Peach Cobbler Pound Cake

I've been on a bit of a peach cobbler kick lately. I mean, it was only a week or so ago that I posted my Cast Iron Skillet Peach Cobbler recipe. But, seeing as we are in the thick of peach season here in Wyoming, there is no way that I am letting those juicy, fragrant stone fruits go to waste. It was only a matter of time until said peaches found their way into a Bundt. I did write an entire book on Bundts, after all, so I am kind of obligated at this point. This Peach Cobbler Pound Cake is a variation on one of the recipes in that book: Summer Peach Buttermilk Bundt.

Whole peach cobbler pound cake.

Why this cake is so "peachy-keen"?

  • True peach flavor: My Peach Cobbler Bundt Cake really earns its title, boasting a double dose of peach flavor. The first is featured in the spiced, spiked fresh peach cobbler topping, which caramelizes when baking at the bottom of the Bundt pan (similar to the pineapples in an upside-down cake.) The second comes from chunky peach preserves, which are mixed into the batter, supplementing the sugar as a sweetening agent while dotting the cake with bits of peach.
  • Did somebody say "streusel?": If you know a bit about me, you know that I love a streusel. Not only does this Bundt have a warm peach topping, but a ribbon of spiced streusel runs through the middle of it, creating layer after layer of flavor.
  • Tastes great at any temperature: While I do think this cake is best served warm with a melting scoop of ice cream, it can be served at room temperature or straight from the fridge (if the craving strikes.) See the "Notes" section of the recipe for rewarming tips.
  • So moist and dreamy: I've found that adding even a small amount of oil to my Bundt batters means a cake that is moister than one that uses just butter. This cake batter features butter, oil, the previously mentioned preserves, and sour cream, resulting in a texture that stays moist for days.
Slice of peach cobbler pound cake on a plate.

Video tutorial: See my Peach Cobbler Pound Cake in action!

Ingredients and special equipment

Ingredients for cake.
  • Bundt pan and nonstick baking spray: For this recipe, I recommend a 12-cup Bundt pan, as the smaller 10-cup capacity pans will likely overflow. For best results, use a nonstick baking spray such as Baker's Joy or Pam for Baking, and spray the pan thoroughly, including all of the crevices.
  • Fresh peaches: Choose firm, ripe peaches so that they will stand up to peeling and chopping. Thawed frozen peaches can be substituted in the off season or if you can't find good fresh peaches.
  • Brown sugar: I used light brown sugar, but dark brown sugar can be substituted.
  • Cinnamon / Cardamom: These spices are used in both the streusel and the topping. If you are not familiar with cardamom, read more about it in the FAQ section, below.
  • Kosher Salt
  • Butter: Use unsalted butter so that you can control the salt level in the recipe.
  • Bourbon: You can omit this altogether or substitute brandy, whiskey or dark rum.
  • All purpose flour: A reputable gluten-free flour blend may be substituted to make this recipe gluten-free.
  • Baking powder/baking soda
  • Vegetable oil: Substitute canola, safflower or melted coconut oil.
  • Sugar
  • Eggs: Eggs should be a room temperature before adding to the cake batter. To bring eggs to temperature quickly, submerge the eggs in warm tap water for a few minutes.
  • Sour cream: Full-fat or low-fat only. Non-fat sour cream will yield different results.
  • Peach preserves: See FAQ on the differences between preserves, jam and jelly. You want a product that have peach chunks in the texture and is not completely smooth.
  • Pure vanilla extract: Avoid using imitation extracts whenever possible as pure vanilla yields a more authentic vanilla flavor.
  • Confectioner's sugar
  • Milk: Use just about any type of milk here....whole, low-fat, coconut, almond, etc.

Step by step photos and instructions

Peach cobbler pound cake topping

  1. Preheat your oven to 350 °F. Spray a 12-cup Bundt pan with non-stick baking spray. In a medium bow, mix melted butter, brown sugar, cinnamon, cardamom, bourbon and peaches. Spoon the peach cobbler topping into the bottom of the sprayed Bundt pan, spreading evenly.

Streusel filling

2. In a medium bowl, mix flour, sugar, cinnamon, cardamom and salt. Pour melted butter over the mixture and stir to blend. Streusel should be crumbly and have the texture of wet sand.

Pound cake

3. In a medium bowl, whisk flour, baking powder, baking soda and salt.

4. In the bowl of an electric mixer, beat butter, oil and sugar for 3-4 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, peach preserves, and vanilla. On low speed, beat in flour mixture in three additions, beating until just combined.

5. Top the peach cobbler topping in the Bundt pan with half of the cake batter, spreading in an even layer. Sprinkle the streusel filling over the cake batter and then top it with the remaining batter, smoothing the top.

6. Bake the cake 55 to 65 minute or until puffed, golden, and a tester inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, and then carefully invert it onto a cake plate or wire rack.

Glaze

7. In a small bowl, whisk confectioner's sugar butter, 1 tablespoon milk and vanilla. Whisk in more milk, if needed, until the glaze it thick but of drizzling consistency. Using a small spoon or the tines of a fork, drizzle the glaze over the warm cake. This Peach Cobbler Pound Cake can be served warm, room temperature or even cold (but I think it tastes amazing warm!)

Whole Peach Cobbler Pound Cake.

Frequently asked questions

What is cardamom?


Cardamom is a warm spice that comes from the seeds of various plants belonging to the members of the ginger family. It is frequently used in Indian and southeast Asian cuisines, but is also used in baking recipes.
Cardamom has a unique and distinctive flavor profile that is difficult to compare directly to other spices. It has a warm, aromatic, and slightly sweet taste with hints of citrus. The flavor is complex, with a balance of sweetness and spiciness that is not overpowering. For dessert recipes, it pairs well with other warm spices, such as cinnamon, ginger and nutmeg.

How do you choose a fresh peach?

There are multiple factors to consider when choosing a fresh peach, so that you can enjoy ripe, juicy fruit and avoid mealy or tough textures:
Color: A ripe peach will have vibrant colors, varying from yellow to red or orange, Avoid peaches that have green areas, as they may not be fully ripe.
Firmness: A peach should yield slightly to gentle pressure when squeezed, but not feel mushy or overly soft.
Smell: Ripe peaches should have a sweet, fragrant aroma.
Season: Peaches are best during their peak season, usually in the summer months. If you're buying peaches off-season, they may not be as flavorful or juicy.

What are the differences between preserves, jam and jelly?


While preserves, jam, and jelly are all types of fruit spreads, they have distinct differences in terms of ingredients, texture, and fruit content. The main variations lie in the fruit pieces, consistency, and sweetening agents used.
Preserves contain whole or large pieces of fruit, have a chunky texture, and a high fruit content. Often, preserves have a slightly softer consistency compared to jams and jellies. The high fruit content in preserves gives them a more intense and natural fruit flavor.
Jam has finely chopped fruit, giving it a smoother and more uniform texture compared to preserves. Jams have a slightly gelatinous consistency due to the pectin present in the fruit, which helps in thickening the spread.
Jelly is made from fruit juice, is clear and smooth, and has the firmest consistency. Unlike preserves and jam, jelly does not contain any fruit pieces.

Overhead shot of a slice of Peach Cobbler Pound Cake next to the whole cake.

Love creating beautiful Bundts as much as I do? Here are a few more of my favorites:

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

Slice of Peach Cobbler Pound Cake on white plate.

Peach Cobbler Pound Cake

Julie Hession
Featuring a warm, sweet, juicy peach topping, Peach Cobbler Pound Cake showcases the season's best fruit, although it can also be made with frozen fruit year-round. A spiced streusel runs through the center of the vanilla pound cake underneath the topping, creating layer upon layer of deliciousness.
Prep Time 20 minutes
Cook Time 1 hour
Servings 16
Calories 488 kcal
5 from 12 votes
Print Recipe Pin Recipe

Equipment

Ingredients
 
 

Peach Cobbler Topping

  • 6 tablespoon melted unsalted butter
  • ½ cup light brown sugar (lightly packed)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1-2 tablespoon bourbon (optional)
  • 2 cups peeled fresh peaches, coarsely chopped

Streusel Filling

  • ½ cup all purpose flour
  • ½ cup light brown sugar (lightly packed)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 4 tablespoon melted unsalted butter

Pound Cake

  • cups all purpose flour
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¼ cup vegetable oil
  • cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup peach preserves
  • 2 teaspoon pure vanilla extract

Glaze

  • ¾ cup confectioner's sugar
  • 1 tablespoon very soft unsalted butter
  • 1-2 tablespoon milk
  • ½ teaspoon pure vanilla extract

Instructions
 

Peach Cobbler Topping

  • Preheat your oven to 350 °F. Spray a 12-cup Bundt pan with non-stick baking spray. In a medium bow, mix melted butter, brown sugar, cinnamon, cardamom, bourbon and peaches. Spoon the peach cobbler topping into the bottom of the sprayed Bundt pan, spreading evenly.

Streusel Filling

  • In a medium bowl, mix flour, sugar, cinnamon, cardamom and salt. Pour melted butter over the mixture and stir to blend. Streusel should be crumbly and have the texture of wet sand.

Pound Cake

  • In a medium bowl, whisk flour, baking powder, baking soda and salt.
  • In the bowl of an electric mixer, beat butter, oil and sugar for 3-4 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, peach preserves, and vanilla. On low speed, beat in flour mixture in three additions, beating until just combined.
  • Top the peach cobbler topping in the Bundt pan with half of the cake batter, spreading in an even layer. Sprinkle the streusel filling over the cake batter and then top it with the remaining batter, smoothing the top.
  • Bake the cake 55 to 65 minute or until puffed, golden, and a tester inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, and then carefully invert it onto a cake plate or wire rack.

Glaze

  • In a small bowl, whisk confectioner's sugar butter, 1 tablespoon milk and vanilla. Whisk in more milk, if needed, until the glaze it thick but of drizzling consistency. Using a small spoon or the tines of a fork, drizzle the glaze over the warm cake. Serve warm or room temperature (but I think it tastes amazing warm!) with a scoop of vanilla ice cream.

Video

Notes

  • Thawed peaches can be used in place of fresh peaches if they are hard to find or out of season. Simply thaw the peaches and then coarsely chop them, as you would the fresh ones.
  • I think that this cake is best served warm, but it is also great at room temperature. To rewarm a slice, you can heat it in the microwave for 15-20 seconds or heat it in a 300F oven, covered with foil so that it doesn't dry out, for 15 minutes.
  • Leftover cake will keep, covered and refrigerated, for up to 4 days.

Nutrition

Calories: 488kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 366mg | Potassium: 120mg | Fiber: 1g | Sugar: 36g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg
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11 Comments

  1. 5 stars
    My son sent me an account on instagram that sells Peach Cobbler Pound Cake in Phoenix and after seeing that it sells for $75, I was up for a challenge to replicate it. Your recipe looked incredible and after I made it, I was blown away with the outcome. No need to even try the expensive version…your recipe is all I will ever make. My husband loves all things peaches and he gave it 2 BIG thumbs up!!

    1. 5 stars
      Thank you so much, Kimmberly! This made my day.....and I love all things peaches, too. I think I find a way to incorporate them into every meal during peak peach season. I'm also glad to hear that you saved that $75. Yikes!! Have a great weekend 🙂

  2. 5 stars
    These recipe sounds delicious! the ingredients and procedures are easy to find and prepare.. Will definitely try this one sometime soon.

  3. 5 stars
    I followed this exactly, and when I mixed the wet and dry, it was INCREDIBLY sticky. I would've had to add at least another cup, maybe more, of flour, but I didn't have enough. There is absolutely no way I could've cut these biscuits out, much less used a roller to roll them out. Are you sure your directions and measurements are right?

    1. 5 stars
      Hi Chris. Thank you for your email and apologies for the delayed response -- I was out of town. I went back and double (and triple) checked this recipe, and all of the information/ratios were entered correctly. It is a recipe that I have been using for years with good results, which is actually a variation on a recipe from Epicurious that has received consistently positive reviews, so I am confident that the ingredient amounts are correct. That said, there are definitely other factors that could affect the texture of your dough, and I am sorry that your results were not good. Was your kitchen especially warm or humid? Was the 1-1/2 sticks butter that you used cold? These are both things that could have made the dough sticky. Did you perhaps use frozen blueberries instead of fresh? Sometimes those contain extra moisture. I would love to help figure out what happened, so please let me know your thoughts, and I will try to help you get to the bottom of this. Thanks so much.

    1. 5 stars
      Thank you, Jeni! I bought those tree "slices" years ago for an event that I threw. My husband, who is from Vermont, was making fun of the fact that I actually purchased it online. He used to have them everywhere out in his backyard 🙂

    1. 5 stars
      Me, too. And I love that hot-cool contrast when the pie/cobbler/shortcake is still warm. Nothing like it!

  4. 5 stars
    I grew up in MA and during blueberry season, my dad would give us each a can that he'd punched holes in and laced with string so it could go around our necks. Two-fisted blueberry pickers, we were! Haha... these shortcakes look luscious!

    1. 5 stars
      Karen -- what an ingenious idea! I'm sure that my mom would have done the same had she thought of it. Nowadays, I would love to have the task of picking fresh blueberries--although I would probably eat half of them along the way 🙂 Hope you are doing well!

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