Save This Peach Cobbler Pound Cake is my favorite mashup of old-fashioned pound cake with the homey flavors of a peach cobbler. Velvety soft crumbs, bursts of juicy peaches, and a swirl of spice bring a taste of summer with every bite. It is the showstopper I pull out for potlucks or whenever anyone in my family asks for something special.
The first time I made this we ate almost the entire cake after Sunday dinner with my neighbors. Now it is requested at every family cookout or holiday gathering.
Ingredients
- Fresh or canned peaches: diced pick perfectly ripe peaches that give slightly to pressure for fullest flavor and aroma
- All-purpose flour: gives the cake its sturdy yet tender crumb sift if you want a lighter texture
- Granulated sugar: provides sweetness and helps cream the butter properly
- Unsalted butter: softened until easily pressed adds richness and helps with that classic pound cake crust
- Large eggs: at room temperature for the fluffiest texture and best rise
- Sour cream: adds extra moisture and slight tang for balance
- Whole milk: for a tender crumb and smooth batter use full fat for best results
- Vanilla extract: for warm aromatic depth choose pure vanilla for superior flavor
- Baking powder: leavens the cake for just enough lift
- Salt: builds overall flavor be sure to use a fine grain
- Ground cinnamon: brings warmth and classic cobbler spice opt for Ceylon if you can
- Ground nutmeg: a subtle touch for that southern taste grate fresh if possible
- Brown sugar: for the optional peach swirl adds robust caramel notes
- Powdered sugar: for the glaze creates a silky sweet finish
- Milk in the glaze: adds just the right pourable consistency
- Bundt pan: for signature shape and even baking choose a sturdy nonstick model for clean release
Instructions
- Prep the Pan:
- Grease and flour a 10 inch bundt pan thoroughly getting into every crevice for easy removal and beautiful shape
- Prepare the Peaches:
- If using the optional layering toss diced peaches with brown sugar and cinnamon let sit to draw out juices and infuse flavor
- Cream Butter and Sugar:
- In a large bowl or with a stand mixer beat butter and sugar together on medium speed for about three to four minutes until pale fluffy and noticeably increased in volume this is the key to a soft crumb
- Add Eggs One at a Time:
- With mixer on low add each egg and blend well after each addition scrape down the bowl to ensure thorough mixing so the batter does not separate
- Add Sour Cream and Vanilla:
- Mix in sour cream and vanilla extract until just combined do not overmix here for the softest texture
- Combine Dry Ingredients:
- In a separate bowl whisk together flour baking powder salt ground cinnamon and nutmeg blending well so leaveners and spices are evenly distributed
- Alternate With Milk:
- Add the dry ingredients to the wet mixture in three additions alternating with milk always begin and end with flour mix gently on low speed until just combined avoiding overworking the batter
- Fold in Peaches:
- With a spatula gently fold diced peaches into the batter do not stir too vigorously to avoid breaking down the fruit
- Fill the Bundt Pan:
- Spoon batter evenly into prepared pan tap pan on the counter gently to release any air bubbles
- Bake the Cake:
- Bake in a 325 degree oven in the center rack for one hour ten minutes to one hour twenty minutes or until a toothpick inserted in the center comes out with only a few moist crumbs
- Cool and Remove:
- Allow cake to cool in the pan for about fifteen minutes invert onto a wire rack and let cool completely before glazing
- Make and Apply the Glaze:
- In a small bowl whisk powdered sugar milk and vanilla until smooth drizzle over cooled cake in even ribbons for a beautiful look
Save My favorite part has always been stealing the first end piece hot from the pan with the glaze barely set. My grandma would let me eat it straight from the cooling rack in our kitchen while we washed up the mixing bowls together.
Storage Tips
Wrap the cooled cake tightly in plastic wrap or place slices in an airtight container it will keep at room temperature for three days and refrigerate for one week. If freezing slice first and wrap individually so you can pull out just what you need for a midnight snack or quick breakfast treat. To keep the glaze looking fresh always glaze after thawing.
Ingredient Substitutions
If you cannot find fresh peaches canned peaches work well just drain them very thoroughly and pat dry to prevent a soggy crumb. No sour cream Use full fat Greek yogurt. Swap nutmeg with cardamom for an extra fragrant twist if you love floral spice notes. A dairy free butter substitute and oat milk can work for a non dairy version though texture will be slightly less rich.
Serving Suggestions
This cake stands alone as a star dessert but pairing it with a scoop of vanilla ice cream makes every slice taste just like a true southern peach cobbler. Try dolloping with whipped cream and a sprinkle of cinnamon sugar or serve with fresh berries for a lighter finish. For brunch I love sharing thick slices with a cup of coffee on the porch.
Save This cake is the perfect way to celebrate peach season or make a cozy memory. Enjoy every bite and share it with someone you love.
Recipe Questions
- → How do I prevent the cake from sticking to the bundt pan?
Thoroughly grease and flour the pan, reaching all crevices, to ensure an easy release after baking.
- → Can I use canned peaches instead of fresh?
Yes, just drain them well to avoid excess moisture. Fresh peaches offer peak flavor when in season.
- → What makes this cake extra moist?
Butter, sour cream, and whole milk together deliver rich moisture and a tender crumb in each slice.
- → Can I add extra spices to enhance the flavor?
Try adding a pinch of cardamom or extra cinnamon for more warmth and complexity in the cake.
- → How should I store leftovers?
Keep the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- → What’s the best way to serve this cake?
It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.