Peach Cobbler Pound Cake

Here’s a Peach Cobbler Pound Cake that tastes just like classic cobbler baked into a rich, buttery pound cake 🍑🍰

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Peach Cobbler Pound Cake

Ingredients

Cake

• 1½ cups unsalted butter, softened (3 sticks)

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup sour cream

• 1 tbsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp nutmeg

Peach Filling

• 3 cups sliced peaches (fresh or canned, well drained)

• ½ cup brown sugar

• 1 tsp cinnamon

• 1 tbsp cornstarch

• 1 tsp lemon juice

Cobbler Topping

• ¼ cup brown sugar

• ½ tsp cinnamon

• 2 tbsp melted butter

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Instructions

1. Preheat oven
   Heat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Prepare peaches
   Toss peaches with brown sugar, cinnamon, cornstarch, and lemon juice. Set aside.

3. Make cake batter
   Cream butter and sugar until light and fluffy. Add eggs one at a time.
   Mix in sour cream and vanilla.
   Whisk flour, baking powder, salt, cinnamon, and nutmeg; add gradually to batter.

4. Layer cake
   Pour half the batter into pan. Spoon peaches evenly over batter.
   Add remaining batter and smooth top.

5. Add topping
   Combine brown sugar, cinnamon, and melted butter. Sprinkle over top.

6. Bake
   Bake 75–85 minutes, tenting loosely with foil after 60 minutes if browning too fast.
   Cake is done when a toothpick comes out clean or with a few moist crumbs.

7. Cool & serve
   Cool in pan 20 minutes, then invert onto a plate. Serve warm or room temperature.

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Optional Glaze (Highly Recommended!)

• 1 cup powdered sugar

• 2–3 tbsp milk or peach juice

• ½ tsp vanilla
  Drizzle over cooled cake.

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Tips

• Drain canned peaches very well

• Toss peaches in flour to prevent sinking

• Serve with vanilla ice cream or whipped cream

If you’d like, I can also share a cream cheese swirl version, mini loaf option, or southern brown sugar glaze 😄