Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Peach Cobbler Pound Cake

Review Recipe
a close up shot of a slice Peach Cobbler Pound Cake
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
Table of Contents
  1. Peach Cobbler Pound Cake Ingredients
  2. How to Make This Peach Cobbler Pound Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

a close up shot of a slice Peach Cobbler Pound Cake on a plate

Peach Cobbler Pound Cake Ingredients

Peach Cobbler Pound Cake raw ingredients that are labeled

You’ll need:

  • 2 (15-ounce) cans of sliced peaches in juice, drained well and divided
  • ⅓ cup light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups + 2 tablespoons all-purpose flour, divided
  • 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

Optional Garnish

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

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.

How to Make This Peach Cobbler Pound Cake Recipe

OUR RECIPE DEVELOPER SAYS

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.

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

PRO TIP:

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.

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. 

slices of peaches placed in the bottom of the 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.

brown sugar, cinnamon, and nutmeg stirred in a bowl

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

sugar and spice mixture sprinkled in the bottom of the bundt pan

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

flour, baking powder and salt mixed in a cup

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.

butter and sugar mixed in a cup

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.

vanilla extract and eggs added to the sugar mixture and mixed in a cup

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

PRO TIP:

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.

dry ingredients added to the vanilla mixture in a cup

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.

sour cream added to the dry ingredients in a 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.

flour added into the coat of the peaches in a bowl

STEP TWELVE: 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.

peaches folded into the batter

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

PRO TIP:

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.

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.

Peach Cobbler Pound Cake baked with aluminum foil tenting the cake

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.

PRO TIP:

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.

Peach Cobbler Pound Cake cooling on a cake a serving plate

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.

PRO TIP:

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.

How To Serve

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.

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.

Storage

IN THE FRIDGE: This delicious cake can be refrigerated for up to 5 days. 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.

overhead shot of Peach Cobbler Pound Cake

This rich buttery 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.

FREQUENTLY ASKED QUESTIONS

What size of bundt cake pan should I use for this easy recipe?

You will want to use a 12-cup bundt pan for this pound cake recipe.

Can I freeze this cake?

This delicious dessert will keep in the freezer for up to two months. Once cooled, wrap it in plastic wrap and then a Ziploc bag.

How do I flip the cake without making a mess?

To easily invert the cake, lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Gently bang on the bottom of the pan for good measure, then lift the pan off.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of a slice Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

No ratings yet
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
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12

Ingredients
  

  • 30 ounces sliced peaches in juice, drained well and divided
  • cup light brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups all-purpose flour, divided
  • 2 tablespoon flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cups unsalted butter, softened to room temperature
  • 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤

close up shot of Mongolian beef and noodle in a pan