Enjoy the best of two summer desserts in one: peach cobbler pound cake. You’ll love every bite of this easy Bundt cake, from the buttery base, real peaches, and cobbler layer to the gorgeous glaze. Go ahead and take that second slice; no one is looking!
What I love most about homemade cakes is real ingredients. Plus, making them from scratch lets me control the quality. But more than that, I get to play around with every mouthwatering flavor you can think of!
My friends adore this dessert, especially for an afternoon tea. The best part is that you can make this decadent treat whether or not the peaches are in season. More about that later.
Why Combine Cobbler and Pound Cake
Imagine an already delicious, buttery pound cake turned into a peachy upside-down cake with old-fashioned cobbler filling. It’s heaven on a plate. Besides, both cobblers and pound cakes are super simple for an easy and drool-worthy dessert.
Using Canned and Frozen Peaches
Fresh, canned, and frozen peaches all work great in this recipe. Which is a good thing, especially after peach season has become a memory. Canned peaches tend to be softer and sweeter than fresh ones. Peaches canned in their own juices, and not in heavy syrup, are best. Drain them well so the excess liquid doesn’t lead to a gooey cake.
Frozen peaches are an excellent choice because they taste most like fresh peaches. Plus, frozen is usually better than fresh because they’re picked at the peak of ripeness and frozen within 24 hours. Fresh peaches may have been picked green, stored in crates, and shipped from who knows where.
How to Make Peach Cobbler Pound Cake
- Peel and slice the peaches, make the cinnamon sugar, and layer half of the peaches and sprinkle in half of the cobbler spices on the bottom of the Bundt pan.
- Cream the butter and sugar, add the eggs, then mix in the dry ingredients.
- Add the milk and vanilla extract, mix well, pour half of the batter over the peaches, add the rest of the peaches, and sprinkle in the rest of the cobbler topping.
- Pour in the rest of the batter and bake at 300℉ (150℃) for around an hour. The liquid and density of the batter will affect the baking time, so start checking at around 50 minutes.
Recipe Notes
- Everyone’s oven is different. Some run cooler, while others run hotter, and that can affect the baking time. The humidity and altitude can also affect the baking time. If your cake is taking too long to bake, increase the temperature to 350℉ (180℃).
- To speed up ripening in peaches, place the fruit in a paper bag, lightly roll down the top of the bag to close it, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen the fruit quickly.
- You can overbeat a pound cake. I’ve done it, but it didn’t ruin it. However, it was extremely light and didn’t hold together as well as if I had stopped on time.
- Switch out the pound cake recipe with a Southern pound cake. Or mix it up even more by layering the peaches and cinnamon sugar with spice cake for a sheet cake delight.
Make-Ahead and Storage Instructions
Pound cake is even better after it cools to room temperature. So feel free to make it a day or two ahead and enjoy a stress-free treat with guests. Store it at room temperature on a covered cake plate if serving the next day.
It should stay fresh for a week in the fridge or up to 6 months well-wrapped, either whole or sliced, in the freezer. Have you ever eaten frozen pound cake? It tastes a lot like ice cream.
This tried-and-true Southern classic is a beautiful ending to a rich Southern meal, whether fried chicken or meatloaf. For a grand finale, serve your peach cobbler pound cake with a generous scoop of vanilla ice cream or a hearty dollop of whipped cream. A warm cup of ginger tea also pairs wonderfully with it.
More Fabulous Pound Cake Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in March 2021 and has been updated with additional tips, new photos, and a video.