Peach Cobbler Pound Cake

5 from 14 votes
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This Peach Cobbler Pound Cake consists of a moist pound cake bursting with peaches and topped with a caramelized brown sugar topping that’s reminiscent of a classic cobbler recipe. I’m obsessed with the ripe peach flavor and soft texture of this cake. I’s the perfect treat for peach lovers and a great alternative to cobblers and crisp recipes.

Peach Cobbler Pound Cake

Why You’ll love Peach Cobbler Pound Cake

  • A moist and buttery pound cake base infused with peach flavor and bursting with chunks of fresh peaches, this Peach Cobbler Bundt Cake with brown sugar peach topping is fluffy, tender and delicious.
  • Fabulous with fresh peaches, but you can bring a little August sunshine into the winter by using frozen or even canned peaches (here’s a cool guide to canning peaches) in this tested-till-perfect recipe.
  • The cobbler topping is a genius addition that takes the cake to the next level of deliciousness. 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 tidy cake removal.

If you love cobbler as much as I do, be sure to try my Strawberry Cobbler recipe next. Really good cake lovers must also try my Moist Vanilla Cake, Cranberry Lemon Cake, Blood Orange Cake, Moist Chocolate Cake and Portuguese orange cake, too.

The ingredients for peach cobbler pound cake measured on the counter.

Gather The Peach Cobbler Pound Cake Ingredients

  • A special combination of 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. You can swap in unsalted butter, but add another pinch of salt.
  • 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 (discard the juice). 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 pour this brown sugar mixture overtop. It caramelizes to a gooey, delicious peach topping.
Properly creamed butter and sugar.

Grab these Tools

To make this delicious Peach Cobbler Pound Cake recipe, you’ll need a few key tools to ensure your cake turns out perfectly. Don’t worry, you don’t need any fancy equipment, just some basics from your kitchen.

  • A Bundt Pan: A 10 or 12-cup bundt pan is necessary to achieve the cake’s signature ring shape. The pan should be greased and floured to prevent the cake from sticking.
  • Stand Mixer with Paddle Attachment: A standing mixer is the easiest way to mix together the butter, cream cheese, and sugar, creating a fluffy and light batter.
  • Whisk and Mixing Bowls: You’ll need a whisk to combine the dry ingredients and mixing bowls to hold the wet and dry ingredients separately.
  • Rubber Spatula: A rubber spatula comes in handy when folding in the diced peaches and ensuring all ingredients are thoroughly combined.
  • Wire Rack: A wire rack is necessary for cooling the cake and ensuring it doesn’t become soggy.
  • Oven Mitts and Hot Towel: Oven mitts are essential for handling the hot cake, while a hot towel can help release the cake from the pan if it doesn’t come out easily.
Adding the peach cobbler topping to the bundt pan.

How to Make This Peach Cobbler Pound Cake Recipe

Here are the easy step-by-step instructions to create this tasty dessert.

First, prep the pan:

  • Grease and flour the bundt pan to prevent the cake from sticking to the pan after baking. I like coconut oil and almond flour (more on that below).

Make the cake batter:

  • Beat the butter, oil and cream cheese: Combine the softened butter and cream cheese in a standing mixer with the paddle attachment and beat until light and fluffy. Then beat in the sugar.
  • Add eggs and vanilla: Gradually add eggs one at a time, scraping down the sides of the bowl between additions. Beat in vanilla extract for flavor.
  • Whisk the dry ingredients: In a separate large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in diced peaches: Gently stir in diced peaches using a sweeping motion with a large silicone spatula to scoop batter from underneath and fold it over the top.

Make the cobbler topping:

  • Arrange peach slices in the grooves of the prepared bundt pan.
  • Mix melted butter with brown sugar until smooth and spoon evenly over the peaches.

Assemble the cake in the pan:

  • Spoon the cake batter evenly over the top of the cobbler topping.
  • Smooth out the top of the batter.

Bake the cake:

  • Cover with foil partway through baking: Cover the cake with foil after 40-50 minutes to prevent it from darkening too much.
  • Continue baking until it reaches 190ºF, about 60-75 minutes total.
  • Cool and release from pan: Let the cake cool in the pan for 5 minutes, then run a knife around the edges and place a wire rack on top. 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.

Pro Tips for Amazing Peach Cobbler Pound Cake

  • Choose a simple bundt 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.

Is it better to use fresh, frozen or canned peaches for baking?

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.

Are yellow or white peaches better for cobbler?

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.

Is it better to bake a cake at 325 or 350?

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?

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 (versus. butter, which has milk solids and water, or nonstick spray, which has additives) is best for greasing the pan. I like coconut oil because it won’t run down the sides. Flour is perfectly fine for dusting the greased pan, but almond flour doesn’t leave a gummy residue once baked.

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.

What is the Secret to a Good Pound Cake?

Looking for soft, moist pound cake? Here are 3 expert secrets that professional bakers know:

  1. 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.
  2. 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).
  3. 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
Peach pound cake batter in a loaf pan.

How to Serve Your Peach Cobbler Pound Cake

Once you’ve made this delicious Peach Cobbler Pound Cake, it’s time to serve it up in style. Here are a few ideas on how to take your cake from ordinary to extraordinary:

  • Add a dollop of whipped cream: A scoop of fresh whipped cream on top of a warm slice of Peach Cobbler Pound Cake is the perfect finishing touch.
  • Drizzle with Caramel Sauce: A drizzle of warm caramel sauce takes this cake to the next level. Just heat up your favorite caramel sauce and pour over the top of the cake before serving.
  • Serve with Vanilla Ice Cream: A scoop of vanilla ice cream on top of a slice of Peach Cobbler Pound Cake is a classic dessert combination that’s sure to please.
  • Top with Fresh Peaches: If you have extra peaches on hand, slice them up and place them on top of the cake for a beautiful and fresh garnish.

Optional Vanilla Glaze Recipe

If you’d like to drizzle the cake 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

Spoon the icing over top of the cooled cake.

Make Ahead and Storage Tips

Short on time or heavy on leftovers? No problem.

  • Make Ahead: Make the cake up to a day in advance. To keep the cake fresh, tightly wrap it in plastic wrap and leave it at room temperature. The fridge will make it stale faster.
  • Freeze Leftovers: If you find yourself with leftover cake, don’t let it go to waste! Simply slice the cake and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe container and store in the freezer for up to 3 months. When you’re ready to enjoy, just thaw the cake at room temperature for a few hours before serving.
  • Reheat for Optimal Enjoyment: If you’ve stored your cake in the refrigerator or freezer, it may be a bit cold when you’re ready to enjoy it. To bring it back to its warm, gooey glory, simply heat it up in the oven or microwave for a few seconds until it’s heated through.
  • Store leftovers at Room Temperature: If you plan on serving the cake within a day or two, store it at room temperature in an airtight container. Be sure to keep it away from direct sunlight or heat sources to avoid melting the topping or drying out the cake.
A slice of peach cobbler pound cake with ice cream on a plate with a fork.

Recipe Variations

Looking to put your own twist on this Peach Cobbler Pound Cake recipe? Here are some possible variations to try:

  • Blueberry Cobbler Pound Cake: Swap out the peaches for fresh blueberries for a delightful blueberry cobbler twist. You can also add lemon zest to the batter for a bright burst of flavor.
  • Apple Cinnamon Pound Cake: Replace the peaches with diced apples and add some cinnamon and nutmeg to the batter. Top with a cobbler mixture of brown sugar, cinnamon, and chopped walnuts for a deliciously autumnal dessert.
  • Strawberry Shortcake Pound Cake: Use diced strawberries instead of peaches, and top with whipped cream and sliced strawberries for a delightful twist on the classic strawberry shortcake.

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.

The best moist and fluffy, easy Peach Pound Cake recipe | Foodess
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5 from 14 votes

Peach Cobbler Pound Cake Recipe

Peach Cobbler Pound Cake. A soft, moist tested-til-perfect cream cheese pound cake recipe with DELICIOUS brown sugar peach cobbler topping.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 12


  • 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
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  • 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.



How to remove the cake from the pan:
1. Use a good foundation for easy release. Coconut oil or shortening combined with almond flour works best to grease the pan, as they don’t have any additives or milk solids. I like almond flour because it won’t leave a gummy residue once baked, but use all purpose flour if that’s what you have on hand.
2. Cool your cake for 10 minutes in the pan after taking it out of the oven. This allows the cake to release steam and loosen up, making it easier to remove.
3. Use a small, soft spatula to gently loosen the cake from the pan, taking care not to scratch the nonstick surface with a metal knife.
4. Place a wire rack on top of the warm cake in the pan, then 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. With a little patience and these tricks, you’ll be able to get your cake out of the bundt pan perfectly every time!
Make a Peach Cobbler Pound Cake Loaf: 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 metric 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 temperature reaches 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.


Calories: 445kcal | Carbohydrates: 75g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 455mg | Potassium: 161mg | Fiber: 2g | Sugar: 50g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Kayla says:

    5 stars
    Soooo good! Plush and moist without feeling “wet.” And just the right level of sweetness! A definite make-again!

    1. Jennifer Pallian BSc, RD says:

      Thank you so much for coming back to review, Kayla! I am so happy you liked the cake!!

  2. Tracie says:

    5 stars
    This recipe was so delicious, the tang of the cream cheese, sweetness of the peaches. Yum will make again for sure

    1. Jennifer Pallian BSc, RD says:

      Hi Tracie, thank you so much for taking the time to come back and leave your lovely review, I”m so happy you’ll make it again!

  3. Brooke Homec says:

    5 stars
    This was SO amazing!! I used coconut oil and followed everything else exactly as stated. This will for sure be a summer time staple at our house!

    1. Jennifer Pallian BSc, RD says:

      Brooke, omg yay! I’m so happy to hear.

  4. Amber says:

    I made this with my boys and it turned out amazing! My mom thought I was lying and had bought it from the boutique bakery around the corner lol. Definitely my go to recipe for get togethers from now on 😁

    1. Jennifer Pallian BSc, RD says:

      Hi Amber, you have no idea how happy it makes me to hear your mom thought you were lying and bought it at a bakery. MAKES MY DAY! xo

  5. Teresa says:

    5 stars
    Perfect recipe! Turned out so well, moist but great structure. Thanks so much for this awesome recipe!

    1. Jennifer Pallian BSc, RD says:

      Thank you so much, Teresa!! Your lovely review makes me so happy!

  6. Kim says:

    5 stars
    This peach pound cake was amazing. So fluffy and soft. I used your temperature advice and it came out absolutely perfectly. Thank you so much!

    1. Jennifer Pallian BSc, RD says:

      Yay! I’m so happy to hear it, Kim, thank you so much! Taking the internal temperature really does take away the guesswork 🙂

  7. Katie says:

    I made this together with my kids and it was excellent! We used nectarines instead of peaches because that’s what we had on hand, but otherwise followed the recipe to the letter. I couldn’t believe how moist yet fluffy and light it was! Will definitely be going into our regular rotation.

    1. Jennifer Pallian BSc, RD says:

      5 stars
      Thanks so much for coming back to comment, Katie! It makes me happy to hear your nice review.

  8. Janice says:

    5 stars
    I made this recipe yesterday, it was very easy to follow.
    the best part was that my husband who is a pound cake lover said it was the best!
    This recipe is a keeper for sure!

    1. Jennifer Pallian BSc, RD says:

      So happy to hear it, Janice, thank you!

  9. Farah abou el sel says:

    I tried this cake today and this is all what you need for your summer evenings!! The moist of the peach, the sugary yet not so sugary satisfying taste say it all! It was delicious and i can easily day it is my new favorite cake! 😍😍😍 love it to the point that i did it 2 days in a row 🤣

    1. Jennifer Pallian BSc, RD says:

      Thanks so much for coming back to comment, Farah! Your words make my day!

  10. Giftbasketworldwide says:

    Easy to read and understand!! Thanks

    1. Jennifer Pallian BSc, RD says:

      5 stars
      Glad to hear it, thank you!