Sweet juicy peaches, tender buttery cake and an easy glaze topping makes this the best peach cobbler pound cake recipe ever (in my humble opinion ;-). A perfect bite of late summer that you'll want to make again and again. (You can use fresh or frozen peaches, both work great.)
Why I made this recipe
As a peach lover, I think sun ripened peaches are the sweetest treat around. Pair them with luxurious ingredients like cream cheese and butter, and well, it just doesn't get any better. (Love sweet peaches too? Try this Strawberry Peach Lemonade.)
This recipe combines the classic pound cake that we all know and love with the sweet, juicy flavor of peaches and a hint of vanilla. Fresh or frozen peaches can be used with equally delicious results for a moist and flavorful cake that will satisfy any peach cobbler fan.
Here are the few ingredients needed for this richly textured, light tasting and juicy peach cobbler pound cake. It's made with simple ingredients and bakes up into a crazy-delicious peaches and cream dessert.
Bring your ingredients come to room temperature before starting for easy mixing and best results.
- Peaches - during peach season, of course using fresh peaches makes sense. If you are making this at another time, frozen peaches work just as well. If you have neither, you can substitute canned peaches, just make sure they are thoroughly drained. (Save the peach juice for a Bellini or peach Champagne cocktail!)
- Cream Cheese - Use block cream cheese, not spreadable. I've used full fat, regular cream cheese and that is what I recommend.
- Sour Cream - I've used 5% M.F. sour cream. I recommend using anything from low fat to full fat but try to avoid fat free for best results. We are making a treat, after all!
Variations and Substitutions
Fruit - Substitute any of your favorite fruits or berries for the peaches. Try plums, blueberries, raspberries, cherries or even apples for your own twist on this perfect dessert. (If you're an apple lover, you've gotta try Apple Oatmeal Cake!)
Flour - This recipe calls for all purpose flour. If you prefer to use cake flour, increase it by 4 tablespoons for a total of 2 cups 4 tablespoons of cake flour.
Once the Peach Cobbler Pound cake has cooled completely, it's time to serve!
I love this peach dessert with the vanilla glaze drizzled over the top of the cake. You can also dress it up with a scoop of vanilla ice cream or a dollop of fluffy whipped cream. Go even further with a drizzle of easy strawberry coulis or raspberry sauce on the plate beside.
If there's any left, I highly recommend you serve yourself a slice with your morning coffee, you deserve it!
How To Video
Don't be fooled by all the photos, this cake is an easy recipe that only takes a 15 minutes, 2 bowls and 1 Bundt pan to put together. Start by preheating the oven to 325º.
Step 1. In a small mixing bowl, combine all purpose flour, baking powder, and salt. Whisk well and set aside.
Step 2. In a large mixing bowl or the bowl of a stand mixer (at least 4 quart capacity), add cream cheese and 1 cup of the butter.
Step 3. Beat together with an electric mixer.
Step 4. Add granulated sugar.
Step 5. Beat again until well creamed.
Step 6. Add vanilla and beat in eggs, one at a time beating between each egg until fully incorporated. This will look a little grainy at first but will become smooth.
Step 7. Add in sour cream and beat again until well mixed in.
Add flour mixture and stir in dry ingredients just until combined.
Step 8. Chop or dice 2 cups of peaches into small pieces (½ - ¾ inch pieces), and add to batter.
Slice remaining peaches into wedges and set aside.
Step 9. Stir peaches through gently, until evenly combined.
Step 10. In a small bowl, melt butter in a microwave (or small saucepan) and stir together with brown sugar, cinnamon, and cloves.
Step 11. Lightly grease a 12 cup bundt cake pan with shortening, butter or non-stick cooking spray.
Pour brown sugar and butter mixture into the bottom of the pan evenly.
Step 12. Line bottom of cake pan with remaining peach slices arranged about ½ an inch apart.
Step 13. Finally, pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges), scraping the sides of the bowl, and spread the batter out evenly.
Step 14. Bake in the center of the oven for 70-75 minutes, until a cake tester or toothpick inserted into the deepest part comes out clean.
Remove from oven and let cool on a wire rack for 6-8 minutes.
Step 15. Use a butter knife or icing spatula to loosen sides of cake from pan if needed, and turn cake over onto a large platter to finish cooling
If making the vanilla glaze, beat the 4 glaze ingredients together until smooth and slightly runny. Adjust with extra cream in needed and drizzle over this delicious cake.
Storage and Reheating Tips
To store a moist pound cake like this, wrap it in plastic wrap or place it in an airtight container and store in the refrigerator for up to five days. Bring to room temperature or warm in the oven before serving.
To reheat the cake, simply place a slice in the microwave for 10-20 seconds or until heated through. You can also reheat the entire cake in the oven at 325°F for about 12 minutes.
When inverting the cake, the peaches are a little bit prone to stick in the pan instead of coming out with the cake, even using a non-stick Bundt pan. They aren't really stuck, just sitting there, and easy to lift out with a fork and put back on the cake while it cools.
Related Recipes For Sweet Treats
Making a Southern peach cobbler pound cake is easy and rewarding. I promise everyone will be asking for the recipe!
Cheers and happy cooking, Friends! Sabrina
Peach Cobbler Pound Cake
- 2 cups Flour
- 1 teaspoon Baking Powder
- 8 oz. Cream Cheese (1 block) room temperature
- 1 cup Salted Butter room temperature
- 2 cups Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 5 Eggs room temperature
- ⅓ cup Sour Cream
- 24 oz. fresh or frozen peaches Approx 3 ½ - 4 cups. sliced peaches, or an equivalent amount of fresh peaches (should weigh the same once they’re peeled and sliced.
- ¼ cup Salted Butter melted
- ½ cup Brown Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Cloves
- ¼ cup butter melted
- 2-3 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Preheat oven to 325º. Lightly grease a 12-cup bundt cake pan with shortening, butter or non-stick cooking spray and set aside.
- In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk well and set aside.
- In a larger mixing bowl (at least 4 quarts), beat cream cheese, 1 cup butter, and sugar together until light and creamy, about 2-3 minutes.
- Add vanilla, and beat in eggs, one at a time, beating between each until fully incorporated. Beat in sour cream until well mixed.
- Stir in dry ingredients just until combined.
- Chop 2 cups of peaches into small pieces (½ - ¾ inch pieces), and add to batter. Slice the remaining peaches into wedges and set aside.
- In a small bowl, melt butter in a microwave (or small saucepan) and stir together with brown sugar, cinnamon, and cloves. Pour the brown sugar and butter mixture into the bottom of the prepared Bundt pan evenly.
- Line remaining peach slices along the bottom of the pan about ½ an inch apart.
- Pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges) and spread it out evenly.
- Bake in the center of the oven for 70-75 minutes, until a toothpick inserted into the deepest part comes out clean. Remove from oven and let cool on a wire rack for 6-8 minutes.
- Use a butter knife or icing spatula to loosen sides of cake from pan if needed, and turn over onto a large platter to finish cooling. (*See note below if peaches stick to pan)
- While the cake cools, make the icing glaze. Combine melted butter, 2 tablespoons of cream, vanilla, and powdered icing sugar. Beat well until the icing reaches a thick, but pourable consistency. Add more cream, a teaspoon at a time if needed, to reach the right consistency.
- Drizzle vanilla glaze over the cooled cake and let set for a few minutes or up to a day. Slice and serve.