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Sweet peaches, cream cheese, and cinnamon turn this peach cobbler pound cake into a hybrid dessert that I love serving for celebrations, or even slow weekend coffee dates. I bake a rich vanilla pound cake with fresh juicy peaches tucked inside, and a cobbler-style topping that is finished with a simple glaze. This cake is the definition of the best of both worlds.
Peach cobbler pound cake combines two classics into one stunning and decadent dessert. I get the buttery crumb of a traditional pound cake, while the warm spice and soft fruit are reminiscent of my vegan peach cobbler. If you love desserts and can never decide on just one, this cake is for you, as it has 2 favorites baked up into a neat treat.
I first made this cake when I brought home a basket of succulent peaches from the farmers’ market. After asking my family what they wanted to do with it, I was met with several different requests ranging from cobbler to peach cupcakes, and one who was not in the mood for peaches at all and just wanted the familiar vanilla sponge of a vegan pound cake. Ha! And that was when I decided to combine all of those things into one dessert that would please everyone.
Golden slices of peach cobbler pound cake bring joy to everyone at my table. And it brings joy to me as a mom, because while this cake may be indulgent, I take comfort knowing that I have used real fruit, and that I can easily adapt this recipe to use smarter alternatives, without sacrificing the quality and flavor.
I start by creaming the butter, sugar, and cream cheese until light before adding the vanilla and eggs. Then fold in the dry ingredients gently so the crumb stays tender. I add my diced peaches and remaining milk to the batter and combine everything gently. This is my sponge layer. I make my brown sugar topping separately, then arrange my sliced peaches in the bottom of a bundt pan, sprinkle the topping and melted butter over them, followed by spoonfuls of my cake batter. I bake the cake until an inserted skewer comes out clean, then I let it rest before turning it out to reveal all my beautiful layers. Once the cake is cooled, I drizzle my glaze over it and serve.
A good friend of mine has always stood firm on the fact that he does not enjoy any type of meal that has cooked fruit in it. The first time he mentioned it, my kids were around, and my eldest asked if that included tomatoes, because how could he go through life without pizza? Ha!
Tomatoes are fine, but it’s the more traditional fruits like peaches that he stayed away from. I made this cake, and he seemed intrigued by it and said he would try it, but would probably pick out all the fruit. That was a lie. His plate was clean, and now this is the only fruity dessert he eats. This cake is a perfect mix of traditional sponge and soft fruit, so be sure to make it for your picky eater friends.
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🥘 Ingredients
This peach cobbler pound cake uses classic baking staples and fresh fruit. This is everything you need to make it:
Granulated sugar: I use this to sweeten the cake and create a tender crumb.
Butter: Room temperature butter adds richness and helps the cake rise when creamed.
Eggs: These add structure, moisture, and a classic pound cake texture.
Cream cheese: I add cream cheese for a smooth batter.
Vanilla extract: Vanilla rounds out the flavors of the sugar, spices, and fresh fruit.
Salt: A small pinch sharpens the flavors.
All-purpose flour: This gives my cake its sturdy but tender base.
Baking powder: This helps lighten the batter so the cake is not overly heavy.
Milk: I use this to create a smooth batter.
Peaches: I add diced peaches and sliced peaches to the batter and topping, respectively.
Brown sugar: This gives me a classic cobbler topping with hints of caramel.
Cinnamon: Cinnamon provides a warmth that pairs well with my peaches.
Powdered sugar: I whisk this with milk for a quick glaze.
🔪 How To Make
I make this peach cobbler pound cake in stages, keeping each step simple but significant. This is how I do it:
Prepare pan: I preheat the oven to 320F, and grease the bundt pan.
Cream base: Then, in a stand mixer, I beat the butter, sugar, and cream cheese until pale and fluffy.
Add eggs and vanilla: Next, I mix in the eggs one at a time, then add the vanilla.
Mix dry ingredients: In a separate bowl, I whisk the flour, salt, and baking powder.
Fold in flour mixture: Then, I fold the dry ingredients into the butter mixture gently, along with half of the milk. I do this until just combined.
Add peaches: I gently fold the diced peaches into the remaining milk and fold until combined.
Prepare cobbler topping: In a small bowl, I mix the brown sugar and cinnamon. Then arrange the sliced peaches around the bottom of the bundt pan.
Add sugar: I sprinkle the brown sugar mixture over the peaches and pour over the melted butter.
Add cake batter: Next, I spoon in dollops of cake batter, making sure not to disturb the peach layer.
Bake: Then I smooth off the top of the cake and bake for 55-65 minutes or until an inserted skewer comes out clean.
Cool: Once the cake is out of the oven, I let it cool in the tin for 10 minutes before turning it out onto a wire cooling rack to cool completely.
Make glaze: While the cake cools, I mix the powdered sugar and milk in a small bowl until smooth.
Drizzle: When the cake is cool, I drizzle the glaze over the entire cake.
Serve: I let the glaze set before slicing and serving.
My #1 Secret Tip for this peach cobbler pound cake recipe is to cut the peaches for the sponge layer into small, even pieces. Large chunks can sink or create wet pockets in the cake. Evenly diced peaches bake more consistently and distribute well in each slice.
Other Tips To Keep In Mind:
- Room temperature ingredients: I make sure my butter, eggs, and cream cheese have all come to room temperature before mixing. This helps me achieve a smoother batter and lighter cake when it is baked.
- Pat peaches dry: If using canned, thawed, or extra juicy peaches, I blot off excess moisture first to prevent the fruit from steaming and making parts of the cake soggy.
- Fold gently: Once I have added the flour, I stir only until everything is just combined. Overworking the batter leads to a dense cake with a tougher texture.
- Cover with foil: If I notice the cake is browning too quickly, while the inside is still uncooked, I cover the cake with a loose piece of foil. This allows the cake to continue cooking without taking on more color.
- Cool fully: I wait until the cake is completely cold before glazing. Even the slightest bit of warmth can cause the glaze to melt and run off in a way that looks untidy.
📖 Variations
These are 3 variations of this peach cobbler pound cake that I have tried, tested, and made on repeat:
Berry peach: I add 1 cup blueberries or raspberries with the diced peaches for extra color and a nuanced flavor. Personally, I love the combination of peach and blueberry for this version, especially once that striking purple color starts seeping into the cake.
Nut crunch: After I have glazed the cake, I sprinkle 1/2 cup chopped pecans over the topping for a cobbler-style crunch. If I have enough time, I add the pecans to a saucepan with 2 tablespoons of sugar and 1 tablespoon of water. I heat it until the sugar dissolves, and begin caramelizing the pecans. I let this mixture cool down before adding it to the cake. My kids love this sweet topping and could eat spoonfuls of it
Maple glaze: I replace part of the milk with 1 tablespoon of maple syrup for a richer flavor with caramel undertones. If you prefer a lighter finish without any glaze, I like dusting some powdered sugar over the top. My sister prefers this as she likes her cakes on the drier side.
🍽 Serving Suggestions
The peach cobbler pound cake is great to have when you are entertaining guests for afternoon tea. I would recommend serving it with a side of some vegan whipped cream and peach milk instead of the usual tea or coffee. And if it is for a larger group of people, be sure to make my vegan pineapple upside down cake too, for a more retro fruit dessert.
As much as I try to convince my kids that this peach cobbler pound cake does not need anything added to it, they insist on proving me wrong. And to be fair, some of their pairings have been quite delicious. Recently, we warmed up slices of cake and served them with a scoop of mango nice cream and the slightest drizzle of peach simple syrup. The syrup and ice cream soaked into the sponge, which gave this dessert an entire facelift. I highly recommend trying it.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: I wrap slices individually and freeze them for up to 2 months.
Reheating: If frozen, I thaw it in the refrigerator overnight, then warm slices in the microwave for a few seconds or let the cake sit at room temperature before serving.
❓Recipe FAQs
This happens when the bundt pan is not greased thoroughly, or the cake is turned out too soon. To avoid this, I like using a non-stick baking spray and misting every groove and corner well. You could also use melted butter and brush it all over the inside of the pan before adding the batter. Once the cake is done in the oven, I give it 10 minutes to rest in the pan before inverting.
This happens if the batter is too thin or if you stir it after adding the peaches to the pan. I make sure to gently dollop the batter over the peach and sugar layer rather than pouring it. This way, I avoid disturbing the bottom layer.
The batter should be thick, smooth, and spoonable, similar to a classic pound cake batter. If it is any thinner, it will not keep the peach topping in place at the bottom of the pan. I like my batter to hold its shape briefly when dropped into the pan, then settle slowly, rather than pour like pancake batter. If it seems too runny, I fold in 1 tablespoon of flour at a time until it thickens. If it seems too stiff or dry, I loosen it up with 1 tablespoon of milk at a time until the batter is creamy and easy to spoon.
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📋 Recipe Card
Peach Cobbler Pound Cake
Sweet peaches, cream cheese, and cinnamon turn this peach cobbler pound cake into a hybrid dessert that I love serving for celebrations, or even slow weekend coffee dates. I bake a rich vanilla pound cake with fresh juicy peaches tucked inside, and a cobbler-style topping that is finished with a simple glaze. This cake is the definition of the best of both worlds.
Servings: 20 slices
Calories: 353kcal
- My #1 Secret Tip for this peach cobbler pound cake recipe is to cut the peaches for the sponge layer into small, even pieces. Large chunks can sink or create wet pockets in the cake. Evenly diced peaches bake more consistently and distribute well in each slice.
- Room temperature ingredients: I make sure my butter, eggs, and cream cheese have all come to room temperature before mixing. This helps me achieve a smoother batter and lighter cake when it is baked.
- Pat peaches dry: If using canned, thawed, or extra juicy peaches, I blot off excess moisture first to prevent the fruit from steaming and making parts of the cake soggy.
- Fold gently: Once I have added the flour, I stir only until everything is just combined. Overworking the batter leads to a dense cake with a tougher texture.
- Cover with foil: If I notice the cake is browning too quickly, while the inside is still uncooked, I cover the cake with a loose piece of foil. This allows the cake to continue cooking without taking on more color.
- Cool fully: I wait until the cake is completely cold before glazing. Even the slightest bit of warmth can cause the glaze to melt and run off in a way that looks untidy.
Serving: 1slice | Calories: 353kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 180mg | Potassium: 133mg | Fiber: 1g | Sugar: 32g