If you’ve ever been torn between making a peach cobbler or a pound cake, you no longer have to choose. This Peach Cobbler Pound Cake blends the tender sweetness of juicy peaches with the rich, buttery texture of a traditional pound cake. It’s comfort food at its best—moist, flavorful, and beautifully golden. Perfect for potlucks, holidays, or simply when you’re craving a soul-soothing dessert.
Why You’ll Love This Recipe
This cake brings together two classics in one pan. The peaches soak into the batter, creating a juicy layer of fruit throughout the cake. Hints of cinnamon and nutmeg add warmth, while the pound cake base gives it a satisfying crumb and richness. No need for frosting—this cake shines on its own
Ingredients You’ll Need
For the Spiced Peaches
- 1 (29-ounce) can sliced peaches in juice, drained
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Pound Cake Batter
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
Step-by-Step Instructions
Preparing the Peaches
- Drain the canned peaches thoroughly to avoid excess moisture in the cake.
- In a medium bowl, toss the peaches with sugar, cinnamon, and nutmeg.
- Let them sit for 5-10 minutes to develop flavor while you prepare the cake batter.
Prepping the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 10-cup bundt pan or a 9×5-inch loaf pan generously with butter or nonstick spray. You can also line with parchment for easy removal.
Making the Pound Cake Batter
- In a large mixing bowl, cream the softened butter with 1 1/2 cups of sugar until pale and fluffy, about 3–5 minutes using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low, alternate adding the dry mixture and milk to the butter mixture. Begin and end with the dry ingredients.
- Mix until just combined—avoid overmixing to keep the cake tender.
Assembling the Cake
- Spoon half of the cake batter into the prepared pan and spread it evenly.
- Arrange half of the spiced peaches over the batter.
- Repeat with the remaining batter and top with the rest of the peaches.
- For a marbled look, use a knife to gently swirl the peach layer into the batter.
Baking and Cooling
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
- Once cooled, slice and serve as-is or with a scoop of vanilla ice cream.
Serving Suggestions
- Warm with Ice Cream: A scoop of vanilla or cinnamon ice cream turns this into a decadent dessert.
- With Whipped Cream: Fresh whipped cream adds lightness to balance the rich crumb.
- Drizzle of Glaze: A simple powdered sugar glaze adds a touch of elegance—optional but delightful.
Tips for the Best Peach Cobbler Pound Cake
- Drain Peaches Well: Excess juice can make the cake soggy.
- Use Room Temperature Ingredients: This helps everything combine smoothly for a tender crumb.
- Don’t Overmix: Once the flour goes in, mix gently to prevent a dense cake.
- Bundt Pan Tip: If using a bundt pan, make sure to grease every curve and crevice well to prevent sticking.
- Test for Doneness: Insert a skewer into the thickest part. It should come out mostly clean with a few moist crumbs.
Variations
- Fresh or Frozen Peaches: Substitute fresh peaches when in season. If using frozen, thaw and drain well.
- Add Crunch: Sprinkle chopped pecans or walnuts between the layers.
- Brown Sugar Twist: Use brown sugar instead of white sugar for the peach layer for a caramel-like depth.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches work beautifully in this recipe. Peel and slice about 4 cups of ripe peaches. Add an extra tablespoon of sugar if they’re not very sweet, and allow them to sit with the cinnamon and nutmeg before layering.
Can I make this cake ahead of time?
Absolutely. This cake stores well and actually tastes even better the next day as the flavors meld. Keep it tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I freeze Peach Cobbler Pound Cake?
Yes. Once completely cooled, wrap the cake tightly in plastic wrap, followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
What type of pan is best?
A bundt pan gives the cake a beautiful shape and bakes it evenly. A loaf pan can also work but may require a longer baking time.
Is it necessary to swirl the peaches?
Swirling is optional and mostly aesthetic. If you want neat layers of fruit, skip the swirl. For a marbled appearance and even fruit distribution, give it a gentle swirl with a knife.
Can I make this cake dairy-free?
You can substitute plant-based butter and use almond or oat milk in place of whole milk. Keep in mind that this may slightly alter the texture and flavor, but it can still be delicious.
Final Thoughts
Peach Cobbler Pound Cake is the perfect fusion of two Southern staples. It’s buttery, fruity, warmly spiced, and irresistibly moist. Whether you’re serving it at a family gathering, holiday celebration, or a quiet Sunday dinner, it never fails to impress.
This dessert proves that sometimes the best recipes are those that bring comfort and nostalgia in every bite. Make it once, and you’ll find yourself reaching for this recipe again and again.