This peach cobbler pound cake is a perfect combination of juicy peaches and a buttery pound cake with aromatic flavors and a decadent crumb. This classic, velvety, chunky, moist and comforting cake is rich in flavor with upside down layer of plump peaches infused in the amazingly tasty rich pound cake. If you love peaches like me you'll enjoy my Peach Cobbler Muffins recipe. And if you have a thing for pound cakes you'll fall in love with Chocolate Sour Cream Cake, Cream Cheese Pound Cake, Authentic Dark Chocolate Bundt Cake, Coca Cola Cake, Southern Pecan Praline Cake and Pecan Upside Down Cake.
I love pound cakes and I love incorporating fresh fruits in my bakes, and nothing beats this amazing combination. One of my favorite and right on the top of the list fruit is peaches in summers. The aroma and the chunks of this fruit will simply adorn any bake. This cake is essentially a marriage of peach cobbler and a pound cake.
Why This Recipe Works?
- Layers of Peaches: This cake showoffs the top layer with moist peaches engulfed in a streusel topping while the other peach layer is inside the cake.
- Moist and Decadent Crumb: The crumb is moist and flavorful.
- Easy to Prepare: The cake is put together easily.
- Crowd Pleasing Cake: This rich buttery peach cake will bring smiles to faces to any gathering and no one will be able to resist it.
History of Pound Cake
The cake originated in Britain in the 1700’s and it carried one pound of flour, eggs, butter and sugar. Hence, getting the name Pound Cake. The pound cakes that we bake and consume these days are much lighter as compared to the original recipe.
The original pound cake was simple and heavy and enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio (1:1:1:1) of ingredients remained the same and the name ‘pound cake’ stuck forever.
Traditionally, the British didn't use any leavening agent and added air in the batter using the creaming method, which helped with rising of the cake.
Peach Pound Cake:
- Peaches: Use fresh or canned peaches for this cake. Remember to peel off the skin in case you are using the fresh peaches and to drain off the canned peaches.
- All-purpose flour: Give the structure to this cake. Always use a digital scale to measure the flour accurately.
- Castor Sugar: Adds sweetness to the cake.
- Eggs: Use large eggs at room temperature for this cake. This will ensure good mixing of the ingredients.
- Butter: Use high-quality butter which should be at room temperature.
- Cream cheese: Use full-fat cream cheese at room temperature for a moist cake.
- Vanilla Extract: Adds flavor to this cake.
- Salt: Balances the sweetness of this cake.
- Brown Sugar: Gives color and texture to this simple but flavorful streusel.
- Butter: Adds moisture to the peach cobbler mixture.
- Cinnamon Powder: This spice adds strong flavor to the streusel.
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Take a bowl and mix brown sugar, melted butter and cinnamon powder. Layer the Bundt pan with peaches and sprinkle half of the crumble mixture over the peaches and set aside.
2. In a stand mixer or using an electric mixer, add butter and sugar and beat it until the butter is pale in color. It will take 3-5 minutes.
3. Add cream cheese to butter mixture and continue to mix for another 3 minutes at medium speed. Add eggs, one by one, beat after each addition.
4. Add the flour followed by vanilla extract. Mix until just incorporated.
5. Pour half of the batter over the peaches in the Bundt pan. Layer the remaining peach pieces over the batter and sprinkle the remaining brown sugar mixture.
6. Spoon over the rest of the batter. Tap the pan on work surface to pop out any air bubbles.
7. Bake the cake for 80 - 90 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cook in the Bundt pan for 30 minutes before transferring to the wire rack and let it cool further.
- Chocolate Ganache: If you are a chocolate lover, pour down the chocolate ganache on the cake to give it an oomph flavor.
- Fruits: You may replace the peaches with any other choice of your fruit such as strawberries, blueberries, bananas or apples depending on the season. Use it in 1:1 ratio to peaches in the recipe.
- Dollop of Whipped Cream: Use a dollop of the whipped cream and it pairs greatly with this cake.
- Nutmeg: If you like the flavor, add ½ teaspoon of nutmeg in the streusel.
- Cake Flour: You may replace the all-purpose flour with cake flour in this cake in the same quantity as mentioned in the recipe card.
- Sour Cream: Use full-fat sour cream to replace cream cheese in 1:1 ratio.
- 12'' Bundt Pan: Use any high-quality Bundt pan of your choice for this cake.
- 2 Mixing bowls.
- Rubber spatulas.
- Digital scale to measure the ingredients for a perfect cake.
Canned Peaches: Drain out the canned peaches before adding it to the bake.
Gluten Free Version: You can easily make this cake gluten free by replacing the all-purpose flour with gluten free flour. It should work fine.
Ingredients at Room Temperature: Make sure that the ingredients are at room temperature that will ensure the full incorporation of ingredients resulting in a light, creamy and fluffy cake.
Let the Cake Cool: You want to cool down the cake completely before taking it out of the pan to get perfect slices. The cooling down will allow the cake to stay together and not break.
Greasing the Bundt Pan Properly: Make sure to grease the Bundt cake properly or there is a chance of cake sticking in the pan. Only proper greasing will allow the cake to slide down easily out of the pan.
Frequently Asked Questions
Yes, by all means use the fresh peaches. I didn’t use the fresh peaches because I didn’t find ripe peaches. You will need to do some working with the fresh peaches. Peel the skin and take out the pits out of the fruit and cut it into wedges. Use 4 medium sized peaches for this recipe that should give you 1 cup of peaches required for this recipe.
It can be tricky at times to release the cake properly from the deep Bundt cake pans. I use baking spray on the Bundt cake pans right before I am ready to put the cake in the oven. Do not spray the cake beforehand as it will collect in the bottom of the pan and will not serve the purpose.
You may either use flour and butter method or spray the pan. I use baking spray (a nonstick spray with flour added) to grease the Bundt pan and the cakes always come out cleanly and easily without sticking in the pan.
Pound cakes are heavier with a dense crumb and therefore require more time in the oven to cook properly. This cake will take anywhere from 70 – 90 minutes to bake at 325 F.
Yes, you may bake the cake ahead of time. I bake it one day ahead of serving it.
How to Store
- This cake will stay fresh in an air-tight container on the counter for one day.
- This cake will keep fresh in the fridge for up to 4-5 days.
- I do not suggest freezing this cake because the fruit in the cake will become watery once taken out of the freezer and thawed. Also, the fruits in the cake add moisture which will spoil after you thaw the cake.
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Looking for other recipes like this? Try these:
Peach Cobbler Pound Cake
- 1 Stand Mixer
- 1 12'' Bundt Pan
- Rubber Spatula
- 2 Mixing bowls
- Digital Scale (to measure ingredients)
- 3 cup all-purpose flour (360 g)
- 3 cup turbinado or castor sugar (600 g)
- 6 eggs (large)
- 1 ½ cup unsalted butter room temperature
- 1 cup cream cheese (8 oz)
- 1 teaspoon vanilla extract (5 g)
- ½ teaspoon salt
- 2 cup peaches (canned)
- ½ cup milk (81 g)
- 1 teaspoon baking powder (5 g)
Cinnamon Sugar Mixture
- ½ cup brown sugar (100 g) packed
- ¼ cup butter (57 g) melted
- ½ teaspoon cinnamon powder (1.38 g)
- Preheat the oven to 350 °F.
- Take a small bowl and brown sugar, cinnamon spice and melted butter. Mix together.
- Spray the Bundt pan with baking spray. Set a layer of peaches in the bottom of the pan and sprinkle the cinnamon cobbler paste over the peaches.
- In a stand mixer, cream together the butter and sugar at high speed until the mixture is fluffy and starting to look white. It will take about 3 – 5 minutes.
- Add the cream cheese and mix for another 2 – 3 minutes.
- Add the eggs, one by one, beating the mixture well between each addition.
- Sift and whisk together the all-purpose flour, baking powder and salt in a bowl.
- Addthe dry ingredients to the wet ingredients. Mix until just combined.
- Add the vanilla extract and milk in the batter and mix until fully combined.
- Pour half of the batter on top of the sliced peaches layer in the Bundt pan. Spreadit out with a spatula.
- Add another layer of the remaining peaches over the batter and sprinkle the rest of the brown sugar mixture on the peaches.
- Pour the rest of the remaining batter on the peaches layer.
- Take the Bundt pan and tap it on the work surface to pop out any air bubbles from the batter.
- Place the cake in the middle rack of the oven and bake for 70 – 90 minutes, until a tooth-pick inserted in the center of the cake comes out clean without any liquid.
The recipe does not state the amount of brown sugar. Also is 1 cup of peaches correct? Looks more like 2 to me. Thank you. This looks yummy.
Thanks Marguerite for pointing it out. I have fixed it. Best