This upside-down peach cobbler pound cake is the perfect way to use up your summer-fresh, ripe peaches! Classic, moist pound cake gets a sweet and fruity makeover with caramelized spiced peaches. If you're a fan of warm, apple crumble-like spices, this one is a must! Uncomplicated, easy to make, and the perfect way to end off a summer barbecue filled with delicious sliders, bright summer salsas, and refreshing frosé!
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Why This Recipe Works
Great way to use overripe peaches! If you find that you have peaches that are slightly overripe, you can use them in a fruity peach sangria, or in this pound cake too! Baking the peaches will naturally soften the peaches, so you'll have a head start with overripe ones.
Full of familiar spices! Warm cinnamon and nutmeg are always a hit when it comes to desserts and this pound cake is no exception! This recipe has the perfect hint of spice, while still being summery. If you love the warmth of cinnamon, then homemade frosted cinnamon rolls, or cookies and cream cinnamon rolls, and of course pumpkin cheesecake bars, are also a no-brainer!
Perfect for beginners! If you are a beginner baker, or looking for a sweet treat that is not super complicated, this pound cake is the perfect recipe. If cake is not your thing, you truly cannot go wrong with quick and easy summer cookies, or a chai spiced skillet cookie with the same warm spices, too!
Ingredient Notes
- Fresh peaches: I recommend using standard yellow peaches for this cake. White peaches tend to be softer and less acidic than yellow peaches, and do not hold up as well to baking. Feel free to use overly ripe peaches for this recipe as well, as you do not need an overly crisp texture for the cake.
- Brown sugar: It is best to use dark brown sugar for the peach mixture. Dark brown sugar has a higher molasses content, which is great for caramelizing the peaches.
- Spices: You will need ground cinnamon and nutmeg for the spice element of the cake.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Fresh peaches: You can use frozen peaches if peaches are out of season. I recommend defrosting the peaches first, to get rid of any extra liquid that may come out of the peaches when they thaw.
- Dark brown sugar: If you are in a pinch, you can use light brown sugar too!
- Salted butter: Unsalted butter works the same, if that is what you have. Be sure to add in some salt to the cake mixture to balance the sweetness.
- Spices: You can also use pre-mixed pumpkin pie or apple pie spice in place of ground cinnamon and nutmeg.
Variations
- Cinnamon sugar: Add a ribbon of cinnamon sugar in the middle of the cake. Mix together granulated sugar and cinnamon. Add half the cake batter to the pan, and sprinkle a layer of cinnamon sugar. Cover with the remaining cake batter, and bake!
- Citrus: Add some fresh lemon zest and juice to the cake for a bright citrus flavor!
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat the oven - Preheat your oven to 375°F.
Prep the peaches - Cut the peaches in half, and remove the pit. Slice the peaches thinly.
In a mixing bowl, combine the sliced peaches with brown sugar, cinnamon and nutmeg. Mix well, and set aside. [photo 1]
Add the softened butter and granulated sugar to the mixing bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until the butter and sugar mixture is light and fluffy. If you are familiar with the process of making chocolate chip cookies, you want to cream the butter to the same texture as you would for those recipes. [photo 2]
Add the eggs and vanilla to the creamed butter and sugar, and beat together with the paddle attachment until the mixture is smooth. You will need to do this on a higher speed to incorporate the eggs and butter properly. The mixture may appear separated at first, but continue to mix past that stage. [photo 3]
While the mixer is running, add the flour and spices to the mixer in batches. This will help the flour incorporate, as well as avoid a cloud of flour. [photo 4]
Incorporate all of the flour into the wet ingredients, until a smooth batter has formed. [photo 5]
Spray a bundt or cake pan with cooking spray, or grease with butter. Pour the peach mixture into the cake pan and spread out so the peaches are in an even layer. [photo 6]
Top the peach mixture with the mixed cake batter. Spread the cake batter with a rubber spatula to ensure that the batter is flat and evenly spread out. [photo 7]
Bake the pound cake for 25-30 minutes. A toothpick or a knife should come out clean if inserted into the cake. Remove the finished cake from the oven, and let it cool for 5 minutes.
Using proper oven mitts, carefully flip the cake over onto a cake stand of a serving board. Give the cake a second to release from the bundt pan, and then remove the pan from over top. [photo 8]
Expert Tips
If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
Use the butter wrapper to grease the pan! A great way to ensure that your pan is greased is to use the wrapper from your butter sticks. Rub the wrapper on the bundt pan, and your cake will not stick!
Do not skimp on creaming the butter and sugar! This is one of the most crucial steps to making a fluffy pound cake. It may take up to 5 minutes to achieve the light and fluffy texture that you are looking for, but it will make all the difference.
This cake is best eaten warm! As the cake sits, you may find that the caramel and sugar on the peaches will solidify. I recommend serving this cake while it is warm, or lightly heated it if you make it ahead of time.
Make Ahead & Storage
Make Ahead Instructions
You can make this cake up to 2 days in advance of when you want to serve it. Store the cake in an airtight cake container, if you have one, to keep it fresh in the fridge. You can also keep it stored in the bundt pan, and cover it with foil.
Before serving, I recommend heating the cake lightly in the oven for 10 minutes at 300°F.
Storing Leftovers
You can either store leftover cake in a cake container, or cut up in an airtight container or bag. I recommend refrigerating the cake to keep it fresh, and reheat it before serving. You can reheat in the microwave or the oven.
Recipe FAQs
Yes, you can! I recommend using canned peaches in water instead of sugar syrup. This will allow you to control the sugar content of the peaches, especially since you will be adding brown sugar to the mixture.
No, you do not need to peel the peaches for pound cake. The peaches and the skin will soften while baking, and you won't even notice the skin is still on! If you prefer skinless peaches, you are welcome to do so.
No, it doesn't! Traditional pound cake does not include any leavening agents in it. This cake will still be the perfect texture and consistency, without any added baking powder or soda.
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Peach Cobbler Pound Cake
Ingredients
Peach Mixture
- 4 Peaches pitted, sliced
- ½ cup Dark brown sugar
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Sea salt
Cake Batter
- 1 cup Salted butter softened [2 sticks]
- 1 cup Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 ¾ cups All purpose flour
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
Equipment
Instructions
- Prep the peaches: In a mixing bowl, combine the sliced peaches with brown sugar, cinnamon and nutmeg. Mix well, and set aside.4 Peaches, ½ cup Dark brown sugar, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ teaspoon Sea salt
- Cream the butter: Add the softened butter and granulated sugar to the mixing bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until the butter and sugar mixture is light and fluffy.1 cup Salted butter, 1 cup Granulated sugar
- Add the eggs: Add the eggs and vanilla to the creamed butter and sugar, and beat together with the paddle attachment until the mixture is smooth. You will need to do this on a higher speed to incorporate the eggs and butter properly. The mixture may appear separated at first, but continue to mix past that stage.4 Large eggs, 1 teaspoon Vanilla extract
- Add the dry ingredients: While the mixer is running, add the flour and spices to the mixer in batches. Incorporate all of the flour into the wet ingredients, until a smooth batter has formed.1 ¾ cups All purpose flour, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
- Grease the pan: Spray a bundt or cake pan with cooking spray, or grease with butter. Pour the peach mixture into the cake pan and spread out so the peaches are in an even layer.
- Add the batter: Top the peach mixture with the mixed cake batter. Spread the cake batter with a rubber spatula to ensure that the batter is flat and evenly spread out.
- Bake: Bake the pound cake for 25-30 minutes. A toothpick or a knife should come out clean if inserted into the cake. Remove the finished cake from the oven, and let it cool for 5 minutes.
- Serve: Using proper oven mitts, carefully flip the cake over onto a cake stand of a serving board. Give the cake a second to release from the bundt pan, and then remove the pan from over top.
Notes
- If you forgot to soften your butter - Place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
- Remember to scrape the sides of your bowl - While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
- Use the butter wrapper to grease the pan - A great way to ensure that your pan is greased is to use the wrapper from your butter sticks.
- Do not skimp on creaming the butter and sugar - This is one of the most crucial steps to making a fluffy pound cake. It may take up to 5 minutes to achieve the light and fluffy texture that you are looking for.
- This cake is best eaten warm - As the cake sits, you may find that the caramel and sugar on the peaches will solidify. Serve this cake while it is warm, or lightly heated it if you make it ahead of time.
Denise M
I would've never thought about doing that...
It looks great ??
Sunena Anand
I hope you give it a try, Denise! 🙂