Peach Cobbler Pound Cake is the perfect combination of a sweet and juicy summer peach cobbler and a rich and buttery pound cake. All you need are a few baking essentials like butter, sugar, flour and eggs – plus a few gorgeous fresh 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. 😉
This is not a light and fluffy cake -- it's rich, buttery soft and somewhat compact, with incredibly delicious golden edges that are slightly crisp. I think you'll love it!
Jump to:
The Star Ingredient
- fresh peaches - Look for peaches with smooth skin, golden tones and a sweet scent. They should be only slightly soft for this recipe. Can you use frozen or canned peaches? Yes you can, and it's a good option if you’re pressed for time, or when peaches aren't in season. Be sure to thaw frozen peaches and drain canned peaches before adding them to the recipe.
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.
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.
- 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.
Tip: You'll see in the recipe card below that the butter and sugar should be mixed for 2 minutes with an electric mixer. Do not skip this! If you don't have one, use a whisk to fairly vigorously mix the butter for an additional minute.
- 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.)
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, figs, blueberries or plums. Or any combination thereof.
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?
- 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
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
Equipment
Ingredients
For the cake
- 1 pound fresh peaches (about 3 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 ⅛ to 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 ⅛ to 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
NUTRITION
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Healthy World Cuisine
Bring on peach season and with a crumble topping, we are sold. Don't you just love cup for cup gluten-free flour. It makes life so much easier to keep things gluten-free. Love how moist the cake is.
Valentina
Yes, Cup4Cup is the best GF flour I've ever used. It behaves the most like regular AP, I think. And thank you for visiting. 🙂 ~Valentina
Dawn
What great timing this recipe is!! I picked up a huge package of peaches, so know I know what I'm going to make. I know it'll be delicious paired with a tall glass of milk or cup of coffee (and maybe a scoop or two of ice cream). 🙂
Valentina
Sooo good with ice cream! Thanks so much, Dawn. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
How fantastic! I've got a couple of peaches on the countertop right now, but I think they're too soft for this. Thing is, I so often find peaches that aren't quite as soft as I like them, and now I see what to do with them.
Valentina
Awesome, Jeff. Hope you love it and thanks for checking it out. 🙂 ~Valentina