4 cup cream cheese, room temperature
• 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F. In a bowl, combine the all-purpose flour, granulated sugar, light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt. Add the cold cubed butter and mix with your fingertips until the mixture resembles coarse breadcrumbs and just begins to hold together. Spread the mixture evenly on a baking sheet and bake for 15 minutes, stirring twice during baking to ensure even toasting. Once golden and fragrant, remove from the oven and let cool completely, then break into bite-sized crumbles. This can be done while you prepare other components.
• Peel both peaches and prepare them differently: slice one peach into thin, even slices and toss with 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and bourbon if using; dice the second peach and toss separately with the same spices. Grease and flour a 9x13 inch baking dish, then arrange the sliced peaches in a single layer on the bottom. In a saucepan, combine 1 cup sugar and 1/4 cup water, then heat over medium-high heat without stirring until the mixture turns a deep amber color (about 8-10 minutes). Carefully pour the hot caramel over the peach slices—I like to work quickly here as caramel sets fast, and the heat will gently cook the peaches.
• In a medium bowl, whisk together the cake flour, baking powder, salt, and 1/2 teaspoon cinnamon; set aside. In a large bowl, beat the softened butter and 2 cups sugar together for 2 minutes until light and fluffy. Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternate adding the dry ingredient mixture and buttermilk to the butter mixture in three additions (dry-wet-dry-wet-dry), beating on low speed after each addition just until combined. I find that using room-temperature eggs ensures a smoother, more homogeneous batter that incorporates evenly.
• Pour two-thirds of the pound cake batter from Step 3 into the prepared baking dish over the caramel and peach slices, smoothing the top gently. Scatter the diced peaches from Step 2 over the batter, then sprinkle 1 cup of the cooled crumble topping from Step 1 evenly over them. Pour the remaining batter on top, smooth it gently, and finish with the remaining crumble topping. Bake at 350°F for approximately 1 hour, until a toothpick inserted into the cake portion comes out clean and the top is golden brown.
• Remove the cake from the oven and let it cool in the pan for 30 minutes—this cooling time allows the caramel to set slightly so the cake holds together when inverted. While the cake cools, prepare the glaze by beating together the room-temperature cream cheese, softened butter, sifted powdered sugar, milk, and vanilla extract until smooth and pourable. Carefully invert the cooled cake onto a serving plate so the caramel and peach layer is now on top. Drizzle the glaze over the warm cake and top with any remaining crumbles.