Peach Cobbler Pound Cake combines two of your favorite summer dessert recipes. The moist delicious pound cake is perfectly complimented by the sweet peaches and cinnamon sugar coating.
Peaches are one of my favorite fruits, and when we moved to Georgia four years ago I got to enjoy them all the time! From peach dump cake to peach iced tea, I love adding a bit of peach to any recipe I can!
This rich buttery pound cake gets a taste of peach cobbler with the addition of peaches and a cinnamon sugar topping. I started with my favorite pound cake recipe and added the perfect touch of peaches and a fantastic crisp crust of cinnamon sugar on the outside. The result is a moist pound cake with all the same flavor as your favorite peach cobbler!
I love that this recipe has simple ingredients so I can whip it up almost any time!
- peaches (see below for peeling tip)
- baking powder
How to peel a peach
Before we get into the Southern peach pound cake recipe, let me share a tip with you: how to peel a peach super easily!
- Boil a small saucepan of water. Set a medium bowl of ice water nearby.
- Use a slotted spoon to dunk the peach in the boiling water for 1 minute.
- Transfer the peach immediately to the ice water bath.
- Easily peel the skin right off!
Step by step
- Start by prepping your bundt pan. Butter it generously, then mix together your sugar with a teaspoon of cinnamon. Coat the buttered pan with the cinnamon sugar and discard and extra.
- Peel and dice your peaches. Toss with flour in a bowl to coat and set aside.
- Cream together the sugar and butter on medium speed until it's light and fluffy. I use my stand mixer for this but you can use a handheld electric mixer as well. Be sure to scrape the sides of the bowl to make sure it all creams together well.
- Add in a teaspoon of vanilla extract and eggs and blend.
- In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the butter mixture a little at a time and mix until just blended.
- Gently fold in the flour coated peach mixture. Pour the cake batter into the prepared pan.
- Bake for 1 hour 10 minutes or until a toothpick inserted in the middle comes out clean.
Serve warm with a scoop of vanilla ice cream or cool as a snack or even breakfast!
There you have it, a delicious peach pound cake that will be the hit of the potluck!
- add a dash of almond extract and top with sliced almonds to give a touch of almond flavor to enhance the peach flavor
- bake the pound cake in a standard loaf pan instead of the bundt pan, adjusting baking time as needed
Store leftovers in an airtight container at room temperature up to 3 days, or up to 5 days in the refrigerator.
You do not have to peel the peaches, if you don't want to, the skin softens with baking and makes no difference in the final result. In my cake photos for this blog post I used one peeled and one unpeeled peach.
This recipe is best with fresh peaches during peach season but you can use a can of peaches if necessary. Be sure to fully drain the peaches before coating with flour.
Use ripe peaches for the best result. If you need to quickly ripen your peaches, place in a paper bag and loosely fold the top to close. Let sit for 24 hours and they should be ripened and ready to use!
It is vital that you thoroughly butter the pan before making this recipe. Don't skimp on this step or your cake will stick!
You can make this cake up to 2 days ahead of time and store wrapped in plastic wrap in the refrigerator until ready to serve.
Unlike regular pound cake, I do not recommend freezing this recipe. The peaches in the cake will be watery upon thawing and the peach juice will ruin the texture of the cake.
Insert a toothpick in the middle of the cake, when it comes out clean (no liquid batter on it) you can be sure the cake is finished baking.
If you use salted butter, omit the additional salt from the recipe.
If you try this recipe, please comment and rate it below, I love hearing from you!Print
Peach Cobbler Pound Cake combines two of of your favorite desserts. Made with fresh peaches, this easy dessert recipe is perfect for summer potlucks!
- 2 medium to large peaches, pitted and diced
- 3 cups all-purpose flour, divided
- 1 cup (2 sticks) unsalted butter, softened to room temperature +extra for pan
- 2 ¼ cups sugar, divided
- 1 teaspoon cinnamon
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- powdered sugar for serving (optional)
- Preheat oven to 325 degrees Fahrenheit.
- In a medium bowl, toss together diced peaches and ¼ cup flour to coat. Set aside.
- Butter a 10 inch bundt pan generously.
- In a small bowl mix ¼ cup sugar and 1 teaspoon cinnamon. Add cinnamon sugar to bundt and toss to coat all sides. Pour out any extra and discard.
- In a large bowl or stand mixer , cream together butter and 2 cups of sugar until light and fluffy.
- Add vanilla, then add eggs one at a time, beating in between.
- In a medium bowl mix together remaining 2 ¾ cups flour, baking powder, and salt.
- Slowly add flour mixture to wet ingredients, stirring well to blend.
- Fold in peaches and pour into the prepared pan (batter will be very thick.)
- Bake 1 hour 10 minute or until toothpick inserted in the center comes out dry.
- Allow cake to cool in pan for 20 minutes before inverting on a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
- Make up to two days ahead and store in refrigerator wrapped in plastic wrap
- I do not recommend freezing this cake
- You can substitute well-drained canned peaches for fresh if necessary
- If using salted butter, omit listed salt from recipe
- Serving Size: 1 slice
- Calories: 517
- Sugar: 45.2 g
- Sodium: 161.8 mg
- Fat: 21.5 g
- Carbohydrates: 74.6 g
- Protein: 7.7 g
- Cholesterol: 155.9 mg
Keywords: peach cobbler pound cake