Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is the ultimate dessert for peach lovers packed with juicy tender peaches, cinnamon and sugar, drizzled with cream cheese vanilla frosting!

Peach Cobbler Pound Cake is guaranteed to disappear in a flash! It’s made of rich, buttery, tender, brown sugar pound cake studded with loads of fresh peaches, laced with cinnamon and sugar and crowned with silky, rich and tangy cream cheese vanilla frosting. It’s peaches and cream heaven!  This peach cake may look and taste impressive, but it’s a simple mix and bake recipe!  Tips and tricks, Step-by-Step Photos and Video, How to Make Ahead, How to Freeze all included. Let’s go!

Fruit desserts are always a treat in the summer!  Some of our favorites include: peach cobbler, berry cobbler, strawberry crisp, fresh strawberry pie, key lime cheesecake, blueberry cheesecake, lemon blueberry cakestrawberry shortcake cake and of course this new peach cake recipe!

HOW TO MAKE peach cake VIDEO

peach cobbler pound cake sliced showing how moist and tender it is
showing how to make peach cake recipe by chilling on a baking rack

Ingredients for Peach Pound Cake

The Peach Cobbler Pound Cake can be divided into two parts- the cake and the frosting. Each are made with easy to find ingredients, most of which you probably already have on hand.  Now just grab some ripe peaches and you’re all set.  Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post): 

FOR THE PEACH CAKE

  • Peaches: You will need three large, fresh, ripe peaches for this recipe.  I’ve gone into detail below about the best peaches to use, whether or not you should peel the peaches, etc.
  • Spices: Even cakes need to be seasoned!  Cinnamon, nutmeg, cloves and salt really make the peach cobbler flavor sing.
  • Sugars: A combination of granulated sugar and brown sugar is best in this peach cake. The brown sugar adds a slight caramel flavor which pairs beautifully with the sweet and juicy peaches and creates a moister cake, while the granulated sugar balances the flavor and provides structure.
  • Butter: Unsalted butter is typically best for baked goods so you can add the precise amount of salt. If you only have salted butter, you will need to reduce the salt in the recipe.
  • Flour: I only can recommend all-purpose flour for this recipe. Gluten free flour makes the cake too soft/not enough structure to hold up to the moisture released by the peaches.
  • Baking powder & baking soda: These leavening agents work together to help tenderize the cake and provide the perfect amount of lift. Make sure your leaveners are fresh so they work!
  • Buttermilk: This is more acidic than milk, which helps tenderize the gluten, giving the cake softer texture and more body. If you don’t have buttermilk, you can create a sour milk substitute with milk and vinegar or lemon juice – see below.
  • Eggs:  In baking, eggs traditionally should be at room temperature. If you forgot to put them on the counter to come to room temperature, submerge them in a bowl of warm tap water for about 20 minutes before mixing into the batter. 
  • Vanilla extract: All desserts need a little oomph of vanilla.  The better the quality, the better it tastes, so go as quality as you can.

FOR THE FROSTING

  • Cream cheese:  Use full-fat brick-style cream cheese for best results but ⅓ less fat can also be used. The cream cheese helps thicken the frosting so it doesn’t slip right off and and adds that pop of tanginess to perfectly complement the sweet peach cake.
  • Powdered sugar:  I recommend sifting the sugar before making the frosting if it’s been sitting for a bit.
  • Milk: Whole milk or 2% works best to thin the cream cheese frosting.  If you have less fat milk, then start with less and add more as needed.  
peach cobbler pound cake with chunks of peaches garnished with pecans

How to Tell If Peaches Are Ripe 

  • Smell: A ripe peach will give off a sweet aroma, unlike unripe peaches which won’t smell like anything, which means they won’t taste like anything.
  • Touch: A ripe peach should yield slightly, meaning there is some “give” when gently squeezed. To test, gently squeeze the peach with your whole hand and not just your fingertips – using your fingertips will bruise the fruit. If a peach feels firm or hard to your touch, it isn’t ripe yet. Purchase only if you plan to use the fruit several days in the future. The harder the peaches are, the longer they will take to ripen. 
  • Color: A ripe peach has a dark yellow color without any hints of green. Green is a tell-tell sign it is not ripe. A ripe peach is not necessarily red; red simply comes from direct sun exposure.

How to Ripen Peaches Quickly 

  • Option 1: Add them to a brown bag with a banana, apple or kiwi and fold the top of the bag over so it’s sealed. These fruits release a lot of ethylene which triggers ripening in the peaches. Leave the bag closed on the counter for 1-3 days, depending on how ripe they were to begin with.
  • Option 2: Keep the peaches in a warm, sunny place. To speed up the ripening process further, place the brown bag with the peaches and fruit in a warm place.

how to grease and sugar your pan

You will need a 10-inch, 12 cup nonstick Bundt cake pan for this peach pound cake recipe. You can get away with using nonstick cooking spray with flour to grease your pan, but I much prefer to grease and sugar my pan, to create a divine sugar crust like on a doughnut!  Here’s how:

  1. Brush an even layer of softened butter all over the inside of the pan (about 1 ½ tablespoons).  Make sure you get every nook and cranny!
  2. Sprinkle in about 2 tablespoons of flour – starting with the top edges of the pan so it trickles down the pan – make sure you do the same to the tube too, and tap and turn the pan to evenly coat. 
  3. Repeat with a couple tablespoons of granulated sugar.  Tap a few times to remove any excess. 

If you would just like to grease and flour your pan, follow the same technique and omit the sugar but you’ll be missing that coveted crackling sugar crust!

showing how to grease and flour the bundt cake pan to make the peach pound cake recipe

How to Make Peach Cobbler Pound Cake

  • Step 1: Prepare your Bundt pan.  As described above, grease a 12-cup Bundt pan with butter, then “flour” and “sugar” the pan. 
  • Step 2:  Prepare the peaches.   Chop the peaches into large chunks about 1/2-1-inch.  Add the peaches to a bowl and toss with ¼ cup of flour.  This will help the prevent the peaches from sinking to the bottom of the cake.
showing how to make peach cobbler pound cake recipe by chopping peaches then tossing with flour in a glass bowl
  • Step 3: Make the batter. Combine the dry ingredients in one bowl (flour, baking powder, baking soda salt, cinnamon, nutmeg and cloves) and the buttermilk and vanilla in another. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars together for about 4 minutes. You want the sugar mixture to become light and fluffy! Add the eggs to the butter mixture one at a time, then add the dry ingredients alternating with the wet ingredients in thirds.
a 6 photo collage showing how to make peach cake recipe by 1) mixing dry ingredients together in a measuring cup, 2) adding sugars and butter to mixer, 3) creaming butter and sugars, 4)  adding the eggs, 5) adding the dry ingredients and buttermilk, 6) mixing until combined
  • Step 4: Layer the peaches and the batter.  Place a few clumps of the cake batter around the bottom of the pan, and firmly spread into an even layer (about ¼ of the batter).  Top with ⅓ of the peaches.  Repeat layering batter and peaches, finishing with the batter (I recommend 3 layers of peaches total).  Smooth the final batter layer into an even layer.  Drop the pan on the counter a few times to get rid of any air bubbles.
an 8 photo collage showing how to layer peaches and batter in bundt cake pan then baking until golden
  • Step 5: Bake the cake. Bake the peach cake until a toothpick inserted in the center comes out clean (this could take up to 80 minutes, depending on how juicy your peaches are). 
  • Step 6: Cool the cake. Let the cake cool for 15 minutes in the Bundt pan before inverting onto a wire rack. Let it come to room temperature before adding the frosting. 
showing how to make peach cake recipe by chilling the pound cake on a baking sheet
  • Step 7: Make the cream cheese frosting. Once the cake has cooled to room temperature, beat together the softened cream cheese, butter, vanilla, milk, and powdered sugar until smooth. Pipe all over the Peach Cobbler Pound Cake. 
a collage showing how to make frosting for peach cobbler pound cake by beating butter, cream cheese, sugar and milk together until creamy

I also recommend dusting with additional cinnamon and showering with chopped pecans – yum!

up close of peach cake recipe with fresh peaches garnished with pecans
  • Use the correct size pan. You will need a 12-cup Bundt cake pan for this recipe. Make sure it is a nonstick pan in good condition otherwise your cake can stick.  
  • Grease the Bundt pan very well. Please be aware that older Bundt pans have a tendency to stick, especially if the coating has rubbed off in any area.  If that is the case, you must thoroughly grease and flour your pan and not use cooking spray with flour. 
  • Chop the peaches large.  The peaches break down as they bake, if they are any less than ½-inch they tend to get lost.  So, error on the side of larger peach chunks.
  • Use room temperature ingredients. Room temperature ingredients help the emulsion be more successful between the butter, sugar and eggs, or in other words, they will mix much easier together (so it’s harder to overmix and over-activate the gluten) and whisk to a higher volume which results in a softer peach pound cake with maximum volume.
  • Room temperature eggs hack. Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. 
  • Don’t pack the flour. Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier pound cakes. Rather, scoop the flour into a measuring cup and then level.
  • Use real butter. If you want the BEST peach pound cake, you must use real butter; margarine won’t have the same effect.
  • Cream the butter and sugar until light and fluffy. One of the keys to a soft Peach Cobbler Pound Cake is to cream your sugar and butter until light and fluffy. You should beat your butter and sugar at medium – high speed for at least 3-5 minutes.  I suggest setting a timer because 3 minutes will seem extra-long but you don’t want to cut it short.
  • Don’t overbeat the batter. Once you add the wet and dry ingredients to the pound cake batter in thirds, stop mixing as soon as you see most of the streaks of flour disappear. Overmixing cake batter causes the gluten in the flour to form elastic gluten strands which result in a dense, chewy texture.
  • Press the batter firmly around the peaches.  You don’t want there to be pockets of air around the peaches, so make sure to push the batter down as you spread it into an even layer.
  • Bake cake immediately: Don’t forget to preheat your oven, grease your pan and chop your peaches before you start making the cake batter. Once the baking soda is added to the wet ingredients, a chemical reaction begins. You need to take advantage of this reaction quickly before it passes otherwise your cake won’t rise as high or be as tender.
  • Don’t peek at the cake! I know it is going to be difficult to not peek at your beautiful peach cake, but please don’t open the oven door. Opening the doors can cause your cake to cook unevenly and to fall.
  • Don’t microwave cream cheese or butter. For the frosting, use cream cheese softened at room temperature, to room temperature. If you soften the cream cheese in the microwave, it can be too runny and will not pipe but just drizzle.
  • Thicken the frosting as needed. If your frosting is too thin, I suggest popping it into the refrigerator for 15 minutes to thicken up, rather than adding additional powdered sugar which can make it too sweet.  
top view of peach cake recipe drizzled with frosting and garnished with nuts
  • Use frozen peaches. Let the frozen peaches thaw in a colander, drain off excess juices, then pat dry. Proceed with the recipe as written, noting the peaches may break down more in the cake. 
  • Use canned peaches. Drain the canned peaches one can at a time in a colander, stirring occasionally – but don’t rinse them or they will become waterlogged and make your pound cake a watery mess. Thoroughly draining the peaches is the most important part of using canned peaches otherwise your batter will be runny. Pat the peaches dry before proceeding with the recipe. 
  • Add berries. Swap out some of the chopped peaches with fresh berries. 
  • Use another stone fruit. For a different flavor altogether, substitute the fresh peaches with apricots or nectarines, or use a combo! Note, that different stone fruits contain varying amounts of moisture, so you may need to adjust the baked time. 
  • Make an orange cream cheese glaze. Substitute 1 to 2 tablespoons of the milk called for in the glaze with orange juice.
  • Use caramel.  Swap the cream cheese frosting for silky caramel instead.
  • Skip the frosting. Top each slice with vanilla ice cream instead!
a slice of peach cake recipe with a fork taking a bite showing chunks of peaches

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a peach pound cake drizzled with frosting

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is guaranteed to disappear in a flash! It’s made of rich, buttery, tender, brown sugar pound cake studded with loads of fresh peaches, laced with cinnamon and sugar and crowned with silky, rich and tangy cream cheese vanilla frosting. It's peaches and cream heaven!  This peach cake may look and taste impressive, but it’s a simple mix and bake recipe!  Tips and tricks, Step-by-Step Photos and Video, How to Make Ahead, How to Freeze all included in the post.
Servings: 12 servings
Total Time: 2 hrs
Prep Time: 40 mins
Cook Time: 1 hr 20 mins

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Ingredients

PEACHES

  • 3 large ripe yet somewhat firm peaches, 1/2-1-inch chop, with or without skins
  • 1/4 cup flour

CAKE

  • 2 1/2 cups all-purpose flour (not gluten free)*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 tsp EACH nutmeg, ground cloves
  • 3/4 cup buttermilk or sour milk, room temperature (see notes)**
  • 1 tablespoon vanilla extract
  • 1 1/4 cups (20 TBS) unsalted butter, room temperature
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, room temperature

CREAM CHEESE VANILLA FROSTING

  • 2 cups powdered sugar, sifted
  • 4 oz. cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Garnish (optional)

  • Chopped pecans
  • Cinnamon sprinkling

Instructions

FOR THE CAKE

  • Grease pan: Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 12-14 cup Bundt pan (I also sugar the pan.) Please see Notes.
  • Prepare the peaches: Add the chopped peaches to a medium bowl and toss with ¼ cup of flour. This will help prevent the peaches from sinking to the bottom of the cake; set aside.
  • Prep dry and wet ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda salt, cinnamon, nutmeg and cloves. Set aside. In a liquid measuring cup, whisk buttermilk with 1 tablespoon vanilla; set aside.
  • Make batter: Add butter and sugars to a stand mixer fitted with the paddle attachment and beat on medium-high speed for least 3-4 minutes (no less!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and add eggs, one at a time, beating just until the yellow disappears after each egg.
  • Reduce speed to low and gradually add the flour mixture in thirds, alternately with buttermilk mixture in between each third. Beat just until combined with a few flour streaks remaining, then give the batter a stir by hand, incorporating any flour on the bottom of the bowl; don't overmix. Set aside.
  • Layer the peaches: Place a few clumps of the cake batter around the bottom of the pan, and spread into an even layer (about ¼ of the batter). Top with ⅓ of the peaches. Repeat layering batter and peaches, finishing with the batter (4 total layers of batter, 3 total layers of peaches). Smooth the final batter layer into an even layer, covering all the peaches. Drop the pan on the counter a few times to get rid of any air bubbles.
  • Bake: Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, 65- 80 minutes. (Time will vary each time depending on the moisture of the peaches. Don't open the door before 65 minutes or your cake can fall.)
  • Cool: Place the cake on a wire rack and let cool for 15 minutes, then run a knife around the edges of the cake, and shake a few times to loosen. Invert the cake onto a the wire rack to cool completely before adding the frosting in the next step. You can also tightly wrap the cooled cake in plastic wrap and store in the refrigerator and add the frosting later.

FOR THE CREAM CHEESE VANILLA FROSTING

  • In a large mixing bowl, using a hand held mixer, beat cream cheese, butter, powdered sugar, vanilla and 2 tablespoons milk until smooth. Add an additional 1 tablespoon milk if needed to thin. Transfer the frosting to a large freezer bag, snip the corner and pipe onto to the cake.
  • Garnish the top of the cake with chopped pecans and a dusting of ground cinnamon if desired.

Video

Notes

To grease and sugar your pan 

You can grease and flour your pan, but I much prefer to grease, flour and sugar my pan, to create a divine sugar crust like on a donut!  Here’s how:
  1. Brush an even layer of softened butter all over the inside of the pan (about 1 ½ tablespoons).  Make sure you get every nook and cranny!
  2. Sprinkle in about 2 tablespoons of flour – starting with the top edges of the pan so it trickles down the pan – make sure you do the same to the tube too, and tap and turn the pan to evenly coat. 
  3. Repeat with a couple tablespoons of granulated sugar.  Tap a few times to remove any excess. 

Tips and Tricks

  • *No Gluten free flour:  I do not recommend using gluten free flour because the cake is so moist due to the peaches and the flour doesn’t provide enough structure. 
  • **DIY buttermilk: Add one scant tablespoon white vinegar or lemon juice to a liquid measuring glass then adding enough milk to equal ¾ cup. If you only have reduced fat milk, add some half and half or heavy cream to give it body if you have it on hand. Give the mixture a stir and let it sit for 10 minutes. The milk will curdle so you will know it’s ready.
  • Chop the peaches large.  The peaches break down as they bake, if they are any less than ½-inch they tend to get lost.  So, error on the side of larger peach chunks.
  • Room temperature eggs hack. Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. 
  • Don’t pack the flour. Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier pound cakes. Rather, scoop the flour into a measuring cup and then level.
  • Don’t microwave cream cheese or butter. For the frosting, use cream cheese softened at room temperature, to room temperature. If you soften the cream cheese in the microwave, it can be too runny and will not pipe but just drizzle.
  • Thicken the frosting as needed. If your frosting is too thin, I suggest popping it into the refrigerator for 15 minutes to thicken up, rather than adding additional powdered sugar which can make it too sweet.  

How to Store

Cover the pound cake and store in the refrigerator for up to 3 days. Let the cake sit at room temperature for one hour before serving to remove some of the chill or even better, microwave individual slices for 10-15 seconds or so – SO good! Microwaving individual slices makes them delightfully, warm, moist and soft – even better than freshly made!

How to freeze

  1. If the cake is frosted, then flash freeze by placing on a plate and freezing until the frosting is hard to the touch, about 30-60 minutes.
    2. Double wrap the cake tightly in plastic wrap, followed by foil.
    3. Freeze for up to 3 months.   
    4. Unwrap and thaw overnight in the refrigerator.  Bring to room temperature before serving or microwave individual slices.

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6 Comments

  1. Jackie says

    Hi
    Did you measure out how many cups of peaches from 3 peaches. Otherwise if you using frozen or canned peaches we will not know how much to use.

    • Jen says

      Hi Jackie, each peach is a little over a cup, so I would use 3 1/2 cups peaches.

  2. Kathy says

    Hi Jennifer I made this pound cake by the recipe and it was SO DELICIOUS ! My family really loved it want to know how I know because it was all gone in 24 hours LOL! Thank you for the recipe keep up the great work GOD BLESS YOU!

    • Jen says

      Thank you so much fort taking the time to comment Kathy, that is awesome you made it already! I’m thrilled it was a huge hit with your entire family!

  3. Megan says

    Hi Jen, your site is my go to when I’m looking for something delicious to make. I have many of your recipes on weekly repeat. I made just the cake part of your peach cobbler pound cake which was fantastic. Sadly, peach season is over where I am (Toronto, Ontario, Canada) so wondered if you think I could make the cake (sans frosting) using apples instead. If yes, what type of apples and what amount would you suggest. Thanks Jen….keep those new recipes coming.

    • Jen says

      Yes Megan, you absolutely can use apples instead – yum! I would do a mixture of Honeycrisp and Granny Smith. Good luck!

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