Start your day with the sweet, juicy goodness of Peach Cobbler Pound Cake. With a buttery pound cake base, spiced peach filling, crumbly streusel, and fruity glaze, this cake blends two classics into one irresistible treat. Perfect for any occasion—whether as a sweet breakfast, afternoon snack, or dessert—it’s easy to make and impossible to resist. Your slice of peachy paradise awaits!
Why You’ll Love This Recipe
This Peach Cobbler Pound Cake combines the rich, buttery flavor of a pound cake with the sweet, spiced goodness of peach cobbler. It’s a perfect, nostalgic treat for any occasion.
Despite its impressive look, the recipe is easy to make with simple ingredients you likely already have. Plus, it’s customizable—add more peaches or double the streusel to your liking. Best of all, it stays moist and flavorful for days, making it a great make-ahead option that’s just as delicious days later.
Expert Tips and Tricks
Use Room Temperature Ingredients: This helps create a smooth, fluffy batter for a tender cake.
Drain the Peaches Well: Avoid a soggy cake by draining canned peaches thoroughly and tossing them with cornstarch.
Chill the Streusel: Chilling the streusel before baking ensures a crispy, crumbly topping.
Don’t Overmix: Mix the batter until just combined to keep the cake light and moist.
Double the Glaze: For extra sweetness, drizzle more glaze over the cake once cooled.
Check for Doneness Early: Start checking a few minutes before the suggested bake time; a toothpick should come out clean.
Cool Completely: Let the cake cool in the pan to set and hold its shape.
Store Properly: Keep the cake in an airtight container for freshness or freeze slices for later.
Recipe Variations and Possible Substitutions
Fruit Swap: Use apples or blueberries for a fresh twist.
Spice It Up: Add ginger for extra warmth.
Gluten-Free: Substitute with a gluten-free flour blend.
Dairy-Free: Use dairy-free butter and yogurt.
Extra Streusel: Double for a crunchier topping.
Mini Cakes: Bake in muffin tins for individual servings.
Serving and Pairing Suggestions
You can enjoy this Peach Cobbler Pound Cake warm for a cozy, comforting treat or at room temperature for a moist, flavorful bite. For an extra indulgence, top it with a dollop of whipped cream or a scoop of vanilla ice cream. You could also elevate the flavors with a drizzle of caramel sauce. If you’re looking for a refreshing twist, pair it with fresh berries or a fruit salad on the side. This cake also makes the perfect companion to a cup of coffee or tea, creating a delightful balance of flavors. It’s not just a dessert—this cake is a fantastic addition to any brunch spread, offering a sweet treat that’s sure to impress.
Storage and Reheating Tips
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate the cake for up to a week. Wrap it well to keep it moist.
Freezing: Freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm slices in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes for a fresh-out-of-the-oven taste.
FAQs
Peach Cobbler Pound Cake Recipe
Ingredients
For the Peach Filling:
- 3 cups canned peaches drained and chopped into smaller pieces
- 1/3 cup granulated sugar
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp salted butter melted
For the Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into cubes
For the Cake:
- 1 1/2 cups unsalted butter room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream room temperature
- 1 1/2 tbsp pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 tbsp peach preserves
- 1/2 tsp lemon juice
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt or tube pan to ensure easy release.
Prepare the Peach Filling:
- In a bowl, toss the chopped peaches with sugar, cinnamon, nutmeg, and cornstarch until evenly coated. Set aside to soak up all the flavors.
Make the Streusel:
- In another bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs. Chill until ready to use.
Mix the Cake Batter:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually fold in the sifted cake flour, salt, and baking soda, mixing just until combined. Stir in the sour cream and vanilla until the batter is smooth.
Layer the Cake:
- Spoon half of the batter into the prepared pan. Layer with half of the peach filling, then spread the remaining batter over the peaches. Top with the rest of the peach filling.
Top with Streusel:
- Sprinkle the chilled streusel evenly over the top of the cake batter.
Bake:
- Place the cake in the preheated oven and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it with foil.
Cool the Cake:
- Let the cake cool in the pan for about 15 minutes. Then, carefully invert onto a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, whisk together powdered sugar, peach preserves, and lemon juice until smooth. Adjust the consistency with a little more juice or water if needed.
Drizzle the Glaze:
- Once the cake is fully cooled, drizzle the glaze over the top, letting it cascade down the sides for a stunning finish.
Serve and Enjoy:
- Slice your Peach Cobbler Pound Cake and enjoy it warm or at room temperature. Perfect with a scoop of ice cream or a dollop of whipped cream!
Notes
Peach Filling Sweetness:
Adjust the sugar in the peach filling based on the sweetness of your peaches. If using fresh, ripe peaches, you might need less sugar.
Cake Texture:
For a finer cake crumb, make sure to sift the cake flour. This helps achieve a light, airy texture.
Streusel Crumbles:
For larger streusel chunks, gently press the mixture together with your fingers before sprinkling it over the cake.
