If you’re in search of a dessert that’s pure Southern comfort in every bite, let me introduce you to my all-time favorite: Peach Cobbler Pound Cake. This irresistible cake brings together the buttery richness of classic pound cake, the juiciness of spiced peaches, and a crumbly streusel—then tops it all off with a sun-kissed peach glaze. Whether you’re celebrating a special occasion or just sharing a sweet treat with friends, you’ll want to savor every crumb of this showstopper!

Peach Cobbler Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Peach Cobbler Pound Cake comes from simple, honest ingredients—each one playing its part to create layers of flavor and texture. You don’t need fancy ingredients, just a little time and some real, quality basics that make a difference in taste and structure.

Peaches (3 cups): Juicy peaches infuse the cake with natural sweetness and color. Fresh, ripe peaches give the best flavor, but well-drained canned peaches work beautifully out of season.
Granulated Sugar (for filling, streusel & cake): Balances the tartness of the fruit and lends a perfect crumb to the pound cake base.
Cinnamon & Nutmeg (for filling & streusel): These warming spices pair magically with peaches, giving each bite that classic cobbler flavor.
Unsalted Butter: Butter is a must for that tender texture—used in every layer from the filling to the cake and even the streusel for rich, melt-in-your-mouth bites.
Cornstarch: Thickens the peach filling, so the juicy sauce doesn’t sink to the bottom of your cake.
All-Purpose Flour & Cake Flour: Flour gives structure, while cake flour in the pound cake helps keep the texture soft and delicate.
Brown Sugar: Adds caramel depth to the streusel, contrasting beautifully with the peaches.
Eggs: Essential for binding the cake and making it rich, moist, and golden.
Baking Powder & Salt: Lightens the crumb and amplifies the flavors.
Sour Cream: Secret to ultra-moist cake—don’t skip it!
Vanilla Extract: Adds classic warmth and rounds out the cake’s sweetness.
Milk: Helps keep the batter supple and the crumb velvety.
Powdered Sugar: The base for our cake’s dreamy drizzle glaze.
Peach Preserves: Whisked into the glaze for extra punchy peach flavor.
Lemon Juice (optional): Brightens the glaze and balances sweetness.

How to Make Peach Cobbler Pound Cake

Step 1: Prepare the Peach Filling

Begin by making the luscious peach filling that forms the heart of this cake. In a saucepan over medium heat, combine your sliced peaches, granulated sugar, cinnamon, nutmeg, and butter. Let everything simmer until the peaches turn beautifully soft and syrupy. In a small bowl, mix the cornstarch with a tablespoon of water, then stir it into the peaches and cook until thickened. This step is key for that dreamy, jammy texture. Set it aside to cool completely—trust me, this patience pays off later!

Step 2: Make the Streusel

Now for the magic crumb! In a bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and nutmeg. Add cold, cubed butter and use your fingers or a pastry cutter to work it into the dry mix until you have buttery, crumbly bits. The secret is not letting your hands get too warm so the streusel stays nice and crisp after baking. Set this aside for layering later.

Step 3: Mix the Pound Cake Batter

This is where your kitchen starts to smell truly wonderful! Cream the softened butter and sugar until it turns pale, light, and fluffy. Add the eggs one at a time, beating well after each addition so your batter is velvety smooth. In a separate bowl, whisk together cake flour, baking powder, and salt. Mix the dry ingredients into the butter mixture in three parts, alternating with the sour cream and milk, and ending with flour. Splash in the vanilla extract for that comforting, bakery aroma. Don’t overmix—just enough to keep it airy.

Step 4: Layer Everything in the Pan

Now, let’s assemble! Spoon a third of the pound cake batter into your well-greased bundt pan and smooth it out. Scatter half the peach filling on top, then sprinkle half the streusel. Repeat the layers: another third of batter, the rest of the peach filling, more streusel, and finally finish with the remaining batter. This beautiful layering means every slice is swirled with cobbler goodness!

Step 5: Bake the Cake

Bake your masterpiece at 325°F (165°C) for about 70–80 minutes. The aroma will be irresistible, but hold tight—your cake is ready when a toothpick inserted into the center comes out clean or with just a few tender crumbs. Let it cool in the pan for 15 minutes to help it set, then carefully invert onto a wire rack. The texture will be moist, yet perfectly sliceable.

Step 6: Glaze and Serve

While your Peach Cobbler Pound Cake cools, prepare the glaze by whisking powdered sugar with peach preserves and milk until smooth. Add a splash of lemon juice if you like a fresh pop. Drizzle generously over the cooled cake so it glistens, then get ready to wow everyone at the table!

How to Serve Peach Cobbler Pound Cake

Garnishes

Give your Peach Cobbler Pound Cake a touch of extra flair with simple, elegant touches: a sprinkle of powdered sugar, a scattering of toasted sliced almonds, or a few fresh peach slices make it look as good as it tastes. A scoop of vanilla ice cream on the side is swoon-worthy and seasonal berries add a burst of color.

Side Dishes

This cake shines all on its own with coffee or tea, but if you want a spread that elevates dessert hour, serve alongside a bowl of whipped cream, fresh berries, or even a spoonful of tangy crème fraîche. For a crowd, it sits proudly next to a platter of other Southern favorites—think lemon bars, berry crisps, or classic chocolate sheet cake.

Creative Ways to Present

Slices look stunning on vintage cake stands or colorful platters. For celebrations, try serving individual cake cubes layered with extra peaches and whipped cream in dessert glasses—Peach Cobbler Pound Cake parfaits! You can even make mini cakes in bundtlets or muffin tins if you like bite-sized treats for picnics or parties.

Make Ahead and Storage

Storing Leftovers

Leftover Peach Cobbler Pound Cake tastes even better the next day as the flavors meld and the crumb gets more tender. Wrap slices tightly or keep them in an airtight container at room temperature for up to three days, or refrigerate for a little longer freshness. The glaze keeps the cake extra moist, so don’t worry about dryness!

Freezing

If you want to savor this cake later, you’re in luck—it freezes beautifully. Simply wrap leftover slices (or even the whole cake) in plastic wrap, followed by foil, and tuck it away in the freezer for up to two months. For best results, freeze the cake without glaze and add it fresh after thawing.

Reheating

Craving a warm slice? You can gently reheat individual pieces in the microwave for 10–15 seconds, or warm the whole (unglazed) cake in a low oven just until heated through. The aroma comes right back to life—especially delightful on a cool morning with a cup of coffee.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Just thaw and drain them well before cooking to prevent extra moisture in the filling. The flavor will still be lovely and satisfyingly peachy.

What’s the best way to prevent the cake from sticking to the bundt pan?

Take your time to thoroughly grease and flour every crevice of the pan. Some bakers even use a baking spray with flour for insurance. Letting the cake cool for 15 minutes before inverting also helps it release cleanly.

Can Peach Cobbler Pound Cake be made gluten-free?

Yes! Substitute a good-quality gluten-free cake flour blend for the regular cake flour and all-purpose flour. Make sure your cornstarch is certified gluten-free as well for those who are sensitive.

Does the cake need to be refrigerated?

Not necessarily. It keeps well at room temperature for up to three days, but if your kitchen is warm or you want to keep it longer, pop it in the fridge in an airtight container to maintain its freshness.

Can I double the glaze for extra sweetness?

You certainly can! If you’re craving that oozy, extra-glazed look, just double the recipe and drizzle away. Some folks even serve extra glaze on the side for guests to pour on their own slices.

Final Thoughts

If you’re looking for a treat that’s both a little nostalgic and totally irresistible, I can’t recommend this Peach Cobbler Pound Cake enough. It’s the kind of recipe you’ll turn to for birthdays, cookouts, or cozy weekends—bring it to your next gathering and watch it disappear. Happy baking, friends!

Peach Cobbler Pound Cake Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 16 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of peach cobbler and pound cake with this Peach Cobbler Pound Cake recipe. A moist and flavorful pound cake is layered with sweet peach filling and a buttery streusel, all topped with a peach glaze. Perfect for summer gatherings or a special dessert treat!

Ingredients

Scale

Peach Filling:

3 cups sliced peaches (fresh or canned, drained)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
1 tablespoon cornstarch

Streusel:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons cold unsalted butter, cubed

Pound Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup milk

Glaze:

1 cup powdered sugar
2 tablespoons peach preserves
1–2 tablespoons milk
1/2 teaspoon lemon juice (optional)

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Instructions

Preheat oven and prepare pan: Preheat oven to 325°F (165°C) and grease/flour a bundt pan.
Make peach filling: Cook peaches, sugar, cinnamon, nutmeg, and butter until softened. Thicken with cornstarch mixture. Cool.
Prepare streusel: Combine flour, sugars, cinnamon, nutmeg. Cut in butter until crumbly. Set aside.
Prepare pound cake batter: Cream butter and sugar, add eggs one at a time. Alternate adding dry ingredients, sour cream, milk, and vanilla.
Layer and bake: Spoon batter, peach filling, streusel in pan. Repeat layers. Bake for 70-80 minutes. Cool before unmolding.
Make glaze: Whisk sugar, peach preserves, milk until smooth. Drizzle over cake.