Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake is ultra-moist with a buttery, plush crumb and plenty of chunks of fresh peaches in every bite and a crumble topping both outside and inside the cake. It’s the perfect summer bake for your bundt pan!

Our love of peach desserts runs deep and true in our household, whether we are talking Peach Ice Cream, Southern Peach Pie, or a good old-fashioned Peach Cobbler. We go through bushels of peaches each peach season because they are our favorite fruit!

I wanted to make a peach bundt cake and drew upon my favorite Easy Cream Cheese Pound Cake to create this perfectly peachy masterpiece that is sweet enough for serving company for dessert, especially with a scoop of vanilla ice cream on the side, but can also double as a special breakfast or brunch treat.

The pound cake recipe is tried and tested and always gets rave reviews thanks to the cream cheese in it which gives the best texture and flavor of any pound cake I’ve ever tried. And the streusel element is easy to throw together quickly and is used both to create a unique ribbon in the center of the cake as well as to decorate the top and add some extra crunch.

Your family is going to love this dessert!

What You’ll Need

• Peaches – I always prefer using fresh, ripe peaches when they are available, but you can use frozen peaches or canned peaches in a pinch. Just be sure to thaw and drain completely first.
• Cake Flour – This is readily available in the baking aisle at any grocery store, but if you don’t have some on hand you can use all-purpose flour instead. I like using cake flour for my pound cake though because it results in a more moist, light crumb even when a pound cake is denser than your average cake.
• Salted Butter – I always use salted butter in my bakes. If you only have unsalted butter, add an extra ¼ teaspoon of salt for each stick of butter used.
• Eggs – These add richness, moisture, and act as a binder so the cake doesn’t just crumble apart.
• Cream Cheese – My secret weapon for the best pound cake ever. I also like pound cake made with sour cream, but over the years have decided that cream cheese pound cakes are where it’s at. The flavor and texture is just superior, in my opinion.
• Sugar – You’ll need granulated sugar, brown sugar, and powdered sugar for the cake batter, crumble topping, and simple glaze.
• Ground Cinnamon – We use just enough cinnamon to complement the peaches without overpowering them. Cinnamon and peaches are a match made in heaven.
• Vanilla Extract – I love using my homemade vanilla extract in my bakes because it rounds out the other flavors and gives dimension to most recipes.
• Baking Powder – This is a leavening agent that helps the cake rise just enough.
• Salt – A little salt balances out all the other flavors so the cake doesn’t taste bland.
• Lemon – Keeps the flavor and color of the peaches bright so they don’t get muddled.

Let’s Make Peach Cobbler Pound Cake!

1. For the crumble topping, mix the flour, sugars, and cinnamon together in a bowl with a fork. Add the melted butter and stir everything together until evenly moistened.

2. Squeeze fistfuls of the crumble topping in your hand to make clumps and spread them on a baking sheet lined with parchment paper. Bake at 350°F for 15-20 minutes until golden brown. Break them apart a bit when they come out of the oven, then let them cool on the baking sheet. Set aside about ½ cup of the crumble topping to decorate the cake at the end.

3. While the crumble is baking, prep your peaches by peeling and slicing two of them for the bottom of the bundt pan. Peel and dice the rest of the peaches into small chunks. You’ll need about 2 cups of diced peaches for the cake batter.

4. Combine the diced peaches with the lemon juice, brown sugar, and cinnamon. Gently toss everything to coat, then let this mixture sit while working on the cake batter. The sugar will draw out some of the natural juices of the peaches and we will use this to help flavor the cake batter a bit later.

5. Cream butter, cream cheese, and sugar in a large mixing bowl using the paddle attachment until fluffy and light, about 2 to 3 minutes.

6. Add the vanilla and eggs, one at a time, stopping to scrape down the bottom and sides of the bowl occasionally so everything mixes together evenly.

7. Add the flour, baking powder, and salt, mixing on low speed just until the batter is starting to come together. It’s okay if some streaks of flour still remain. Add the accumulated juices and sugars that have come off the peaches and mix that into the batter as well, scraping the bottom and sides of the bowl again.

8. Fold the diced peaches into the batter until they are evenly dispersed.
9. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour so the cake doesn’t stick to the pan. Line the bottom of the pan with peach slices.

10. Add a little less than half of the pound cake batter on top of the peaches, spreading it into an even layer. Sprinkle with most of the crumble mixture, holding ½ cup in reserve for decorating the top of the cake later.

11. Spread the remaining cake batter evenly over the crumb mixture in the bundt pan, which will be very full. Tap the pan on the counter a few times to help the batter settle and remove any trapped air bubbles.
12. Bake in a preheated 325°F oven for 75 to 95 minutes until a skewer comes out clean when inserted into the thickest part of the pound cake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much, if needed.
13. Let the cake cool in the bundt pan for 10 minutes, then invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. If any peaches stick to the inside of the bundt pan, you can just place them where they are supposed to go because the glaze will cover any imperfections.

14. Once the cake has cooled, make the glaze by whisking powdered sugar, vanilla extract, and just enough milk together to get a consistency you like. I prefer a slightly thicker glaze so I start with the smallest amount of milk and add from there until it just melts in on itself when I drizzle the glaze off a whisk bake into the bowl. Drizzle, spoon, or pipe the glaze over the cake, letting it drip down the sides, and sprinkle with the reserved crumb topping. Let it sit for at least 20 minutes before slicing and serving.

Recipe Tips

• Don’t overmix the batter once you begin adding the flour. This can result in a cake that is too dry and dense (but not in the good pound cake way). Rather, mix on a medium-low speed just until the batter starts to come together and no streaks of flour remain.
• Remember to butter and flour your bundt pan. It’s important to get every nook and crevice or your can might stick. I like using a baking spray that has flour in it already for cleanest, easiest results. You might also consider investing in a new bundt pan if you always have issues with your cakes sticking though. Over time some bundt pans lose their protective coating (especially if you throw them in the dishwasher or use a butter knife to loosen the sides of the cake from the pan) and even with butter and flour a cake might not come out clean.
• Test for doneness with a long skewer. It’s tragic to bake a pound cake only to have it still be raw in the middle. Test in the thickest part of the cake with a long wooden skewer rather than a toothpick. If the skewer is coming out moist from batter, let the cake continue baking. If it’s getting dark on top, cover it loosely with foil to protect it.

Substitutions and Variations

• If you don’t have a bundt pan or you want to bake two smaller cakes to share with a friend, you can bake in 2 loaf pans. The bake time will be slightly less.
• You can replace the cream cheese with 1 cup of sour cream.
• You can use regular all-purpose flour instead of cake flour if you don’t have any on hand. The crumb won’t be quite as light, but it will still be delicious. You could also replace ½ cup of all-purpose flour with ½ cup of cornstarch for a cake flour substitute.
• You can use plums, nectarines, cherries, blueberries, raspberries, or even strawberries instead of peaches.

More Peach Dessert Recipes

• Peach Crumb Bars
• Fresh Peach Dessert
• Southern Peach Pie
• Peach Freezer Jam

Ice Cream

Peach Ice Cream

Pie

Fresh Peach Galette

Ice Cream

Easy Peach Milkshakes