Peach Cobbler Pound Cake is the ultimate Southern dessert fusion—bringing together the buttery richness of classic pound cake with the spiced sweetness of peach cobbler. Picture layers of cinnamon-spiced peaches nestled within a soft, buttery cake, baked until golden and irresistible. Served warm with a scoop of creamy vanilla ice cream or simply enjoyed with a steaming cup of coffee, this dessert delivers pure comfort and timeless Southern charm.
Why You’ll Love This Peach Cobbler Pound Cake
This is far from an ordinary pound cake—it’s a truly elevated dessert experience!
Two favorites in one: The luscious flavors of peach cobbler meet the rich, buttery texture of pound cake.
Perfect for any occasion: Ideal for brunch, potlucks, holidays, or as a cozy weeknight treat.
Beginner-friendly: Simple ingredients and easy-to-follow steps make it accessible for all skill levels.
Make-ahead bonus: It’s even more delicious the next day as the flavors deepen and meld together.
If you’re in search of a dessert that’s as soothing as it is impressive, this cake will quickly become your new favorite.
Ingredients
Here’s what you’ll need to make this heavenly Peach Cobbler Pound Cake:
For the Peaches:
1 (29-ounce) can sliced peaches in juice – Adds natural sweetness, moisture, and flavor. (Drain before using.)
½ cup granulated sugar – Sweetens the peaches for that classic cobbler taste.
1 teaspoon ground cinnamon – Adds a warm, cozy spice.
¼ teaspoon ground nutmeg – Gives depth and that classic Southern flair.
For the Pound Cake Batter:
1 cup unsalted butter (softened) – Provides richness and a soft, tender crumb.
1 cup granulated sugar – Sweetens the batter and helps create a fluffy texture when creamed with butter.
4 large eggs – Adds structure, richness, and stability.
1 tablespoon vanilla extract – Enhances flavor with a sweet, aromatic touch.
2 cups all-purpose flour – The base of the cake for structure and density.
1 teaspoon baking powder – Ensures a light and fluffy rise.
½ teaspoon salt – Enhances and balances the overall flavor.
½ cup whole milk – Keeps the batter moist and easy to mix.
Step-by-Step: How to Make Peach Cobbler Pound Cake
Follow these steps for a perfect pound cake every time:
Prepare the Peaches:
Drain the canned peaches and place them in a bowl. Toss with ½ cup sugar, cinnamon, and nutmeg. Set aside to allow the flavors to meld.Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×5-inch loaf pan for easy release after baking.Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 3–4 minutes).Add Eggs and Vanilla:
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt.Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture, alternating with milk for a smooth, well-blended batter.Assemble the Cake:
Pour half of the batter into your prepared pan. Layer with half of the spiced peaches. Add the remaining batter and top with the rest of the peaches.Swirl (Optional):
For a swirled, marbled effect, gently run a knife through the peaches and batter.Bake:
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Check at the 55-minute mark and tent with foil if the top browns too quickly.Cool & Serve:
Allow the cake to cool in the pan for 10–15 minutes before carefully transferring it to a wire rack to cool completely.
Helpful Tips
Use peaches in juice, not syrup to prevent the cake from becoming overly sweet.
Room temperature ingredients help the batter mix more smoothly for the perfect texture.
Don’t overmix the batter—this prevents a dense, heavy cake.
Make it extra indulgent by drizzling a simple vanilla or cream cheese glaze over the cooled cake.
Check for doneness early—oven temperatures can vary, so begin testing at the 55-minute mark.
Substitutions and Variations
Fresh or frozen peaches: Simply peel, slice, and toss them with sugar and spices as directed.
Spice it up: Add a pinch of cardamom or ginger for a unique twist.
Nutty addition: Fold in ½ cup of chopped pecans or walnuts for crunch.
Gluten-free option: Substitute all-purpose flour with a high-quality gluten-free baking mix.
Storage Instructions
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week—allow to come to room temperature before serving.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight before enjoying.
Nutritional Information
(Per slice, based on 12 servings)
Calories: ~330
Fat: 15g
Carbohydrates: 45g
Protein: 4g
Sugar: 28g
(Values are estimates and will vary based on portion size and substitutions.)
Serving Suggestions
Classic style: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Brunch-ready: Pair with coffee or sweet tea for a delightful morning treat.
Holiday-worthy: Drizzle with vanilla or cream cheese glaze for an elegant presentation.
Frequently Asked Questions About Peach Cobbler Pound Cake
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches work beautifully, especially when in season. Simply peel, slice, and toss them with sugar and spices as directed.
Can I make this cake ahead of time?
Yes! It actually tastes even better the next day as the flavors continue to meld.
What if I don’t have a bundt pan?
You can use a standard 9×5-inch loaf pan or two smaller loaf pans—just adjust baking time as needed.
How do I prevent my cake from sticking to the pan?
Generously grease the pan with butter and flour or use a nonstick baking spray designed for cakes.
Can I add a glaze?
Definitely! A simple vanilla or cream cheese glaze adds sweetness and elegance, making it perfect for holidays and gatherings.
Conclusion
Thank you so much for stopping by and baking with me! This Peach Cobbler Pound Cake has quickly become one of my absolute favorite desserts because it’s easy to make, full of nostalgic Southern flavors, and perfect for sharing with loved ones. Whether you’re enjoying it at a family gathering or savoring a slice with your morning coffee, I hope this recipe brings as much joy to your table as it has to mine. Happy baking—and thank you for being part of this food-loving community!
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Peach Cobbler Pound Cake – A Heavenly Twist on Two Southern Classics
- Total Time: 1 hour 20–30 minutes
- Yield: 12 slices 1x
Description
Peach Cobbler Pound Cake combines the rich, buttery texture of pound cake with cinnamon-spiced peaches for a true Southern classic. Perfect for family gatherings, holidays, or a cozy dessert at home—bake this cake and enjoy a slice of comfort
Ingredients
For the Peaches:
1 (29-ounce) can sliced peaches in juice, drained
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the Pound Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
Instructions
Follow these steps for a perfect pound cake every time:
Prepare the Peaches:
Drain the canned peaches and place them in a bowl. Toss with ½ cup sugar, cinnamon, and nutmeg. Set aside to allow the flavors to meld.Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×5-inch loaf pan for easy release after baking.Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 3–4 minutes).Add Eggs and Vanilla:
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt.Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the butter mixture, alternating with milk for a smooth, well-blended batter.Assemble the Cake:
Pour half of the batter into your prepared pan. Layer with half of the spiced peaches. Add the remaining batter and top with the rest of the peaches.Swirl (Optional):
For a swirled, marbled effect, gently run a knife through the peaches and batter.Bake:
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Check at the 55-minute mark and tent with foil if the top browns too quickly.Cool & Serve:
Allow the cake to cool in the pan for 10–15 minutes before carefully transferring it to a wire rack to cool completely.
Notes
Use peaches in juice (not syrup) for the perfect sweetness.
Room temperature ingredients create a smoother batter.
For added indulgence, drizzle with vanilla or cream cheese glaze.
This cake tastes even better the next day as the flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
Nutrition
- Serving Size: 1 slice
- Calories: ~330
- Sugar: ~28g
- Carbohydrates: ~45g
- Protein: ~4g