You know those beautiful fresh peaches you’ve been seeing at your local market lately? Well go ahead and buy some so that you can bake this moist delicious pound cake.
Welcome to Pie Lady Bakes! We focus on cozy food and cozy ideas to help you create a cozy, happy life. And you’ll notice if you spend any time here that dessert recipes are our specialty! Especially easy recipes.
One of my favorite fruits to bake with in the summer is peaches! And any peach lover in your life will absolutely love this moist pound cake.
You could really call this a southern peach pound cake recipe, since most of my pound cake recipes are based on a tried and true ingredients. Like my Strawberry Cream Cheese Pound Cake.
Easy Desserts
Recipe at a glance…
Ingredients: all purpose flour, eggs, cream cheese, brown sugar, peaches, butter, sugar, salt, vanilla extract.
Time: Prep time: 25 min; Bake Time 1 hour 45 minutes
Equipment: mixing bowls, electric mixer, measuring spoons & cups, large Bundt cake pan, No stick baking spray.
So we’re going to bake a bundt cake together. Some recipes bake pound cakes in loaf pans but I get the best results using a bundt pan. You can order one from the image below in the recipe card if you don’t have one. I always recommend Wilton cake pans, they are affordable, great quality and no stick!
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Tips to make the best Peach Cobbler Pound Cake
- Some peach cobbler pound cake recipes include almond extract, but I find it has too strong a flavor for this pound cake recipe.
- Use room temperature ingredients, like butter cream cheese and eggs. They will blend so easily, resulting in a smooth cake batter.
- Prepare your bundt pan well, so that the cake won’t stick when you invert it.
- Sift your dry ingredients to create a flour mixture. I know I say this over and over, but it really does make a difference!
- Keep an eye on your cake while it’s baking. This isn’t a set and forget baking time.
- Let the cake cool completely before inverting it onto your favorite cake plate!
- Not serving your cake until the next day? Leave it in the bundt pan and cover with plastic wrap and refrigerate. Take it out about 2 hours before you are ready to serve to let it come to room temperature.
Ingredients you will need….
Pound Cake Batter
- 3 cups all purpose unbleached flour
- 3 cups sugar
- 6 large eggs
- 3 sticks or 1 ½ cups unsalted butter
- 8 oz. cream cheese
- 1 teaspoon of vanilla extract
- 1/2 tsp salt
- 1 cup chopped ripe peaches
Topping:
- 2 washed and sliced fresh peaches
- ½ cup brown sugar
- ¼ cup melted butter
Recipe FAQs
What kind of flour should I use?
I use regular all purpose unbleached flour. I always sift my dry ingredients and I’ve never had a problem. Many pound cake recipes call for cake flour – that already has baking powder in it. Please note that if you use cake flour, it may change the outcome of the recipe.
How do I make a peach cobbler pound cake recipe from scratch?
Just bake along with our recipe! Be sure to sift the flour, blend the butter, sugar and cream cheese together really well, using either an electric mixer (hand mixer) or a stand mixer.
How do I make a moist pound cake?
This recipe is moist and delicious, the combination of butter, sugar, fresh fruit and of course cream cheese. The cake is best when served just after you have let it cool. We drizzle caramel sauce all over it. Yum. Yum!
Steps by step instructions
A decadent and delicious peach cobbler pound cake….
This is a delicious peach pound cake recipe and I know it will become your favorite too! If you love it as much as I think you will please give it a 5 star rating and leave a comment below!
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Judy
New on the blog…
Peach Cobbler Pound Cake Recipe
A delicious and decadent pound cake with cream cheese that has a cobbler topping. Just look at those peaches and brown sugar! Oh and don't forget to add some caramel sauce. LOL.
Ingredients
Cake
- All purpose flour – 3 cups
- Sugar – 3 cups
- Six eggs
- Butter – 3 sticks
- 8 oz. cream cheese
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped fresh peaches
Topping:
- 2 washed and sliced fresh peaches
- ½ cup brown sugar
- ¼ cup melted butter
Instructions
- Prepare your bundt pan by spraying it with Pam Baking Spray
- In a large bowl cream sugar, butter & cream cheese
- Add eggs one at a time
- Beat the ingredients together well
- In a medium bowl mix flour
- Continue to mix the cake batter on low speed until completely blended. The batter will be stiff.
- Fold in the chopped peaches
- In a small bowl Melt the ¼ cup of butter in the microwave
- Mix it with the brown sugar and set aside
- Place the slices of peaches in the bottom of the greased bundt pan as shown on the video.
- Cover the slices with the brown sugar and butter mixture
- Spoon the cake batter on top making it as even as possible.
- Place it into a cold oven
- Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes - baking times can vary.
- When the cake is golden brown remove it carefully from the oven
- You cake is done if a wooden pick comes out clean
- Cool it on a wire rack. Only invert the cake on your favorite cake plate once it’s completely cool.
Notes
Make sure you let the cake cool completely before inverting the pan. If you don't plan to serve the cake until the next day, I wrap the top in aluminum foil and place it in the fridge. When you bring it out, let it get to room temperature before inverting and enjoy. And don't forget the caramel sauce!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
PAM Baking Spray with Flour 5 fl oz PACK , 15 Ounce, (Pack of 3) -
Acrylic Cake Stand with Dome Cover (6 in 1) Multi-Functional Serving Platter and Cake Plate - Use as Cake Holder, Salad Bowl, Platter, Punch Bowl, Desert Platter, Nachos & Salsa Plate -
Wilton Perfect Results Premium Non-Stick 9-Inch Fluted Tube Pan
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 686Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 183mgSodium: 407mgCarbohydrates: 85gFiber: 1gSugar: 61gProtein: 8g
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Judy Kahansky
Judy Kahansky is an experienced baker and writer. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
Donna A Pollock
Monday 6th of June 2022
I totally loved this cake. I made it for my ex-husband's Birthday and it was a hit. a BIG hit. He loves peach cobbler anyway so I just made this cake. It is the best cake ever. I will be making this all the time from now on. Thank you for this Beautiful recipe and God Bless...
Judy Kahansky
Thursday 9th of June 2022
Hi Donna. Can I say a huge THANK YOU! You've just made my week. We really love that cake here at home too, and I think I should make it again soon. Have a lovely day. xo