Easy Peach Cobbler Pound Cake Recipe
If you’re a peach lover, then you’re going to love this easy peach cobbler pound cake recipe! It’s peach season and this rich buttery pound cake is bursting with peach flavor with brown sugar topping combined.
If you love peach recipes, try my old-fashioned peach cobbler, this peach loaf cake or this delicious cream cheese peach cobbler next!
I can confess that this delicious peach cobbler pound cake is the perfect treat with your morning coffee! This is one of our new favorite dessert recipes. The brown sugar topping, combined with the peaches is absolutely delicious and the rest of the cake is moist and dense and just so tasty!
Ingredients
- Peaches
- Brown sugar
- Cinnamon
- Butter – should be at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- Sugar
- Eggs – should be at room temperature. Take eggs out of the refrigerator 30 to 60 minutes before you start the recipe.
- Vanilla
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
Vanilla Glaze Ingredients (optional)
How to make Peach Cobbler Pound Cake
You can find a full recipe card with instructions at the bottom of this page.
Spray a Bundt cake pan with cooking spray with flour.
Peel three peaches and slice into wedges. Place evenly in the bottom of prepared Bundt cake pan.
Peel remaining peaches and chop until you have 1 and 1/2 cups of chopped peaches. Set aside. You will be adding these to the cake batter later.
In a medium mixing bowl, stir together brown sugar, cinnamon and 1/4 cup of melted butter. Sprinkle on top of peaches in pan.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy. This should take about 3 full minutes. This will incorporate air into the cake and give it a wonderful texture.
Next, beat in the eggs, one at a time until well-combined. Stir in vanilla extract.
In a separate mixing bowl, combine all purpose flour, baking powder, baking soda and salt.
At medium speed, add dry ingredients with buttermilk, alternately to the butter and sugar mixture, stirring just until combined. Do not over mix.
Gently stir in chopped peaches.
Transfer cake batter to prepared Bundt pan and bake in 350°F oven for 50 minutes or until cake tester inserted into the centre comes out clean.
Cool on wire rack for at least one hour before inverting onto cake plate.
Make the vanilla glaze:
In a small mixing bowl, combine powdered sugar, vanilla and milk. Start by adding two tablespoons of milk and continue adding milk, or a little more powdered sugar until you reach a consistency that easily drizzles from a spoon.
Drizzle over cake and enjoy!
You can enjoy this cake served plain or with a scoop of vanilla ice cream, or a dollop of whipped cream.
Easy Peach Cobbler Pound Cake Recipe
- Total Time: 0 hours
- Yield: 12 servings
Description
If you’re a peach lover, then you’re going to love this easy peach cobbler pound cake recipe! It’s peach season and this rich buttery pound cake is bursting with peach flavor with brown sugar topping combined.
Ingredients
4 to 7 peaches – 3 sliced; 3 to 4 chopped (1 and 1/2 cups chopped for cake)
Brown sugar mixture:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup melted butter
Cake batter
1 and 3/4 cups granulated sugar
1 cup butter, room temperature
4 eggs, room temperature
1 Tablespoon vanilla extract
2 and 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
Vanilla Glaze:
1 and 1/2 cups powdered sugar
2 to 3 Tablespoons milk
1/2 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Spray Bundt pan with cooking spray with flour.
- Peel three peaches and slice into wedges. Place evenly in the bottom of prepared Bundt cake pan in the indentations throughout the pan.
- Peel remaining peaches and chop until you have 1 and 1/2 cups. Set aside.
- In a medium mixing bowl, stir together brown sugar, cinnamon and 1/4 cup of melted butter. Sprinkle on top of peaches in pan.
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat 1 cup butter and granulated sugar until light and fluffy. (about 3 minutes)
- Beat in eggs, one at a time until well-combined. Stir in vanilla.
- In a separate mixing bowl, combine all purpose flour, baking powder, baking soda and salt.
- At medium speed, add dry ingredients with buttermilk, alternately to the butter mixture, stirring just until combined.
- Gently stir in chopped peaches.
- Transfer cake batter to prepared Bundt pan and bake in 350°F oven for 50 minutes or until cake tester inserted into the centre comes out clean.
- Cool on wire rack for at least one hour before inverting onto cake plate.
- Make the glaze: In a small mixing bowl combine powdered sugar, vanilla extract and milk. Start by adding two tablespoons of milk and continue adding milk, or powdered sugar until you reach a consistency that easily drizzles from a spoon.
- Drizzle glaze over cake and enjoy!
Notes
Storage instructions: Store cooled cake wrapped in plastic wrap on kitchen counter for up for four days.
- Prep Time: 15 minutes
- Cook Time: 50 mnutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Piece
- Calories: 551
- Sugar: 60.6 g
- Sodium: 250.3 mg
- Fat: 21.8 g
- Saturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 84.8 g
- Fiber: 2.2 g
- Protein: 6.7 g
- Cholesterol: 114.6 mg
An absolute show stopper for Peach lovers and it tastes even better than it looks!! We have enjoyed many times already thanks.
Thanks Tim! I love this one too!
Do you use light or dark brown sugar?
I use light brown sugar – thanks!
This was delicious .
Delicious; very moist; doesn’t need the glaze in my opinion!
Thanks so much! Makes me so happy to hear this!
This was a very easy recipe to follow, the cake was even better I used a 6 cup bundt Pan which was to small next time I will use a larger pan. Want have to clean my oven
Can you use frozen or canned peaches?
Yes, you could use frozen.Thaw completely and drain. Canned peaches same – drain well. Thanks!
I made this for my neighbors and they loved it. Could you substitute canned cherry pie filling for the peaches? If so how would I go about doing that.
I think that the cherry pie filling would be too runny. You could experiment with removing some of the liquid though. If you try it, please let me know how it turned out!
WASTE. OF. TIME! AND PRECIOUS INGREDIENTS. SOOO DISAPPOINTING. DO NOT WASTE YOUR TIME. BLAND, RAW UNDER PEACH SLICES EVEN AFTER BAKING FOR 65 MINUTES.
Sorry to hear that this recipe didn’t turn out for you. I’d be happy to help next time you’re making a recipe if you send me an email. I’ve made it several times and had these comments on Pinterest from users on Pinterest. From Kari – “Delicious! I would cut back the sugar in the recipe next time. But it was really good and moist”. From Tanjara on Pinterest ” made this and it came out great! I put my own touches on it though. thanks for the guidance!”
Pro tip: use ripe peaches.😂
It was a very easy recipe. Moist!
I would add them picture if I could 🥹
So happy to hear that you enjoyed this peach cake!
I made this cake into cupcakes but didn’t put the glaze on them. It is so good and moist. Would make again
Thanks for sharing your feedback and I bet they’re tasty as cupcakes!
This cake was absolutely amazing. I’ve made it several times. I did a little twist on my last one and browned the butter and added a small amount of bourbon to it. 😜😜
Thank you so much for your kind comment! Your addition of browned butter and bourbon sounds absolutely delicous! I will have to try that one 🙂 Sandra