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 cake, strawberry shortcake cake and of course this new peach cake recipe!
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HOW TO MAKE peach cake VIDEO
Why this peach cake Recipe Works
This peach cake recipe is the culmination of many experiments to bring you the very best! This is what sets this delectable Peach Cobbler Pound Cake apart:
The peaches don’t get lost. I experimented with using less peaches, finely chopped peaches, stirring the peaches directly into the batter, etc. and in each case, the cake didn’t taste much like peaches at all. Instead, this recipe uses large chunks of peaches layered in between the batter so each bite is perfectly peachy!.
The Bundt cake pan is “floured” with sugar. Have you ever buttered and “floured” your pan with sugar? It creates a delightful sugar crust like a doughnut and definitely elevates this recipe!
The cake isn’t too sweet. Many recipes suggest tossing some sliced peaches with brown sugar and cinnamon and layering them on the bottom of the cake, but this created sickeningly sweet bites. Instead, this peach cake is the ideal uniform sweetness through and through, complimented by sweet and tangy frosting which only leaves you wanting more!
The cake is buttery soft and rich. This cake begins with my favorite brown sugar pound cake recipe which is proportionally reduced to accommodate the extra peaches. This recipe boasts more butter and one more egg than most pound cake recipes and uses both brown sugar and granulated sugar which creates a richer, softer, more velvety cake.
This peach cake recipe is foolproof. This recipe uses room temperature ingredients (more on that below) and creams the butter and sugars together to create a buttery tender, fluffier cake instead of just mixing the ingredients all in one bowl like many recipes.
Your cake won’t stick! In addition to flouring your pan, the key to a zero-stick cake is to remove the cake from the pan while it’s still warm. Now you’re guaranteed a Peach Cobbler Pound Cake that comes out in one piece! So, you can eat piece after piece after piece…
The cream cheese frosting is literally the icing on this already fabulous peach cake recipe. While glazes are most common for Bundt cakes, the frosting creates a sensational peaches and cream cake! Additionally, buttercream frostings are and glazes are usually too sweet, this cream cheese frosting I could eat with a spoon. It also perfectly sturdy and pipe-able every time.
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
how to Make sour milk/DIY BUTTERMILK
You can make DIY buttermilk/sour milk by adding 1 tablespoon white vinegar or lemon juice to a 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.
FOR THE FROSTING
What Are the Best Peaches for Peach Pound Cake?
Choose ripe, fresh, somewhat firm yellow peaches for the best tasting Peach Cobbler Pound Cake. The better the peaches, the better the cake will taste! Ripe peaches will deliver sweet, full flavored peach cake whereas unripe peaches won’t be as juicy, flavorful, or sweet.
Take care, however, that the peaches aren’t too ripe. They should be fragrant and peel easily but still be somewhat firm, and not squishy or you’ll end up with mushy peaches and an excessively moist cake due to the excessive juices. Also, avoid peaches with bruises or molding.
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.
what if my peaches aren’t ripe?
If the peaches are hard and unripe, I would not use them to make any peach cake recipe. They will be flavorless, won’t release juices to create a moist cake and you won’t even be able to peel the peaches away from the pit!
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:
- 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!
- 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.
- 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!
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.
- 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.
- 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.
- 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.
- 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.
I also recommend dusting with additional cinnamon and showering with chopped pecans – yum!
- 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.
- 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!
Can Peach Pound Cake Be Made in Advance?
Yes, this Peach Cobbler Pound Cake tastes delicious the next day. To make ahead, cool the cake completely on a baking rack, then wrap the cake tightly in plastic wrap and refrigerate. Note, that usually cakes without frosting don’t have to be refrigerated, but I recommend refrigerating this cake due to the extra moisture.
Alternatively, you can make the entire peach pound cake including the frosting, cover with a cake container or tent with foil and refrigerate.
In both scenarios, let the cake sit at room temperature for one hour before serving to remove some of the chill. 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 Store Peach Pound Cake
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 microwave individual slices for 10-15 seconds.
can peach pound cake be frozen?
Yes, very easily, even with the frosting! To freeze Peach Cobbler Pound Cake:
1. If the cake is frosted, then flash freeze the cake 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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Peach Cobbler Pound Cake
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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:- 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!
- 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.
- 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
- 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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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.
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!
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!
Allie says
Can I use canned peaches for this?
Jen says
Yes! 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. Hope you enjoy!