Peach Cobbler Pound Cake is stealing the dessert scene this summer, but this should come as no surprise. Because when you combine all the bright and sunny flavors of peach cobbler with the buttery, dense goodness of a moist, pound cake, the results are bound to be unanimously delicious.
This cake always bakes up extremely moist with a velvety soft texture thanks to one simple ingredient -- cream cheese! The soft cake crumb, those sweet, juicy peaches in every bite, and the finishing touch of a lemony, cream cheese glaze make it absolutely irresistible!
Serve it alongside your morning cup of coffee for a sweet way to start the day or as a happy ending to any meal! It's perfect for summertime entertaining or really...any occasion. Peach Pound Cake works beautifully for BBQs, holidays, brunches and more!
If you're looking for more awesome Baking Recipes to add to your lineup, be sure to save this strawberry cobbler for next time!
HOW TO MAKE PEACH COBBLER POUND CAKE
To kick things off, a quick overview of this Peach Cobbler Pound Cake Recipe!
If you've never made a pound cake from scratch, this cake is a great place to start. It's a simple, straightforward recipe, and below, you'll find all the tips and tricks you need to bake it to perfection on your very first go-round!
If you love a good pound cake as much as we do, you'll definitely want to add our strawberry pound cake to you "to make" list.
It's a really great practice any time you bake (or cook for that matter) to review the steps and know what you're getting into ahead of time. This way, there are no surprise steps along the way, and you can stay right on track.
We'll get into the details regarding the "why's" and the "how-to's" down below!
- Chop the Peaches
- Preheat the Oven and Prep the Pan
- Mix the Dry Ingredients
- Mix the Eggs, Milk, and Vanilla
- Cream Ingredients and Add Egg Mix
- Add the Dry Ingredients
- Add the Peaches and Lemon Zest
- Bake the Cake and Cool
- Add Cream Cheese Glaze (Optional)
For another easy and delicious Cake recipe, try our lemon pound cake next!
PREP WORK
Chop the Peaches | Chop the peaches into bite-sized, ½" pieces. You can use fresh or sliced, frozen peaches, thawed. We prefer using frozen peaches for this cake. More about that below in the "Peaches" section.
Prep the Oven and Pan | To make sure you can get your Peach Cobbler Pound Cake out of the pan, be sure to grease it with butter, and dust it with flour.
A paper towel and a couple of tablespoons of room temperature is your best friend for this task. Be sure to get in all those cracks and crevices of the bundt pan!
You'll also want to make sure you've got one of your oven racks ready in the center of the oven and then preheat it to 300°F.
MAKE THE CAKE BATTER
Mix the Dry Ingredients | Whisk together the cake flour and salt in a medium-sized mixing bowl. Only use cake flour for this recipe. Subbing all-purpose flour will result in a dry, heavy cake.
Mix the Eggs, Milk, and Vanilla | In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla.
You can use 2 % or whole milk, although I prefer whole milk for baking due to its rich fat content. Also note, you'll need a total of 6 eggs for this recipe -- 4 whole eggs and 2 yolks.
Doing this task in a measuring pitcher will make it easier to pour in slowly when it comes time to add it to the batter.
Cream Ingredients and Add Egg Mix | For this task, you can use either a stand mixer fitted with a paddle attachment or a large bowl and a handheld mixer.
First, mix together the unsalted butter and cream cheese at medium-high speed. Then, gradually add in the sugar, and continue mixing until light and fluffy -- this should take about 3 minutes.
Be sure that both your butter and cream cheese are at room temperature or it will not cream properly! For a perfectly soft, smooth-crumbed Peach Cobbler Pound Cake, this step is very important!
Once your butter, cream cheese, and sugar are creamed, slowly stream in your egg mixture, mixing on low until they are well combined. It's okay if it appears slightly curdled.
Scrape down the sides and the bottom of the bowl and mix once more to make sure all of your ingredients incorporate evenly with one another.
Add Dry Ingredients, Peaches, and Lemon | Add your dry ingredients to the batter in three separate additions, mixing on low. Scrape down the sides of the bowl to make sure you have a nice smooth batter when it comes time to add it to the pan!
Then, it's time to put the peach in this Peach Cobbler Pound Cake! Add your diced peaches, along with the zest of a lemon. Mix on low until the peaches are evenly distributed.
BAKE, COOL, AND GLAZE
Bake and Cool | Transfer the cake batter to the prepared pan and smooth over the top. Do not overfill the pan and discard of any excess batter.
Bake at 300°F for 40 minutes. Then, turn the pan and bake for about 45 minutes more. This will help it to bake evenly.
The cake is done when a toothpick or cake tester inserted in the center comes out clean.
Transfer your Peach Cobbler Pound Cake to a cooling rack and allow it to set in the pan for about 15 minutes. After the time is up, remove the cake from the pan and allow it to cool completely, about 2 hours more.
Add the Cream Cheese Glaze | This step is optional but totally worth the extra few minutes it takes to whip up!
If you plan to add the lemon cream cheese glaze to the cake, you'll start by mixing together butter and cream cheese. Again, it is important that both of these ingredients are at room temperature.
After the cream cheese and butter are well-blended, add the powdered sugar, lemon juice, and vanilla. Mix until the mixture looks liquified.
If the glaze mix still appears dry after a minute or two of mixing, add an additional tablespoon of lemon juice (or milk) at a time, until it reaches the consistency of a thick glaze.
Drizzle the glaze over the top of the cake and allow it to set, 1 to 2 hours more.
TEAM CINNAMON?
If you'd like more a cinnamon-style Peach Pound Cake rather than a bright and zesty lemony rendition, omit all lemon from the recipe and make the following changes:
- Add 2 teaspoons of ground cinnamon to the flour and salt when mixing the dry ingredients.
- Sub milk for the lemon juice in the cream cheese glaze and add a ¼ teaspoon of cinnamon to the glaze when mixing.
WHAT TYPE OF PEACHES TO USE
When it comes to making Peach Cobbler Pound Cake, you can use either fresh or frozen peaches.
BAKING WITH FROZEN PEACHES
I typically go the frozen route as the recipe prep time is eliminated in a significant way, and that peach flavor is still strong, pronounced, and undeniably peachy!
However, you do have to plan ahead a bit by setting the frozen peaches out to thaw. This is easily done by placing the bag of frozen peaches in the refrigerator to thaw overnight.
You'll also want to set the thawed peaches in a colander to allow any of the excess water/moisture to drip away before chopping them up and adding them to your cake.
BAKING (AND WORKING WITH) FRESH PEACHES
If it's peach season, fresh peaches are likely calling your name from the produce aisle. Below you'll find a few helpful tips for picking out and peeling peaches for your pound cake!
Pst! Crazy about peaches? Add our Peach Muffins to your must-bake list!
HOW TO PICK OUT PEACHES
When you're on the hunt for the perfect peach, look for smooth skin, free of bruising or shriveling. The peach should give off a strong, peachy aroma; if you can't smell it, you're almost guaranteed a dull-flavored peach. You should also look for vibrant coloring with deep hues.
To determine if the peach is ripe or not, gently press down near the stem end. Peaches that give when gently pressed should be ready to eat but remember to avoid those that are already bruised or mushy feeling.
HOW TO PEEL PEACHES
There are two ways you can go about peeling peaches for your Peach Cobbler Pound Cake.
The least labor-intensive route is to bring a pot of water to a boil, score the bottom of the peaches with an "x" and blanch them for about 40 seconds. Next, transfer the peaches to an ice bath. Remove the peaches from the water, and as soon as they are cool enough to handle, the skins should peel right off!
This is a quick and effective route for peeling peaches; however, if your peaches are not yet fully ripe, this process will not work.
If your peaches are still firm and a bit underripe, you're better off using a vegetable peeler.
CAN I USE A DIFFERENT FRUIT FOR THIS POUND CAKE?
You can sub almost any fruit you'd like in this Peach Cobbler Pound Cake recipe! You'll need about 2 generous cups of fruit, chopped into a bite-sized, ½" dice. Note, if you're working with berries, no need to do any chopping!
Here are a few yummy substitution ideas for you!
- Strawberries
- Blueberries
- Blackberries
- Raspberries
- Pears
- Apples
- Cherries
CAN PEACH COBBLER POUND CAKE BE MADE IN ADVANCE?
This Peach Cobbler Pound Cake stays moist for days, making it the perfect candidate for a make-ahead dessert!
HOW TO STORE PEACH COBBLER POUND CAKE
Peach Cobbler Pound Cake should be kept in the refrigerator after it has baked and cooled. However, be sure to set it out at room temperature for at least an hour before serving to remove the chill.
It should keep well for at least 4 days in the refrigerator. If you'd like to keep your Peach Cobbler Pound Cake beyond this time frame, freeze it!
FREEZING INSTRUCTIONS
To freeze pound cake, slice it into servings, wrap those servings in wax paper and then transfer the slices to a freezer-safe, gallon-sized ziptop bag. Remove the excess air, seal, and freeze for up to two months!
6 MORE SOUTHERN DESSERTS YOU’LL LOVE
- Butter Pecan Cake
- Pear Cobbler
- Kentucky Butter Cake
- Pecan Pie Bars
- Banana Pudding Trifle
- Texas Sheet Cake
Texas Sheet Cake Recipe
Butter Pecan Cake
Pear Cobbler
Kentucky Butter Cake
Pecan Pie Bars
Layered Banana Pudding Trifle
Peach Cobbler Pound Cake
Ingredients
For the Cake:
- 1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
- 3 cups cake flour
- 1-¼ teaspoon fine sea salt
- 4 large eggs, plus 2 yolks
- ¼ cup milk
- 2 teaspoons pure vanilla extract
- 1-½ cup room-temperature, unsalted butter (plus extra for greasing)
- 6 ounces room-temperature cream cheese
- 3 cups granulated sugar
- zest of a lemon
For the Cream Cheese Lemon Glaze:
- 2 tablespoons room temperature cream cheese
- 2 tablespoons room temperature, unsalted butter
- 1 ¼ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon pure vanilla extract
Instructions
- If using frozen peaches, chop the peaches into a ½" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
- Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
- In a medium-sized mixing bowl, combine the flour and salt and set aside.
- In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
- Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
- Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
- Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooking rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
- If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
- Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Video
Notes
- Add 2 teaspoons of ground cinnamon to the flour and salt when mixing the dry ingredients.
- Sub in milk for the lemon juice in the cream cheese glaze and add a ¼ teaspoon of cinnamon to the glaze when mixing.
Nutrition
Summer says
This cake is fantastic! I made it for our local fire department (my son volunteers there, so I try to keep the crew stocked with baked goods) and actually received thank you messages and a request to make it with blackberries next. Thank you for sharing such wonderful, approachable, and delicious recipes!
Kelly Anthony says
Thank you so much, Summer!
Janna Draper says
This cake is divine. Time consuming but worth it. The only thing I would change is to make the glaze thinner in consistency. It was more like a cream cheese frosting and did not look like the glaze in your picture. Still, one bite was so divine!!