Imagine the best of both worlds: the buttery density of a pound cake and the gooey sweetness of a peach cobbler. This Peach Cobbler Pound Cake captures that magic — a golden, moist cake swirled with spiced peaches and topped with a caramelized brown sugar glaze. Every bite tastes like summer comfort in dessert form!/
Ingredients
For the Cake:
- 3 cups (375 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs
- 1 cup (240 ml) sour cream (or plain Greek yogurt)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 2 cups (400 g) diced canned or fresh peaches (drained if canned)
For the Peach Layer:
- 2 tbsp unsalted butter
- ½ cup (100 g) brown sugar
- 1 tsp cinnamon
- 1 cup (200 g) sliced peaches (fresh or canned, drained)
For the Glaze:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp peach syrup or milk
- ½ tsp vanilla extract
Instructions
Step 1: Preheat and Prepare
Preheat oven to 325°F (165°C).
Grease and flour a bundt pan generously (you can also use a loaf pan).
Step 2: Make the Peach Layer
In a small saucepan, melt 2 tbsp butter with brown sugar and cinnamon over medium heat.
Stir until it forms a syrupy mixture.
Pour it into the bottom of the prepared bundt pan, then arrange peach slices over it.
This will create that glossy “cobbler” topping once inverted.
Step 3: Mix the Cake Batter
In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in vanilla.
In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to wet mixture alternately with sour cream, mixing until just combined.
Gently fold in diced peaches.
Step 4: Bake
Pour the batter evenly over the peach layer in the pan.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a plate to reveal the caramelized peaches on top.
Step 5: Make the Glaze
Whisk powdered sugar, vanilla, and peach syrup (or milk) until smooth.
Drizzle over the cooled cake.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Sprinkle with chopped pecans for crunch.
- Drizzle with extra caramel or peach syrup for added indulgence.
Tips for Success
- Use room-temperature ingredients for a smooth batter.
- Don’t rush the creaming step — it makes the cake fluffy and moist.
- If using canned peaches, drain them well to avoid excess moisture.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for 5 days.