PEACH COBBLER POUND CAKE
Buttery Pound Cake + Juicy Cinnamon Peaches
Serves
12 slices
Time
Prep: 20 minutes
Bake: 75–90 minutes
Cool: 20 minutes
INGREDIENTS
For the Pound Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
½ cup sour cream, room temperature
½ cup whole milk, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Peach Cobbler Filling
2½ cups sliced peaches
(fresh, frozen thawed, or canned—well drained)
½ cup brown sugar
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
Optional Cinnamon Sugar Swirl
¼ cup brown sugar
1 teaspoon cinnamon
Optional Vanilla Glaze
1 cup powdered sugar
2–3 tablespoons milk or peach juice
½ teaspoon vanilla extract
INSTRUCTIONS
1️⃣ Prepare the Oven & Pan
Preheat oven to 325°F (165°C)
Grease and flour a 10-inch Bundt pan or two loaf pans
Set aside
2️⃣ Make the Peach Cobbler Filling
In a medium bowl, combine:
Peaches
Brown sugar
Cinnamon
Nutmeg
Lemon juice
Cornstarch
Vanilla
Toss gently and let sit 5–10 minutes so juices thicken
3️⃣ Cream Butter & Sugar
Beat butter and sugar together 3–5 minutes until light and fluffy
Add eggs one at a time, mixing well after each addition
4️⃣ Add Wet Ingredients
Mix in sour cream and vanilla
Slowly add milk and beat until smooth
5️⃣ Combine Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Gradually mix dry ingredients into batter just until combined
Do not overmix
6️⃣ Assemble the Cake
Pour ½ of the batter into prepared pan
Spoon ½ of the peach mixture over batter
Sprinkle cinnamon sugar swirl (if using)
Add remaining batter
Top with remaining peaches
Lightly swirl with a knife
7️⃣ Bake Low & Slow
Bake 75–90 minutes
Check at 70 minutes; tent with foil if browning too fast
Cake is done when a toothpick comes out mostly clean
8️⃣ Cool & Glaze
Cool in pan 15–20 minutes
Turn onto a wire rack
Whisk glaze ingredients and drizzle over cooled cake
FINAL RESULT
Dense yet tender pound cake
Juicy peach cobbler pockets
Warm cinnamon aroma
Bakery-style finish
SERVING IDEAS
Serve warm with vanilla ice cream
Add whipped cream
Perfect for holidays, brunch, or Sunday dessert
VARIATIONS
Cream Cheese Version
Replace sour cream with ½ cup cream cheese
Extra Peachy
Add 1 cup chopped peaches directly into batter
Caramel Finish
Swap glaze for warm caramel sauce
Loaf Pan Option
Bake 60–65 minutes
