Peach Cobbler Pound Cake
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!
Ingredients
For the 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)
For the Peaches:
- 2 large peaches peeled, sliced/chopped
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
For the Caramel Sauce:
- 1 cup granulated sugar 200g
- 1/4 cup water 60ml
For the 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
For the 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
Instructions
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.
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.
Prepare the Bundt Pan
- Generously butter a 12-cup bundt pan, then flour it.
- Arrange the sliced peaches in the bottom of the pan.
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.
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!
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.
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!
Notes
- 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.