Peach Cobbler Pound Cake

Indulge in the perfect fusion of two beloved desserts with our delectable Peach Cobbler Pound Cake recipe!

Combining the irresistible flavors of peach cobbler with the rich, moist texture of a classic pound cake, this dessert is a guaranteed crowd-pleaser for any occasion.

Made with fresh or canned peaches and a blend of warm spices, every bite bursts with the essence of summer. Our straightforward recipe ensures that even novice bakers can create a mouthwatering treat that will leave everyone craving more.

Whether you’re hosting a gathering or simply treating yourself, this Peach Cobbler Pound Cake is sure to become a favorite in your recipe collection. Get ready to delight your taste buds with this delightful twist on two timeless desserts!


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups diced peaches (fresh or canned, drained)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Cobbler Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, chilled and cubed
  • 1/2 teaspoon ground cinnamon


Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Mix until well combined.

Gently fold in the diced peaches, cinnamon, and nutmeg until evenly distributed throughout the batter.

Pour the batter into the prepared bundt pan, spreading it evenly.

In a small bowl, mix together the ingredients for the cobbler topping – flour, brown sugar, chilled butter cubes, and cinnamon – until crumbly. Sprinkle the topping evenly over the cake batter.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Once cooled, you can optionally drizzle with a simple glaze made from powdered sugar and milk, if desired.

Slice, serve, and enjoy your delicious peach cobbler pound cake!


Q: Can I use frozen peaches instead of fresh ones? A: Yes, you can substitute frozen peaches for fresh ones in this recipe. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter.

Q: Can I make this cake in advance and freeze it? A: Yes, you can freeze Peach Cobbler Pound Cake for future enjoyment. Wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. To thaw, simply transfer the cake to the refrigerator overnight and allow it to come to room temperature before serving.

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