Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a luxurious fusion of two beloved Southern desserts—classic pound cake and juicy peach cobbler. With a moist, buttery crumb, tender chunks of fresh peaches, and a warm blend of cinnamon and nutmeg, this bundt cake is a celebration of comforting flavors and seasonal fruit. Whether served at summer brunches or as a cozy dessert with a scoop of ice cream, it’s a slice of homemade perfection.

Why You’ll Love This Recipe

• Moist and rich: Buttermilk, sour cream, and butter create an ultra-tender, flavorful crumb.
• Packed with peaches: Real peach slices and purée provide texture and natural sweetness.
• Full of warm spices: Cinnamon and nutmeg add comforting depth reminiscent of peach cobbler.
• Beautiful presentation: Baked in a bundt pan, this cake is stunning enough for celebrations.
• Perfect for any occasion: Ideal for brunch, afternoon tea, or family desserts.
• Make-ahead friendly: Stays moist for days, making it a great option for planning ahead.
• Versatile base: Pairs well with whipped cream, ice cream, or a vanilla glaze.
• Great for gifting: Travels well and slices cleanly for serving.
• Homemade charm: A rustic, flavorful cake that feels comforting and nostalgic.
• Seasonal delight: A delicious way to enjoy fresh peaches at their peak.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• fresh peaches, peeled and sliced
• peach purée
• unsalted butter, softened
• vegetable oil
• granulated sugar
• brown sugar
• large eggs
• buttermilk
• sour cream
• vanilla extract
• all-purpose flour
• baking powder
• kosher salt
• ground cinnamon
• ground nutmeg

Directions

1. Preheat oven to 325°F (165°C). Generously grease and flour a bundt pan to prevent sticking.
2. In a large mixing bowl, cream together the butter, oil, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the sour cream, buttermilk, peach purée, and vanilla extract until smooth and well incorporated.
5. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—do not overmix.
7. Gently fold in the peach slices by hand to evenly distribute them throughout the batter.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 430 kcal per slice

Variations

• Vanilla glaze: Drizzle with a simple glaze made of powdered sugar, milk, and vanilla for a sweet finish.
• Peach bourbon glaze: Add a splash of bourbon to your glaze or soak the cake lightly for an adult twist.
• Nuts: Fold in chopped pecans or walnuts for added crunch.
• Spiced sugar topping: Sprinkle cinnamon sugar on top before baking for a caramelized crust.
• Mini bundts: Use mini bundt pans for individual portions; reduce baking time accordingly.

Storage/Reheating

• Refrigeration: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 15–20 seconds to refresh texture and flavor.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, drain canned peaches well and thaw frozen ones before using. Avoid using overly wet fruit to maintain cake texture.

What is the best way to make peach purée?

Blend peeled, pitted peaches in a food processor or blender until smooth. You can strain it for an even finer consistency.

Can I bake this cake in a loaf pan?

Yes, divide the batter between two standard loaf pans. Adjust the baking time to about 50–60 minutes.

Why does my bundt cake stick to the pan?

Be sure to grease and flour the pan thoroughly, reaching every crevice, and allow the cake to cool before inverting.

Can I make this recipe without sour cream?

Greek yogurt is a good substitute and will maintain the moist texture of the cake.

How do I know when the cake is done?

Insert a toothpick or cake tester in the center—it should come out clean or with just a few crumbs.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend that is formulated for baking.

What can I serve with this cake?

It pairs beautifully with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Does this cake need to be refrigerated?

Not unless you are storing it for more than 2–3 days. Otherwise, room temperature is sufficient.

How do I keep the peaches from sinking?

Coat peach slices lightly in flour before folding them into the batter to help them stay suspended.

Conclusion

Peach Cobbler Pound Cake is the essence of Southern comfort in a single, stunning dessert. With a buttery crumb, juicy peaches, and aromatic spices, this bundt cake captures everything we love about peach cobbler in a form that’s easy to serve and perfect for sharing. Whether you’re entertaining guests or enjoying a slice with coffee, this cake is sure to become a seasonal favorite.

Peach Cobbler Pound Cake

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This rich and buttery pound cake is packed with juicy peaches, warm spices, and a hint of vanilla. With a tender crumb and golden crust, it’s everything you love about peach cobbler—transformed into a stunning bundt cake that’s perfect for brunches, summer parties, or cozy desserts.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 3 fresh peaches, peeled and sliced
• 1/2 cup peach purée
• 210g (about 1 cup) unsalted butter, softened
• 1/4 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 3/4 cup buttermilk
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan generously.
2. In a large bowl, cream butter, oil, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then add sour cream, buttermilk, peach purée, and vanilla. Mix until smooth.
4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in peach slices.
7. Pour batter into prepared bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Notes

• Use ripe, but firm peaches for best texture and flavor.
• Allow ingredients like butter, eggs, and sour cream to come to room temperature before baking.
• Add a vanilla glaze or dust with powdered sugar for an elegant finish.
• Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 32g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg