Do you have to peel the peaches?

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.

Can I use canned peaches?

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.

Can I use unripe peaches?

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!

How to I make sure my bundt cake doesn't stick to the pan?

It is vital that you thoroughly butter the pan before making this recipe. Don't skimp on this step or your cake will stick!

Can this be made ahead?

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.

Can this pound cake be frozen?

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.

How do I know when the cake is finished cooking?

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.

Can I use salted butter?

If you use salted butter, omit the additional salt from the recipe.

Peach Cobbler Pound Cake

Description

Peach Cobbler Pound Cake combines two of of your favorite desserts. Made with fresh peaches, this easy dessert recipe is perfect for summer potlucks!

Ingredients

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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 1/4 cups sugar, divided
1 teaspoon cinnamon
4 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar for serving (optional)

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Instructions

Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, toss together diced peaches and 1/4 cup flour to coat. Set aside.
Butter a 10 inch bundt pan generously.
In a small bowl mix 1/4 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 (affiliate link), 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 3/4 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.

Equipment

stand mixer

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(affiliate link)

Notes

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

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

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