Peach Cobbler Pound CakeThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This delicious peach cobbler pound cake is sure to be a crowd-pleaser at your next family gathering. Fresh peaches, brown sugar, and cinnamon top this cake with a sweet vanilla glaze drizzle. This is the perfect dessert for a picnic date, Easter celebration, or paired with your morning coffee!
Whether you’re a peach lover or not, you won’t be able to deny this perfectly moist peach cobbler bundt cake. Peach season takes place during the summer months of June through August, and that is when you’ll get the very best, juiciest peaches! But don’t worry, this versatile recipe will turn out perfect any time of year as you can use peaches that are fresh, frozen or canned.
This peach pound cake with cream cheese has the most amazing texture and flavor. It tastes refreshing while still totally satisfying your sweet tooth! I love using a bundt tin to make this cake extra fun and cute. You will definitely be adding this to your favorite pound cake recipes!
Let the glaze set completely before slicing this cake to serve. Cut into even slices and enjoy!
You can top this peaches cake with a scoop of vanilla ice cream and fresh peach slices, or try this lychee ice cream or caramel nice cream for a fun twist. This peach cobbler cake also pairs perfectly with your morning coffee, or try it as a sweet treat with this mocha latte!
👩🏽🍳 Why This Recipe Works
- Packed with delicious peach flavor
- Gluten-free and vegan options
- Perfect peach dessert for parties or picnics
- Moist and soft texture
- Kid-friendly recipe
- So many different topping ideas!
- Best peach cake recipe!
Latest Recipe Video!
This easy peach cobbler pound cake recipe requires minimal effort and simple ingredients. The topping and glaze whip up super fast so you don’t have to worry too much about those! With these ingredients you’ll have a delicious cake every time! Check out the recipe card for exact measurements.
For The Cake
- Sugar: Granulated sugar is the perfect choice for this peach cake cobbler, but feel free to use the sweetener of your choice. A brown sugar pound cake will stay moist longer and add a natural caramel flavor.
- Butter & Eggs: Use room temperature butter in this recipe for a rich buttery pound cake. It is best to go with an unsalted butter so that you can precisely control the amount of salt added to the recipe. Any classic pound cake recipe will call for eggs! Eggs add moisture and serve as a “glue” in baked goods.
- Cream Cheese: A cream cheese peach cobbler cake is smooth, rich, and extra moist! Cream cheese helps enhance both the texture and flavor, leaving a subtle tang.
- Vanilla Extract & Salt: No cake is complete without the perfect vanilla flavor. Use a pure vanilla extract for this recipe. A little bit of salt in this recipe brings out the other flavors!
- Flour: All-purpose flour is the most standard for a pound cake, but you can also use cake flour or a gluten-free baking flour with xanthan gum added (look for one meant for baking cakes).
- Baking Powder: Baking powder prevents the cake from becoming flat, and it will help this easy peach bundt cake rise as its baking and will give it a fluffy light texture.
- Milk: Milk will help combine all of the ingredients in this easy peach pound cake. You can use any milk you’d like – almond milk, coconut milk, whole milk. Make sure the milk is unsweetened.
- Peaches: A pound cake with peaches is so delicious! You’ll need both diced and sliced peaches in this recipe. It is totally up to you whether you use canned, frozen, or fresh peaches!
For The Cobbler Topping & Vanilla Glaze
- Brown Sugar & Cinnamon: Brown sugar & cinnamon spice will give the top of this cream cheese peach pound cake a sweet, caramelized flavor! Light brown sugar is the most commonly used for a streusel topping. The combination of the two pairs perfectly with peaches and is a staple in peach cobblers.
- Butter: Use melted butter to infuse the brown sugar and cinnamon flavors with the peaches in this delicious topping!
- Peach Slices: Biting into juicy peaches on top of this moist cake is the best! If you are using fresh peaches be sure to peel them first.
- Powdered Sugar & Milk: Powdered sugar is the perfect ingredient for a glaze. When mixed with milk, it is sweet and creamy. You can adjust the amount milk to get that perfect glaze consistency. For a dairy-free choice, use an unsweetened plant-based milk.
Making this recipe for peach cobbler pound cake from scratch is easy to do! With only 20 minutes of prep time, you’ll have this dessert baking in the oven, filling your home with the smell of sweet peaches and warm vanilla!
Preheat Oven, Mix Sugar, Butter, Cream Cheese: Preheat the oven to 320 degrees F (160 C). Lightly spray the inside of a 12-cup bundt pan with cooking spray to prevent the bottom of the cake from sticking. Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a large bowl. Cream together on medium speed until smooth, scraping the sides of the bowl as you go. Alternatively use an electric hand mixer and cream together until smooth.
Add Eggs and Vanilla: Slowly pour in one egg at a time, mixing in between each egg on low speed, until combined and smooth. Pour in the vanilla extract and combine. Remove the bowl of your stand mixer and set aside.
Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, salt and baking powder.
Gently Fold Flour Mix: Next add half of the flour mixture and half of the milk to the butter mixture in the large mixing bowl. Gently fold until just combined.
Add Peaches: Add remaining flour, milk and diced peaches. Fold until combined, do not over mix the batter.
Prepare Cobbler Topping: In a small bowl mix together the brown sugar and ground cinnamon. Arrange the sliced peaches around the bottom of the bundt pan.
Add Sugar: Sprinkle the brown sugar mixture, evenly pour over the melted butter.
Add Cake Batter: Dollop the batter into the tin making sure not to disturb the peach and sugar layer.
Bake The Cake: Smooth off the top of the cake and bake in the oven for 55-65 minutes or until an inserted skewer or cake tester comes out clean from the center of the cake. After 30 minutes of cooking, check if it’s beginning to brown, and if so, cover with a sheet of aluminum foil to prevent the cake from burning.
Let The Cake Cool: Allow this peaches dessert to cool in the tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
Make and Drizzle Glaze: When the cake is cold, mix the powdered sugar and milk in a small bowl until smooth.
Drizzle the glaze over the entire cake.
Serve: Allow to set before slicing and serving.
💭 Expert Tips
- Cool before glazing. Ensure the cake is completely cold before topping with glaze. A warm cake will melt the glaze!
- Do not overmix. Remember not to over mix the batter as this will result in a chewy and overly dense cake.
- For a clean transfer, always allow the cake to cool for 10 minutes in the tin before turning out onto a wire rack.
- Use room temperature ingredients. It’s best to have all ingredients at room temperature before starting, I’d advise taking the butter, cream cheese and eggs out at least 30-40 minutes before starting to bake.
- Cover with foil midway through cooking to help prevent the cake from burning and ensure a golden brown top.
- Use a loaf pan if you do not have a bundt cake pan, or if you prefer a loaf style. A peach pound cake loaf is equally delicious! Just keep in mind, if you use a loaf pan instead of a bundt pan, your baking time may need to be adjusted.
- Peach Cobbler Pound Cake with Canned Peaches: You can make this brown sugar peach cake recipe using canned peaches when peaches aren’t in season, or to save time. Look for canned peach slices that are stored in real fruit juice, and not a heavy syrup.
- Peach Cobbler Pound Cake Using Cake Mix: Use a vanilla cake mix to skip over some of the steps in this peach cake dessert. Premade mixes can be an easy hack for the foundation of a homemade cake recipe. You can still add ingredients to it, like cream cheese!
- Fruit Toppings for Pound Cake: Try this pound cake with any of your favorite fruits. I suggest using extra diced peaches, strawberries, pears, or cherries. Other toppings for pound cake can include fresh mint leaves, white chocolate chips, extra cinnamon, or a caramel drizzle.
- Lower Sugar Option + Sugar Free Option: You can make this recipe with less sugar or sugar-free with a few simple swaps. There are a few ways to create a low sugar pound cake. You can either just cut the sugar in the recipe in half (across the cake + topping), or you can skip the streusel topping and the glaze altogether. For a sugar free option, use stevia or monk fruit as a sugar free swap!
- Make It Dairy Free Or Vegan: Make this peach bundt cake dairy free by swapping butter for vegan butter, cream cheese for vegan cream cheese, and milk for unsweetened plant-based milk. For a vegan option, also substitute the eggs for flax egg or applesauce.
- Gluten Free Pound Cake: This recipe for peach cobbler cake can be made gluten-free by substituting the flour for an all-purpose gluten free flour with xanthan gum. For best results, make sure to get a gf flour used for baking. While you could try oat flour or almond flour – these flours are much more dense, and will result in a dense cake, unless you adjust the other ingredient ratios.
Pound cakes are typically more dense and moist than other cakes. Bundt cake refers to the shape of the cake, so any cake can be a bundt cake! Traditionally, a pound cake was made by using one pound of each ingredient – flour, eggs, sugar, and butter. This is not always the case nowadays, but it should have a close to even ratio of flour, sugar, dairy, and eggs. For this peach cobbler pound cake, we chose to bake it in a bundt cake pan, but other pans would work too (just make sure to adjust the baking time if you use a different pan)!
To maintain a moist pound cake, there a few things you can do:
1) Avoid overmixing and overbaking! Overmixing results in a dense cake, overbaking results in a dry cake.
2) Seal in the moisture of this pound cake peach cobbler by using a frosting or glaze. The glaze will keep the cake moist in a similar way that icing will keep cupcakes or regular cake moist.
3) Store it properly. Once this dessert has cooled, wrap it tightly in plastic wrap or foil and store it in an airtight container. You can also store it in the refrigerator, but make sure to bring it to room temperature before serving.
Your pound cake might fall apart if you use the incorrect amount of ingredients: the ratio of wet to dry ingredients is essential to keeping the cake intact and making sure it rises properly! Alternatively, your cake might fall if your oven’s temperature calibration was off – so you ended up baking the cake at too high or too low of a temperature.
Make sure that you measure accurately and cook at the correct temperature. In addition, you will want to let the peach cobbler cake cool before removing from the pan to get a clean and easy transfer.
This fresh peach bundt cake is very simple to store. Place the cake in an airtight container and store in the fridge for up to 5 days. You can also use plastic wrap around the cake before placing it in the container to keep all the air out and help maintain moisture.
Yes! You can use fresh, frozen, or canned peaches in this peach cobbler bundt cake recipe. For best results, make sure you are using canned peach slices and not a canned peach pie filling. Avoid using unripe peaches, as you want the natural sweetness and softer consistency.
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Love this Plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Peach Cobbler Pound Cake
For The Cake Batter
- Preheat the oven to 320 degrees F / 160 C. Lightly spray the inside of a bundt cake tin with cooking spray / olive oil spray to prevent the cake from sticking.
- Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a bowl and cream together until smooth. Alternatively use an electric hand mixer and cream together until smooth.
- Slowly pour in one egg at a time, mixing in between each egg, until combined and smooth.
- Pour in the vanilla extract and combine. Remove the bowl from the stand mixer and set aside.
- In a separate bowl whisk together the flour, salt and baking powder.
- Next add half of the flour mixture and half of the milk to the butter mixture. Gently fold until just combined.
- Add remaining flour, milk and diced peaches. Fold until combined, do not over mix the batter.
- In a small bowl mix together the brown sugar and ground cinnamon.
- Arrange the sliced peaches around the bottom of the bundt tin.
- Sprinkle the brown sugar mixture, evenly pour over the melted butter.
- Dollop the cake batter into the tin making sure not to disturb the peach and sugar layer.
- Smooth off the top of cake and bake in the oven for 55-65 minutes or until an inserted skwer comes out clean. After 30 minutes of cooking check if the cake is beginning to brown, if so cover with a sheet of foil to prevent the cake from burning.
- Allow the cake to cool in the tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
- When cake is cold mix the powdered sugar and milk in a small bowl until smooth.
- Drizzle the glaze over the cake and allow to set before slicing and serving.
- Ensure the cake is completely cold before topping with glaze. A warm cake will melt the glaze!
- Remember not to over mix the batter as this will result in a chewy and dense textured cake.
- Always allow the cake to cool for 10 minutes int he tin before turning out onto a wire rack.
- Fresh, frozen or canned peaches can be used in this recipe. If using canned be sure to use sliced peaching in natural juice and not pie filling.
- It’s best to have all ingredients at room temperature before starting your cake, I’d advice taking the butter, cream cheese and eggs out at least 30-40 minutes before starting to bake.
- Cake can be stored in the fridge in an airtight container for up to 5 days.
- Covering the cake with foil midway through cooking will prevent the cake from burning.