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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake: A Rich, Southern-Style Bundt Cake

This peach cobbler pound cake combines the best of two beloved desserts into one incredible bundt cake. A dense, buttery pound cake is studded throughout with juicy peach chunks and layered with a cinnamon streusel topping, then finished with a sweet glaze that soaks into every crevice. Each slice delivers soft, moist cake, warm cinnamon-spiced peaches, and a hint of crunch from the streusel — true Southern comfort in dessert form.

Why You’ll Love This Recipe

  • Two desserts in one: Combines classic pound cake with all the cozy flavors of peach cobbler.
  • Incredibly moist: Fresh peaches keep every slice of this pound cake soft and tender.
  • Beautiful presentation: The bundt shape and glossy glaze make this cake a real showstopper.
  • Warm, comforting flavor: Cinnamon and caramelized peaches create a cozy, homestyle taste.
  • Great for gatherings: A stunning centerpiece dessert for family dinners, potlucks, or celebrations.

Ingredients

For the cake:

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

For the cinnamon streusel:

  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter

For the glaze:

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons milk or peach juice
  • 1/2 teaspoon vanilla extract

Step-by-Step Instructions

  1. Preheat the oven to 325°F (160°C) and thoroughly grease and flour a bundt pan.
  2. Make the streusel: Combine brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
  3. Cream butter and sugar: Beat the softened butter and sugar together until light and fluffy.
  4. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
  5. Combine wet and dry: Alternately mix in the flour (with baking powder and salt) and buttermilk, starting and ending with the flour. Stir in the vanilla.
  6. Fold in peaches: Gently fold the diced peaches into the batter.
  7. Layer and bake: Pour half the batter into the prepared pan, sprinkle with half the streusel, then top with the remaining batter and streusel. Bake for 60–70 minutes, until a toothpick inserted into the center comes out clean.
  8. Cool: Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
  9. Glaze: Whisk together powdered sugar, milk or peach juice, and vanilla until smooth, then drizzle generously over the cooled cake.

Tips for the Best Results

  • Toss the diced peaches lightly in flour before folding into the batter to help prevent sinking.
  • Grease the bundt pan thoroughly, including all crevices, to ensure a clean release.
  • If using canned peaches, drain them well to avoid excess moisture in the batter.
  • Let the cake cool completely before glazing for the cleanest presentation.

Serving Suggestions

Serve this peach cobbler pound cake at room temperature, sliced alongside coffee or a scoop of vanilla ice cream for extra indulgence. It’s a wonderful centerpiece dessert for family gatherings, potlucks, or anytime a comforting, peach-filled treat is in order.