peach cobbler pound cake

Peach Cobbler Pound Cake has all the flavor of a peach cobbler in a beautiful bundt cake! A tender & moist cinnamon vanilla cake is layered with juicy summer peaches and a crunchy cinnamon crumble. Finish things off with a luscious vanilla glaze!

this recipe

Why you’ll love this Peach Cobbler Pound Cake:

• Fresh Peaches – Juicy summer peaches are cooked into a luscious peach compote with a little brown sugar & cinnamon for our filling and topping.
• Tender Cinnamon Vanilla Cake – An easy, one-bowl vanilla cake lightly flavored with cinnamon is the perfect base for our peaches and crumble!
• Crumble Topping – A cinnamon crumble adds a delightful crunch to the bottom of the cake, and more is sprinkled on top!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Fresh Peaches – Use fresh, juicy peaches that are ripe, but not mushy. I see some people recommend using underripe peaches for baking, but I personally don’t like that. Ripe peaches have the best flavor and are the most juicy! Try your local farmer’s market or a food co-op for good peaches, since many grocery store peaches can be hit or miss.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake. We’re using regular all-purpose flour here – no need to buy a special flour like bread flour!
• Milk – I used 2% but you could use whole milk as well. Don’t use buttermilk or skim milk.
• Eggs – Use large eggs, at room temperature.
• Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Sour Cream – Use full fat sour cream, at room temperature.

Recipe Substitutions & Variations:

• Other Fruits – I think you could use other stone fruits in place of the peaches if you can’t find any good peaches (think nectarines or plums!).
• Crumble – You can skip the crumble if you don’t want that bit of crunch.
• Frozen Peaches – Feel free to use frozen peaches if that’s all you can get. Do not thaw them! Frozen peaches work beautifully in my Peach Cobbler Bars and my Blueberry Peach Cobbler as well!

How to Make this Peach Cobbler Pound Cake:

Step 1: Make the Peach Filling. In a medium saucepan, cook together peaches, sugars, vanilla, lemon juice, cinnamon, vanilla, & a pinch of nutmeg. Use a cornstarch slurry to gently thicken. Cool in the fridge.

(In the photos, I used diced peaches, but decided peach slices would work better since they don’t slide off the top of the cake as easily as the smaller peices.)

Step 2: Make the Crumble. Stir together melted butter, flour, sugars, & cinnamon. Bake for 10-14 minutes, then let cool.

Step 3: Make the Cake Batter. Cream together butter and sugar in a large mixing bowl. Beat in the eggs, vanilla, oil, water, and sour cream. Alternate mixing in the dry ingredients and milk.

Step 4: Assemble & Bake. Add half the batter to your pan. Add peaches, the remaining batter, and then crumble. Bake as directed in the recipe card below.

Step 5: Decorate the Cake. Top the cake with a simple vanilla glaze, extra peaches, and crumble.

Serving + Storing:

Slice and enjoy immediately once the cake has been decorated! Store leftover cake (hah!) in the fridge for 2-3 days.

How to Prevent Bundt Cakes from Sticking:

My never-fail trick to keep bundt cakes (or any cakes!) from sticking is to use shortening and flour. Use a paper towel to wipe shortening into your pan, being sure to get it in all the little nooks.

Then, sprinkle four into the pan, tapping it around to completely coat things. Tap out the excess, then pour in your batter.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Bundt Pan – This bundt pan is the one I used!

More Peach Recipes to Love:

• Peach Cobbler Cookies
• Peach Cobbler Upside Down Cake
• Peach Milkshakes
• Brown Butter Peach Crisp
• Blueberry Peach Cobbler
• Salted Caramel Peach Hand Pies
• Peach Cobbler Cheesecake
• Peach Pie Cupcakes

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