This Peach Cobbler Pound Cake is loaded with juicy peach flavors combined with buttery pound cake sponge!
During summer time, nothing beats a good juicy, ripe peach. Mix a few of them with some basic pantry ingredients and you get this delicious Peach Cobbler Pound Cake! Fresh, sweet fruit combined with a soft, buttery, sponge that melts in your mouth - the best summer dessert any peach lover can ask for!
A twist on the classic pound cake and peach cobbler, this fruity pound cake is baked to perfection and makes a great dessert or tea-time snack. Serve a warm slice with a scoop of vanilla ice cream for a heavenly treat. This rich buttery pound cake is a great way to use up leftover peaches when in season, but do not worry, if fresh peaches are not available, canned peaches will work just as fine!
Why You'll Love This Peach Cobbler Pound Cake Recipe
- A delicious breakfast, afternoon tea, or dessert moist pound cake for peach lovers
- A great way to use up leftover fresh peaches or nectarines during peach season, but can also be made using canned fruit
- An easy recipe that requires only a few basic pantry staples
Ingredients and Variations
Peaches - Both fresh peaches and nectarines work well for this recipe. You can use both ripe and unripe peaches. If using ripe peaches, make sure they are not too juicy (or your batter might be too runny).
You will need a total of 4 fresh peaches/nectarines, 3 of which will be used for the sponge and one for the topping. Two of the peaches will be pureed in a blender, one of them will be cut into chunks, and the remaining peach will be sliced for the topping (more on that below).
If fresh peaches are not available, you can also use canned peaches. Just make sure to drain the juice before using them (otherwise your cake might be too soggy). Also, if using canned fruit in syrup, you may need to reduce the amount of sugar used in the cake as these would already be very sweet.
Flour - All-purpose flour works just fine here. You can also use cake flour if AP flour is not available. For best results, use a digital kitchen scale to weigh your ingredients.
Sugar - We will be using a mixture of granulated and light brown sugar. Feel free to substitute one or the other for a full cup of sugar in total if one of these is not available.
Eggs - Used for binding the cake and for texture. You will need 3 large eggs for this peach cobbler cake. Use room temperature eggs if possible.
Butter - For the cake sponge, use unsalted butter softened to room temperature. You will also need some melted butter for the topping.
Cinnamon - I love the cinnamon-peach flavor pairing. Feel free to adjust the amount of ground cinnamon used or eliminate it completely if you don't like it.
Baking Powder - Leavening agent.
Salt - Flavor enhancer.
How to Make Peach Cobbler Pound Cake
- Preheat the oven and line a loaf tin (9x5") with parchment paper. Cut out enough parchment paper to be able to pull out the cobbler once baked.
- Sift and mix your dry ingredients and set aside.
- Wash, peel, and core the peaches.
TIP: If the peaches are firm, use a vegetable peeler. If peaches are soft and juicy, you will need to blanch them. To do this, bring a pot of water (enough to submerge peaches) to a boil. Place peaches in boiling water for 30 seconds, then quickly transfer them to an ice-water bath. The skin should then easily come off.
- Place 2 peaches in a kitchen blender and blend until smooth. Set aside.
TIP: If the peaches are plump and firm, you may need to add 2-3 tbsp. of water when blending.
- Dice another peach into small chunks and set aside in a separate bowl. Do not cut into large chunks as these will sink to the bottom and will give you a dense cake.
- Mix softened butter and sugars in a large mixing bowl of a stand mixer (or electric mixer) fitted with the paddle attachment on medium-high speed until pale and creamy (about 1-2 minutes). Scrape any ingredients from the sides of the bowl using a spatula.
- Add eggs, one by one, to the butter mixture and mix well after each addition. Add the pureed peach mixture and mix until combined.
- Add the dry ingredients (flour mixture) to the wet ingredients and mix until just combined. Do not overmix. Fold in diced peaches using a spatula.
- Pour the cake batter in the prepared loaf pan and prepare topping.
- To make topping: melt the butter in a microwave. Add flour, sugar, and ground cinnamon and stir until smooth. Slice the remaining peach into wedges.
- Place dollops of topping over cake surface, and top with peach slices. Sprinkle with brown sugar and/or cinnamon as desired.
- Bake for 60-70 minutes until peach cobbler is golden brown at the top and doesn't wiggle. A skewer inserted to the center should come out clean.
- Allow to cool in the loaf tin for 5-10 minutes. Then transfer to a wire rack, slice, and serve warm. Voila - a moist delicious pound cake for everyone to enjoy!
How to Store Peach Cobbler
This peach cobbler loaf cake tastes best when freshly-baked and warm.
You can store leftover peach cobbler for up to 1 day at room temperature in an airtight container, or for up to 4-5 days in a refrigerator (in an airtight container).
I do not suggest freezing peach cobbler as the fruit tends to turn too soggy on defrosting and reheating.
Can I Use Canned Peaches?
Yes! If using canned peaches, make sure to drain their syrup before using. Also, you might want to decrease the total amount of added sugar since canned peaches in syrup tend to be very sweet.
You will need around 1 pound (450g) of canned peaches (drained weight). You will need to puree half that amount, dice around ¼ of them, and use the remaining amount for the cobbler topping.
You Might Also Like:
Peach Cobbler Pound Cake
- 3 large fresh peaches or nectarines (firm, not over-ripe) or canned peaches (see notes)
- 112 g unsalted butter softened (½ cup)
- 100 g granulated sugar (½ cup)
- 100 g brown sugar (½ cup)
- 3 large eggs
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 185 g all-purpose flour (1½ cups)
- ½ tsp. baking powder
- 1 medium-sized peach sliced into ¼" thick wedges
- 3 tbsp. unsalted butter melted
- 3 tbsp. brown sugar + extra for sprinkling
- ½ tsp. ground cinnamon
- 30 g all-purpose flour (¼ cup)
- Preheat oven to 325F (160°C) and line a 9x5 inch loaf tin with parchment paper.
- Sift and mix dry ingredients (flour, salt, baking powder, and cinnamon) in a medium sized bowl and set aside.
- Wash, peel, and core peaches (see notes on how to peel peaches). Place 2 peaches in a blender and puree until smooth (you may need to add 2-3 tbsp. of water if peaches are not too ripe/juicy). Transfer puree to glass jar and set aside.Dice the remaining peach into small pieces and set aside (do not leave large chunks as they will sink to the bottom of the cake).
- Place butter, brown sugar, and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for 1-2 minutes until creamy.
- Add eggs, one by one, mixing for 1 minute after each addition. Add pureed peaches and mix for another minute until combined.
- Slowly add dry ingredients, mixing on low speed until just combined. Do not overmix. Fold in diced peach using a spatula.
- Pour cake batter into loaf tin and prepare topping.
- Topping: Place butter in a microwave-safe bowl and heat in microwave until melted. Add flour, sugar, and cinnamon and stir until smooth.
- Place dollops of topping over cake batter, and top with sliced peach. Sprinkle peach slices with some brown sugar as desired.
- Bake in a preheated oven for 60-70 minutes or until golden brown at the top and a skewer inserted into the center comes out clean.
- Allow to cool for 5-10 minutes in loaf tin, then transfer to a cooling rack to cool completely.¼