Best Peach Cobbler Pound Cake Recipe

Learn to bake this stunning Peach Cobbler Pound Cake! A buttery vanilla pound cake bursting with juicy peaches, topped with a caramelized peach cobbler layer, and finished with a luscious bourbon vanilla glaze. It looks fancy but is really easy to make—essentially a peach upside-down cake you can enjoy year-round using fresh or frozen peaches.

One Reader Said: “Thank you so much for your detailed instructions! I followed them exactly, with fresh peaches, and it turned out perfectly! So moist and delicious! Definitely a keeper!!!” ~ Pam

During the hot summer months, peaches are in peak season! They are beautifully plump and sweet from May into late September. You have to try my 5 ingredient peach cobbler with cake mix, peach cobbler cinnamon roll recipe this easy Iced Peach Green Tea Lemonade.

I’m thrilled to share my secrets to baking the perfect Peach Cobbler Pound Cake—a recipe that’s been saved by thousands of readers and garnered glowing comments. As someone who’s been baking bundt cakes for decades, I can confidently say this cake is a showstopper.

It’s essentially a peach upside-down cake with a gooey peachy and caramel topping that starts on the bottom and ends up on top. Here are my secrets for a flawless peach pound cake:

• Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for a smooth batter and even baking.
• Avoid Overmixing: Keep the cake tender and moist by mixing just until combined.
• Proper Oven Temp: Bake at the proper temperature, slowly and steadily, for the perfect crumb.
• Pans Matter: Heavier stoneware or cast aluminum bundt pans bake more evenly than thin or dark pans.
• Grease and Flour: Use Bak-Klene or a similar baking spray with flour to ensure easy release, or brush well with melted butter and dust with flour.
• No Peeking: Avoid opening the oven before the lower end of the recommended baking time.
• Skewer to Test: Use a cake tester or thin wooden skewer to check doneness; the cake is done when only a few moist crumbs cling to the tester.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

This cake is amazing. I also live in Denver and it came out perfect with the high altitude adjustments.

Kristin

Peach Cobbler Cake Ingredients

• Flour | I use organic unbleached all-purpose flour, we don’t need cake flour for this recipe.
• Sugar | Besides the natural sugars in the peaches, granulated sugar gives this pound cake the sweetness it needs. I like to use cane sugar.
• Eggs | Helps with texture and rise for the pound cake.
• Butter | Use salted or unsalted butter (if using unsalted, just add ¼ teaspoon additional salt)
• Cream cheese | Softened cream cheese keeps the peach pound cake moist and adds some density to separate the texture from a typical fluffy cake. You can also try sour cream.
• Bourbon vanilla extract | Add some smoky and creamy notes using bourbon vanilla extract <- try making your own! You may also use regular vanilla extract or almond extract if you prefer.
• Peaches | Of course, you’ll need sweet and juicy peaches for this peach bundt cake recipe.

Cobbler Topping

• Peach | You’ll want a large, beautifully ripe sliced peach for your cobbler topping — the slices look beautiful when the cake is inverted. Almost a peach upside-down cake!
• Light brown sugar | Sticky light brown sugar is the sugary ribbon running through the peaches and into the batter.
• Cinnamon | Cinnamon is optional. However, I love how it adds a subtle sweet spice.
• Butter | Butter is the liquid in the cobbler topping and makes the top of the cake golden brown and scrumptious.

Glaze (optional)

• Powdered sugar | Powder sugar is soft and easily dissolves with an added liquid, making it the perfect sugar for a glaze.
• Bourbon vanilla extract | Add some drops of vanilla extract for additional flavor.
• Milk | Whole milk or cream will make the glaze thin enough to pour over the bundt cake.

How to Make Peach Cobbler Pound Cake

Preheat your oven to 325°F (165° C), 350°F (175° C) for high altitudes. You also want to prepare your bundt pan by greasing it with vegetable oil or shortening and adding flour to prevent the cake from sticking.

Step 1 | Mix the Dry Ingredients

Using a whisk and a medium bowl, measure and whisk together your dry ingredients—the flour, salt, and baking powder. Then, set it aside for later.

Step 2 | Mix the Wet Ingredients

In the bowl of your stand mixer or a large mixing bowl and your electric hand mixer. Cream together the butter and cream cheese on medium-high speed. Then, scrape the batter from the sides of the bowl and add the sugar. Mix the creamy ingredients together until the batter is light and fluffy.

Add the eggs—just one at a time. Then beat for about 30 seconds after each addition. Now go ahead and mix in your vanilla extract.

Step 3 | Combine the Wet and Dry Mixtures

Grab the dry ingredients you prepared earlier and reduce the mixer to low speed. Add in the flour mixture only a half cup at a time and scrape the bowl halfway through. Continue mixing until the ingredients are just combined. But be careful not to over-mix!

Next, remove the bowl from the stand mixer and fold your peeled and diced peaches into the cake batter. Then, set it aside.

Step 4 | The Cobbler Topping

Now, it’s time to create the cobbler topping for the fresh peaches. This topping is different since it goes on top of the peaches rather than on top of the cake. It will seep through the peaches and into the batter a little bit.

Mix the melted butter, brown sugar, and cinnamon in a small bowl until combined and pourable.

Then, lay the peach slices in the grooves of the bottom of the bundt pan. 

Top the peaches with your brown sugar and butter mixture. Mmmm!

So that you do not move the carefully placed peaches, spoon the prepared pound cake batter into your bundt pan, smoothing it out as you go. 

**Remember to tap the bundt pan on the cutting board a few times to settle the batter and get all the air pockets out. 

Step 5 | Bake the Cake

Place the pan in the center of a preheated oven to bake until golden brown. You can check if the peach cobbler pound cake is done by inserting a skewer into the center of the cake or try using a cake tester. If it comes out clean or with just a few moist crumbs, your cake is done baking!

Allow the cake to cool for 10 minutes, then invert onto cooling rack, cooling completely before glazing or cutting into it.

Step 6 | Optional Glaze and Serve

While the peachy classic pound cake is cooling, use a small bowl and a whisk to mix the ingredients for the glaze together until smooth.

Now, take the bowl of sweet glaze and spoon it over the entire cake! 

Serve the gorgeous peach cobbler creation (with or without glaze), and top with some fresh whipped cream or perhaps a hearty scoop of vanilla ice cream and fresh ripe peaches sliced nicely. Oh, and be sure not to forget to drizzle with a little caramel sauce for a truly decadent peach dessert!

Peach Pound Cake Variations

• Other Fruits | If you would like to make this recipe after the peach season is over, you can use frozen peaches, just thaw them first! Also try apple slices, fresh blueberries, sliced strawberries – or try nectarines, apricots, plums, figs, you get the idea!
• Dairy-free | Is it possible to make a dairy-free version of this delicious cobbler pound cake? Absolutely! Substitute the butter with butter-flavored vegetable shortening or a vegan butter alternative. Also, omit the cream cheese altogether. You can search for a non-dairy cream cheese product, like the Tofutti brand. And for the glaze, you can use almond milk or another milk alternative, rather than typical cow’s milk or cream.
• Gluten-free Peach Bundt Cake |  Replace the all-purpose flour with gluten-free flour. You want a cup for cup Gluten Free flour that contains xanthan gum and the starches other gluten-free flours may lack. I love this King Arthur as well as this Bob’s Red Mill 1-to-1 brand. I also prefer to use a half and half method when baking gluten-free, using half all purpose GF flour and half almond flour, this typically gives the best results!

Serving Peach Bundt Cake

Whether you decide to glaze this peach bundt cake, you’ll likely want to add additional toppings to complete this recipe. I suggest serving a slice of this heavenly dessert with a dollop of my Homemade Bourbon Whipped Cream ⬇️ ⬇️ ⬇️ and fresh peaches or try my homemade cool whip!

Storage Tips

Storing leftovers or making ahead – If you happen to have leftovers of this irresistible peach bundt cake or would like to make it ahead of time for an upcoming event, allow the cake to cool first, then cover or store in an airtight container; refrigerate for four or five days.

Storing in the freezer – Freezing this recipe isn’t ideal because of the fruit inside. When thawing, the cake may become soggy. But if you’d like to freeze it for later, wrap the cake in plastic wrap, then place it in a freezer bag or container. It will last in the freezer for about three months.

More Irresistible Bundt Cakes

Bundt cakes are the best! With a little effort, you can create a gorgeous, tasty, tender masterpiece. Here are a few of our favorites, with our most popular show in the pictures below.

• Pear Bundt Cake
• Lemonade Bundt Cake
• Cinnamon Swirl Bundt Cake
• Blueberry Pancake Bundt Cake Recipe

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