Peach Cobbler Pound Cake Recipe

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A Southern-Style Dessert Bursting with Juicy Peach Flavor

If you’re craving a classic Southern treat with a moist crumb, fruity filling, and a sweet glaze, this Peach Cobbler Pound Cake is exactly what you need. It combines the richness of a traditional pound cake with the comforting taste of fresh peaches—perfect for summer parties, holidays, or anytime dessert indulgence.

Ingredients

For the Cake:

3 cups all-purpose flour

1 teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar

1 cup unsalted butter, softened
4 large eggs
1 cup sour cream

2 teaspoons vanilla extract
2 cups diced fresh or canned peaches (drain well if using canned)

For the Peach Glaze:

1 cup powdered sugar

2–3 tablespoons peach juice (or milk)
½ teaspoon vanilla extract

For the Topping:

1 cup fresh or canned peach slices (for decoration)

1 teaspoon cinnamon sugar (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C).
Grease and flour a Bundt pan or loaf pan thoroughly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.

Step 3: Prepare the Cake Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3–5 minutes).

Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract until smooth.

Step 4: Combine Wet and Dry

Gradually add the dry mixture to the wet mixture, mixing just until combined.

Gently fold in the diced peaches without overmixing.

Step 5: Bake the Cake

Pour the batter evenly into your prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Prepare the Peach Glaze

In a small bowl, whisk together the powdered sugar, peach juice (or milk), and vanilla extract until smooth and pourable.
Drizzle the glaze generously over the cooled cake for that extra sweetness and shine.

Finish with Toppings

Decorate with fresh peach slices or canned slices for presentation.
Optionally, sprinkle with cinnamon sugar for a warm, aromatic finish.

Tips for Success

Be sure to fully drain canned peaches to avoid excess moisture.

Use ripe, in-season peaches for the best flavor.
Don’t overmix the batter to maintain a tender texture.
This cake pairs wonderfully with whipped cream or vanilla ice cream.

Storage Suggestions

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze: wrap slices individually and store in the freezer for up to 2 months.

For more details, visit the full recipe

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