Peach Cobbler Cake Recipe

Our peach cobbler pound cake features a moist cake brimming with juicy peaches inside and topped with even more peaches on top.

Jump to Recipe

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Servings12

This peach cobbler pound cake recipe takes all of the best parts of a peach cobbler and turns them into a moist, delicious pound cake. With a crumbly crust, juicy peaches, and a sweet, spiced filling, this pound cake will warm your heart and your taste buds.

Peach Cobbler Bundt Cake Ingredients

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Peach cobbler pound cake tastes like nothing you’ve had before – it’s absolutely heavenly!

A perfect blend of sweet, tart, and buttery flavors, the crumbly and moist texture will leave you wanting more.

The juicy peach chunks complement the dense pound cake perfectly, while an ooey-gooey caramel sauce forms a luscious layer on top.

To make this delectable cake, you’ll need:

• 2 (15-ounce) cans of sliced peaches in juice, drained well and divided in half
• ⅓ cup of light brown sugar
• ½ teaspoon of cinnamon
• ¼ teaspoon of ground nutmeg
• 3 cups + 2 tablespoons of all-purpose flour, divided
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1½ cups of unsalted butter, softened to room temperature
• 2½ cups of granulated sugar
• 2 teaspoons of vanilla extract
• 5 large eggs, room temperature
• 1 cup of full-fat sour cream

Optional Garnish

• 1 (15-ounce) can of sliced peaches in juice, drained
• 12 to 15-ounce squeeze bottle of caramel sauce

Peach Cobbler Cake Substitutions And Additions

PEACHES: Be sure to use canned peaches in juice, not the ones in heavy syrup or peach pie filling. You do not want the extra sugars from the heavy syrup or pie filling. Fresh peaches work wonderfully as well if they are ripe and in season.

You will want to blanch and peel your fresh peaches if you use them. If you only have access to frozen sliced peaches, then you will need to thaw them completely and drain off all the additional juices really well before using them.

SOUR CREAM: If you’re looking for a lighter option, you can replace sour cream with plain Greek yogurt. The consistency might be slightly different, but the overall taste will still be delightful.

How To Make Peach Cobbler Pound Cake

The first step in making this cake is to line the bottom of the bundt pan with slices of peaches and a spiced brown sugar mixture.

This means once you flip the cake over after baking, there will be juicy peach slices and a sweet topping all around the top of this yummy cake.

Next, you will make the actual cake batter before pouring that into the pan and baking. Once the cake has cooled according to our instructions below, you will invert it onto a plate and reveal a scrumptious peach dessert.

STEP ONE: Preheat the oven to 325°F. Spray a 12-cup bundt cake pan with baker’s spray. Set aside.

STEP TWO: Drain one (15-ounce) can of sliced peaches and place the peach slices decoratively into each of the crevices in the bottom of the prepared bundt pan. 

STEP THREE: Chop the remaining can of drained sliced peaches into ¼ to ½ inch-sized pieces. You should have 1 to 1¼ cups of chopped peaches. Set aside the chopped peaches in a small bowl.

STEP FOUR: In a small bowl, stir together the light brown sugar, cinnamon, and ground nutmeg.

STEP FIVE: Sprinkle the brown sugar mixture evenly over the peaches in the bottom of the bundt pan. Set aside.

STEP SIX: In a medium bowl, stir together the all-purpose flour, baking powder, and salt. Set aside.

STEP SEVEN: In the bowl of your stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-low speed for 2 to 3 minutes or until light and fluffy. You may need to scrape down the bowl and paddle attachment halfway through to ensure that you have a smooth and creamy texture.

STEP EIGHT: With the mixer on low, add the vanilla extract and eggs, one at a time, to the beaten butter mixture. Be sure to allow each egg to become fully incorporated before adding the next one. Scrape down the bowl as needed.

STEP NINE: Add half the flour mixture to the beaten butter and eggs and mix on low speed until incorporated.

STEP TEN: Mix the sour cream into the pound cake batter until fully incorporated, followed by the remaining dry ingredients.

Mix just until all the ingredients are incorporated. Scrape down the sides of the bowl.

STEP ELEVEN: Add the remaining 2 tablespoons of all-purpose flour to the reserved bowl of drained and chopped peaches.

Stir to coat the peaches. This helps keep the peaches from sinking to the bottom of the batter.

STEP TWELVE: Fold the chopped peaches gently into the batter. Transfer the batter to the prepared bundt pan, being careful not to disturb the decorative peach slices in the bottom.

When the bundt pan is flipped over to serve your peach cobbler pound cake, the bottom will now become your decorative top.

STEP THIRTEEN: Smooth the batter into an even layer and bake for 1 hour.

STEP FOURTEEN: Tent the peach cobbler pound cake with a large piece of aluminum foil and bake for an additional 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

STEP FIFTEEN: Allow the cake to cool for 15 minutes in the pan before inverting it onto a serving plate to remove the bundt pan.

You may need to leave your cake in the pan while upside down for an additional 15 to 20 minutes to cool some more before it comes out of the bundt pan easily.

STEP SIXTEEN: Allow the peach cobbler pound cake to cool completely on the serving plate before adding the reserved, well-drained peach slices and caramel sauce to garnish the top of the cake.

How To Serve Peach Cobbler Cake

Serve this delicious peach cobbler pound cake slightly warm with a scoop of vanilla ice cream, some peach slices on top, and a drizzle of the caramel sauce to make an over-the-top peach dessert.

Or try a dollop of lightly-sweetened whipped cream to further enhance its fruity flavors, along with a cup of coffee or tea.

Peach desserts bring all the freshness of summer to your table year-round. Our peach cobbler cheesecake and peach shortcake are two more ways to enjoy this sweet fruit.

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How To Store Peach Cobbler Bundt Cake

We’ve got you covered on how to store and enjoy this cake for later.

IN THE FRIDGE: Make sure the cake has cooled completely before wrapping it in plastic wrap or placing it in an airtight container.

When stored properly, this delicious cake can last up to 5 days in the fridge. I would recommend waiting to add the additional garnish of peach slices and caramel sauce until you are ready to serve. 

IN THE FREEZER: You can freeze this peach cobbler upside-down pound cake once it has cooled completely and not garnished, tightly wrapped in plastic wrap for up to 2 months.

Thaw overnight in the refrigerator before serving.

This Peach Cobbler Pound Cake Recipe Is A Year Round Favorite!

This rich buttery peach cobbler pound cake is loaded with sweet peaches inside and out. Whether you have fresh, frozen, or canned peaches, this fantastic dessert will be delicious any time of year.

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Peach Cobbler Bundt Cake

5 from 1 vote

Our peach cobbler pound cake features a moist cake brimming with juicy peaches inside and topped with even more peaches on top.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

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Ingredients

  

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• 30 ounces sliced peaches in juice, drained well and divided
• ⅓ cup light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 3 cups all-purpose flour, divided
• 2 tablespoons flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups unsalted butter, softened to room temperature
• 2½ cups granulated sugar
• 2 teaspoons vanilla extract
• 5 large eggs, room temperature
• 1 cup full-fat sour cream
• 15 ounces sliced peaches in juice, drained (optional garnish)
• 12 to 15 ounce bottle of squeeze caramel sauce (optional garnish)

Instructions

 

• Preheat the oven to 325°F. Spray a 12-cup bundt pan with baker’s spray. Set aside.
• Drain one (15-ounce) can of sliced peaches and place the peach slices decoratively into each of the crevices in the bottom of the prepared bundt pan.
• Chop the remaining can of drained sliced peaches into ¼ to ½ inch-sized pieces. You should have 1 to 1¼ cups of chopped peaches. Set aside the chopped peaches in a small bowl.
• In a small bowl, stir together the light brown sugar, cinnamon, and ground nutmeg.
• Sprinkle the sugar and spice mixture evenly over the peaches in the bottom of the bundt pan. Set aside.
• In a medium bowl, stir together the all-purpose flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-low speed for 2 to 3 minutes or until light and fluffy. You may need to scrape down the bowl and paddle attachment halfway through to ensure that you have a smooth and creamy texture.
• With the mixer on low, add the vanilla extract and eggs, one at a time, to the beaten butter mixture. Be sure to allow each egg to become fully incorporated before adding the next one. Scrape down the bowl as needed.
• Add half the dry ingredients to the beaten butter and eggs and mix on low speed until incorporated.
• Mix the sour cream into the pound cake batter until fully incorporated, followed by the remaining dry ingredients. Mix just until all the ingredients are incorporated. Scrape down the sides of the bowl.
• To the reserved bowl of drained and chopped peaches, add the remaining 2 tablespoons of all-purpose flour. Stir to coat the peaches. This helps keep the peaches from sinking to the bottom of the batter.
• Fold the chopped peaches gently into the batter. Transfer the batter into the prepared bundt pan, being careful not to disturb the decorative peach slices in the bottom. When the bundt pan is flipped over to serve your peach cobbler pound cake, the bottom will now become your decorative top.
• Smooth the batter into an even layer and bake for 1 hour.
• Tent the peach cobbler pound cake with a large piece of aluminum foil and bake for an additional 30 to 40 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool for 15 minutes in the pan before inverting it onto a serving plate to remove the bundt pan. You may need to leave your cake in the pan while upside down for an additional 15 to 20 minutes to cool some more before it comes out of the bundt pan easily.
• Allow the peach cobbler pound cake to cool completely, on the serving plate, before adding the reserved well-drained peach slices and caramel sauce to garnish the cake.

Notes

• If you do not have a bundt pan, you can make this peach cobbler pound cake in two 8×4½-inch or two 9×5-inch loaf pans. The 9×5 pans will not be quite as full if you use them. You will need to check for doneness at the 1-hour mark.
• Be sure to spray your pans well with baker’s spray to ensure that your cake comes out clean. The brown sugar and peaches really caramelize in the pan, and if not sprayed well, the cake will stick to the pan.
• Don’t worry if your batter looks a little curdled (or separated) once the eggs are added. That is normal, and when the flour and sour cream are added, it will all come together to create a smooth and thick batter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• If you find that some of your peaches (that were on the bottom of the pan and are now the top of your cake) stay in the bundt pan once flipped and removed, you can carefully remove them from the pan and place them back onto the cake. Just be careful not to break them as they will be tender.
• You may not need to use all the peaches from the can for the garnish. If not, then you can place them into a lidded container, in the refrigerator, for up to 5 days to eat as a snack or in another recipe.

Nutrition

Calories: 664kcal | Carbohydrates: 105g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 222mg | Potassium: 303mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1217IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg

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