Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a delightful dessert that combines the classic flavors of peach cobbler with the rich, moist texture of pound cake. Each slice offers a sweet, fruity taste that is perfect for summer gatherings or any special occasion. The cake is layered with tender slices of peaches and a delicious caramel sauce, all topped with a buttery streusel that gives it that extra crunch.

Why Make This Recipe

You should make this Peach Cobbler Pound Cake because it is a crowd-pleaser! It’s perfect for any gathering, from family dinners to potlucks. The combination of peaches and cake is simply irresistible. Plus, the recipe is straightforward, making it easy for novice bakers to create something delicious. Whether you enjoy it plain or with a drizzle of cream cheese glaze, you’ll find this cake is sure to satisfy your sweet tooth!

How to Make Peach Cobbler Pound Cake

Ingredients

For the Streusel:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 6 tbsp unsalted butter, softened
For the Peach Filling:
- 2 large peaches, peeled and sliced
- 1/4 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 cup granulated sugar
- 1/4 cup water
For the Pound Cake:
- 3 cups cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3/4 cup buttermilk
For the Optional Cream Cheese Glaze:
- 1/4 cup cream cheese, softened
- 1 tbsp unsalted butter
- 1/4 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, mix the all-purpose flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in the softened butter until the mixture is crumbly. Spread it on the baking sheet and bake for 15 minutes. Set aside to cool.
Peel and slice the peaches, tossing them with cinnamon and nutmeg. Set aside.
For the caramel sauce, combine sugar and water in a saucepan. Cook until the sugar turns amber in color. Pour this over the sliced peaches.
In a mixing bowl, whisk together the cake flour, baking powder, salt, and cinnamon. In another bowl, beat the room temperature butter until creamy, then add sugar. Add the eggs one at a time, mixing well. Then mix in the vanilla extract, and alternate adding the dry ingredients with buttermilk.
Grease and flour a bundt pan. Spread the sliced peaches and caramel sauce at the bottom, pour in 2/3 of the cake batter, add chopped peaches along with some streusel, then top with the remaining batter and more streusel.
Bake in the preheated oven for 1 hour or until a toothpick comes out clean. Let it cool in the pan for 30 minutes before turning it out onto a plate.
If you want to make the cream cheese glaze, beat the softened cream cheese and butter, then add powdered sugar, milk, and vanilla extract. Drizzle this over the cooled cake.
Store leftover cake in the fridge for up to 4 days. For longer storage, it can be frozen.

How to Serve Peach Cobbler Pound Cake

Serve your Peach Cobbler Pound Cake plain or with a scoop of vanilla ice cream! If you made the cream cheese glaze, be sure to drizzle it on top for added sweetness. This cake is great for dessert, but it can also be enjoyed as a tasty treat with coffee or tea.

How to Store Peach Cobbler Pound Cake

Store any leftover Peach Cobbler Pound Cake in the refrigerator in an airtight container for up to 4 days. If you want to keep it for a longer period, slice it and wrap it tightly before freezing. Thaw it in the fridge when you’re ready to enjoy it again.

Tips to Make Peach Cobbler Pound Cake

Make sure your butter and eggs are at room temperature for a smoother batter.
Use ripe peaches for the best flavor.
Don’t skip the streusel topping; it adds great texture and taste!

Variation

You can try using other fruits like blueberries or apples instead of peaches for a different flavor. If you want a nutty twist, consider adding chopped nuts to the streusel topping.

FAQs

Q1: Can I use frozen peaches?
A1: Yes! You can use frozen peaches, but make sure to thaw and drain them before adding them to your cake.

Q2: What can I substitute for buttermilk?
A2: If you don’t have buttermilk, you can mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Q3: How do I know when the cake is done baking?
A3: The cake is done when a toothpick inserted in the center comes out clean. If it comes out with wet batter, it needs more time in the oven.