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–+ servings
a peach pound cake drizzled with frosting
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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.
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings 12 servings

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 1/4 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 1/4 of the batter). Top with 1/3 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 3/4 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.