Peach Cobbler Bundt Cake

a close up shot of a slice Peach Cobbler Pound 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 Time15

Cook Time1 30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Peach Cobbler Pound Cake Recipe

Servings:

Calories: 664kcal

Ingredients

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 8x4½-inch or two 9x5-inch loaf pans. The 9x5 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.

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