If you adore the comforting flavors of classic southern desserts and want to bring something uniquely delightful to your table, you absolutely have to try the Southern Peach Cobbler Bundt Cake. This cake marries the luscious sweetness of fresh peaches with the rich, velvety texture of a cream cheese pound cake, finished with a buttery crumb topping that adds just the right amount of crunch. It’s a nostalgic spin on peach cobbler but transformed into a stunning Bundt cake that’s perfect for celebrations, family gatherings, or simply treating yourself to a slice of heaven. Trust me, once you taste this Southern Peach Cobbler Bundt Cake, it will quickly become a new favorite in your dessert repertoire.
Ingredients You’ll Need
To make this Southern Peach Cobbler Bundt Cake truly shine, you’ll rely on a handful of simple but essential ingredients that each bring their own special touch. From the creamy richness of the cream cheese and butter to the warm spices and juicy peaches, every element works together to create a flavor-packed, moist, and tender cake with just the right amount of sweetness and texture.
- All-purpose flour: provides structure and a tender crumb when combined properly.
- Granulated sugar: sweetens the cake and helps create a light, fluffy texture.
- Salted butter: adds moisture and richness, and helps the cake stay soft.
- Full-fat cream cheese: gives a luscious creaminess and depth to the pound cake base.
- Large eggs: bind everything together and provide lift for the cake.
- Pure vanilla extract: enhances all the flavors with warm, inviting notes.
- Whole milk: adds moisture and helps keep the crumb tender.
- Cake flour: yields a lighter, softer crumb than regular flour.
- Baking soda: leavens the cake gently in combination with acidic ingredients.
- Ground cinnamon and nutmeg: deliver cozy, warm spice tones that complement the peaches beautifully.
- Chopped peaches (fresh, canned, or frozen): the star ingredient, infusing the cake with natural fruit sweetness and juiciness.
- Brown sugar: adds a rich caramel flavor to the peach topping.
- Powdered sugar: for the smooth, sweet glaze that finishes the cake with a touch of elegance.
How to Make Southern Peach Cobbler Bundt Cake
Step 1: Prepare the Crumb Topping
This crumb topping is what gives the Southern Peach Cobbler Bundt Cake its irresistible golden crunch. Start by mixing flour, sugar, and room-temperature butter until the mixture forms coarse crumbs. Baking this separately until golden will allow you to sprinkle it over the finished cake for a delightful contrast in texture and a beautiful presentation.
Step 2: Mix the Peach Cobbler Topping
While your crumb topping is baking, combine your chopped peaches with brown sugar, melted butter, cinnamon, and nutmeg. This luscious mixture will create that signature peach cobbler vibe right at the base of your Bundt pan. The spices infuse the peaches with warmth, making every bite sing with southern charm.
Step 3: Make the Cream Cheese Pound Cake Batter
Achieving the perfect pound cake begins with creaming the butter and cream cheese until silky smooth, then slowly incorporating sugar and eggs to create a fluffy base. By folding in cake flour, baking soda, and cinnamon alternately with milk, you ensure a tender crumb with just the right amount of spice, perfectly complementing the fruit layer beneath.
Step 4: Assemble and Bake
Preheat your oven and generously spray your Bundt pan. Spread the peach topping along the bottom, then gently spoon the cake batter evenly over the peaches without disturbing them. Bake this beauty until a toothpick inserted comes out clean or your thermometer reads 210℉. Don’t rush this step—a slow bake ensures moistness and perfect texture.
Step 5: Add the Crumb Topping and Glaze
After allowing the cake to cool in the pan, carefully flip it onto a wire rack. Then, sprinkle the crumb topping over the cake and drizzle the vanilla glaze made from powdered sugar, milk, and vanilla extract for that extra touch of sweetness and shine. This final flourish makes the Southern Peach Cobbler Bundt Cake irresistible to the eye and palate.
How to Serve Southern Peach Cobbler Bundt Cake
Garnishes
While this cake stands on its own, adding a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it over the top. Fresh peach slices and a sprinkle of toasted pecans can add extra texture and a pop of freshness that delights your guests and makes every serving extra special.
Side Dishes
Pairing this Southern Peach Cobbler Bundt Cake with a lightly brewed cup of black tea or a glass of sweet iced tea brings out its southern roots wonderfully. Alternatively, a fresh fruit salad or a lemon sorbet can provide a refreshing balance to the cake’s richness, creating a harmonious dessert course.
Creative Ways to Present
For festive occasions, dust the cake with powdered sugar for a snowy effect or drizzle extra glaze in elegant zigzags. Serve the cake on a beautiful cake stand with seasonal flowers nearby to create an inviting centerpiece. You can also slice it thinly and stack slices as mini cake towers for an eye-catching presentation at brunches or showers.
Make Ahead and Storage
Storing Leftovers
Wrap your Southern Peach Cobbler Bundt Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration helps keep the cream cheese pound cake fresh, but bring slices back to room temperature before serving for the best flavor and texture.
Freezing
This cake freezes beautifully, making it a great make-ahead option. Wrap cooled slices or the whole cake securely in plastic wrap and then in foil before placing it in the freezer. It will keep well for up to 3 months. Thaw overnight in the refrigerator, and let it warm up a bit before enjoying.
Reheating
Warm individual slices in the microwave for 15-20 seconds or pop them in a low oven (about 300℉) wrapped loosely in foil for 10 minutes. The gentle heat brings back the soft texture and lets the flavors shine as if freshly baked, especially when topped with a little extra glaze or a scoop of ice cream.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches are fantastic, especially in season, and give your Southern Peach Cobbler Bundt Cake a wonderfully bright, natural sweetness. Just be sure to chop them evenly and adjust sugar slightly if your peaches are very ripe.
What if I don’t have a Bundt pan? Can I use a regular cake pan?
You can use a regular 9×13-inch cake pan, but the cooking time will be shorter and the presentation less dramatic. Keep an eye on the cake and test doneness earlier to avoid overbaking.
Is the crumb topping necessary?
While optional, the crumb topping adds a wonderful texture contrast and a buttery crunch that takes the cake to the next level. If you’re short on time, you can skip it, but I highly recommend trying it for the full Southern Peach Cobbler Bundt Cake experience.
Can I make this cake vegan or dairy-free?
This recipe relies heavily on butter and cream cheese for flavor and texture, so substitutions can be tricky. However, using dairy-free cream cheese and butter substitutes and egg replacers might work, but expect some changes in taste and crumb. Experiment carefully if you go down this path!
How ripe should the peaches be for the best flavor?
Choose peaches that are just ripe to slightly soft but not mushy. They should be fragrant and sweet, as underripe peaches will be tart and may affect the cake’s overall sweetness and texture.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug from the South, the Southern Peach Cobbler Bundt Cake is your answer. It’s bursting with fresh peaches, creamy pound cake richness, and topped with that golden crumb and sweet glaze that everyone will adore. Don’t hesitate to dive into this recipe — it’s as rewarding to make as it is to eat, and it promises to become a cherished classic that you’ll make again and again.
PrintSouthern Peach Cobbler Bundt Cake
Enjoy a Southern delight with this Southern Peach Cobbler Pound Cake with Cream Cheese. This old-fashioned recipe combines creamy cinnamon cream cheese pound cake with a luscious peach cobbler upside-down topping and a buttery streusel crumb topping. Perfect for peach season, it’s an irresistible dessert featuring fresh or canned peaches and a sweet glaze that adds the final touch to this classic American treat.
- Prep Time: 35 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 18 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Make-Ahead Crumb Topping (Optional)
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 4 tablespoon (56 g) salted butter – room temperature
Cinnamon Cream Cheese Pound Cake
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) salted butter – room temperature
- 8 oz (227 g) full-fat cream cheese – room temperature
- 4 large eggs – room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅓ cup (81 g) whole milk – room temperature
- 2 ½ cups (313 g) cake flour – measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (1 g) ground cinnamon
- baking spray
Peach Cobbler Upside-Down Topping
- 1.5 cup (231 g) chopped peaches – fresh, canned in juice, or thawed from frozen
- 4 tablespoon (48 g) brown sugar – packed
- 6 tablespoon (84 g) salted butter – melted
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (1 g) ground nutmeg
Glaze
- 2 cups (240 g) powdered sugar
- 2 tablespoon (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- pinch salt
Instructions
- Prepare Crumb Topping: Preheat your oven to 400°F (204°C). Using a fork or your hands, mix together the flour, sugar, and room temperature butter until the mixture resembles coarse crumbs. Spread this mixture evenly on a parchment-lined baking pan and bake for 10-15 minutes, until golden brown. Remove and set aside or chill in the refrigerator covered until ready to use.
- Prepare Peach Topping: In a medium bowl, combine the chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Stir well to incorporate. Set this mixture aside as you prepare the cake batter.
- Prepare Pound Cake Batter: In the bowl of a stand mixer (or large bowl if using a hand mixer), beat the salted butter and cream cheese on low speed until creamy and smooth. Add the granulated sugar and beat on medium speed for 3 to 5 minutes until the mixture is light in color and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking soda, and cinnamon until evenly mixed.
- Incorporate Dry and Wet Ingredients: Fold half of the flour mixture into the wet ingredients using a rubber spatula until just combined. Gently fold in the room temperature whole milk. Add the remaining flour mixture and fold again, mixing only until just combined to avoid overmixing.
- Prepare Bundt Pan: Preheat your oven to 325°F (163°C). Generously spray a 10-12 cup bundt pan with baking spray, ensuring you get into the crevices.
- Assemble Cake: Pour the prepared peach topping evenly into the bottom of the bundt pan. Carefully spoon the pound cake batter over the peach layer, spreading it evenly and smoothing the top.
- Bake: Place the bundt pan in the preheated oven and bake for 55 to 75 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center—if it comes out clean—or using an instant-read thermometer, which should read 210°F (99°C) in the center.
- Cool: Let the cake cool in the pan for one hour. Then, carefully invert the pan onto a serving dish or wire rack, allowing the cake to cool completely.
- Add Cobbler Topping: Once cooled, sprinkle the reserved crumb topping over the surface of the cake atop the peach layer.
- Prepare Glaze and Serve: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the cooled cake just before serving. Enjoy your Southern Peach Cobbler Pound Cake!
Notes
- You can use fresh, canned (in juice), or thawed frozen peaches for the peach topping.
- Measuring cake flour by weight yields the best texture, but spoon and level method is acceptable if a kitchen scale is unavailable.
- Room temperature ingredients help the batter mix evenly and create a smooth texture.
- Check the cake starting at 50 minutes to avoid overbaking; the cake is done when a toothpick comes out clean or internal temperature reaches 210°F.
- The crumb topping is optional but adds a delicious, buttery crunch reminiscent of classic cobbler crust.
- For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives, but texture will vary.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.