Introduction
Peach Cobbler Pound Cake is the perfect marriage between the rich, buttery texture of a classic pound cake and the warm, cozy flavors of Southern peach cobbler. This dessert gives you a thick, moist crumb, a caramelized peach layer, and a sweet glaze that makes every slice unforgettable. It is ideal for holidays, gatherings, or anytime you want a show-stopping homemade dessert.
History
Pound cake originated in Europe, named because it traditionally used a pound each of flour, butter, sugar, and eggs. Peach cobbler, on the other hand, is rooted deeply in American Southern cooking, created by settlers who baked fruit with simple dough toppings. Combining the two is a modern twist created by Southern bakers who wanted both the dense richness of pound cake and the comforting, spiced sweetness of peach cobbler.
Ingredients
For the peach layer
3 cups sliced peaches fresh or frozen
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter
For the pound cake batter
3 cups all purpose flour
3 cups granulated sugar
1 cup unsalted butter softened
1 cup sour cream
6 large eggs room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract optional
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
For the glaze
1 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
Instructions and Methods
Prepare the pan
Butter a large bundt pan generously. Sprinkle the inside with a light coating of sugar. This helps the peach caramelization stick beautifully.
Cook the peaches
In a skillet add butter, peaches, brown sugar, cinnamon, and vanilla. Cook on medium heat for 6 to 8 minutes until the peaches are soft and the syrup thickens slightly. Remove from heat and cool.
Make the pound cake batter
In a large bowl cream together the butter and sugar for 3 to 5 minutes until light and fluffy. Add eggs one at a time mixing well after each addition. Add sour cream, vanilla extract, and almond extract. Mix until combined. In a separate bowl whisk flour, baking powder, cinnamon, and salt. Add the dry mixture into the batter gradually and mix until smooth.
Assemble the cake
Spoon the cooked peaches and syrup evenly into the bottom of the greased bundt pan. Pour the pound cake batter over the peaches. Smooth the top.
Bake
Place in a preheated oven at 325°F or 165°C. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes until a toothpick comes out clean. Let the cake rest in the pan for 15 minutes then invert onto a plate. Allow it to cool completely.
Make the glaze
Whisk powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake.
Formation
The cake forms its signature look when the hot caramelized peaches stick to the bundt pan and flip out forming a peach cobbler crown on top. The pound cake inside bakes dense, moist, and rich because of the butter, sour cream, and slow bake at low temperature.
Benefits
Rich in natural fruit from peaches
Warm spices support comfort and relaxation
Dense pound cake keeps its shape for parties
Can be served warm with ice cream or cold with glaze
Perfect for big gatherings because it slices neatly and stays moist
Lovers
This recipe is loved by peach lovers who enjoy fruit based desserts. Pound cake lovers appreciate the dense, buttery crumb. Southern dessert fans adore the peach cobbler flavor. It is a favorite among family gatherings, potlucks, and holiday tables.
Nutrition
Approximate per slice based on 16 slices
Calories about 420
Carbohydrates about 60 g
Protein about 5 g
Fat about 18 g
Sugars about 45 g
These numbers vary depending on the size of servings and glaze amount.
Conclusion
Peach Cobbler Pound Cake brings everything you love into one unforgettable dessert. It is sweet, buttery, fruity, and comforting. The caramelized peach layer gives it visual beauty and flavor depth, while the pound cake body delivers a classic rich texture. This is the kind of cake that becomes a family tradition the first time you make it.