Peach Cobbler Pound Cake combines two of your favorite summer desserts. 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!
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 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 cinnamon sugar. Coat the butter 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 until it’s light and fluffy. I use my stand mixer for this but you can use a hand mixer as well.
- Add in vanilla 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 flour coated peaches. 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.
There you have it, a delicious peach pound cake that will be the hit of the potluck!
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 but you can use canned 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 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
Keywords: peach cobbler pound cake