This peach cobbler pound cake will be your favorite late-summer dessert! It's a moist cake made with juicy summer peaches and delectable cream cheese, then drizzled with a sweet glaze. What's not to love?
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On those hot summer days in late August, nothing can beat biting into a ripe peach, with its sweet juice running down your arm. For a breakfast treat, we love peach mango turnovers, but for dessert it's definitely this peach cobbler pound cake...no question about it.
This cake has chunks of peaches right in the batter and even more on top, and there's peach juice in the sweet glaze on top too!
Throughout the rest of the summer, we love using fresh, in-season fruits in our desserts, like lemon blackberry bread, two-layer berry chantilly cake, sweet and tangy lemon raspberry cheesecake bars, and of course, lemon meringue pie. And even finding a sneaky way to get veggies in our sweets too, as in my chocolate zucchini bread!
This recipe has everything you love in a cobbler, enjoying the sweet bite of fresh summer peaches on your fork, and a decadent, moist pound cake. And it's a simple recipe too...no fancy ingredients required!
🤔 What is a pound cake anyway?
The pound cake was originally created in Europe in the early 1700s and used a pound each of butter, sugar, eggs, and flour...hence the name "pound cake."
Since then, the quantities of the ingredients have changed to create a lighter texture to the cake, eventually to even include leaveners such as baking soda and/or baking powder to lighten the cake even further.
It's often baked in either a loaf or bundt pan, and a glaze on top is optional, although there are many different variations in countries throughout the world.
🍑 Freestone vs clingstone peaches
Although I use canned peaches in my recipe, you are certainly welcome to use fresh peaches instead. While using fresh peaches do require a bit more work on your part and you won't have the canned juice to use in the glaze, be aware that there are two different types of peaches (and one is definitely easier to use than the other):
- Clingstone peaches - A clingstone peach is great for holding in your hand and eating, but not so friendly when you want to make neat slices. The flesh of the peach will cling to the pit inside and you'll never be able to remove the pit neatly.
- Freestone peaches - A freestone peach is one that will not stick to the pit in the center. This means that you can make one slice all the way around the peach, give it a twist, and the pit will fall out, freeing the stone. Much easier for slicing!
📋 Equipment
- Bundt pan
- Cooking spray
🧾 Ingredients
Cake batter
- Peaches (canned, in juice)
- Reserved peach juice (from canned peaches)
- Unsalted butter
- Eggs
- All purpose flour
- Granulated sugar
- Brown sugar
- Cream cheese
- Milk
- Vanilla extract
- Lemon juice
- Baking powder
- Salt
Glaze
- Powdered sugar
- Reserved peach juice
- Milk
- Vanilla extract
- Cinnamon
- Nutmeg
See the recipe card below for full list of ingredients and their measurements.
⭐ Ingredient notes
- Peaches - Canned peaches are used in this recipe because we're also going to use the juice or syrup that they're packed in to add to both the cake batter and the glaze. If you prefer to use fresh peaches, replace the juice in the batter and glaze with the same amount of milk.
- Flour - All purpose flour is generally used in a pound cake recipe because it has the strength to support a heavier cake like a pound cake, whereas cake flour would be too light and delicate. Also, I always sift my flour to make sure there are no lumps.
- Eggs - Use large eggs at room temperature so that they'll mix into the batter more evenly.
- Cream cheese - The cream cheese should also be allowed to come to room temperature so that it mixes well into the cake batter. This ingredient aids in the cake being rich and moist throughout.
🥣 Making the cake batter
As this cake mixes together quickly, first grease a bundt pan with cooking spray so that it's ready when you are. Also, preheat the oven to 325°F.
Using a handheld electric mixer or stand mixer with paddle attachment, cream together butter, both sugars, and cream cheese for several minutes until it has a pale, almost white appearance.
Next, add the eggs and reserved peach juice, and mix again until smooth.
In a separate bowl, stir together the dry ingredients of flour, salt, and baking powder.
Add dry to wet ingredients and mix just until all ingredients come together. Don't overmix.
Finally, stir in the chopped peaches.
Now that the batter is mixed, line the bottom of the bundt pan with peach slices all the way around. For my pan, I used 16 slices of peaches (almost one can's worth).
Finally, pour the cake batter over the peaches, spreading it out evenly with a rubber spatula if necessary. Tap the pan on the counter a few times to remove any air bubbles.
⏲️ Baking
Bake on the middle rack of your oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. Yes, really...this cake is going to cook low and slow.
Once finished baking, remove from the oven and let cool on the counter completely before inverting onto a plate.
While the cake is cooling, make the glaze.
🥄 Making the glaze
Add all ingredients to a bowl and whisk together until smooth. That's it!
If you opted to use fresh peaches, replace the peach juice with milk instead.
Depending on how thick or thin you like the glaze, add either more powdered sugar to make it thicker or more milk to make it thinner.
Once the cake has cooled completely, pipe or pour the glaze over the cake before serving.
🍽 Serving
This cake is delicious served by itself, with or without a glaze, or topped with a dollop of whipped cream or a scoop of ice cream. Yum!
🧺 Storage
This peach cobbler pound cake will stay good in a covered container on the counter for several days or in the refrigerator for up to a week. This cake does not do well with freezing, as the fruit inside will cause it to become soggy when thawing.
👩🏻🍳 Expert tips
- Have your eggs and cream cheese ready at room temperature. This will help to create a smoother batter (as opposed to cold ingredients).
- Make sure to spray all areas of the bundt pan before adding the cake batter. All the grooves in the pan create lots of sneaky areas for the cake to stick to.
- For the same reason as above, let the cake cool completely before attempting to invert it onto a plate.
❓ FAQ
Absolutely! The reason I use canned peaches for this recipe is to use the juice or syrup that they're packed in for the glaze, to add even more delicious peachy flavor. If you prefer to use fresh peaches, however, just substitute milk for the peach juice in the cake batter and glaze ingredients.
Here in the northeast US, peaches are generally in season from July through September, with their peak ripeness happening in August.
You can certainly do that, but be aware that the baking time may differ significantly, so keep a close eye on it throughout the baking process and test with a toothpick often.
Love desserts? Check out a few more of our delicious recipes now!
- Dutch Oven Blueberry Cobbler
- Peach Mango Turnovers
- Lemon Blackberry Bread
- Berry Chantilly Cake
- Lemon Raspberry Cheesecake Bars
- Chocolate Zucchini Bread
- Lemon Meringue Pie
Did you make this Peach Cobbler Pound Cake? Let us know in the comments below!
📝 Recipe
Peach Cobbler Pound Cake
Equipment
- Bundt pan
- Cooking spray
Ingredients
Cake Batter
- 1-½ cups canned peaches in juice (or syrup), roughly chopped (about one 15-ounce can)
- 15 ounce can of peaches, sliced
- ¼ cup reserved peach juice
- 1 cup unsalted butter, softened
- 5 large eggs, at room temperature
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 Tablespoon light brown sugar, packed
- 8 ounces cream cheese, softened
- ½ cup milk
- 1 Tablespoon vanilla extract
- 2 teaspoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Glaze
- 2 cups powdered sugar
- 2 Tablespoons reserved peach juice
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of nutmeg
Instructions
- As this cake mixes together quickly, first grease a bundt pan with cooking spray so that it's ready when you are. Also, preheat the oven to 325°F.
- Using a handheld electric mixer or stand mixer with paddle attachment, cream together butter, both sugars, and cream cheese for several minutes until it has a pale, almost white appearance.
- Next, add the eggs and reserved peach juice, and mix again until smooth.
- In a separate bowl, stir together the dry ingredients of flour, salt, and baking powder.
- Add dry to wet ingredients and mix just until all ingredients come together. Don't overmix.
- Finally, stir in the chopped peaches.
- Now that the batter is mixed, line the bottom of the bundt pan with peach slices all the way around. For my pan, I used 16 slices of peaches (almost one can's worth).
- Finally, pour the cake batter over the peaches, spreading it out evenly with a rubber spatula if necessary. Tap the pan on the counter a few times to remove any air bubbles.
- Bake on the middle rack of your oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
- Once finished baking, remove from the oven and let cool on the counter completely before inverting onto a plate.
- While the cake is cooling, make the glaze.
Glaze
- Add all ingredients to a bowl and whisk together until smooth. That's it!
- If you opted to use fresh peaches, replace the peach juice with milk instead.
- Depending on how thick or thin you like the glaze, add either more powdered sugar to make it thicker or more milk to make it thinner.
- Once the cake has cooled completely, pipe or pour the glaze over the cake before serving.
- This cake is delicious served by itself, with or without a glaze, or topped with a dollop of whipped cream or a scoop of ice cream. Yum!
Notes
- Can I use fresh peaches instead of canned? Absolutely! The reason I use canned peaches for this recipe is to use the juice or syrup that they're packed in for the glaze, to add even more delicious peachy flavor. If you prefer to use fresh peaches, however, just substitute milk for the peach juice in the cake batter and glaze ingredients.
- Have your eggs and cream cheese ready at room temperature. This will help to create a smoother batter (as opposed to cold ingredients).
- Make sure to spray all areas of the bundt pan before adding the cake batter. All the grooves in the pan create lots of sneaky areas for the cake to stick to.
- For the same reason as above, let the cake cool completely before attempting to invert it onto a plate.
- Suggestion: If you enjoyed this dessert, you're gonna love our peach mango turnovers!
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Diane
You say bake low and slow. Nowhere could I find what TEMPERATURE to bake this cake.
maplewoodroad
Hi Diane. Under Making The Cake Batter and also in the recipe card instructions, I mention "preheat the oven to 325°F." Hope that helps. 🙂