Easy Peach Cobbler Pound Cake

If you ask me, peach cobbler and pound cake are two desserts that were meant to be together.

This recipe combines everything I love about summer peach cobbler with the rich, buttery crumb of a proper pound cake. Sweet peaches get spiced with cinnamon and nutmeg, then baked right into a tender cake that’s finished with a crumbly streusel topping.

The cake itself is made with buttermilk for extra moisture, while cream cheese in the glaze adds a nice tang. Fresh peaches appear in two forms—sliced and diced—so you get pockets of fruit throughout.

It’s a dessert that feels special enough for company but easy enough for a weekend baking project.

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 classic choice and give you that sweet, traditional peach flavor, but white peaches work just as well if that’s what you prefer. When you’re at the store, give them 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’ve got:

• 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 it with 6 tablespoons of 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’ll need about 2 cups of sliced peaches total.
• Brown sugar: Out of brown sugar? Mix 1/3 cup granulated sugar with 1 teaspoon of molasses, or just use all granulated sugar in the streusel topping.
• Nutmeg: If you don’t have nutmeg, you can skip it or use a pinch of allspice 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 won’t be quite as rich, but it’ll still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake when making this pound cake is not bringing your butter, eggs, and buttermilk to room temperature before mixing, which can cause the batter to curdle and result in a dense, uneven texture. When making the caramel for the peach layer, watch it carefully and remove it from heat as soon as it turns amber – just a few extra seconds can turn it bitter and burnt. Don’t skip the 30-minute cooling time in the pan after baking, as flipping the cake too early will cause the caramel peach layer to stick to the pan instead of staying on your cake. Finally, use a toothpick to check doneness at the 50-minute mark since oven temperatures vary, and if the top is browning too quickly, tent it loosely with foil for the remaining baking time.

What to Serve With Peach Cobbler Pound Cake?

This cake is pretty rich and sweet on its own, so I like to serve it with a big scoop of vanilla ice cream that melts right into the warm cake. A dollop of fresh whipped cream works great too, especially if you want something a little lighter than ice cream. Since the cake already has peaches baked in, you could add some fresh sliced peaches on the side or even some mixed berries for a nice contrast. For an afternoon coffee or tea situation, this cake is perfect all by itself with just a hot cup of your favorite brew.

Storage Instructions

Store: This pound cake actually gets even better after a day or two! Keep it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week, though I find the texture stays more moist at room temperature.

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 before freezing so I can grab individual pieces whenever a craving hits.

Serve: Let frozen slices thaw at room temperature for about an hour, or warm them in the microwave for 20-30 seconds. If you stored it in the fridge, bringing it to room temperature really brings back that soft, tender crumb. A quick 10-second zap in the microwave makes it taste freshly baked!

Estimated Nutrition

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

• Calories: 6500-7000
• Protein: 85-95 g
• Fat: 360-390 g
• Carbohydrates: 825-900 g

Ingredients

For the biscuit crumble:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 6 tbsp cold unsalted butter, cubed

For the peach preparation:

• 2 large peaches (peeled, one sliced and one diced)
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon

For the caramel layer:

• 1 cup granulated sugar
• 1/3 cup water

For the cake batter:

• 3 cups cake flour, sifted
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup buttermilk

For the cream cheese glaze:

• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Step 1: Prepare the Peach Cobbler Topping and Filling

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 2 large peaches, peeled, one sliced and one diced
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Heat your oven to 350°F.

In a bowl, combine 1 cup all-purpose flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp salt.

Cut in 6 tbsp cold cubed butter until the mixture resembles coarse crumbs and just begins to hold together when squeezed.

Spread this mixture onto a baking sheet and bake for 15 minutes, stirring twice during baking, until golden and fragrant.

Remove and set aside to cool completely—you’ll use this crumble topping throughout the cake.

While the crumble bakes, prepare your peaches: boil them for 1-2 minutes, then peel and slice one peach and dice the other.

Toss the sliced peach with 1/2 tsp cinnamon and 1/4 tsp nutmeg, and toss the diced peach separately with the same spices.

This separate preparation allows you to layer the peaches for better texture and flavor distribution in the cake.

Step 2: Make the Caramel and Prepare the Cake Pan

• 1 cup granulated sugar
• 1/3 cup water
• peach slices from Step 1

While the crumble finishes, grease and flour a 9×13 inch baking dish (or similar size cake pan).

In a saucepan, combine 1 cup granulated sugar and 1/3 cup water, then cook over medium-high heat without stirring until the mixture turns a deep amber color (about 8-10 minutes)—swirl the pan gently if needed to ensure even cooking.

Carefully pour this caramel over the bottom of your prepared pan, then arrange the sliced peaches in a single layer over the caramel.

The caramel will set slightly as it cools, creating a flavorful base for the pound cake batter.

Step 3: Mix the Pound Cake Dry Ingredients

• 3 cups cake flour, sifted
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon

In a medium bowl, whisk together 3 cups sifted cake flour, 2 1/4 tsp baking powder, 3/4 tsp salt, and 3/4 tsp cinnamon.

Set this dry mixture aside—I like to sift the flour twice for pound cake to ensure a tender, delicate crumb that doesn’t compete with the peach layers.

Step 4: Cream the Butter and Build the Pound Cake Batter

• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup buttermilk
• dry ingredient mixture from Step 3

In a large mixing bowl, beat 1 1/2 cups softened butter for 2 minutes until pale and fluffy.

Add 2 cups granulated sugar and beat for another 2 minutes until the mixture is light and creamy—this creaming process incorporates air, which is crucial for pound cake’s tender structure.

Add 6 room-temperature eggs one at a time, beating well after each addition, then mix in 1 tbsp vanilla extract and 1/4 tsp almond extract.

Now alternate adding the flour mixture from Step 3: add half of it and mix until just combined, then pour in 3/4 cup buttermilk and mix gently, then add the remaining flour mixture and fold until no streaks remain.

Be careful not to overmix once you add the flour, as this can toughen the cake.

Step 5: Assemble and Bake the Cobbler Cake

• pound cake batter from Step 4
• diced peaches from Step 1
• crumble topping from Step 1

Pour two-thirds of the pound cake batter from Step 4 over the caramel and peach slices in your prepared pan, spreading gently to create an even layer.

Scatter the diced peaches from Step 1 over this layer, then sprinkle 1 cup of the cooled crumble topping from Step 1 over the peaches.

Pour the remaining batter over the crumble and top with the final 1 cup of crumble.

Bake at 350°F for 1 hour, or until a toothpick inserted into the cake portion (not through the peaches) comes out clean.

The cake should be golden brown and the crumble topping should be dark and crispy.

Step 6: Cool and Unmold the Cake

Remove the cake from the oven and let it cool in the pan for 30 minutes—this allows the structure to set while the caramel is still warm enough to act as a “glue” when you flip.

Carefully invert the cake onto a serving platter, letting gravity help release it from the pan.

Some caramel and peaches may stick to the bottom of the pan; simply spoon these over the top of the cake.

Let the cake cool completely before adding the glaze.

Step 7: Prepare the Cream Cheese Glaze and Finish

• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract
• remaining crumble topping from Step 1

In a small bowl, beat 1/4 cup softened cream cheese and 2 tbsp softened butter together until smooth and combined.

Add 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2-3 tbsp milk (adding milk gradually until you reach a pourable consistency), then whisk until the glaze is smooth and silky.

Drizzle the glaze over the cooled cake and sprinkle the remaining crumbs from Step 1 over the top for a beautiful finish and extra texture contrast.

Easy Peach Cobbler Pound Cake

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

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 12 slices

Calories 6750 kcal

Ingredients

  

For the biscuit crumble

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 6 tbsp cold unsalted butter, cubed

For the peach preparation

• 2 large peaches (peeled, one sliced and one diced)
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon

For the caramel layer

• 1 cup granulated sugar
• 1/3 cup water

For the cake batter

• 3 cups cake flour, sifted
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup buttermilk

For the cream cheese glaze

• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions

 

• Heat your oven to 350°F. In a bowl, combine 1 cup all-purpose flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, 3/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp salt. Cut in 6 tbsp cold cubed butter until the mixture resembles coarse crumbs and just begins to hold together when squeezed. Spread this mixture onto a baking sheet and bake for 15 minutes, stirring twice during baking, until golden and fragrant. Remove and set aside to cool completely—you'll use this crumble topping throughout the cake. While the crumble bakes, prepare your peaches: boil them for 1-2 minutes, then peel and slice one peach and dice the other. Toss the sliced peach with 1/2 tsp cinnamon and 1/4 tsp nutmeg, and toss the diced peach separately with the same spices. This separate preparation allows you to layer the peaches for better texture and flavor distribution in the cake.
• While the crumble finishes, grease and flour a 9x13 inch baking dish (or similar size cake pan). In a saucepan, combine 1 cup granulated sugar and 1/3 cup water, then cook over medium-high heat without stirring until the mixture turns a deep amber color (about 8-10 minutes)—swirl the pan gently if needed to ensure even cooking. Carefully pour this caramel over the bottom of your prepared pan, then arrange the sliced peaches in a single layer over the caramel. The caramel will set slightly as it cools, creating a flavorful base for the pound cake batter.
• In a medium bowl, whisk together 3 cups sifted cake flour, 2 1/4 tsp baking powder, 3/4 tsp salt, and 3/4 tsp cinnamon. Set this dry mixture aside—I like to sift the flour twice for pound cake to ensure a tender, delicate crumb that doesn't compete with the peach layers.
• In a large mixing bowl, beat 1 1/2 cups softened butter for 2 minutes until pale and fluffy. Add 2 cups granulated sugar and beat for another 2 minutes until the mixture is light and creamy—this creaming process incorporates air, which is crucial for pound cake's tender structure. Add 6 room-temperature eggs one at a time, beating well after each addition, then mix in 1 tbsp vanilla extract and 1/4 tsp almond extract. Now alternate adding the flour mixture from Step 3: add half of it and mix until just combined, then pour in 3/4 cup buttermilk and mix gently, then add the remaining flour mixture and fold until no streaks remain. Be careful not to overmix once you add the flour, as this can toughen the cake.
• Pour two-thirds of the pound cake batter from Step 4 over the caramel and peach slices in your prepared pan, spreading gently to create an even layer. Scatter the diced peaches from Step 1 over this layer, then sprinkle 1 cup of the cooled crumble topping from Step 1 over the peaches. Pour the remaining batter over the crumble and top with the final 1 cup of crumble. Bake at 350°F for 1 hour, or until a toothpick inserted into the cake portion (not through the peaches) comes out clean. The cake should be golden brown and the crumble topping should be dark and crispy.
• Remove the cake from the oven and let it cool in the pan for 30 minutes—this allows the structure to set while the caramel is still warm enough to act as a "glue" when you flip. Carefully invert the cake onto a serving platter, letting gravity help release it from the pan. Some caramel and peaches may stick to the bottom of the pan; simply spoon these over the top of the cake. Let the cake cool completely before adding the glaze.
• In a small bowl, beat 1/4 cup softened cream cheese and 2 tbsp softened butter together until smooth and combined. Add 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 2-3 tbsp milk (adding milk gradually until you reach a pourable consistency), then whisk until the glaze is smooth and silky. Drizzle the glaze over the cooled cake and sprinkle the remaining crumbs from Step 1 over the top for a beautiful finish and extra texture contrast.