Peach Cobbler Pound Cake Recipe
Hey y’all! Let me tell you – this Peach Cobbler Pound Cake Recipe is a straight-up hug in cake form. I first made it during one of those late summer evenings when the peaches were just right – you know, so juicy they dribble down your chin. I was craving both a buttery pound cake and an old-fashioned peach cobbler, and I thought… why not bring them together?
The very first bite was pure magic. Sultan said, Babe, this tastes like something my grandma used to make. That was it – I knew I had something special on my hands. Since then, it’s become a family favorite around here.
Where This Recipe Comes From
The old fashioned peach cobbler pound cake recipe is rooted in Southern baking traditions. Think of it as a mash-up between your nana’s Sunday pound cake and a bubbling skillet peach cobbler. It’s buttery, dense, and moist like a good pound cake should be, but then there’s that layer of caramelized peaches on top (and some tucked inside!) that make it something else entirely.
Why I Love This Recipe So Much
Honestly? It’s got the best of both worlds. That crackly golden crust, rich vanilla flavor, and thick peach syrup pooling at the edges — oh my goodness. It’s warm and homey, but still impressive enough to bring to a potluck or serve after dinner when you’ve got guests over.
Plus, it smells like a bakery exploded in your house while it’s baking. Always a win.
What Makes This Peach Cobbler Pound Cake Special
Double Peach Layer – We’re layering fresh or canned peaches both on the bottom and inside the cake. So every bite hits you with that fruity, syrupy goodness.
Brown Sugar Butter Drizzle – Just before baking, we pour a sweet brown sugar butter sauce over the peaches to caramelize them. Yes, it’s as delicious as it sounds.
Buttery Pound Cake Base – We use sour cream for moisture and richness — no dry cake here, ever.
Equipment You’ll Need
Nothing fancy, just the basics:
- 12-cup bundt pan
- Electric mixer (stand or hand)
- Mixing bowls
- Spatula
- Saucepan (for the brown sugar butter syrup)
- Cooling rack
Secret Tips to Make It Perfect
Grease That Bundt Pan Like Your Life Depends on It – Seriously, don’t skip this. Use baking spray with flour or do the old-school butter + flour method.
Use Room Temp Ingredients – Cold eggs or butter will mess up your batter’s texture.
Don’t Overmix – Once the flour is in, go gentle. That’s how we keep the crumb tender.
Spoon Some Syrup On Top After Baking – Save a little of that peach syrup to drizzle on the warm cake. Heaven.
Common Mistakes to Avoid
Overbaking – Pound cake can dry out fast. Start checking at 60 minutes.
Too Many Peaches Inside – Keep most peaches on top (which becomes the bottom after flipping) or you’ll weigh down the cake.
Skipping the Cooling Time – Let the cake rest at least 15 mins before flipping or it might fall apart.
Ingredient Swaps & Customizations
- No fresh peaches – Canned in juice (not syrup) or frozen sliced peaches work great.
- Sour cream substitute – Use full-fat Greek yogurt.
- Want a boozy twist – Add a splash of peach schnapps or bourbon to the peach syrup.
- Make it fall-inspired – Sprinkle some cinnamon and nutmeg into the batter!
Don’t forget to check out the Ingredient Substitution Finder Tool if you need a quick swap on the fly!
FAQs
Can I use canned peaches in this peach cobbler pound cake recipe?
Yes, absolutely! Just drain them well if they’re packed in syrup.
Can this be made ahead of time?
Totally! It’s even better the next day. Store covered at room temp for up to 2 days or refrigerate for 4-5 days.
What’s the best way to serve it?
Warm, with vanilla ice cream or whipped cream. Or just a hot cup of coffee on a quiet afternoon.
Can I freeze it?
Yup! Wrap slices individually and freeze for up to 3 months.
Conclusion
If you’re craving something rich, peachy, and nostalgic, this Peach Cobbler Pound Cake Recipe is your golden ticket. It’s got that Southern comfort feel with just enough wow factor to impress your crew. And if you’re into easy peach desserts, you’ve got to check out my Peach Cobbler Dump Cake Recipe too — it’s another sweet favorite around here.
Try it once, and I promise it’ll earn a regular spot in your baking rotation – just like it did in mine.
Ingredients
For the Peach Topping
- 2 cups sliced peaches (fresh or canned)
- 1/4 cup brown sugar
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup diced peaches (optional mix-in)
Directions
- Prep the Pan + Peaches
- Step 1Preheat oven to 325°F (165°C). Grease and flour a 12-cup bundt pan.
- Step 2In a saucepan, melt butter and brown sugar. Add sliced peaches, vanilla, and cinnamon. Simmer for 5 minutes.
- Step 3Pour this peach mixture into the bottom of your prepared bundt pan.
- Make the Cake Batter
- Step 4In a large bowl, cream butter and sugar until fluffy (3–5 mins).
- Step 5Add eggs one at a time, beating well after each.
- Step 6Mix in vanilla extract.
- Step 7In another bowl, whisk together flour, baking powder, and salt.
- Step 8Add flour mixture in batches, alternating with sour cream. Mix until just combined.
- Step 9Fold in the diced peaches, if using.
- Bake
- Step 10Gently spoon batter over the peach topping in the bundt pan.
- Step 11Smooth the top with a spatula.
- Step 12Bake for 70–80 minutes, or until a toothpick comes out clean.
- Cool & Flip
- Step 13Let cool in pan for 15–20 minutes.
- Step 14Carefully flip onto a serving plate.
- Step 15Drizzle with any leftover peach syrup, serve warm or at room temp.
