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5 from 9 votes

Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake is loaded with juicy summer peach flavors combined with buttery pound cake sponge!
Prep Time20 minutes
Cook Time1 hour
Course: Dessert
Keyword: peach
Servings: 8
Calories: 414kcal

Ingredients

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

Topping

  • 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)

Instructions

Pound Cake

  • 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

Notes

Ideally, use firm peaches or nectarines. Avoid using over-ripe peaches with too much juice.
If using canned peaches, make sure to drain the 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  ¼  of them, and use the remaining ¼ for the topping.
To peel peaches: 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 transfer them to an ice-water bath. The skin should then easily come off.

Nutrition

Calories: 414kcal | Carbohydrates: 60g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 124mg | Potassium: 245mg | Fiber: 2g | Sugar: 37g | Vitamin A: 855IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg