This Peach Cobbler Pound Cake is tender and buttery, loaded with caramelized peaches, and a delicious biscuit crumble.
I will show you step-by-step how to make this peach cake, because it’s absolute perfection!
Peach Cobbler Pound Cake Recipe
Let’s go by parts. We will break down each step of the recipe.
The ingredient measurements are on the bottom of the page on the recipe card.
Start by making the Biscuit Crumble first and foremost. You can even make it the day before.
The Biscuit Crumble is simply a streusel that is made of butter, brown sugar, granulated sugar, and flour. We also added cinnamon and nutmeg to compliment the flavors of the cake.
In a bowl, mix the flour, granulated and brown sugar, nutmeg, and cinnamon. I love to use freshly grated nutmeg, but you can use already ground as well.
Add ½ cup of softened butter and use the fork (or your hands) to work the butter into the dry ingredients. Make sure the butter is softened but not melted. Melted butter won’t work too well, it will make the crumbs a bit too chewy to be in the cake.
When all the butter is incorporated with the dry ingredients, spread the crumble in a baking sheet line with parchment paper.
Bake it in the oven until golden brown, stirring in between, to break up the crumbs.
As soon as you remove the crumbs from the oven, stir to break them up into smaller pieces.
To make this Peach Cobbler Pound Cake, you will need 2 peaches.
Ripe peaches are best, they will produce a tastier cake with a more pronounced peach flavor.
Remove the skin from the fresh peaches. You can use a vegetable peeler, or you can cut an x on the bottom of the peach, and place it in boiling water for 1 minute, and then peel the skin off.
I did use this method for peeling my peaches, however, I found that often times it was very hard to remove the skin, even if the peach had sat in the boiling water for over 1 minute. Specially if the peaches weren’t super ripe, this method for removing the skin was not the most effective, considering time and effort. Also considering we will be slicing and dicing our peaches.
So peeling them with a vegetable peeler, and taking care to only remove the skin and as little flesh as possible will suffice.
We will use peaches on top of the cake and also in the batter, so one peach will be diced and the other peach should be sliced.
Once you’ve removed the skin of the peaches, slice one peach into 1/4″ thick slices. Place the sliced peaches in a bowl.
Dice the other peach and place it in another bowl. Add spices to each bowl, stir and set both aside.
Like I mentioned, ripe peaches will be better for the overall flavor. Regardless, this will even work with frozen peaches too.
Peaches are a great source of vitamin C, potassium, antioxidants. Plus they taste delicious, specially in cake form.
This is essentially a peach upside down cake. That means we will lay out the peaches on the bottom of the bundt pan, and pour the caramel on top. The peaches will bake into the caramel, and the batter will bake on top, and when we flip the pan over, the beautiful caramelized peaches will be on top of the cake. This makes for not only a stunning cake, but also a delicious one, this topping is the best thing ever!
Make sure your pan is greased and floured well.
Lay the spiced sliced peaches on the bottom of the pan before you make the caramel.
Set the pan aside but keep it close-by.
Make the caramel by cooking the sugar and water without stirring over medium heat, until the syrup turns light amber. At that point, remove the caramel from the stove and pour over the peaches on the bottom of the pan.
The most important tip I can give you is to not over cook the caramel. Don’t wait until it’s dark before removing from the stove. It should be light gold, not a very deep color, or it will burn quickly or turn bitter.
Set this pan aside. It’s time to make the pound cake batter.
Pound Cake Instruction
To make the pound cake batter start with room temperature butter. Beat it with a stand mixer or electric hand mixer for about 2 minutes.
Add the sugar and continue to beat until the mixture is aerated and fluffy.
Next, add the eggs, one at a time, taking care to incorporate one egg completely before adding the next one.
Add the vanilla extract and mix.
In a different bowl, mix the dry ingredients: flour, baking powder, salt, cinnamon.
Now to combine the dry and wet ingredients. Add half of the flour mixture to the batter and mix to combine.
Follow by the buttermilk and mix. Finish with the remaining flour. Make sure to stir just until incorporated, so you don’t risk over mixing the batter.
To assemble the cake
To assemble the cake, pour 2/3 of the batter over the caramel and peach sauce.
Spread the chopped peaches on top of the batter. Top with the Biscuit Crumble.
Pour the remaining batter on top and smooth it out with a spatula. Don’t worry, the peaches and crumble will sink down a bit into the cake.
Top with more of the crumbles.
Bake in the pre-heated 350ºF oven for about 1 hour, or as long as it takes to bake fully.
If necessary, cover the cake with aluminum foil to prevent further browning.
To check if the cake is done baking, insert a toothpick in several spots, and should come out clean, not with any crumbs or gooey batter stuck to it.
Let it cool down for about 20 to 30 minutes before removing from the pan.
Flip the cake onto a plate or wire rack. Let it cool down a bit longer before serving.
You have the option of making a glaze to serve over the cake, or not. The glaze really puts the cake over the top.
When I first made this cake, I drizzled the glaze all over it, and topped with more crumbs, and posted on my stories. Lots of people said it was too much, and some loved how it was over the top. Personally I am a glaze girl, so in the remake of the cake, I left the glaze as something optional, that can be served with each individual slice.
To make the glaze for our Peach Cobbler Pound Cake, simply beat cream cheese with butter, add powdered sugar, milk and vanilla. Only add a couple of tablespoons of milk at a time, so you don’t end up adding too much.
If the glaze is too thin, add more powdered sugar to make it thicker. And if the glaze is too thick, add more milk.
Drizzle over the whole cake, or just over each individual slice. Keep the glaze covered or in a piping bag with the end snipped so you can easily drizzle over the cake.
You can also serve the cake with a big old scoop of vanilla ice cream! How delicious would that be!
The texture of this cake is divine. The moist crumbs baked into the cake give a burst of sweet cinnamon buttery flavor, the peaches provide a juicy and fresh pop of flavor and texture. The caramel on top is absolutely dreamy. This cake is 10/10!
- Add a dash of almond extract to the cake batter for an almond taste. You can also add about 1/8 teaspoon to the glaze.
- Speaking of glaze, you can give the glaze a lemony twist also, by adding lemon juice instead of milk.
- You can add fresh blueberries along with the peaches. Add 1/2 cup of sliced peaches, and 1/2 cup of blueberries.
- Skip the crumb altogether (though it’s so delicious, I urge you to not skip it).
More tips on making Peach Cobbler Pound Cake.
- If using fresh peaches, the ripest they are the better.
- You can use canned peaches for this recipe. If using canned peaches make sure to drain the juice.
- Make sure your bundt pan is well greased and floured. I don’t recommend using an oil spray to grease the pan. I recommend spreading butter all over the pan, and cover in a coating of flour. This will make it much less likely for the caramel to stick.
- If you don’t have cake flour, simply remove 1/4 cup of all-purpose and add 1/4 cup of cornstarch instead. Or just use all-purpose without any substitutions, the cake will turn out fine, perhaps slightly less fluffy and tender.
- Don’t over mix the batter to prevent the cake from coming out dry and tough. Mix just until the dry ingredients are incorporated. Be sure to scrape the bowl every so often while you make the batter.
- Don’t over bake the cake. Stop baking once a toothpick inserted in the cake the comes out clean.
Store the cake in the fridge, covered in plastic wrap, or in an airtight container. Let it come to room temperature before serving.
You can also freeze the cake wrapped tightly in plastic and inside of a freezer container.
Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving.
Here are some more recipes you may enjoy:
- Blueberry Coffee Cake
- Lemon Bundt Cake
- Pound Cake with Heart in the middle
- Lemon Brownies
- Tres Leches Cake
- Biscoff Cake
- Pistachio Raspberry Cake
If you make this recipe, let me know below in the comments or tag me on instagram or facebook, I’d love to hear from you and see what you are baking.
Peach Cobbler Pound Cake
Streusel (Biscuit crumble)
- 1 cup all-purpose flour 127 grams
- 1/3 cup granulated sugar 66 grams
- 1/3 cup brown sugar 73 grams
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 cup unsalted butter softened (113 grams)
- 2 large peaches
- 1/4 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 cup granulated sugar 200 grams
- 1/4 cup water 60 ml
- 3 cups cake flour 340 grams (see notes about using all-purpose flour)
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cup unsalted butter room temperature (339 grams), plus more for greasing the pan
- 2 cups granulated sugar 400 grams
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 3/4 cup buttermilk 180 ml
Cream Cheese Glaze
- 1/4 cup cream cheese softened (56 grams)
- 1 tbsp unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- Pre-heat the oven to 350ºF.
- Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, granulated and brown sugar, cinnamon and nutmeg powder. I like to use freshly grated nutmeg.
- Add the softened butter to the brown sugar mixture. Use a fork to cut the butter into the dry ingredients and mix them together. You can also use your hands if you want.
- Get the butter completely incorporated with the dry ingredients. You should be able to pinch the dough, and it will hold together.
- Transfer the streusel dough to the prepared pan. Bake in the oven for about 15 minutes, stirring a couple times in between to help the dough crumble.
- Remove from the oven when the crumbs are golden brown.
- As soon as you remove it from the oven, use a spatula to break the crumbs apart.
- Set it aside to cool down.
- First, let’s peel the peaches. You can use a peeler, or you can blanch them and remove the skins.
- To do that, fill up a big pot with water, bring to a boil.
- Wash the peaches and cut an X with a pairing knife on the top part of the peaches.
- Place the peaches in the boiling water for 1 to 2 minutes, until the skin easily comes off. I find this works best for ripe peaches. If the peach is not ripe, the skin won’t come off easily, so in that case it’s best to peel with a vegetable peeler.
- Also have in mind that peeling the peaches is an optional step, since it’s a matter of preference. I don’t like to eat the skin of cooked peaches in the cake or other desserts, so peeling is the best way to go.
- Once the peaches are peeled, slice one peach into thin slices. These sliced peaches will be for the top of the cake. Place them in a bowl, add 1/8 tsp of nutmeg powder and 1/4 tsp of cinnamon powder to the sliced peaches.
- The other peach should be chopped into small pieces. The chopped peaches will be added to the cake batter. Place the chopped peaches in a bowl, you should have about 1 cup. Add the remaining 1/8 tsp of nutmeg powder and 1/4 tsp of cinnamon powder to the chopped peaches.
Prepare the pan
- Spread butter all over a 12-cup bundt pan, making sure it’s an even layer.
- Sprinkle flour all over the pan, and tap the pan around so the flour will spread evenly. Shake off any excess.
- Lay the sliced peaches on the greased and floured bundt pan. One slice next to the other.
- Set it aside while you make the caramel.
- Add the sugar and water to a small saucepan with a heavy bottom, mix briefly to combine. Place the pan over medium high heat. Let the mixture come to a boil. Lower the heat to medium or medium-low.
- Let the syrup cook until it’s amber color. Swirl the pan very gently, once or twice only. The caramel will continue to cook and you will see spots of colors showing up in the syrup.
- Cook until the caramel is a light golden brown color, not too dark. It will continue to cook, and it will cook fast, even after you remove it from the heat, so you want it to be a couple of shades lighter than a deep brown caramel sauce.
- Immediately pour the caramel evenly over the peaches. The sauce will quickly become thick, so you have to pour it as soon as you remove it from the heat.
- Set it aside while you make the cake batter.
- Pre-heat the oven to 350ºF.
- In a large mixing bowl, add the flour, baking powder, salt, and cinnamon. Whisk until the dry ingredients are incorporated. Set it aside.
- To make the cake batter, start by beating the butter with an electric mixer for about 2 minutes.
- Add the granulated sugar and beat to combine, for two minutes,.
- Add the eggs, one at a time, beating on medium speed until the egg gets incorporated before adding the next one.
- Add the vanilla and mix.
- Add half of the dry ingredients to the bowl. Mix on low to combine.
- Pour the buttermilk in the bowl, mix until incorporated.
- Add the remaining flour mixture and fold until the batter comes together and becomes smooth.
- Don't over mix the batter to prevent the cake from coming out dry and tough. Mix just until the dry ingredients are incorporated. Be sure to scrape the bowl every so often while you make the batter.
- Pour about 2/3 of the batter over the caramel and peaches on the bottom of the bundt cake pan.
- Smooth the batter with a spatula.
- Pour the diced peaches on top.
- Spread about 1 cup of the biscuit crumble on top of the peaches.
- Press down gently on the peaches and crumble.
- Pour the remaining batter on top and smooth it out with a spatula. Don't worry, the peaches and crumble will sink down a bit into the cake.
- Spread another 1 cup of biscuit crumble over the cake.
- I like to tap the cake pan a few times before taking to the oven, to release any air bubbles.
- Bake in the oven for about 1 hour. It can take a bit longer or a bit less, depending on your oven and how powerful it is. If you are using convection oven, reduce temperature by 10 to 20 degrees than the recommended temperature.
- Remove the cake from the oven when it’s fully baked in the center. Check by inserting a toothpick in the cake in several spots, and it should come out clean.
- If it’s coming out gooey, or with too many crumbled stuck, continue baking in 5 to 10 minute intervals and checking.
- You can top the cake with a piece of foil to prevent from browning too much.
- Remove the cake from the oven and let it cool down for about 30 minutes in the pan, until the pan has cooled down enough that you can handle it.
- Place a plate or board on top of the cake pan. Flip it over. Remove the cake pan gently.
Cream Cheese Vanilla Glaze
- The glaze is optional. I tried with it and without it, and decided it was way too good with it.
- Beat the room temperature cream cheese and butter with a mixer for 1 minute. Add the powdered sugar and milk, beat until incorporated, and a smooth glaze forms. Add the vanilla.
- If the glaze is too runny, add more powdered sugar, and if the glaze is too thick, add a little more milk by the teaspoon until you obtain the desired consistency.
- Keep the glaze covered or in a piping bag with the end snipped so you can easily drizzle over the cake.
- You can drizzle the glaze all over the cake, or simply drizzle it over the individual slices.
- Top with the rest of the crumbs and serve.
- Store the cake in the fridge, covered in plastic wrap, or in an airtight container for up to 4 days. Let it come to room temperature before serving the cake.
- You can also freeze the cake wrapped tightly in plastic and inside of a freezer container. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving.