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    Home » Desserts » Cake & Pie Recipes » Peach Cobbler Pound Cake (With Fresh Peaches)

    Peach Cobbler Pound Cake (With Fresh Peaches)

    Sep 1, 2020 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. A fairly easy recipe with simple ingredients, it’s delicious with morning coffee, afternoon tea, or ice cream for dessert. And it always wows a crowd!Sliced Peach Cobbler Pound Cake on white platter

    If you're a peach lover, there’s nothing quite like juicy, perfectly ripe peaches in the summertime.

    Except maybe a cobbler made out of them.

    Or even better, a Peach Cobbler Pound Cake!

    This has become one of my favorite pound cake recipes ever! With a melt-in-your mouth texture and fresh sweet peach slices in every bite, it's over-the-top!

    Close up of a cross section of pound cake with peaches on white platter

    Ingredients for Peach Cobbler Pound Cake

    Cake and Topping

    • fresh peaches
    • unsalted butter
    • granulated sugar
    • brown sugar
    • pure vanilla extract
    • salt
    • eggs
    • all-purpose flour

    (A classic pound cake is made with a pound of each ingredient: one pound of sugar, flour, butter and eggs, which is how it got its name.)

    How to Make it

    - Peel all but one peach. Slice all of the peaches into approximately ¼ inch slices and set aside — keeping the unpeeled peach separate.
    - Mix all of the batter ingredients and fold in the sliced, peeled peaches.
    - Pour the cake batter into a parchment-lined, prepared loaf pan.
    pound cake batter with peaches in loaf pan- Add a layer of the unpeeled peach slices on top.
    layered peach slices on top of pound cake batter in loaf pan- Mix all of the cobbler topping ingredients and add it in small bits to the top of the peaches.
    Raw Peach Cobbler Pound Cake in loaf pan ready for the oven- Bake, cool and slice.

    (More detailed instructions are in the recipe card below.)

    Recipe Tips and Substitutions

    • As I said, I peel the peaches for the batter and leave the skin on the slices on top. To save time, you don’t have to peel any of them — this will leave the texture on the inside slightly less smooth. It will still be delicious!
    • If you don't have an electric mixer, use a whisk to fairly vigorously mix the butter for an additional minute.
    • If you’re gluten-free, or baking for someone who is, I’ve made this with both regular and Cup4Cup Gluten-Free AP flour, and both work very well.
    • Want to mix things up? Use any other favorite fruits you have. Try it with strawberries, blueberries or plums. Or any combination thereof!

    Dark orange-red peach slices on black cutting board.

    Serving Suggestions

    • Well, since breakfast is said to be the most important meal of the day, why not have a slice with your morning coffee? 😉  It's a delicious combination.
    • Or maybe an afternoon pick-me-up snack with tea? Or more coffee? Ha!
    • And of course it's lovely for an after dinner dessert. Warm it up a bit and add a scoop of vanilla bean ice cream on top.

    Can you make Peach Cobbler Pound Cake ahead?

    While a fresh cake is amazing, this delicious Peach Cobbler Pound Cake can be made ahead and still be great.

    Room temperature. It will keep well for about 1 day in a tightly sealed container at room temperature.
    Refrigerator. It will keep well for about a week in a tightly sealed container in the refrigerator.
    Freezer. It will keep well for about two months wrapped tightly in plastic wrap or in a heavy-duty zip-lock bag in the freezer. (For best results, be sure all of the air is removed.)

    Whole baked Peach Cobbler Pound Cake on loaf pan on dark wood table

    Can you use frozen or canned peaches in Peach Cobbler Pound Cake?

    Yes you can, and it's a good option if you’re pressed for time, or when peaches are not in season. Be sure to thaw frozen peaches and drain canned peaches before adding them to the recipe.

    How to Peel Peaches

    For this recipe, I peel the peaches for the inside of the cake, as I love the super smooth texture. I leave the skin on those on top since it’s part of the “crust” and I love how the darker shades of red and orange show through.

    Three images of how to peel a peach - one with X on bottom, one in ice, and one with skin peeling back.

    There are a couple of ways to peel peaches:

    • When peaches are firm, you can use a vegetable peeler to peel them.
    • When they’re more fragile and soft, blanching them is the easiest way to remove the skin.

    Here’s to blanch and peel the peaches:

    • Cut an “X” on the bottom of each peach. Place them in boiling water for about a minute, just until the skin starts to loosen.
    • Remove them from the water with a slotted spoon and immediately place them in ice water to “shock” them. This will stop them from cooking. Once they’ve cooled, the skin will easily peel away from the "X."

    Close up of peach cobbler pound cake in loaf pan.

    I hope you love this decadent peach cake as much as my family and I do!

    Sliced Peach Cobbler Pound Cake on a white platterLook at the texture in the slices of this moist peach cobbler pound cake-- it's a fairly dense cake that leans to the firm side, yet is still soft with a nice crumb.

    More summer peach recipes:

    • Peach Caprese Salad
    • Blue Cheese Grilled Peaches
    • Gluten-Free Peach Cobbler with Blueberries
    • Peach and Avocado Salad with Zucchini
    • No-Bake Peach Cake
    • Hatch Chile Peach Salsa
    • Mango and Peach Margarita Pops
    Sliced Peach Cobbler Pound Cake on a white platter

    Peach Cobbler Pound Cake Recipe

    Valentina K. Wein
    Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich and buttery pound cake. It’s delicious with your morning coffee, afternoon tea, or ice cream for dessert. (Gluten-free option included.)
    5 from 3 votes
    Print
    Prep Time 25 minutes mins
    Cook Time 1 hour hr
    Cooling Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 10
    Calories 386 kcal

    Ingredients
      

    For the cake

    • 1 pound fresh peaches (about 4 medium-sized peaches)
    • 1 cup unsalted butter, softened to room temperature
    • 1 cup granulated sugar
    • ½ teaspoon salt
    • 1 tablespoon pure vanilla extract
    • 4 large eggs
    • 1¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)

    For the cake topping

    • 1 (approximately ¼ pound) peach
    • 3 tablespoons unsalted butter, melted
    • 3 tablespoons golden brown sugar
    • 1 teaspoon pure vanilla extract
    • ¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)

    Instructions
     

    For the cake

    • Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).
    • Peel and cut the peaches. If your peaches are on the firm side, use a vegetable peeler to peel them. If they’re soft, blanch them as follows: Fill a large mixing bowl with ice water and set it aside. Bring a large pot of water to a boil. Cut an “X” on the bottom of each peach, trying to cut only through the skin. Place them in the boiling water and leave them just until you see the skin begin to peel away from the “X,” about 1 minute. (You don’t want to cook the peaches — just loosen the skin.) Remove them with a slotted spoon and place them directly into the ice water. When they’re cool enough to touch, gently peel the skin off away from the "X." Cut them into approximately ¼ inch slices. Set aside.
    • Combine the batter ingredients. In a large mixing bowl, combine the softened butter with the sugar, salt and vanilla. Use an electric mixer on a medium-high speed to mix for 2 minutes. Add the eggs and mix until blended. Fold in the flour only until it’s about halfway combined. Then add the peeled peach slices and continue folding until you no longer see dry spots and the peaches are mixed in. Pour the batter into the prepared pan. Set aside.

    For the cake topping

    • Slice the peach, mix and add the topping. Wash and dry the peach and cut it into approximately ¼ inch slices. Place them in an even layer on top of the batter in the pan. In a small mixing bowl, combine the melted butter, brown sugar, salt, vanilla and flour and stir until smooth. (This should be the consistency of a wet cookie dough.) Use your fingers or two teaspoons to drop bits of it all over the peaches. It will be mostly covered, with a few open spots where the peaches will show through.
    • Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.
    • Cool and serve. Let it cool in the pan for about 20 minutes. Then lift it out with the parchment paper and let it cool to room temperature on a wire cooling rack, about 40 minutes. Slice and serve!

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 386kcal
    Keywords summer fruit recipes, brunch cakes, summer desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. angiesrecipes

      September 01, 2020 at 9:11 pm

      I love both cobbler and pound cake...what a win win for me that you have combined two in one! Those peaches look really juicy and sweet.

      Reply
      • valentina

        September 03, 2020 at 5:07 pm

        Thanks so much, Angie. Hope you love it. 🙂 ~Valentina

        Reply
    2. John / Kitchen Riffs

      September 02, 2020 at 7:46 am

      Like cobbler, a lot. And like pound cake too. Neat idea to combine them in one recipe! And peaches are perfect in this dish. Thanks!

      Reply
      • valentina

        September 03, 2020 at 5:06 pm

        Thank you, John. Enjoy! 🙂 ~Valentina

        Reply
    3. Karen (Back Road Journal)

      September 02, 2020 at 10:08 am

      My husband loves a good pound cake and I love peaches so it looks like your recipe will make both of us happy.

      Reply
      • valentina

        September 03, 2020 at 5:06 pm

        Yay! Thank you, Karen! I hope you both love it. 🙂 ~Valentina

        Reply
    4. David Scott Allen

      September 02, 2020 at 2:23 pm

      That topping is absolutely beautiful. Peach season may be done here... I have to check this weekend. Pound cakes is a favorite - even Mark likes it. It is not too sweet and is good for dessert, breakfast, elevenses or tea (even though neither of us drinks tea, we still acknowledge a proper tea hour).

      Reply
      • valentina

        September 03, 2020 at 5:05 pm

        Love that you and Mark have a proper tea hour -- even without the tea. For me, it's coffee hour. 😉 ~Valentina

        Reply
    5. Kim Lange

      September 02, 2020 at 6:18 pm

      This peach cobbler pound cake sounds so scrumptious! I bet it would be awesome with a huge scoop of vanilla ice cream on top! YUM!

      Reply
      • valentina

        September 03, 2020 at 5:04 pm

        Ah yes! I'm never opposed to adding ice cream to almost anything. 😉 ~Valentina

        Reply
    6. 2pots2cook

      September 03, 2020 at 12:46 am

      Beautiful idea to make pound cake with peaches ! There is an abundance of figs nowadays so I just might try that version ! Thank you for this lovely idea !

      Reply
      • Samantha Simons

        September 03, 2020 at 2:50 pm

        I'm making it right now with peaches and figs 🙂

        Reply
      • valentina

        September 03, 2020 at 5:03 pm

        Thanks, Davorka. My dad just picked dozens of figs this morning form his tree. I will have to go over there and collect a bunch. Love the idea of making this with them. Would be beautiful too. 🙂 ~Valentina

        Reply
    7. Samantha Simons

      September 03, 2020 at 2:33 pm

      Making this tonight with peaches and figs! My guess is the eggs get added after the butter and sugar has been creamed, just before adding flour? Thanks!

      Reply
      • valentina

        September 03, 2020 at 5:01 pm

        Hi Samantha, Yes!! I'm so sorry that (important!) detail was missing from the mixing of the ingredients. I've edited it in now. You are exactly right -- add the eggs just before the flour. Add and mix to blend. I hope you love it and my apologies. 🙂 Warmly, Valentina

        Reply
        • Samantha Simons

          September 03, 2020 at 6:13 pm

          It turned out beautifully...thank you for the recipe! I added a little black pepper and chopped pine nuts to the topping for a nice something extra.

          Reply
          • valentina

            September 03, 2020 at 8:56 pm

            That's awesome, Samantha! Adding the black pepper is brilliant. I love that! So happy you enjoyed it! Have a lovely weekend. 🙂 ~Valentina

            Reply
    8. Liz

      September 03, 2020 at 5:00 pm

      YUM! I love that cobbler topping!! Peach desserts are my favorites in the summer!

      Reply
    9. Willie m Bell

      September 18, 2020 at 5:09 pm

      Looks good

      Reply
      • valentina

        September 20, 2020 at 2:34 pm

        Thanks so much! Enjoy. 🙂 ~Valentina

        Reply
    10. Jane

      November 20, 2020 at 4:44 am

      Can canned peaches be used?

      Reply
      • valentina

        November 20, 2020 at 8:35 am

        Hi Jane, Thanks for writing in. Yes, you can used canned peaches -- drain them well before adding them to the recipe.Hope you enjoy! 🙂 ~Valentina

        Reply
    11. Kay

      March 05, 2021 at 3:01 pm

      What an absolutely fantastic recipe combining two favorites!!! Looking forward to trying this for family gathering!!!

      Reply
      • valentina

        March 05, 2021 at 4:53 pm

        Thanks, Kay. Hope you and your family enjoy! 🙂 ~Valentina

        Reply

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