Today, I’m thrilled to share a recipe that’s not just a dessert but a slice of pure joy – our Peach Cobbler Pound Cake. Bursting with the sweetness of ripe peaches and the richness of a moist pound cake, this delightful creation is bound to become a cherished addition to your dessert repertoire. Let’s dive into the details and discover the art of crafting a Peach Cobbler Pound Cake that will have your family and friends asking for seconds.


For the Cake:

  1. All-Purpose Flour (3 cups): A versatile foundation for the cake, ensuring a tender crumb.
  2. Granulated Sugar (3 cups): Provides sweetness and contributes to the cake’s texture.
  3. Large Eggs (6): The backbone of the cake, adding richness and structure.
  4. Unsalted Butter (1 1/2 cups): Enhances the cake’s flavor without overpowering.
  5. Cream Cheese (8 oz, softened): Adds a velvety texture and subtle tang.
  6. Vanilla Extract (2 tsp): Infuses the cake with a warm, aromatic flavor.
  7. Salt (1/4 tsp): Elevates and balances the sweetness.
  8. Diced Peaches (1 cup, fresh or canned): A juicy burst of peach goodness, bringing a delightful twist.

For the Topping:

  1. Peaches (2, sliced): Fresh or canned, these add a visually appealing layer.
  2. Brown Sugar (1/2 cup): Creates a caramelized sweetness.
  3. Melted Butter (1/4 cup): Lends richness to the topping.

For the Glaze:

  1. Confectioners Sugar (1 cup): Forms a luscious, sweet drizzle.
  2. Vanilla Extract (1 tsp): Enhances the glaze with a subtle aroma.
  3. Milk (2-3 Tbsp, adjust to thickness preference): Achieves the desired glaze consistency.
  4. Brown Sugar (2 Tbsp, for sprinkling): Adds a final touch of sweetness.


  1. Preheat the Oven: Set to 300 degrees F and generously grease a large bundt pan with cooking spray for easy release.
  2. Prepare the Cake Batter:
    • Cream together butter, sugar, and softened cream cheese until combined.
    • Add eggs one at a time, then mix in vanilla extract.
    • Gradually add flour, mixing on low speed. Ensure a fully combined and smooth batter.
    • Gently fold in the diced peaches, setting the batter aside.
  3. Prepare the Topping:
    • Melt butter in a small bowl and mix with brown sugar.
    • Arrange sliced peaches in the greased bundt pan and cover with the brown sugar and melted butter mixture.
  4. Assemble and Bake:
    • Pour the cake batter over the peaches, tapping the pan to eliminate air bubbles.
    • Bake at 300 degrees F for 60-70 minutes or until a toothpick comes out clean.
    • Allow the cake to cool on a wire rack for 20-30 minutes.
  5. Prepare the Glaze:
    • Whisk together confectioner’s sugar, vanilla extract, and milk until reaching your preferred glaze consistency.
  6. Final Touch:
    • Once the cake has cooled completely, invert it onto your favorite cake pan and drizzle with the glaze.

Helpful Tips:

  • For extra freshness, pat the diced peaches dry before folding them into the batter.
  • Tap the bundt pan gently to ensure an even distribution of the batter and eliminate air bubbles.
  • Experiment with different peach varieties to tailor the flavor to your liking.
  • Enjoy a slice of this Peach Cobbler Pound Cake with a dollop of whipped cream for an extra indulgent treat.

Prepare to savor the harmonious blend of flavors in every bite of this Peach Cobbler Pound Cake, a dessert crafted with elegance and nostalgia. Enjoy the sweet moments!

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