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There's nothing quite like the taste of peach cobbler! Now, you can enjoy that same delicious flavor in a pound cake! This peach cobbler pound cake recipe is moist and flavorful and you can use canned or fresh peaches. Topped with a spicy streusel, it's like two desserts in one!
Summertime is a great time to enjoy desserts made with peaches.
This peach cobbler pound cake is the perfect dessert to bring to a potluck or barbecue. The cake is moist and dense, and it's topped with a buttery streusel topping that takes it over the top.
If you're looking for a show-stopping dessert and you're a peach lover, this peach cobbler pound cake is it!
This is a very easy pound cake recipe, you'll just need some additional ingredients to make it peachy and cobbler-y!
Out of all the peach desserts I've made, this is one of the tastiest. I tested several pound cake recipes to find the right one to hold up to the peaches.
This pound cake recipe is based from King Arthur Flour and it really is the best.
Ingredients to Make Peach Cobbler Pound Cake
For this recipe, you'll need all the standard pound cake ingredients.
Unsalted butter (softened, not melted butter), granulated sugar, flour, baking powder, vanilla extract, and eggs. This is the base to making a rich buttery pound cake recipe.
I do have another favorite pound cake recipe that uses cream cheese (which always makes pound cakes extra rich and delicious), but I didn't want the cake to overpower the peaches.
Some pound cake recipes call for cake flour but I always use all purpose flour and it works great.
Since I was not able to find peaches yet (it's a bit early in the season still) I went with canned peaches instead of fresh.
Can I Use Canned Peaches Instead of Fresh Peaches?
Yes! It is very easy to replace fresh peaches with canned peaches in baking recipes.
You can get either halved or peach slices in the can. Just make sure to use canned peaches in juice or light syrup instead of heavy syrup. You don't want your cake to be too sweet and the heavy syrup can add a lot of sugar!
Fresh peaches are always a prime choice though. Just be sure to use fresh, ripe peaches; unripe peaches will be too firm and they will not be soft in the cake.
Peach season is during the summer months, typically from May to September. So, if you have fresh peaches on hand, by all means use them! You'll need to peel your peaches before using them in this recipe.
By the way, if you can't find any good peaches, you can try this recipe with nectarines or even apricots.
Just use the same amount of nectarines as called for in the recipe.
How To Peel Peaches
The easiest way to peel a peach is to blanch them.
Bring a large pot of water to a boil and add your peaches. Let them sit in the boiling water for about 30 seconds.
Then, using a slotted spoon, transfer them to a bowl of ice water. The skin will practically slide right off!
Allow them to fully cool before handling them and adding them into the cake batter.
How to Add Fruit to The Pound Cake
The one thing about using canned peaches is, canned peaches can be much more wet in texture than using fresh fruit.
When using fruit in cake recipes, I always like to toss the fruit in a little bit of flour before adding it to the batter. This helps to prevent the fruit from sinking to the bottom of the cake while baking.
Once I finished chopping up the peaches, I gently dried them on a paper towel to remove some of the juices. Then I tossed them in the flour mixture which will helped to absorb some of the extra liquid and ensure the peach pieces do not sink to the bottom of the cake.
Whether you are using canned peaches or fresh, just be sure to slice or dice them into small pieces so they can distribute evenly throughout the cake batter.
How to Make the Best Pound Cake
What makes pound cake pound cake? A pound cake is a dense, rich cake made with a pound of each ingredient: flour, butter, sugar and eggs.
Pound cakes are usually baked in a loaf pan and they can be either glazed or dusted with powdered sugar.
This peach cobbler pound cake recipe uses the classic ingredients for a traditional pound cake and adds a peach cobbler twist with streusel topping. It's almost like two desserts in one!
Pound Cake Tips
The key to making a great pound cake is all in the technique.
Be sure to cream the butter and sugar together until it is VERY light and fluffy. This step is super important because it adds air to the batter which will make your cake nice and moist.
Once your butter and sugar are creamed together, you'll add the eggs one at a time mixing after each addition.
You'll want to use room temperature eggs for this recipe as well. Room temperature eggs mix better into the batter and create a more consistent cake.
If you are in a rush or forgot to leave your eggs out before you got baking (that is always the case for me!), there is a trick to do this fast.
To bring your eggs to room temperature quickly, just place them in a bowl of slightly warm water for about 15 minutes before using them.
Then you'll add the vanilla extract followed by the dry ingredients which are a mixture of flour, baking powder and salt.
It's important not to over mix the batter at this point. Just mix until everything is combined. Over mixing can result in a tough cake.
I repeat: over mixing can result in tough peach cobbler pound cake!
That is why I typically use an electric hand mixer when making cakes because it gives me more control vs. a stand mixer.
So to recap, making a great pound cake is easy, all you need to do is follow a few simple tips.
- Cream the butter and sugar until it is very light and fluffy - this could take several minutes.
- Use room temperature ingredients. This includes the butter, eggs, and milk. Room temperature ingredients mix together better and produce a more consistent cake batter.
- Do not overmix the batter. Overmixing can result in a tough cake. Mix the batter just until the ingredients are combined.
Making the Cobbler Topping
And of course, we can't forget the streusel topping. This is what really makes this cake special!
For this cake, I used my favorite streusel topping recipe. The streusel topping is a mixture of flour, light brown sugar, butter, cinnamon and a dash of nutmeg. It's crumbly and sweet and takes this peach cobbler pound cake recipe to the next level!
These spices will add a warm flavor to the cake without overpowering the taste of the peaches.
The cinnamon flavor compliments the peach flavor so nicely, and the nutmeg gives it a little something extra.
How to Make Peach Cobbler Pound Cake
Now that we have all our ingredients, let's get started on the cake!
Start by preheating your oven to 350 degrees F. Then, prepare your baking pan by spraying it with cooking spray. I used an standard loaf pan to bake the pound cake in.
Once the wet ingredients for the cake batter are prepared, I blend the dry ingredients together in a separate bowl.
As mentioned before, since peaches are super juicy (whether you are using canned peaches or fresh), it's important to remove 1 tablespoon of the flour mixture and toss that in the bowl with the diced peaches. This will ensure the fruit does not sink to the bottom of the cake.
Can I Make This in A Bundt Pan?
Yes, although I have not tried it and it could be tricky to do.
If you'd like to try making this recipe in a bundt pan, I would ensure to cut up the sliced peaches very finely so large pieces do not stick to the pretty design of the pan.
Also, if you use the streusel topping, it would need to be added to the bottom of the cake (when you pour in the batter, the exposed part is technically the bottom!)
Keep in mind you will also need to adjust the baking time.
How to Serve Peach Cobbler Pound Cake
This cake is so delightful on it's own but I will say, there are 2 additions will take this cake over the top.
Making a simple vanilla glaze for the top makes this cake extra beautiful.
When slicing the cake, I'd also recommended to serve with a scoop of vanilla ice cream. I didn't have any on hand today so I just had the cake on its own (not that I'm complaining!)
You could also serve this with your morning coffee - I couldn't think of a better breakfast in the summer!
Other Peach Dessert Recipe Ideas & Summer Recipes
Peaches are such a treat during the summer and I love to bake with them.
Here are a few more dessert recipes for you to enjoy!
- Peach Galette
- Small Batch Cherry Crisp
- Plum Galette
- Blueberry Crisp
- Blueberry Bread with streusel topping
I hope you enjoyed this peach cobbler pound cake recipe! Let me know in the comments below if you have any questions. Until next time, happy baking!
For the Streusel
- 3 Tbsp butter (softened at room temp)
- ½ c light brown sugar
- ½ c all purpose flour
- 1 tsp cinnamon (I prefer using Ceylon Cinnamon)
- ⅛ tsp nutmeg
- ⅛ tsp salt
For the Cake
- (2) 15oz cans of sliced peaches or peach halves OR 5-6 fresh whole peaches, peeled
- 16 Tbsp unsalted butter (room temperature)
- 1 c granulated sugar
- 4 eggs (room temperature)
- 2 c all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ c milk (room temperature)
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
For the Glaze
- 2 cups powdered sugar
- 2-4 tablespoon milk
- Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.
- Start with making the streusel. In a large bowl, combine the softened butter and sugar using a hand mixer.
- Mix until full incorporated.
- Next, add the flour, cinnamon, nutmeg & salt.
- Mix on low speed to combine.
- The mixture will be crumbly and on the drier side. Feel free to use your hands to incorporate any remaining flour that didn't mix in.
- Place the streusel into the freezer to chill.
- Dice the peaches into small pieces and dry off gently with a dry paper towel. You should have about 1 ½- 2 cups of diced peaches. Set aside.
- Now, start the cake.
- In a large bowl, beat the softened butter using an electric mixer (a hand mixer is ideal) until very light and airy.
- Add the sugar and mix until it's completely incorporated and fluffy.
- Then add the eggs, one by one into the butter mixture, stirring thoroughly until the mixture is extremely light and fluffy.
- In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
- Scoop out 1 tablespoon of the dry ingredients and set aside.
- In another small bowl or glass measuring cup, whisk together the milk and extract.
- Add about ⅓ of the dry ingredients into the butter/sugar/egg mixture, stir until just combined. Then add ⅓ of the milk, stir, and repeat alternating the dry ingredients and milk, stirring well in between each, starting and ending with the flour.
- Sprinkle the 1 tablespoon of reserved flour mixture on top of the peaches and coat.
- Once the batter is prepared, fold in the peaches.
- Gently scoop the cake batter into the prepared pan. Once the remaining cake batter is in, smooth the top with a spatula.
- Remove the streusel from the freezer and sprinkle evenly on top, ensuring to leave in large and small clumps.
- Bake for 60 to 65 minutes, until the cake springs back when lightly pressed in the center and a long toothpick or cake tester inserted into the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil for the final 15 minutes of baking.
- Remove the cake from the oven and loosen its edges after 5 minutes. After that, carefully turn it out of the pan onto a rack to cool.
- Once the cake is fully cooled, make the glaze by mixing together the glaze ingredients until smooth and drizzle over the top of the cake using a fork.
- Allow the glaze to set before slicing.
- Store in an air tight container for 2-3 days.
Recipe by Owlbbaking.com
- Prep Time: 25
- Cook Time: 60
- Category: Cake
- Method: Baking
- Cuisine: American
- Serving Size: 1 Slice
- Calories: 587
- Sugar: 61.3 g
- Sodium: 188.7 mg
- Fat: 24.3 g
- Carbohydrates: 87.6 g
- Protein: 7.3 g
- Cholesterol: 132.7 mg
Keywords: peach cobbler pound cake, peach pound cake, peach cake, streusel, cobbler cake