Irresistible Peach Cobbler Pound Cake in 3 Simple Steps

Oh, my heart skips a beat just thinking about this Peach Cobbler Pound Cake! It’s my ultimate summer love child—born from years of tinkering with my grandma’s pound cake recipe and my obsession with juicy peach cobblers. Picture this: that classic dense-yet-tender pound cake texture, but packed with fresh peaches that burst in every bite, all topped with a buttery crumble that crackles when you sink your fork in. I swear, the first time I tried this combo at a family picnic, my aunt actually hid the last slice in her purse (true story). Now it’s my go-to when peaches are ripe and I need a showstopper dessert that tastes like sunshine and nostalgia had a delicious baby.

Why You’ll Love This Peach Cobbler Pound Cake

Listen, I know you’re going to adore this cake—because honestly, who wouldn’t? Here’s why it’s a total game-changer:

• Moist like a dream: The pound cake base stays tender for days, thanks to those juicy peaches folded right into the batter.
• Peach perfection: Fresh peaches macerated with lemon juice? Yes, please. They caramelize slightly on top for that cobbler magic.
• That crumble though: Buttery, crunchy, and just sweet enough—it’s like the best part of a cobbler married your favorite cake.
• Easier than pie: Seriously, if you can cream butter and sugar, you’re golden. The loaf pan does most of the work for you.

Trust me, one bite and you’ll be texting your friends about it. (I may or may not have done this… twice.)

Ingredients for Peach Cobbler Pound Cake

Okay, let’s talk ingredients – because quality matters here! I’ve learned the hard way that skimping on freshness or measurements can turn this heavenly cake into a sad, dense brick. Here’s exactly what you’ll need:

• 1 ½ lbs peaches (about 3 cups chopped) – peeled, pitted, and diced into ½-inch chunks. Please oh please use fresh, ripe ones – they should smell like summer when you lean in.
• Juice of ½ lemon – this little acid trick keeps the peaches bright and prevents browning.
• 2 tbsp granulated sugar + 2 tsp cornstarch – this dynamic duo works magic on the peaches, drawing out juices and creating that syrupy goodness.
• 12 tbsp unsalted butter (that’s 1 ½ sticks) – room temperature, soft but not greasy. I leave mine out overnight because cold butter is the enemy of perfect creaming.
• 4 oz cream cheese – also at room temp. This is my secret weapon for extra moisture without making the cake heavy.
• 4 large eggs – room temp again! Cold eggs can make your batter separate – learned that lesson with lumpy batter tears.

And that’s just the start! The full list continues with all the dry ingredients and flavor boosters that make this cake sing.

Equipment Needed for Peach Cobbler Pound Cake

Now, let’s gather our tools—because the right equipment makes all the difference! You’ll need:

• A trusty 9×5-inch loaf pan (metal works best for even baking)
• Parchment paper to create a sling—no stuck cakes here!
• An electric mixer (stand or hand-held) to cream that butter into fluffy perfection
• A few mixing bowls—one for dry ingredients, one for wet, and one for those gorgeous peaches

That’s it! Simple tools for a cake that tastes anything but simple.

How to Make Peach Cobbler Pound Cake

Alright, let’s get baking! This peach cobbler pound cake comes together in stages, but don’t worry—I’ll walk you through each step like we’re baking side by side in my kitchen. Just follow along, and you’ll have a masterpiece in no time!

Preparing the Peaches and Crumble

First things first—let’s get those peaches ready to shine! Toss your diced peaches with lemon juice (this keeps them bright and happy), then mix in the sugar and cornstarch. Cover them and let them sit while you work on the crumble—about 15 minutes is perfect. You’ll see the magic happen as they release their juices and create this gorgeous syrupy mixture.

For the crumble, melt that butter and mix in all the good stuff—vanilla, almond extract, both sugars, salt, and flour. Spread it on parchment and bake for 10 minutes until golden. It’ll smell like heaven! Let it cool—it should be crisp but still crumbly when you break it with your fingers.

Mixing the Batter

Now for the fun part! Cream your butter and cream cheese until smooth—about 2 minutes with a mixer. Add the sugar and beat until fluffy (another 2-3 minutes). This step is crucial for that perfect pound cake texture! Add extracts, then eggs one at a time, mixing just until combined.

Here’s my golden rule: alternate adding your dry ingredients (flour mixture) with the eggs, starting and ending with flour. Mix just until incorporated—overmixing is the enemy of tender cake! Gently fold in about 2 cups of those juicy peaches, saving the rest for topping.

Baking and Finishing the Cake

Pour your beautiful batter into the prepared pan and bake at 325°F for 75-80 minutes. When the top is golden and just set, pull it out (but don’t turn off the oven!). Now the magic happens—top with remaining peaches and all that syrup, then sprinkle on your crumble. Press gently so it sticks.

Back in the oven for 15-20 more minutes—you’ll know it’s done when a toothpick comes out clean. Let it cool in the pan for 20 minutes (patience, I know!), then use the parchment to lift it out. The hardest part? Waiting until it’s just warm to slice—but oh, that first bite is worth it!

Tips for the Perfect Peach Cobbler Pound Cake

After making this cake more times than I can count (and eating even more slices), I’ve picked up some foolproof tricks to guarantee success every time:

• Peach perfection: Use peaches that give slightly when pressed—rock-hard ones won’t soften enough during baking. If they don’t smell sweet at room temp, they won’t taste sweet in your cake!
• Temperature matters: Room temp butter and eggs cream better, creating that signature pound cake texture. Cold ingredients make dense, sad cakes—trust me, I’ve cried over them.
• The toothpick lie: Check for doneness 5 minutes early—the cake continues cooking as it cools. You want moist crumbs, not a clean pick, or it’ll be dry.
• Slice smart: Let it cool at least 20 minutes before cutting, or those beautiful peach pieces will smoosh out. (But hey, no judgment if you “test” a warm corner with your finger!)

Variations of Peach Cobbler Pound Cake

Want to mix things up? This cake is crazy adaptable! Swap peaches for nectarines when they’re in season—they hold their shape beautifully. Feeling spicy? Add a teaspoon of cinnamon to the crumble for warmth. Out of almond extract? Vanilla works fine, but you’ll miss that subtle marzipan magic. The best part? Every tweak makes it feel like a brand-new dessert!

Serving and Storing Peach Cobbler Pound Cake

Oh honey, this cake tastes best when it’s still slightly warm – those peach juices just ooze perfection! But honestly? It’s downright delicious at room temp too. Store any leftovers (ha!) in an airtight container at room temp for up to 3 days. If it lasts that long, you’re a stronger person than me. Pro tip? A quick 10-second microwave zap brings back that fresh-from-the-oven magic!

Peach Cobbler Pound Cake Nutrition Information

Now, let’s be real – this isn’t health food, but everything in moderation, right? Here’s the scoop on what’s in each glorious slice (because knowledge is power, even when it comes to dessert). Just remember: Nutritional values are estimates and can vary based on your exact ingredients and how generous you are with those peach chunks!

Per serving (that’s 1 thick slice, because let’s not kid ourselves with skinny slices):

• Calories: 455kcal (worth every one!)
• Sugar: 35g – mostly from those sweet peaches and just enough sugar to make the cake sing
• Fat: 22g – thank the butter and eggs for that rich, moist texture
• Protein: 6g – hey, eggs count!
• Fiber: 2g – thanks to the peach skins (if you left them on like I sometimes do)

Look, I’m not saying eat the whole cake yourself (though I wouldn’t judge), but when something tastes this good and brings this much joy to your tastebuds, the numbers just don’t seem as important. Life’s too short not to enjoy a proper slice of peach cobbler pound cake now and then!

Frequently Asked Questions About Peach Cobbler Pound Cake

I get asked about this cake all the time—so here are the answers to the questions that pop up most often in my kitchen (and my DMs)!

Can I use frozen peaches instead of fresh?
Absolutely! Thaw them first, drain excess liquid, and pat dry with paper towels. You’ll need about 3 cups—just know the texture will be softer than fresh. Bonus? You can make this cake year-round!

Why did my peaches sink to the bottom?
Ah, the classic fruit-sinking dilemma! Two tricks: 1) Toss peach chunks in a tablespoon of flour before folding in, and 2) Make sure your batter isn’t too thin—properly creamed butter/sugar creates structure to hold them up.

Can I make this in a Bundt pan?
You bet! Grease it really well (those peach bits love to stick). Bake at 325°F for 50-60 minutes before adding topping, then another 15-20 minutes. The crumble might slide a bit—still delicious!

How do I know when it’s done baking?
The toothpick test lies! Look for: 1) Golden top, 2) Sides pulling from pan, 3) Moist crumbs—not wet batter—on your tester. It keeps cooking as it cools!

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