This peach cobbler pound cake is a delightful twist on the classic dessert. Moist and buttery pound cake is topped with juicy, sweet peaches and browned butter icing. The combination of tender cake and fragrant peaches makes for a perfect summer treat. This is the kind of cake you want to enjoy all summer long!
The time has arrived for all things peach and this Peach Cobbler Pound Cake is a must-try! I do love peach season and if you are looking for a quick peach cobbler check out this Cast Iron Peach Cobbler. While doing some research I found that most of these recipes were formed into a bundt pan, but I liked the idea of a one-layer cake so you had more surface area for the peaches. This is almost like a peach upside-down cake! I was honestly surprised of how good this cake turned out, I am warning you now, you will want seconds on this one! This cake is good with or without the brown butter glaze but I doubt you will be upset by doing the extra couple of steps it takes to make the glaze. And learning how to make browned butter is easy and great to use in so many recipes including these banana carrot muffins!
TELL ME ABOUT THIS PEACH COBBLER POUND CAKE
- Flavor: This peach cobbler pound cake offers a delicious combination of your favorite buttery pound cake and a fresh peach cobbler. It’s topped with juicy bites of sweet summer peaches spiced with warm allspice, while the brown butter icing takes the flavor to the next level. It’s a fantastic combination!
- Perfectly tender & moist. This pound cake gets its soft, dense texture and moist crumb from a combo of butter, sour cream, eggs and yolks.
- Ease: This recipe is straightforward, where you mix up the batter and layer it onto peaches in a greased and floured pan. Anyone can make it, regardless of their baking skill level.
- Versatile: You can enjoy a slice of this cake as a snack, breakfast, or dessert! You can also skip the brown butter icing!
- Great for any occasion: This sweet treat is perfect for any summer peach cravings. It’s a hit at any summer cookout, pool party, or BBQ. And, it’s perfect for Mother’s and Father’s Day menus.
INGREDIENTS YOU NEED & WHY
Here are the ingredients for Peach Cobbler Pound Cake and why each is used. See the recipe card for exact amounts.
- Butter. I use unsalted butter in desserts so you can control the salt. You will need butter for the pound cake and the browned butter glaze.
- Light Brown Sugar. Light brown sugar adds a subtle depth of flavor that complements the natural sweetness of the peaches. Used to sweeten the peaches.
- Sugar. Regular granulated sugar is required to sweeten the cake and properly cream all the butter. It is used to help sweeten the peaches and the cake.
- Eggs. You will need 2 large eggs and 4 egg yolks. The high number of eggs and yolks in pound cake helps to provide the cake with the structure, richness, and moisture it needs to be a dense, buttery, and delicious cake.
- Sliced Peaches: You will need 5 medium-sized ripe peaches peeled and sliced to get you to 2 1/2 cups. You will want to blanch and peel your fresh peaches. If using frozen sliced peaches, then you will need to thaw them completely and drain off all the additional juices well before using them. Here is a good article about peach equivalents.
- Cake Flour. I used cake flour in this pound cake recipe because it has a lower protein content compared to all-purpose flour, which results in a more tender and delicate crumb in the cake.
- Baking essentials. We’re using baking powder, baking soda and salt to ensure this bakes up with the perfect rise and texture.
- Vanilla. Vanilla extract, which is made from vanilla beans, has a rich, sweet flavor and a floral aroma that pairs well with the sweetness of peaches.
- Allspice. Allspice is the cured, unripe berry of a tropical evergreen tree found in the Caribbean, Central, and South America. It has a warm, spicy flavor with hints of cinnamon, nutmeg, and cloves. It adds a subtle depth of flavor to peaches and helps to balance out their sweetness.
- Sour Cream. adds moisture, richness, and tanginess to the cake.
- Glaze. Browned Butter, powdered sugar, milk, and vanilla are all you need for a flavorful glaze.
My favorite cake pan: If you need recommendations for a new cake pan, I highly recommend this nine-by-three-inch anodized aluminum pan from Fat Daddio’s. I’ve been using it for years… great quality, and great price. The extra depth benefits any cake and it makes the pan more versatile to use for other recipes.
HOW TO MAKE THIS RECIPE
- Peach cobbler topping. Peel and slice peaches, place in a bowl and add light brown sugar, granulated sugar, allspice, and salt. Carefully mix together. Set aside.
2. Dry ingredients. In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. Sift to remove any lumps. Set aside.
3. Cream. In the bowl of a stand mixer, cream the butter. Then add the sugar and vanilla and sugar until light and fluffy. Add in the eggs one at a time beating just until combined.
4. Mix. Add one-third of the flour mixture to the butter mixture and mix until combined. Add half of the sour cream, mixing until incorporated. Repeat with flour, then sour cream, and then rest of flour.
5. Bake. Place peaches onto the bottom of the 9-inch prepared cake pan. Pour batter on top of the peaches in the 9-inch cake pan. Bake for 55-70, until a toothpick comes out clean.
6. Let cool. Allow the cake to cool for at least 20 minutes and then flip cake out onto a serving platter.
7. Make the glaze. Mix the glaze and while the cakes are still slightly warm, pour glaze over the tops and allow it to drizzle down the sides. Cool completely and then slice and enjoy.
HERE’S HOW TO MAKE THE BEST PEACH COBBLER POUND CAKE
This Peach cobbler pound cake is really very easy to whip up, but here are a few tips to make sure your cake is perfect every time!
USE ROOM TEMPERATURE INGREDIENTS
- Using room-temperature dairy products and eggs helps achieve a light, airy, and fluffy texture, and makes it easier for the butter to combine with the sugar.
- Sit out: Allow the butter, eggs and sour cream to sit out on the counter for about an hour before beginning your recipe. The amount of time depends on the weather and how cool you keep your kitchen. Here’s how to soften butter quickly, if you forget to sit it out. And here’s more information on how to bring dairy to room temperature.
- Test it: To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy. It will be cool to touch, not warm.
ONE EGG AT A TIME
- Add the eggs and yolks to the batter one at a time making sure each is fully incorporated before adding the next. Using room-temperature eggs will make it easier to achieve this without over-mixing the batter, which can result in a dense, heavy texture. By doing so, you’ll only need to mix the batter for a few turns, allowing for a lighter and fluffier cake.
HOW TO MEASURE FLOUR PROPERLY
- I highly recommend getting a food scale to get the most accurate measurement. But, if you do not have one, use the fluff, spoon, and level method. To execute this technique, use a fork or whisk to fluff up the flour, then spoon it into the measuring cup. Avoid packing the flour down or tapping the cup, as these actions can cause the flour to settle and lead to an inaccurate measurement. Once you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the cup for precise measurement. This method is superior to the scoop method, because simply dunking and filling the measuring cup can result in too-densely packed flour.
USE FRESH BAKING POWDER & BAKING SODA
- Be sure to lightly scoop the powder out of the container and use a knife to level it off. Keep in mind that these leavening agents typically expire after six months, and may begin losing their potency after just three months. To keep track of the age of your ingredients, write the date of opening on the container so you know when it’s time to replace them.
DON’T OVERMIX INGREDIENTS
- It’s important to avoid overmixing the batter once you begin adding in the flour, as this can result in baked goods that are overly dense and have a tough texture. Mix the batter just until there are no more pockets of flour, and take a few extra seconds to eliminate any large lumps.
GREASE THE PANS PROPERLY
- I would not rely on a non-stick baking spray that contains flour, for pound cake. This cake needs a generously greased and floured pan. I use butter and flour to ensure that my pound cake won’t stick. After allowing my pound cakes to cool for 20 minutes, I carefully invert the pan onto a serving platter. If some of the peaches stick to the pan you can easily take them out and put them on top arrange them on the top of the cake and glaze as normal.
FREQUENTLY ASKED QUESTIONS
Overbaking: If the pound cake is baked for too long, it can become dry and lose moisture. Make sure to follow the recipe and bake the cake for the recommended time, and check it frequently to prevent overbaking.
Pound cake can become gummy if you overmixed the dry ingredients with the wet ingredients. It can also be gummy by adding too much flour or underbaking the cake.
Pound cake is a dense, rich cake that traditionally contains one pound each of flour, sugar, butter, and eggs, hence the name “pound cake”. It has a tight crumb and a buttery flavor. Pound cake can be made in a variety of shapes, including loaf pans, bundt pans, and round cake pans.
Bundt cake, on the other hand, refers to a cake that is baked in a bundt pan, which is a circular, fluted pan with a hollow center. Bundt cakes can be made from a variety of cake batters, including pound cake batter, but the defining feature of a bundt cake is its distinctive shape. The fluted sides of the bundt pan create a decorative pattern on the cake, which can be further enhanced by glazing or frosting.
Do not overbake the cake: Overbaking can cause the cake to dry out. To prevent this, make sure to follow the baking time and temperature specified in the recipe and use a toothpick to check for doneness.
Store the cake properly: Once the cake has cooled, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can also place the wrapped cake in an airtight container.
Serve with whipped cream or fruit: Serving the pound cake with whipped cream or fresh fruit can add moisture and flavor to each slice.
After removing from the oven, place the loaf on a wire rack, and let cool for 20 minutes in the pan. This allows the cake to become firm enough to remove from the pan without breaking apart. Just don’t cool in the pan too long or it may result in the cake becoming damp and sticking to the pan.
- Storing leftovers. Once the glaze has completely hardened, Cover 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.
MORE FAVORITE DESSERT RECIPES
Looking for more dessert ideas? Give these favs a try:
- Salted Caramel Apple Pie Bars
- Chocolate Chip Loaf Cake
- Raspberry and white chocolate loaf cake
- Cast Iron Peach Cobbler
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating!
Peach Cobbler Pound Cake
Peach Cobbler Topping
- 2 1/2 cups peeled and sliced peaches (5-6 peaches)
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground allspice
- ¼ teaspoon salt
- 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
- 2 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- ¾ cup (180 grams) sour cream, at 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
- 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 peaches in a bowl and add light brown sugar, granulated sugar, allspice, and salt. Gently mix together. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sift to remove any lumps. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer cream the butter on medium-high speed until creamy and smooth, about 1 minute.
- Turn the mixer speed to low; add the sugar, vanilla extract to the butter and mix until incorporated. Turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
- Turn the speed to medium-low and add the eggs and egg yolks one at a time, beating just until combined. Scrape the bowl after each addition.
- Add one-third of the flour mixture to the butter mixture and mix on low speed, just until combined. Add half of the sour cream, mixing until incorporated. Repeat with another one-third flour, scraping the bowl and paddle after each addition. Add rest of sour cream, mixing until incorporated, and finish with final third of flour.
- Scrape the batter into the pan with the peaches, smooth the top with the spatula.
- Bake for 55-70 minutes or until it is no longer jiggly and a tester inserted into the cake comes out clean with just a couple lightly moist crumbs.
- Let the cake cool in the pan for 20 minutes, then flip it over onto a serving plate and allow it to cool.
- While the cake is cooling make the brown butter icing.
Brown Butter Icing
- Place the butter in a skillet that is light in color (this helps you monitor the browning process). Melt the butter over low heat, stirring throughout. Stirring the butter with a rubber spatula through the browning process will help it melt evenly.
- After the butter has melted, raise the temperature to medium heat. As the butter continues to cook, the butter will start to foam, bubble, and splatter.
- After about 5-8 minutes, you'll notice the butter beginning to brown, with lightly browned specks forming at the bottom of the skillet and a nutty fragrance.
- Once browned, remove the skillet from heat and let it cool for 5 minutes (as the butter will eventually solidify).
- After that, whisk in the remaining icing ingredients until the mixture is smooth. If you want a thicker texture, add more confectioners' sugar, or add more milk if you want to thin it out. Finally, drizzle the icing over the cake before slicing and serving.
- Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
- Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
- Peaches: Frozen peaches are good as long as you strain them. I used the strained juice to add to some sparkling water. Refreshing peach drink!! You still want to mix with sugars and allspice.