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Peach Cobbler Pound Cake

Close up image of peach cobbler pound cake on white plate.

5 from 1 reviews

This easy Peach Cobbler Pound Cake can be made with fresh or canned peaches. A moist loaf topped with a sweet cobbler topping and glaze.

Ingredients

2 cups all-purpose flour

1 and 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup granulated sugar

Orange zest from one orange

1 cup fresh peaches, peeled and diced (approximately 2 to 3 peaches)

1 large egg, room temperature

1/4 cup butter, melted and cooled

1/2 cup orange juice (fresh squeezed or packaged)

Cobbler Topping

2/3 cup all-purpose flour

1/4 cup granulated sugar

1/2 tsp. cinnamon

1/4 cup cold butter, cubed

Glaze

1 cup powdered sugar

2 to 3 tbsp. milk

Instructions

  1. Preheat oven to 350°F. 
  2. Grease an 8x4-inch baking pan.
  3. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar and orange zest. Stir well to combine.
  4. Peel and chop peaches into bite-sized pieces. 
  5. Add to dry ingredients and stir just until combined.
  6. In a small mixing bowl, beat one egg, then add the cooled, melted butter and orange juice. Whisk until well-combined.
  7. Add the liquid ingredients to the dry ingredients. Stir to combine, using as few strokes as possible. (mixture will be thick)
  8. Turn into a greased 8x4-inch loaf pan. 
  9. For the cobbler topping:  In a small mixing bowl, combine all-purpose flour, butter, granulated sugar and cinnamon.
  10.  By hand, or using a pastry blender, mix until mixture is crumbly.
  11. Sprinkle on top of batter in the loaf pan. Press down on the topping lightly. If desired, top with a few fresh peach slices.
  12. Bake in 350°F oven for 50 to 60 minutes or until cake tester inserted into the centre comes out clean.
  13. Cool for 10 minutes before drizzling with glaze.
  14. For the glaze: In a small mixing bowl, whisk in one tablespoon of milk at a time to the powdered sugar until a consistency that can be drizzled is reached. 
  15. Place a sheet of parchment paper or plastic wrap under the loaf. Use a spoon to drizzle the glaze over top of the loaf.

Notes

  1. Variation - sprinkle 1/2 cup of slivered almonds on top of the glaze right after drizzling it onto of the loaf.
  2. Option - add a few peach slices to the cobbler topping before baking.
  3. STORAGE: The loaf can be wrapped in plastic wrap and store at room temperature for two to three days. Storing it in the refrigerator will add a few days to how long it will remain fresh. Wrap in plastic wrap and then foil and place in the fridge for up to five days.
  4. FREEZING: Wrap cooled loaf cake in plastic wrap, then foil and place in freezer for up to two months.

Nutrition

Keywords: Peach Cobbler Pound Cake