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Finished cake with icing poured on top.
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5 from 1 vote

Peach Cobbler Pound Cake

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?
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: peach cobbler pound cake
Servings: 12
Calories: 591kcal

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.
 
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.
 
 

Nutrition

Calories: 591kcal | Carbohydrates: 86g | Protein: 8g | Fat: 25g | Sodium: 230mg | Potassium: 176mg | Fiber: 1g | Sugar: 60g | Vitamin A: 860IU | Vitamin C: 0.3mg | Calcium: 77mg