Peach Cobbler Pound Cake


Indulge in a slice of Southern charm with our Peach Cobbler Pound Cake – a mouthwatering creation that combines the beloved flavors of peach cobbler with the richness of traditional pound cake. This dessert masterpiece features tender slices of ripe peaches nestled within a buttery pound cake batter, creating a heavenly marriage of fruity sweetness and decadent texture. Topped with a sprinkle of cinnamon sugar and served warm with a scoop of vanilla ice cream, this cake is a true celebration of comfort and flavor.

Why We Love This Recipe:

✔️ Southern Comfort: Experience the warmth and hospitality of the South with this delightful dessert that pays homage to the beloved flavors of peach cobbler. ✔️ Perfect Pairing: Enjoy the irresistible combination of juicy peaches and buttery pound cake, creating a harmonious blend of flavors and textures. ✔️ Easy to Prepare: Whip up this impressive dessert with simple ingredients and straightforward instructions, making it accessible to bakers of all skill levels.


For the Pound Cake:

  • 1 cup (230g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk


For the Peach Cobbler Filling:

  • 4 cups (about 4 large) fresh or canned peach slices, drained if canned
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Topping:

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon


Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan and set aside.

Make the Pound Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients:

In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Alternate Adding Dry Ingredients and Milk:

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Prepare the Peach Cobbler Filling:

In another bowl, toss together the peach slices, granulated sugar, flour, cinnamon, and nutmeg until the peaches are evenly coated.


Layer the Batter and Filling:

Spoon half of the pound cake batter into the prepared pan, spreading it evenly.

Spread the peach cobbler filling over the batter in an even layer.

Top with the remaining batter, spreading it carefully to cover the filling.

Make the Topping:

In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.

Bake the Cake:

Sprinkle the cinnamon sugar topping evenly over the cake batter.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve the Peach Cobbler Pound Cake warm, accompanied by a scoop of vanilla ice cream, if desired.


  • Feel free to adjust the amount of sugar in the peach cobbler filling according to the sweetness of the peaches and your personal preference.
  • Store any leftover cake in an airtight container at room temperature for up to 3 days. Reheat slices in the microwave for a warm and comforting treat.


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