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.
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!
I also have a delicious dessert with peaches and cream cheese - Cream Cheese Peach Cobbler .It's delicious!
If you're looking for a pound cake with cobbler topping, check out my peach cobbler loaf cake.
- Brown sugar
- Butter - should be at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- Eggs - should be at room temperature. Take eggs out of the refrigerator 30 to 60 minutes before you start the recipe.
- All purpose flour
- Baking powder
- Baking soda
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 ½ 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 ¼ 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.