This delicious peach cobbler pound cake combines our love of two classic desserts! A rich, buttery, and moist pound cake flecked with chunks of sweet peaches then topped with a homemade 3-ingredient vanilla glaze!
Because I am a huge peach lover, throughout peach season I indulge in this delectable fruit as much as possible! From peach muffins, to including chunks of juicy peaches in our green smoothies, and layering slices on top of our fruit pizzas.
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Table of contents
Peach Cobbler Cake Recipe
If you ask me there’s nothing better than kicking off peach season than baking this easy, sweet, peach cobbler pound cake from scratch!
Using simple ingredients and fresh peaches this moist cake has a buttery, yet slightly dense crumb topped with an elegant glaze!
Whether served at summer BBQs, potlucks, after Easter dinner with a scoop of vanilla ice cream, or as an afternoon snack with a cup of tea or coffee, it’s the perfect dessert! If you love pound cake recipes, this Strawberry Rhubarb Pound Cake is a must try too!
- Salted butter: You’ll need a cup of softened butter. Be sure to bring it to room temperature well enough in advance that it’s soft enough to cream easily. 30 minutes should do it.
- White sugar: Used to sweeten the peach cobbler pound cake!
- Large Eggs: It’s always a good idea to start with all your ingredients at the same temperature. Bring your eggs out when you bring your butter out, it helps with even baking.
- Vanilla extract: Pure extract is a great flavor enhancer and a delicious warm flavor that pairs well with peaches, sugar, and butter.
- All-purpose flour: Used for the structure of the cake and is heavy enough to help with the density, as long as it’s measured correctly. You can use cake flour too if you’d like.
- Fresh peaches: Peeled and finely chopped. Feel free to chop extra and keep them stored for later use.
- For the glaze: Powdered sugar, vanilla extract, and milk. You can use low-fat, 2%, or whole milk for the glaze.
1. If using unsalted butter, add 1/16th teaspoon of salt. This is a better way of controlling the amount needed.
2. Use thawed from frozen peaches if that’s what you have on hand.
3. You can use this recipe for any type of fruit! Strawberries, mangoes, pineapple, pears apples, blackberries, blueberries, etc.
4. For a more intense vanilla flavor, use vanilla bean paste instead of pure vanilla extract.
5. If you like a creamier glaze, swap the milk for half and half.
6. Add a streusel topping on top of the glaze for a brown sugar cinnamon textural element. Brown sugar, oats, flour, and butter are all you need.
7. Use a bundt pan instead of a loaf pan.
How Do You Keep a Pound Cake Moist
Even before baking, you want to make sure to measure your ingredients properly. Using a kitchen scale or the spoon and level method to measure your flour is key to getting the right balance of moisture in the first place.
Once it is baked, it’s important to keep it stored in an airtight container. That way it won’t dry out as quickly.
How to Make this Peach Pound Cake
The results of this easy recipe look just as scrumptious as it tastes and it is always a hit with peach lovers, no matter the occasion!
Step 1: In a large mixing bowl, use an electric mixer to beat the butter and sugar together at medium speed. It should take about 2-3 minutes for it to become light and fluffy.
Step 2: Once fluffy, add the eggs one at a time and beat on low speed. Then, add the vanilla, and continue beating on low. Scrape down the sides of the bowl as needed.
Step 3: While continuing to mix on low speed, slowly add the flour into the wet ingredients, bit by bit until it is just incorporated. Be careful not to over-mix.
Step 4: Gently stir the diced peaches into the batter using a wooden spoon or spatula, so the pieces don’t break.
Step 5: Pour the cake batter into a greased loaf pan. Smooth out the top and bake in a preheated 350° F oven for 55-60 minutes.
Cool the cake completely before adding the glaze.
Step 6: Combine the ingredients for the glaze in a small bowl. Drizzle it over the top of the entire cake and allow it to set for 15 minutes before slicing into it. Enjoy!
- Look for the freshest ripe peaches. They should be full and plump, without wrinkles or indents, however, have a slight give when pressed. They will have a familiar peach aroma to them.
- Leave the skin on the pieces if preferred.
- Start with room temperature ingredients. Having a smooth batter is easier to work with and helps with the texture of the cake.
- Place peach cobbler pound cake on a wire rack to cool completely. If not, your glaze will be runny and thinned out from the heat.
- If a vanilla glaze is not your thing, you can skip it completely or swap it with a different frosting. Caramel, for example!
If you’re ready to bake, but your peaches aren’t quite there yet, you can place them in a brown paper bag with a banana or an apple and loosely roll the bag closed. They should be ripe in a day or two, depending on how they started.
Certainly! You’ll want to drain the juice (or pour it into a separate container and use it as a flavored syrup for something). Keep in mind that they will be sweeter because of the sugar and/or corn syrup used in canned peaches.
Leftover slices (or a whole loaf) can stay at room temperature, when sealed in an airtight container, for up to 3-4 days.
This pound cake freezes well, so I say to make two! Eat one and save one for later. Wrap it tightly in plastic wrap first, then wrap in aluminum foil and place it in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight.
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Peach Cobbler Pound Cake
For the Pound Cake
- 1 cup butter softened (2 sticks)
- 1 ¼ cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups fresh peaches finely diced
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
For the Pound Cake
- Preheat the oven to 350° F and grease a 8.5 x 4.5″ loaf pan with nonstick baking spray.
- In a large mixing bowl, add the softened butter and sugar and beat with an electric on medium speed for 2-3 minutes until light and fluffy. Make sure it is at least 2 minutes! (you can use to the bowl of a stand mixer with the paddle attachment).1 cup butter, 1 ¼ cups white sugar
- Add the eggs in one at a time and beat on low speed.4 large eggs
- Then add in the vanilla extract and continue mixing on low speed until incorporated, scraping down the sides of the bowl a few times.1 teaspoon vanilla extract
- Slowly add the flour and continue mixing on low speed until the flour is just barely incorporated then turn off the mixer.2 cups all-purpose flour
- Add in the diced peaches and gently stir them into the batter. (Don’t use the mixer or it will break up the peaches.1 ½ cups fresh peaches
- Pour the cake batter to the prepared pan and smooth out the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely
Make the Glaze
- In a small bowl, add the powdered sugar, vanilla extract, and 2 tablespoons milk. Add another tablespoon of milk If you would like the glaze a little thinner glaze.1 cup powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Drizzle the glaze over the pound cake after it has completely cooled.
- Let the glaze to set for about 15 minutes before slicing.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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i have a peach tree so glad to find something to do with them so good
Oops just saw! Thank you!
Shelly J Jones
Can I make the peach cobbler pound cake in my bunt cake pan or the tube pan
I would also like to know an answer to this question. Would you double the recipe?
Yes ma’am, I made one today using strawberries and doubled the recipe. I did put a pan under it and about a teaspoon or so dripped from the Bundt pan. Hope that helps!
Yes ma’am you can use a Bundt pan, double the recipe. I used strawberries and it was amazing!!