Peach Cobbler Pound Cake Recipe

I am just crazy about a good peach cobbler pound cake recipe. It’s the perfect treat when peaches roll into season. I love having a pretty ring cake to serve to friends popping in for tea. 

Peach cobbler has those lovely cinnamon ripples running through the batter that gives it such a stunning layered effect.

For me, cake and a cup of coffee in the afternoon are a nice way to create a particular moment in my week. I’m all about this kind of ritual that brings me peaceful little moments. To reflect and take a breath, you know?

I hope you will try out my peach cobbler pound cake recipe and find a quiet little moment for yourself, too.

What is the peach cobbler pound cake?

Peach cobbler is a buttery rich pound cake that is made with fresh peaches, brown sugar, and cinnamon. 

The tart peaches, cinnamon, and crunchy caramelized brown sugar are a melt-in-your-mouth combination that is bursting with flavor. 

Pound cake is a dense, meaty style cake. It’s definitely not a whispy cake; it has some good body.

Ingredients you’ll need 

Here is the list of ingredients to gather for your peach cobbler cake:

For the topping:

• ½ cup dark brown sugar
• ½ tsp cinnamon
• ¼ cup butter or margarine, melted

For the cake:

• 6 peaches
• 1 cup and 2 TBS white sugar
• 1 cup butter or margarine, room temperature
• 4 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 2 and ¾ cup cake flour
• ½ tsp cinnamon
•  ¼ tsp nutmeg
• 1 tsp baking soda
•  ¾ cup of plain yogurt

Glaze:

• 1 and ½ cups powdered sugar
• 3 TBS oat milk
• ½ tsp vanilla extract

Peach cobbler pound cake recipe

Here are the steps to take to whip up a totally delicious peach cobbler:

Step 1:

Preheat the oven to 350°F. Grease or butter and flour a round ring or bundt pan.

Step 2:

Peel all the peaches. Slice 3 of the peaches into thin wedges. Place them evenly around the prepared bundt cake pan in the little grooves of the pan.

Step 3:

For the topping: In a large mixing bowl, stir together the brown sugar, cinnamon, butter, or margarine. These can be sprinkled on the top of the pan.

Step 4:

For the cake batter: in a mixer, use the paddle attachment and cream together the room-temperature butter or margarine and sugar until light and fluffy.

Step 5:

Beat in the eggs one at a time, trying to get each egg mixed in well before adding in another. Add in the vanilla extract.

Step 6:

Sift and combine the cake flour, cinnamon, nutmeg, baking powder, baking soda, and salt in another bowl.

Step 7:

Add in the dry ingredients and the yogurt, alternatively, into the creamed stirring. Stir these ingredients in gently until just combined.

Step 8:

Chop up the remainder of the peaches and fold them into the batter.

Step 9:

Transfer the cake batter to the pan and bake at 350°F for 60 minutes. Use a sharp knife or metal spike to pierce into the cake. If the knife comes out clean, the cake is cooked.

Step 10:

Cool the cake on a wire rack, still in the tin, for at least an hour before turning it onto a cake plate.

Step 11:

Make the glaze by sieving the powdered sugar into a bowl. Add in the vanilla and oat milk. Whisk the milk in slowly to avoid lumps. Pour the glaze over the cake and enjoy these incredible layers of tart peaches, crisp glaze, and crunchy sugar topping!

How to store a peach cobbler pound cake?

Your peach cobbler pound cake can be stored with a lid for a few days. The cake will begin to go stale as it’s an egg and butter-based cake. I can’t keep my hands off of it when I have one at home! 

Store in the fridge or at room temperature if you have a relatively relaxed environment. An air-tight container is critical.

Baking tips and tricks 

Here are a couple of tricks and tips to get as close as possible to perfect peach cobbler cake:

• Peaches: use the best quality peaches you can. They should be ripe and fragrant, not hard and dry inside. I like to make this cake when peaches are actually in season.
• Butter: make sure your butter is soft before you cream it with the sugar. This will give you an aerated whipped-up mixture.
• Glaze: only glaze the cake when it is totally cool, or it will melt and run right off.
• Greasing the pan: it’s super important that the pan is properly greased. Or your cake will stick, and you’ll be making cake pops!
• Yogurt: if you don’t have yogurt, you can make this recipe with buttermilk.

FAQ

How do you make pound cake moist?

The inclusion of large eggs and either yogurt or buttermilk is what helps make pound cake moist.

What is the best flour to use for pound cake?

Cake flour gives poundcake the best texture. You can make it with all-purpose flour, but this will give it a bit of a heavier texture.

Do you boil peaches before baking?

There is no need to boil peaches before baking them. This pound cake is made with lovely fresh peaches. 

So long as the peaches are ripe and slightly soft, they should be the perfect texture for the cake and still produce a lovely smooth consistency.

How do you keep peach cobbler from getting soggy?

 While you want ripe peaches in your batter, overly ripe and squishy peaches will do your cobbler no favors. 

It’s likely that if your peaches are too over-ripe, they will make your cobbler soggy as they steam to mush in the baking process. 

You need beauties that are ripe, but that will hold their body.

Wrapping it up!

Peach cobbler is a fresh, and slightly tangy tea cake that is a real treat served with coffee or a cup of tea. 

I hope you fall head over heels for my peach cobbler pound cake recipe and that it will become one of those cakes you bake whenever you see fresh peaches in the store.

I’m totally crazy about it and hope you will be too!

Other yummy dessert recipes you’d love!

• Easy Starbucks Cake Pop Recipe
• 4 Ingredient Banana Bread Recipe (Super Simple)
• Mochi Waffle Recipe (Insanely Crispy And Easy)