Peach Cobbler Pound Cake
What’s better than pound cake, or peach cobbler? Making a peach cobbler pound cake that combines all of the delicious goodness into one amazing dessert! In this recipe, we are going to show you exactly how to make this delicious cake recipe.
Easy Peach Cobbler Pound Cake Recipe
We’ll show you how to make a delicious, yet easy peach cobbler pound cake. That’s right, it’s a combination of an amazing pound cake recipe, with peach cobbler.
The two come together to make a delicious dessert, that has you thinking of summertime all year round.
What makes pound cake more moist?
This pound cake recipe is moist because it contains delicious ingredients that work together, including but not limited to cream cheese.
What is the secret to a good pound cake?
The secret to a pound cake is to follow what gives it its name, to begin with. A pound cake was originally made by using a pound of the main ingredients, including a pound of flour, a pound of sugar, a pound of eggs, and a pound of butter. That is the secret to a good pound cake.
Let’s jump into this delicious recipe that combines an amazing pound cake with peach cobbler, to result in one amazing dessert!
Peach Cobbler Pound Cake
Peach Pound Cake Ingredients
Cobbler Topping
Because this pound cake uses a Bundt cake pan, the topping is actually made and added into a well greased pan before the cake batter.
Let’s look at what you will need in order to make the cobbler topping.
Peaches. Sliced peaches are essential for peach cobbler topping. You can use fresh sliced peaches that have been cut, with the pit removed, or you can use canned sliced peaches.
If you’re using canned sliced peaches, we would recommend that you cut the sliced peaches into thinner slices, so that they are approximately ½ inch wide rather than being very thick.
Brown Sugar. For this recipe you can use light brown sugar or dark brown sugar, either one works well.
Melted butter. We recommend that you use salted butter that has been melted into a liquid form. You can use unsalted butter if you prefer less salt content.
Cinnamon. A little bit of ground cinnamon is added to the peach cobbler topping for additional flavor.
The Cake
Butter. We recommend using room temperature salted butter for this recipe. This way, the butter is slightly soft, but not melted.
Eggs. Eggs are another important ingredient in this recipe. You will need the whole egg, rather than only using the yolk or the whites.
Cream Cheese. A block of cream cheese is also included in this recipe. You can use whole fat or 1/3 less-fat cream cheese, whatever your preference.
Sugar. We recommend using granulated sugar to sweeten the cake. It’s important that you use granulated sugar rather than brown sugar in the cake batter so that it has the right texture.
Flour. You can use a basic all-purpose flour for this cake recipe. You do not need to use any kind of fancy flour, your basic all-purpose flour works well.
Vanilla. Vanilla is used to flavor the cake. We recommend using vanilla extract, but you can also use imitation vanilla if you prefer.
Baking Powder. Baking powder is essential in this recipe as it helps the cake to rise slightly.
Salt. A little bit of salt is needed in the cake batter. You can use kosher salt, iodized salt, or our favorite, sea salt.
Peaches. In order to get some of that delicious peach flavor throughout the cake, you can include a few slices of peaches in the cake batter as well.
Glaze (optional)
Powdered sugar. Powdered sugar makes the base of the glaze. This helps to thicken the icing.
Vanilla. Vanilla is also used in the glaze. We recommend that you use either vanilla extract, or you can use imitation vanilla if needed.
Milk. Milk is used to moisten the glaze. You can use any type of milk you prefer. You could also use some of the peach juice as a replacement for the milk, if you’re using canned peaches.
How to Make Peach Bundt Cake
To make the peach cobbler poundcake, begin first by preheating the oven to 325°F.
Then, in a mixing bowl, add the butter and eggs. Mix on medium to high speed until they are soft and creamy. Add in the cream cheese and cream together.
Next, add in the granulated sugar, flour, vanilla, baking powder, and salt. Mix until combined, and no lumps remain. Then add in the peach slices and mix until they are combined.
Grease the Bundt cake pan, so that it is thoroughly greased, and does not run the risk of the cake sticking to the pan. You can also lightly flour the inside of the cake pan and then discard any remaining flour if desired.
Before pouring the cake batter into the greased Bundt pan, prepare the topping. Because you’re using a Bundt cake pan, the topping needs to go into the bottom of the pan, so that after the cake is baked and it’s flipped over, the bottom becomes the top.
To make the topping, in a microwave-safe container, melt the butter until it is liquid. Then, add in the brown sugar and cinnamon. Stir to combine.
In the greased Bundt cake pan, arrange the sliced peaches so that they are sitting evenly spaced around the bottom of the pan. Once the peaches are arranged, pour in the topping mixture and cover the peaches all the way around the pan.
Now that the topping is added to the Bundt cake bottom of the pan, pour in the cake batter on top. Spread so that it is evenly distributed around the circle pan.
Place the cake into the preheated oven, and bake for approximately one hour, or until a toothpick inserted into the center of the cake comes out clean. Depending on your oven, this may take between 45 and 60 minutes.
When the cake has been fully baked, remove it from the oven, and let it sit on the stovetop for 15 minutes to cool. After it has cooled for 15 minutes, flip the cake over onto your serving dish, and let it continue to cool to room temperature. When the cake has cooled, you can carefully remove the Bundt cake pan from the upside-down cake.
How to make the glaze:
When the cake has cooled, you can make the glaze by mixing together in a small mixing bowl the powdered sugar, vanilla, and milk. Drizzle the glaze on top of the cooled cake, before serving. Enjoy!
How long to cook a peach cobbler pound cake?
The amount of time it takes to bake a cake may vary slightly depending on your oven and your location.
On average, when baking a cake at 325°F, it will likely take between 45 and 60 minutes for it to fully bake.
The best way to know when the cake is done is to insert a toothpick in the center of the cake. If it comes out clean, then it is ready to remove from the oven.
Storage Tips
How to Store Peach Cobbler Pound Cake
After the cake has been baked and cooled to room temperature, the best way to store the cake is in an airtight container. This will also help to keep the cake moist.
We recommend storing the cake in an airtight container and placing it in the fridge for up to 3 to 4 days.
Tips & Tricks
High Altitude Tips. When baking a cake at a higher altitude, you may want to increase the baking temperature to 350°F. Then check on the cake starting at 40 minutes, to see if it is done. Adjust the time as needed.
Grease, Grease, Grease. When baking a cake in a Bundt cake pan, it’s very important that the cake pan is thoroughly greased with cooking spray, shortening, or vegetable oil. This will help prevent the cake from sticking to the pan, making it impossible to remove it in one piece.
Flour the Pan. After a Bundt cake pan has been greased with cooking spray or another type of oil, you can also lightly flour the surface of the pan if desired. Dusting the interior of the pan is supposed to help prevent the cake from sticking to the pan as well.
How to Serve
This peach cobbler pound cake recipe can be served after it has had a chance to cool to room temperature and the glaze has been added, or it can be served after it has chilled in the fridge. It is entirely up to your taste preferences as to whether it’s served warm, or chilled.
Variations & Substitutions
Fresh Toppings
Adding fresh toppings to the pound cake after it is prepared, is a delicious way to enjoy the fresh cake. You can top the cake with slices of fresh peaches if desired.
Homemade Whipped Cream
Another delicious topping idea is to add homemade whipped cream to each slice as it is served. There’s nothing that can beat homemade cake and whipped cream!
Make Peach Pound Cake in Loaf Pans
Another way you can mix things up is to make this peach cobbler pound cake in loaf pans rather than using a Bundt cake pan.
When making this recipe, you will need to have bread loaf pans, then you will want to add the pound cake batter first, followed by the topping before it is baked.
Because you are baking it in smaller pans, it may take less time, so set the timer for 35 minutes, and check on it often, until a toothpick inserted into the center comes out clean.
What to Serve with Peach Cobbler Pound Cake with Cream Cheese
Peach cobbler pound cake is enjoyed as a dessert or snack for any occasion. Here are a few of our favorites to serve along with the cake.
FAQs
Can you use canned peaches instead of fresh peaches?
Yes! If you are using canned peaches, we recommend that you remove the peaches from the juice, then cut them into slices that are approximately ½ inch wide. Otherwise, you can prepare the recipe as instructed above.
Cinnamon Cream Cheese Pound Cake
Making your own peach cobbler pound cake, allows you to enjoy a delicious dessert that will have you dreaming of summer all year round. This recipe is perfect, no matter the occasion, as it makes a mouth-watering dessert that everyone will enjoy!
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Peach Cobbler Pound Cake Recipe
Peach Cobbler Pound Cake
Ingredients
Cobbler Topping
- 12 oz can Peaches
- 4 Tbsp Brown sugar
- ¼ cup Melted butter
- 1 tsp Cinnamon
The Cake
- 2 cups Butter
- 8 large Eggs
- 8 oz Cream cheese
- 2 cups Sugar
- 3 1/3 cups Flour
- 1 Tbsp Vanilla
- 1 ½ tsp baking powder
- ½ tsp Salt
- Peaches optional
Glaze (optional)
- 2 cups Powdered sugar
- 1 tsp Vanilla
- 2-3 Tbsp Milk
Instructions
- To make the peach cobbler poundcake, begin first by preheating the oven to 325°F.
- Then, in a mixing bowl, add the butter and eggs. Mix on medium to high speed until they are soft and creamy. Add in the cream cheese and cream together.
- Next, add in the granulated sugar, flour, vanilla, baking powder, and salt. Mix until combined, and no lumps remain. Then add in the peach slices and mix until they are combined.
- Grease the Bundt cake pan, so that it is thoroughly greased, and does not run the risk of the cake sticking to the pan. You can also lightly flour the inside of the cake pan and then dump any remaining flour if desired.
- Then, before pouring the cake batter into the greased Bundt pan, prepare the topping. Because you’re using a Bundt cake pan, the topping needs to go into the bottom of the pan, so that after the cake is baked and it’s flipped over, the bottom becomes the top.
- To make the topping, in a microwave-safe container, melt the butter until it is liquid. Then, add in the brown sugar and cinnamon. Stir to combine.
- In the greased Bundt cake pan, arrange the sliced peaches so that they are sitting evenly spaced around the bottom of the pan. Once the peaches are arranged, pour in the topping mixture and cover the peaches all the way around the pan.
- Now that the topping is added to the Bundt cake bottom of the pan, poor in the cake batter on top. Spread so that it is evenly distributed around the circle pan.
- Place the cake into the preheated oven, and bake for approximately one hour, or until a toothpick inserted into the center of the cake comes out clean. Depending on your oven, this may take between 45 and 60 minutes.Please Note: some ovens may take longer than others. We have found that some ovens may take up to 1 hour and 30 minutes for the cake to fully bake. If you are worried about the cake burning on the outside, but being raw in the inside, you can cover the cake with foil while you finish baking.
- When the cake has been fully baked, remove it from the oven, and let it sit on the stovetop for 15 minutes to cool. After it has cooled for 15 minutes, flip the cake over onto your serving dish, and let it continue to cool to room temperature. When the cake has cooled, you can carefully remove the Bundt cake pan from the upside-down cake.
How to make the glaze:
- When the cake has cooled, you can make the glaze by mixing together in a small mixing bowl the powdered sugar, vanilla, and milk. Drizzle the glaze on top of the cooled cake, before serving. Enjoy!
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