Peach Cobbler Pound Cake is a decadent dessert that marries two Southern classics into one irresistible treat. Imagine the dense, buttery texture of a traditional pound cake infused with the sweet, juicy flavor of ripe peaches, topped with a cinnamon-sugar crust and a luscious glaze. This cake is perfect for summer gatherings, holiday dinners, or anytime you crave comfort food with a fruity twist. The peaches add moisture and flavor, while the cobbler-style topping gives it a nostalgic, homey feel. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled with coffee or tea.
🧂 Ingredients:
For the Cake:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup sour cream
- 2 cups diced fresh or canned peaches (drained if canned)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the Cobbler Topping:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ÂĽ cup unsalted butter (melted)
- ½ cup chopped pecans or walnuts (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩‍🍳 Instructions:
1. Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour for easier release.
2. Make the Cobbler Topping
In a small bowl, mix the brown sugar, cinnamon, and melted butter until combined. Stir in the chopped nuts if using. Pour this mixture into the bottom of the prepared pan and spread evenly. This will form the cobbler-style crust on top once the cake is inverted.
3. Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 3–5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
Add the dry ingredients to the wet mixture in three parts, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the diced peaches with a spatula. The batter will be thick and creamy.
4. Assemble and Bake
Spoon the batter into the pan over the cobbler topping. Smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil halfway through baking.
5. Cool and Invert
Let the cake cool in the pan for 15–20 minutes. Carefully invert onto a serving plate. Allow it to cool completely before glazing.
6. Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Let the glaze set for 10–15 minutes before slicing.
🍽 Serving Suggestions:
- Serve warm with vanilla ice cream for a true cobbler experience.
- Pair with whipped cream and fresh peach slices for a summery dessert.
- Enjoy with coffee or tea for a cozy afternoon treat.
This Peach Cobbler Pound Cake is a showstopper—moist, flavorful, and beautifully layered with textures. Whether you’re baking for a celebration or just treating yourself, this recipe delivers Southern charm in every bite. Let me know if you’d like a version with cream cheese or a gluten-free twist!