Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. In addition to being fun to make, this recipe also provides an easy step-by-step guide to learn how to peel peaches.
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!
Bring this summer cake to the next get together you're invited to because it's a crowd pleaser, for sure. With its melt-in-your mouth texture and fresh sweet peach slices in every bite, maybe make two. 😉
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- fresh peaches - Look for peaches with smooth skin, golden tones and a sweet scent. They should be only slightly soft for this recipe.
- unsalted butter - I always bake (and cook) with unsalted butter so I can better control exactly how much salt goes into the recipe.
- granulated sugar
- brown sugar
- pure vanilla extract - I like this one.
- Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. If you use table salt, use half the amount.
- all-purpose flour
(See recipe card below for quantities.)
Substitutions and Variations
- Gluten-free version. If you’re gluten-free, or baking for someone who is, I’ve also tested this recipe with Cup4Cup Gluten-Free Multi-Purpose flour, and it works well.
- Want to mix things up? Use other favorite fruits like nectarines, apricots, strawberries, blueberries or plums. Or any combination thereof.
- Can you use frozen or canned peaches? Yes you can, and it's a good option if you’re pressed for time, or for when peaches are not in season. Be sure to thaw frozen peaches and drain canned peaches before adding them to the recipe.
- Do you have to peel the peaches? Nope. 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 of the cake 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.
How to Make it
- Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).
- 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 just use a vegetable peeler to peel them.
- When they’re more fragile and soft, blanching them is the easiest way to remove the skin. It's the same as peeling tomatoes.
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."
- Peel all but one peach. Cut 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. Then 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 together, 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.)
- 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?
- 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 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.)
Other Scrumptious 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
Fun fact: 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.
I hope you love this decadent peach cake as much as my family and I do!
Peach Cobbler Pound Cake Recipe
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)
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!
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.