This Peach Cobbler Pound Cake with brown sugar peach topping is so fluffy, tender and delicious. Use fresh or frozen peaches in this tested-till-perfect recipe.
Why You’ll love Peach Cobbler Pound Cake
Pound cake is one of my favourite treats and this peach cobbler version of rich buttery pound cake is a peach lover’s dream. Fabulous with fresh summer peaches, but you can bring a little August sunshine into the winter by using frozen or canned peaches instead.
My recipe has a caramelized brown sugar peach topping that releases easily from the pan. I tested this recipe repeatedly with streusel topping, as used in many other recipes, but found it unpredictable when it comes to getting the cake out of the pan.
Peach Cobbler Pound Cake Ingredients
- 3 fats: butter, cream cheese and oil: this combination makes incredible flavor in the pound cake and keeps the texture super soft and tender. I love how the slight tang of cream cheese plays off the peaches.
- Peaches: ripe peaches are delicious but can be very hard to peel. I have great success using thawed frozen peaches for this. You can even use drained, canned peaches. To prepare whole fresh peaches, make an x shape in the skin with a paring knife and blanch them in boiling water for a few minutes. This loosens the skin to easily pull it off.
- A bit of spice: I love how a touch of cinnamon and nutmeg add a depth of flavor to this cake, but feel free to omit for a classic pound cake taste.
- For the peach cobbler topping: melt butter with some brown sugar. Lay peach slices into the base of the bundt cake pan and spoon this brown sugar mixture overtop. It caramelizes to a gooey, delicious peach topping.
What is the Secret to a Good Pound Cake?
Here are 4 pro tips for a really good pound cake:
- Bake it with butter AND oil: butter is important for classic pound cake flavor, but the oil remains liquid at room temperature, which makes the final cake super soft and tender after it’s cooled. The butter in cake re-solidifies after it cools.
- Use cream cheese: the higher moisture content allows it to remain soft at room temperature, meaning the final cake will be softer once cooled. The slight tang balances the sweetness of the cake.
- Once the flour is added, mix only until combined: too much stirring will result in a rubbery, dense cake. This is because once water and flour are mixed, the gluten starts to develop. The more you agitate the batter, the stronger the gluten matrix becomes (and the tougher the cake will be).
- Check the cake for doneness using a thermometer: start checking the cake at the lower end of baking range. If your finger meets a bit of bouncy resistance, pull out your cooking thermometer. The temperature in the middle should register 190ºF (definitely no lower, and ideally not much higher). At this temperature the starch is set and makes for perfectly moist cake. If slightly lower, put it back for another 1-2 minutes. As you continue upwards toward 212ºF (boiling point), the moisture rapidly turns to steam and is lost. Forget the toothpick test for best results.
Pro Tips for Amazing Results
- Choose a simple budnt pan (like this simple pan) for easy removal of the cake.
- Use room temperature ingredients. To soften the butter, I microwave it on 50% power for 35 seconds. It should be between 60-65ºF for maximum creaming potential. Too warm and it will collapse and lose the air you’ve beaten in. Generally at room temperature, butter is warmer than is ideal for baking. Too cold and it won’t cream. I like the control of the microwave. For things like eggs, check out are my article on quickly bringing baking ingredients to room temperature.
- Measuring flour by weight is highly recommended and preferred because it compacts in the bag. It can easily be over-measured when scooped. See recipe notes for the quanity by weight.
What is the difference between a bundt cake and a pound cake?
A bundt cake is any cake baked in a bundt pan. A pound cake was traditionally made with a pound of each butter, sugar, flour and eggs. However, that kind of pound cake is often dense and dry. Cakes have gotten much better since those basic days, incorporating secret ingredients and pro techniques (like in this recipe!) to get buttery pound cake flavor but with a soft, fluffy crumb.
Fresh, in-season, ripe peaches have the best flavor for baking (like this peach cobbler pound cake). However, fresh peaches are time consuming and tricky to peel. You can quickly blanch them (instructions above), but I find frozen, sliced peaches to be a great alternative. Picked when ripe, frozen peaches offer great flavor with a fraction of the effort. Canned peaches work, too, but they usually are in syrup, so will add more sweetness to the recipe. Be sure to drain them well or your baking will be soggy.
Yellow peaches are absolutely better for cobbler and other peach recipes because they have a higher acid content. The little bit of fresh tartness balances out the sweetness in the recipe. White peaches will make for a very sweet cobbler (or cake) that doesn’t taste balanced.
If you are baking a small cake (like a loaf), 350ºF is perfect to allow browning reactions to occur by the time the cake is done baking. For a larger volume (like a bundt), 325ºF is the best temperature to bake the cake to prevent it from burning on the exposed surfaces before the middle is cooked through.
How do you get a pound cake out of a bundt pan?
Here are the pro secrets to easily getting a pound cake out of a bundt pan:
1. Start with a good foundation. I find coconut oil or shortening and almond flour are the best for easy release of bundt cakes. Pure fat (v.s. butter, which has milk solids and water) is best for greasing the pan, and coconut oil won’t run down the sides. Flour is fine, but almond flour doesn’t leave a gummy residue.
2. Let your cake cool in the pan for 10 minutes after removing it from the oven. Doing this allows the cake to release steam into the pan so it will and release itself more readily.
3. Run a small, soft spatula between the cake and the pan (avoid scratching the nonstick with a metal knife).
4. Place a wire rack on top of the warm cake in the pan. Use oven mitts to grab the pan and the rack at the same time and confidently flip it over so the cake is on top of the cooling rack. Pat the bottom of the pan a few times, then gently try to lift it off.
5. If the cake doesn’t release, lay a hot, damp towel on top for a few more minutes to steam the bottom some more and then try again.
Peach Pound Cake Variation
- To make this recipe as a loaf pound cake, cut the cake ingredients in half. (Do this easily by using the weights mentioned in the notes section of the recipe card.)
- Line a 6-cup (8-1/2 x 4-1/2″ or 9 x 5″) loaf pan with parchment paper, leaving a 2″ overhang.
- Bake for about 60-70 minutes, until internal temperaturereaches 190ºF (or tester comes out clean – but thermometer is most reliable for cake perfection). Mine took exactly 65 minutes, but start checking at 60 minutes.
How to Serve Peach Cobbler Pound Cake
- Warm with a scoop of vanilla ice cream.
- With a soft dollop of whipped cream.
- If you’d like to drizzle with a vanilla glaze, whisk together:
- 1 cup confectioners’ sugar
- 4-6 tbsp whipping cream
- 1/4 tsp pure vanilla extract
- pinch of fine sea salt
Peach Pound Cake in the Wild
This recipe started as a peach pound cake in a loaf pound. Here’s a casual photo I shared on my Instagram stories so you can truly see how soft and fluffy and moist it is on the inside! So excited to share this beloved recipe.
P.S. Leftovers store very well in the freezer! Wrap snugly with plastic wrap and then freeze for up to 3 months.
Peach Cobbler Pound Cake
- 1 ⅓ cup + 1 tbsp salted butter softened
- 1 cup cream cheese softened
- 4 tbsp avocado oil or canola oil; any neutral-tasting oil is fine
- 2 ⅛ cups granulated sugar
- 6 large eggs room temperature
- 2 tsp pure vanilla extract
- 3 cups + 1 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 cups diced peach
For cobbler topping
- ½ cup brown sugar
- ¼ cup melted butter
- 1 ½ cups peach slices
- Preheat oven to 325ºF. Prepare a 10 or 12-cup bundt pan by greasing and flouring (see notes).
- Add butter, cream cheese and oil to bowl of standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, about 3 minutes.
- Add sugar and beat another 2 minutes. Reduce speed to medium low and beat in eggs one at a time, scraping down sides of bowl between additions. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder powder, salt, cinnamon and nutmeg. With mixer speed on low, gradually add the flour mixture to the butter mixture.
- Increase speed to medium and continue beating *JUST* until batter goes from lumpy to smooth, 15- 20 seconds total, pausing once to scrape down mixer bowl and paddle. Watch closely and do not overmix or you will make the cake tough.
- Gently fold in diced peaches.
For cobbler topping:
- Arrange peach slices in the grooves in bottom of the prepared bundt pan.
- Mix melted butter with brown sugar until smooth. Spoon evenly over the peaches.
- Spoon the cake batter evenly over the top of the cobbler topping. I find it easily done with an ice cream scoop. Smooth out the top of the batter and place in the centre of preheated oven.
- Cover cake with foil after 40-50 mins when it starts to darken and continue baking until it reaches 190ºF, about 60-75 min total.
- Let the cake cool in pan for 5 minutes, then run a knife around the edges, place a wire rack on top, and use oven mitts to flip the whole thing over. If it doesn’t release easily, place a hot towel on top to steam the bottom out.
- I find coconut oil or shortening and almond flour are the best for easy release of bundt cakes.
- I used cups because of convention, but if you have a kitchen scale, I highly recommend you use it for messy ingredients and ingredients that settle. The quantitites in ounces by weight are:
- 11 oz salted butter
- 8 oz cream cheese softened
- 14 oz flour
- 15 oz sugar
- Peaches for cake: 12 oz diced peach
- Peaches for topping: 8 oz peach slices
Last Updated on February 1, 2023 by Jennifer Pallian BSc, RD