I had that tiny aha moment when the peaches caramelized and this Fresh Peach Pound Cake Recipe browned to perfection, and the first slice hit like stealing a whole summer.

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I’m obsessed with this Peach Cobbler Pound Cake and I won’t apologize. I messed up once, spilled too much sugar, tried to fix it with extra sour cream, and somehow created the most ridiculous, saucy crumb that keeps me sneaking slices.

It’s dense but tender, studded with chopped ripe peaches that still taste like summer, and that glaze glues everything together. And it’s loud and messy and exactly what I want after a stupid day.

I keep calling it my Fresh Peach Pound Cake Recipe because that’s how I find it when I scroll, and it beats Peach Cake Recipes.

Ingredients

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All purpose flour: the cake’s backbone, gives structure and that tender, sliceable crumb.
Baking powder: it lifts the cake, so it’s light instead of dense.
Baking soda: helps browning and reacts with sour cream for a soft crumb.
Fine salt: cuts sweetness and brings out buttery, peachy notes.
Unsalted butter: rich, creamy fat that makes the cake moist and flavorful.
Granulated sugar: sweetness and a bit of tender crunch on the crust.
Light brown sugar: adds caramel notes and keeps the cake extra moist.
Eggs: bind everything together and give structure and richness.
Pure vanilla: warms and rounds flavors, makes it taste homemade.
Sour cream or yogurt: adds tang and keeps the cake super tender.
Whole milk: thins batter for a smooth pourable texture.
Ripe peaches: juicy pockets of fruit, bright and sticky in every bite.
Ground cinnamon: warm spice for the peach topping, not overpowering.
Streusel flour: gives that tender, slightly gritty crumble on top.
Streusel brown sugar: buttery caramel bites in the cobbler topping.
Streusel butter: cold cubes make those flaky, buttery streusel bits.
Powdered sugar: smooth, sweet base for a glossy glaze.
Glaze milk: thins the glaze so it drips prettily over slices.
Glaze vanilla: tiny flavor boost that makes glaze taste homemade.
Pan grease: keeps your cake intact when you unmold it, simple but crucial.

Ingredient Quantities

3 cups (360 g) all purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 cup (227 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

3/4 cup (150 g) packed light brown sugar

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 g) sour cream, or plain full fat yogurt

1/2 cup (120 ml) whole milk, plus more if needed

1 1/2 to 2 cups chopped ripe peaches (about 3 medium peaches), divided

1/2 teaspoon ground cinnamon (for the peach topping)

For a cobbler style streusel: 1/2 cup (60 g) all purpose flour, 1/3 cup (70 g) packed brown sugar, 1/4 cup (56 g) cold unsalted butter, cut into small cubes

For the glaze: 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla

Cooking spray or softened butter for greasing the bundt pan

How to Make this

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1. Preheat oven to 325°F (163°C). Grease a 10 to 12 cup bundt pan well with cooking spray or softened butter and lightly flour it, tapping out excess.

2. Whisk together 3 cups (360 g) flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar until light and fluffy, about 3 to 4 minutes. Don’t skimp on creaming, it gives the cake good texture.

4. Add 4 large eggs one at a time, mixing after each until incorporated, then stir in 1 tsp vanilla.

5. Mix 1 cup (240 g) sour cream (or plain full fat yogurt) with 1/2 cup (120 ml) whole milk. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined; if batter seems too thick add a tablespoon or two more milk.

6. Fold in 1 1/2 to 2 cups chopped ripe peaches gently so they don’t break up too much. Reserve a few tablespoons of peach pieces for the top if you like a prettier finish.

7. For the cobbler style streusel: cut 1/4 cup (56 g) cold unsalted butter into 1/2 cup (60 g) flour and 1/3 cup (70 g) packed brown sugar until it forms coarse crumbs. Sprinkle the streusel over the batter in the bundt pan and press down lightly so it nests into the top, or swirl it in gently if you want pockets.

8. Toss the reserved peaches with 1/2 tsp ground cinnamon and arrange on top of the streusel or gently press into cake batter. Bake in the preheated oven for 60 to 75 minutes, or until a long toothpick inserted near the center comes out with a few moist crumbs but not raw batter.

9. Cool the cake in the pan on a wire rack for 15 minutes, then invert to release and cool completely. If the top sinks slightly, that’s fine, it still tastes amazing.

10. Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons milk and 1/2 tsp vanilla until pourable. Drizzle over cooled cake, let set, then slice and serve. Store leftovers covered at room temp for 2 days or in fridge for up to 4 days.

Equipment Needed

1. 10 to 12 cup bundt pan, greased and floured
2. Large mixing bowl for creaming butter and sugar
3. Medium bowl for whisking dry ingredients
4. Electric mixer, hand or stand, for creaming and mixing
5. Whisk for dry ingredients and the glaze
6. Rubber spatula for folding in peaches and scraping the bowl
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Cutting board and a sharp knife to chop peaches
9. Wire cooling rack to cool the cake before glazing

FAQ

Q: Can I use frozen or canned peaches instead of fresh?

A: Yes. Use thawed frozen peaches and pat them dry so they dont make the batter soggy. If using canned, drain very well and pat dry. Reduce added milk a little if the fruit seems wet.

Q: What can I substitute for sour cream?

A: Plain full fat yogurt works great and is listed, or make a quick swap with equal parts Greek yogurt or buttermilk. If you only have low fat yogurt, the cake may be a touch less tender but still tasty.

Q: How do I stop the peaches from sinking to the bottom?

A: Toss the chopped peaches in a tablespoon of flour before folding into batter or sprinkle them on top of half the batter, then add the rest. Also dont overmix the batter, and bake in a greased bundt pan that has a little texture so the batter can cling.

Q: How do I know when the pound cake is done?

A: Insert a wooden skewer into the center. If it comes out with a few moist crumbs its done. If batter sticks to it, bake 5 to 10 minutes more and check again. The top should be golden and spring back lightly when touched.

Q: Can I make this ahead or freeze it?

A: Yes. Cool completely, wrap tightly in plastic wrap then foil, and freeze up to 3 months. Thaw in the fridge overnight, then bring to room temp before glazing. You can also bake the cake a day ahead and glaze just before serving.

Q: Any tips for the cobbler style streusel so it stays crumbly?

A: Keep the butter very cold and cut it into the flour and brown sugar until you have pea sized bits. Work fast and dont overwork the mix. Press some streusel on top so it partly sinks into the batter and some stays on top for a nice cobbler look.

Peach Cobbler Pound Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb (use 1 cup plus 2 tablespoons cake flour per cup AP) or use whole wheat pastry flour for a nuttier flavor but expect a slightly denser cake, you might need a splash more milk.
Unsalted butter: can use equal weight of softened margarine or use neutral oil like vegetable or canola oil at 3/4 the butter volume (so 3/4 cup oil for 1 cup butter) for a moister cake, though the crust wont be as rich.
Sour cream: Greek yogurt is a direct sub equal amount, or use buttermilk (use 1 cup buttermilk replacing the 1 cup sour cream but reduce the milk in the recipe by half) for tang and extra tenderness.
Fresh peaches: swap with thawed frozen peaches (drain excess juice and pat dry) or use canned peaches in juice, well drained and patted dry; both work great when fresh arent in season.

Pro Tips

– Make sure your peaches are ripe but not mushy, otherwise they’ll turn to jam in the batter. If they’re a little firm, toss them with a teaspoon of lemon juice and a tablespoon of sugar to soften and bring out flavor.

– Don’t skimp on creaming the butter and sugars; beat until light and fluffy, about 3 to 4 minutes. If you rush this step the cake will be dense, and nobody wants that.

– When you fold in the peaches, use a rubber spatula and be gentle, fold just until they’re distributed. Overmixing will break them up and make the cake soggy in places.

– If the top is browning too fast but cake still needs time, loosely tent with foil for the last 15 to 20 minutes. Also check doneness with a long toothpick near center, it should come out with a few moist crumbs not wet batter.

Peach Cobbler Pound Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I had that tiny aha moment when the peaches caramelized and this Fresh Peach Pound Cake Recipe browned to perfection, and the first slice hit like stealing a whole summer.

Servings

servings

Calories

583

kcal

Equipment: 1. 10 to 12 cup bundt pan, greased and floured
2. Large mixing bowl for creaming butter and sugar
3. Medium bowl for whisking dry ingredients
4. Electric mixer, hand or stand, for creaming and mixing
5. Whisk for dry ingredients and the glaze
6. Rubber spatula for folding in peaches and scraping the bowl
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Cutting board and a sharp knife to chop peaches
9. Wire cooling rack to cool the cake before glazing

Ingredients

3 cups (360 g) all purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup (227 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
3/4 cup (150 g) packed light brown sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 g) sour cream, or plain full fat yogurt
1/2 cup (120 ml) whole milk, plus more if needed
1 1/2 to 2 cups chopped ripe peaches (about 3 medium peaches), divided
1/2 teaspoon ground cinnamon (for the peach topping)
For a cobbler style streusel: 1/2 cup (60 g) all purpose flour, 1/3 cup (70 g) packed brown sugar, 1/4 cup (56 g) cold unsalted butter, cut into small cubes
For the glaze: 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk, 1/2 teaspoon vanilla
Cooking spray or softened butter for greasing the bundt pan

Directions

Preheat oven to 325°F (163°C). Grease a 10 to 12 cup bundt pan well with cooking spray or softened butter and lightly flour it, tapping out excess.
Whisk together 3 cups (360 g) flour, 1 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl; set aside.
In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar until light and fluffy, about 3 to 4 minutes. Don’t skimp on creaming, it gives the cake good texture.
Add 4 large eggs one at a time, mixing after each until incorporated, then stir in 1 tsp vanilla.
Mix 1 cup (240 g) sour cream (or plain full fat yogurt) with 1/2 cup (120 ml) whole milk. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined; if batter seems too thick add a tablespoon or two more milk.
Fold in 1 1/2 to 2 cups chopped ripe peaches gently so they don’t break up too much. Reserve a few tablespoons of peach pieces for the top if you like a prettier finish.
For the cobbler style streusel: cut 1/4 cup (56 g) cold unsalted butter into 1/2 cup (60 g) flour and 1/3 cup (70 g) packed brown sugar until it forms coarse crumbs. Sprinkle the streusel over the batter in the bundt pan and press down lightly so it nests into the top, or swirl it in gently if you want pockets.
Toss the reserved peaches with 1/2 tsp ground cinnamon and arrange on top of the streusel or gently press into cake batter. Bake in the preheated oven for 60 to 75 minutes, or until a long toothpick inserted near the center comes out with a few moist crumbs but not raw batter.
Cool the cake in the pan on a wire rack for 15 minutes, then invert to release and cool completely. If the top sinks slightly, that’s fine, it still tastes amazing.
Make the glaze by whisking 1 cup (120 g) powdered sugar with 2 to 3 tablespoons milk and 1/2 tsp vanilla until pourable. Drizzle over cooled cake, let set, then slice and serve. Store leftovers covered at room temp for 2 days or in fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.