Sweet, juicy peaches are at their best right now, and this Peach Cobbler Pound Cake is the best way to enjoy them! Every bite brings together a buttery, tender pound cake, spiced peaches, and a luscious brown butter glaze. It’s the kind of cake that vanishes fast; seconds are guaranteed.
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This one-layer cake is pure summer: more peaches on top, less fuss than a bundt, and all the flavor of a peach upside-down cake with the buttery richness of a classic pound cake. Think of it as an upside-down peach cobbler pound cake.
I always recommend using fresh peaches if you can; they make all the difference in recipes like this one, or in my Cast Iron Peach Cobbler, and Peach Cherry Crisp, where that sun-ripened flavor truly shines.
Why you’ll love this recipe
- Ultra-tender crumb: Sour cream and eggs make this cake moist, dense, and delicious.
- Brown butter glaze: This glaze really complements the peaches, it adds a nutty, caramel-like note.
- Easy, one-layer format: No Bundt pan needed; more room for that juicy peach topping.
- Perfect for parties: Serve at BBQs, birthdays, or any summer get-together.
Ingredients
- Peaches – You’ll need about five medium peaches (or 2 1/2 cups sliced). If you have extra, save them for my Cherry and Peach Cobbler—it’s another summer favorite!
- Cake flour – this is what gives your pound cake that incredibly tender, fine crumb that’s so different from regular cake. The lower protein content compared to all-purpose flour creates that perfect dense-but-not-heavy texture that makes pound cake so special.
- Butter – You’ll need it for both the cake and that incredible brown butter glaze! I always recommend using unsalted butter so you can control the salt level. If you love the rich, nutty flavor that brown butter adds, check out my Banana Carrot Muffins, they use brown butter too, and it takes the flavor to a whole new level!
- Eggs + egg yolks – this combo of 2 whole eggs plus 4 extra yolks is what gives pound cake its rich, dense texture and gorgeous golden color.
- Sour cream – adds tanginess that balances the sweetness and keeps your cake incredibly moist and tender.
- Allspice – just a pinch of this warm spice enhances the peaches perfectly without overpowering them. It has hints of cinnamon, nutmeg, and cloves all in one, making it the perfect complement to summer stone fruit!
Want to take it over the top? Serve each slice with a spoonful of homemade whipped cream, it’s an easy upgrade.
See recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Different fruits: Swap the peaches for any stone fruit like plums, apricots, or nectarines for an equally delicious peach cobbler pound cake variation.
- Frozen fruit friendly: While fresh peaches are amazing, you can use frozen peaches (thawed and drained) or even canned peaches for this easy peach cobbler pound cake recipe year-round.
- Spice variations: Add a fall twist by using cinnamon instead of allspice, or try a pinch of cardamom or nutmeg in the peach mixture for extra warmth.
- Dairy-free option: Replace butter with vegan butter and sour cream with dairy-free sour cream or thick coconut cream for a dairy-free peach pound cake.
- Glaze alternatives: Skip the brown butter glaze and try a simple vanilla glaze, cream cheese glaze, or even a drizzle of caramel sauce instead.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: Peel and slice the peaches, then toss them with light brown sugar, granulated sugar, allspice, and salt. Set aside and let the flavors meld.
Step 2: In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Beat butter until creamy. Add sugar and vanilla; beat until fluffy. Beat in whole eggs and yolks, one at a time.
Step 4: Mix in flour mixture and sour cream, alternating additions, starting and ending with flour.
Step 5: Place peaches onto the bottom of the 9-inch prepared cake pan.
Step 6: Pour batter on top of the peaches in the 9-inch cake pan. Bake for 55-70 minutes, until a toothpick comes out clean. Allow the cake to cool for at least 20 minutes and then flip cake out onto a serving platter.
Step 7: Brown butter for glaze, then whisk in sugar, milk, and vanilla. Pour glaze over the tops and allow it to drizzle down the sides. Cool, completely slice and enjoy.
Expert Tips
- Use room temperature ingredients: Let the butter, eggs, and sour cream sit out for about an hour before starting. This helps everything cream together smoothly for a tender, velvety crumb.
- Weigh your ingredients for accuracy: For the most consistent results, use a kitchen scale to weigh your flour, sugar, and other baking ingredients. It’s more reliable than scooping with measuring cups and helps guarantee a perfect cake every time. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife, do not scoop directly from the bag.
- Choose the best peaches: Pick peaches that are fragrant and slightly soft when gently squeezed these will have the juiciest, sweetest flavor.
- Don’t overmix once the flour is added: Mix just until you no longer see streaks of flour. Overmixing can make the cake dense and tough.
- Cool before flipping: This allows the cake to set so it doesn’t fall apart. If any peaches stick to the pan or fall off, simply lift them out and arrange them back on top, no one will ever know!
Common Questions
I recommend using fresh peaches for this cake. You can use thawed, well-drained frozen peaches or drained canned peaches. I haven’t tested this with canned peaches but I would probably reduce the sugar if using canned peaches.
Fresh peaches (yellow, white, or nectarines) are recommended for the best flavor and texture.
The glaze is optional; the peaches alone are delicious. However, I recommend the glaze as it complements the cake well and enhances its presentation.
No you don’t have to peel the peaches. I would slice them thin if leaving the skins on. I personally like them peeled. To peel your peaches, drop them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will easily come off.
Storage
Room Temperature
Once the glaze has completely hardened, cover the leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing Instructions:
Wrap baked and cooled pound cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
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Thank you!
-Sarah
Recipe
Peach Cobbler Pound Cake
Ingredients
Peach Cobbler Topping
- 2 1/2 cups peeled and thinly sliced peaches (5-6 peaches)
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground allspice
- ¼ teaspoon salt
Pound Cake
- 2 cups plus 2 tablespoons (240 grams) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (165 grams) unsalted butter, at room temperature
- 1 ½ cups (300 grams) granulated sugar
- 2 teaspoons vanilla extract
- 4 large egg yolks, room temperature
- 2 large eggs, room temperature
- ¾ cup (180 grams) sour cream, room temperature
Browned Butter Icing
- 6 Tablespoons (86g) unsalted butter
- 1 1/2 cups (180 grams) confectioners' sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F (165°C) with a rack in the middle position. Grease and flour a 9-inch round cake pan.
Peach Cobbler Topping
- Place the peeled, sliced peaches in a bowl.
- Add the light brown sugar, granulated sugar, allspice, and salt.
- Gently mix to coat the peaches. Set aside.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a stand mixer with a paddle attachment (or use a large bowl and hand mixer), beat the butter on medium-high speed until creamy (about 1 minute).
- Add the granulated sugar and vanilla extract. Mix on low to combine, then increase to medium-high and beat until light and fluffy (about 5 minutes).
- Scrape the sides and bottom of the bowl as needed.
Add Eggs
- Reduce mixer speed to medium-low. Add the eggs and egg yolks, one at a time, beating just until each is incorporated.
- Scrape the sides and bottom of the bowl.
Combine Wet and Dry Ingredients:
- Add one-third of the flour mixture to the butter mixture and mix on low until just combined.
- Add half the sour cream and mix until just combined.
- Repeat with another third of the flour, then the remaining sour cream, then the last third of flour.
- Scrape the sides and bottom of the bowl.
- Tip: Don’t overmix, stop as soon as the ingredients are incorporated and no flour streaks remain.
Assemble the Cake:
- Spoon the peach mixture evenly into the bottom of your prepared cake pan.
- Pour the cake batter on top and smooth the top with a spatula.
- Bake for 55–65 minutes, or until the cake is no longer jiggly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 20 minutes.
- Run a knife around the edge, then carefully flip it onto a serving plate.
- If any peaches stick to the pan, simply lift them out and place them back on top of the cake.
Brown Butter Icing
- Place the butter in a light-colored skillet over low heat.
- Let it melt, stirring occasionally.
- Once melted, increase the heat to medium and continue to cook, stirring occasionally. The butter will begin to foam and develop a nutty aroma.
- After 5–8 minutes, you’ll notice brown bits forming at the bottom of the pan and the butter will turn golden brown.
- Remove from heat and let it cool for 5 minutes.
- Whisk in the confectioners’ sugar, milk, and vanilla until smooth.
- If the glaze is too thick, add a little more milk. If it’s too thin, add more sugar.
- Drizzle the icing over the slightly warm cake.
Notes
- Easy peach peeling tip: Blanch peaches in boiling water for 30 seconds, then move to an ice bath. The skins will be removed easily.
- Weigh for best results: Weigh your ingredients for accuracy, especially flour. If using cups, spoon flour into the cup and level off.
- Room temperature ingredients: Butter, eggs, and sour cream should be at room temperature before mixing for a smooth, even batter.
- Don’t overmix: Mix just until you no longer see streaks of flour to keep the cake tender.
- If peaches stick: If any peaches stick to the pan after inverting, just lift them out and place on top of the cake.
- Make ahead: Cake can be baked a day ahead (unglazed), wrapped well, and glazed before serving.
- Storage: Store tightly wrapped at room temperature for up to 2 days or in the refrigerator up to 5 days. Freeze (unglazed) up to 3 months; thaw and glaze before serving.
Love the peaches. Great recipe.
Loved it! Tasted great.
This recipe is a time saver compared to the one I was using. Can’t wait to try it!
The most amazing peach cobbler pound cake I have ever had
Hands down the best pound cake I have ever had! Great way to use up this extra peaches.