This Peach Cobbler Pound Cake is the best of both worlds—classic pound cake meets warm, gooey peach cobbler! Packed with juicy, caramelized peaches, cozy cinnamon sugar, and topped with a luscious cream cheese vanilla glaze, every slice is pure southern comfort. Whether you’re baking for a special occasion or just craving something sweet, this Peach Cobbler Pound Cake recipe is sure to steal the show. Don’t forget the buttery biscuit crumble—it’s the perfect finishing touch!

Why You’ll Love This Peach Cobbler Pound Cake

Loaded with Flavor – Sweet, juicy peaches and cozy spices in every bite
Textural Perfection – Buttery pound cake meets caramelized peaches and a crunchy streusel topping
Versatile and Customizable – Use fresh or canned peaches, swap the glaze, or mix in blueberries
Perfect for Any Occasion – From backyard BBQs to weekend baking, this cake brings the wow factor

Ingredients You’ll Need To Make Peach Cobbler Pound Cake

Biscuit Crumble (Streusel):

1 cup all-purpose flour (127g)
1/3 cup granulated sugar (66g)
1/3 cup brown sugar (73g)
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tbsp unsalted butter, softened (85g)

Peaches:

2 large peaches (peeled, sliced/chopped)
1/4 tsp nutmeg
1/2 tsp cinnamon

Caramel Sauce:

1 cup granulated sugar (200g)
1/4 cup water (60ml)

Cake Batter:

3 cups cake flour (340g) – or see substitutions below
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups unsalted butter, room temp (339g)
2 cups granulated sugar (400g)
6 large eggs, room temp
1 tbsp vanilla extract
3/4 cup buttermilk (180ml)

Cream Cheese Glaze:

1/4 cup cream cheese, softened (56g)
1 tbsp unsalted butter (14g)
1/4 cup powdered sugar (31g)
2–3 tbsp milk
1/2 tsp vanilla extract

How to Make Peach Cobbler Pound Cake

1: Make the Crumble Topping

Preheat oven to 350°F.
In a bowl, mix flour, sugars, cinnamon, and nutmeg.
Add softened butter and cut it in using a fork or hands until crumbly.
Spread on a parchment-lined baking sheet and bake for 15 minutes, stirring twice.
Let cool completely and break into chunks.

2: Prepare the Peaches

Peel peaches using a vegetable peeler or blanching method.
Slice one peach thinly for the topping. Chop the other into small cubes for the batter.
Toss both peach portions separately with cinnamon and nutmeg.

3: Prepare the Bundt Pan

Generously butter a 12-cup bundt pan, then flour it.
Arrange the sliced peaches in the bottom of the pan.

4: Make the Caramel Sauce

Heat sugar and water in a saucepan until it turns a light amber color.
Immediately pour over the peach slices in the pan.

5: Mix the Cake Batter

Whisk flour, baking powder, salt, and cinnamon together in a bowl.
Beat butter for 2 minutes, then add sugar and beat until fluffy.
Add eggs one at a time, mixing between each. Stir in vanilla.
Mix in half the dry ingredients, then buttermilk, then the rest of the flour mix.
Fold just until combined—don’t overmix!

6: Assemble the Cake

Pour 2/3 of the batter over the peaches and caramel.
Layer with chopped peaches and 1 cup of streusel crumble.
Top with remaining batter and finish with another cup of crumble.
Tap the pan gently to remove air bubbles.

7: Bake

Bake at 350°F for 60–70 minutes, or until a toothpick comes out clean.
Cover with foil if the top browns too quickly.
Let cool for 30 minutes in the pan, then invert onto a serving plate.

Optional: Cream Cheese Glaze

Beat cream cheese and butter until smooth.
Add powdered sugar, milk, and vanilla. Mix until you reach a drizzle-worthy consistency.
Drizzle over cooled cake or individual slices.
Top with extra crumble for added crunch!

Tips for the Perfect Peach Cobbler Pound Cake

Fresh vs. Canned Peaches: Use ripe fresh peaches for best flavor. If using canned, drain them well.
No Cake Flour? Sub 1/4 cup of the all-purpose flour with cornstarch.
Avoid Overmixing: This ensures a soft, tender crumb.
Grease Thoroughly: Butter + flour is key to releasing the cake easily from the bundt pan.
Don’t Overbake: Start checking at the 60-minute mark.

How to Store Peach Cobbler Pound Cake

Fridge: Store in an airtight container for up to 4 days. Bring to room temp before serving.
Freezer: Wrap slices or whole cake tightly and freeze for up to 2 months. Thaw in fridge overnight.

Variations to Try

Add almond extract to the batter or glaze
Swap lemon juice for milk in the glaze for a citrusy twist
Mix in blueberries with the chopped peaches
Skip the crumble topping (though we don’t recommend it—it’s so good!)

More Dessert Recipes to Try

Conclusion

This Peach Cobbler Pound Cake is the ultimate combination of fruit-filled goodness, buttery pound cake texture, and dessert-worthy presentation. Whether you serve it warm or chilled, glazed or plain, every bite delivers big flavor and cozy vibes.

If you make this recipe, let us know in the comments or tag @foodandtips on Instagram or Facebook—we’d love to see your creation!