Peach Cobbler Pound Cake

A slice of pound cake served on a plate, with a fork showing a piece of cake.

5 from 4 votes

This peach cobbler pound cake is the perfect way to use up your summer-fresh, ripe peaches! A classic, moist pound cake gets a sweet and fruity makeover with caramelized spiced peaches. Uncomplicated, easy to make, and the perfect way to end off a summer barbecue!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: peach cake, peach cobbler pound cake, peach pound cake, pound cake

Servings: Servings

Calories: 518kcal

Author: Sunena Anand

Equipment

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

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.

Nutrition