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!
![An image of a sliced peach cobbler pound cake on a white cake plate with fresh peaches and a green and white checkered cloth nearby.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-32.jpg)
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!
![A slice of peach cobbler pound cake on a white plate.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-30.jpg)
![A peach pound cake with glaze and crumbles on top with fresh peaches nearby.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-23.jpg)
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.
![Ingredients for making a peach cobbler pound cake.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-1.jpg)
Let’s Make Peach Cobbler Pound Cake!
- 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.
![Combining flour, sugar, and cinnamon in a bowl next to a bowl of melted butter.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-2.jpg)
![Adding melted butter to dry ingredients to make a crumble topping.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-3.jpg)
- 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.
![Crumble topping on a baking sheet with parchment paper.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-4.jpg)
- 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.
![Halved fresh peaches on a cutting board.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-5.jpg)
![Peeled peaches on a cutting board with a paring knife.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-6.jpg)
- 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.
![Combining chopped peaches with cinnamon and sugar in a bowl.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-7.jpg)
![Easy peach pie filling in a bowl.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-8.jpg)
- Cream butter, cream cheese, and sugar in a large mixing bowl using the paddle attachment until fluffy and light, about 2 to 3 minutes.
![Combining butter, cream cheese, and sugar in a large mixing bowl.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-9.jpg)
![Creamed butter, cream cheese, and sugar.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-10.jpg)
- 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.
![Adding eggs and vanilla extract to creamed butter, cream cheese, and sugar.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-11.jpg)
![Pound cake batter in a bowl.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-12.jpg)
- 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.
![Adding dry ingredients to pound cake batter.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-13.jpg)
![Adding drained sugar and juices to pound cake batter.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-14.jpg)
- Fold the diced peaches into the batter until they are evenly dispersed.
- 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.
![Adding chopped peaches to pie filling.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-15.jpg)
![Sliced peaches in a bundt pan.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-16.jpg)
- 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.
![Adding peach pound cake batter to a bundt pan.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-17.jpg)
![Adding crumb topping to pound cake batter in a bundt pan.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-18.jpg)
- 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.
- 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.
- 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.
![A peach cobbler pound cake in a bundt pan before baking.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-19.jpg)
![A baked peach cobbler pound cake turned out onto a white cake plate.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-20.jpg)
- 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.
![An overhead image of a peach cobbler pound cake with fresh peaches and a green and white napkin.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-21.jpg)
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.
![A close image of a sliced peach cobbler pound cake.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-33.jpg)
![A slice of peach cobbler pound cake on a plate.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-26.jpg)
![A side view of a cross section of a peach bundt cake.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-25.jpg)
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.
![A peach cobbler pound cake with glaze and crumble topping on it.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-24.jpg)
![Slices of peach cobbler pound cake on white plates next to fresh peaches.](https://houseofnasheats.com/wp-content/uploads/2024/08/peach-cobbler-pound-cake-29.jpg)
Peach Cobbler Pound Cake
Ingredients
Crumble
- 1 1/4 cups (176g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 8 Tablespoons salted butter melted
Peaches
- 3 pounds fresh peaches peeled, pitted, and sliced (about 2 cups chopped peaches + more for arranging in the pan)
- Juice of 1 lemon
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Cake
- 1 1/2 cups salted butter softened
- 8 ounces cream cheese room temperature
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (357g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Glaze
- 1 cup (120g) powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
Crumble
- For the crumble topping, mix the flour, brown sugar, granulated sugar, and cinnamon together in a large bowl. Add the melted butter and stir until evenly moistened. Make clumps by squeezing fistfuls of the mixture together before sprinkling it onto baking sheet lined with parchment paper and spreading it out. Bake at 350°F for 15-20 minutes. Break up any larger pieces while still warm, then let cool.1 ¼ cups (176g) all-purpose flour, ⅓ cup (67g) brown sugar, ⅓ cup (67g) granulated sugar, ½ teaspoon ground cinnamon, 8 Tablespoons salted butter
Peaches
- 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. If using canned or frozen peaches, let them thaw first and drain and discard the juices before adding the other ingredients.3 pounds fresh peaches, Juice of 1 lemon, 1 teaspoon ground cinnamon, ¼ cup brown sugar
Cake
- Preheat the oven to 325°F. 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.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.1 ½ cups salted butter, 8 ounces cream cheese
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.2 teaspoons pure vanilla extract, 2 ½ cups (500g) granulated sugar
- Add the eggs one at a time, mixing on low speed between each addition. Scrape down the bottom and sides of the bowl.6 large eggs
- 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 diced peaches and mix that into the batter as well, scraping the bottom and sides of the bowl again.3 cups (357g) cake flour, 1 teaspoon baking powder, ¼ teaspoon salt
- Gently fold in the chopped peaches. The batter will be thick.
- Line the bottom of the prepared bundt pan with enough sliced peaches just to cover.
- Pour half of the batter into the prepared pan. Sprinkle with all but ½ cup of the crumb topping. Add remaining batter and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much, if needed.
- Cool in the 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. Let cool completely before adding glaze.
Glaze
- To make the glaze, whisk the powdered sugar, milk, and vanilla together in a bowl to get a nice glaze consistency. Drizzle over the cooled cake and sprinkle with the reserved crumble pieces. Let set for 20 minutes before slicing to serve.1 cup (120g) powdered sugar, ½ teaspoon pure vanilla extract, 1-2 Tablespoons milk
Can you use frozen peaches when fresh aren’t available?
You can use frozen peaches or canned peaches in a pinch. Just be sure to thaw and drain completely first.
Can you use box cake mix for this peach cake
Hi! Pound cake is a bit different than a box cake mix. The texture and flavor are more dense and rich with the pound cake due to the ratio of ingredients and higher fat content. In my opinion, It would be hard to recreate this recipe by using a box cake mix.
This recipe makes a big pound cake which has a very fine texture. The crumb topping, I could cheerfully eat by the handful. Next time I am going to use peach extract instead of vanilla for the cake, and peach schnapps instead of milk for the glaze.
The crumb topping is the best! And peach extract would be delicious!