Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert.

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!

What’s in this Peach Cobbler Pound Cake?

• fresh peaches
• unsalted butter
• granulated sugar
• brown sugar
• pure vanilla extract
• salt
• eggs
• all-purpose flour (Cup4Cup Gluten-Free AP Flour is okay too!)

(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.)

Can you substitute frozen or canned peaches for fresh?

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.

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.”

How to Make Peach Cobbler Pound Cake

– 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.
– Add a layer of the unpeeled peach slices on top.
– Mix all of the cobbler topping ingredients and add it in small bits to the top of the peaches.
– Bake, cool and slice.

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

Recipe Tips

• 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!

Can you make it 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.)

Just look 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.

How to Serve it

• 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.

I hope you love this decadent peach cake as much as my family and I do! It’s a fairly easy recipe with simple ingredients that always wows a crowd.

More summer peach recipes:

• Blue Cheese Grilled Peaches
• Gluten-Free Peach Cobbler with Blueberries
• Peach and Avocado Salad with Zucchini
• Mango and Peach Margarita Pops
  

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