Grandmother always said the best things take time but do not need fancy tools. This Peach Cobbler Pound Cake 2 brings that warm summer feeling to your kitchen with every honest, buttery bite.
This cake is the definition of Southern comfort. It has a sturdy, dense crumb that holds up beautifully to the sweet, spiced peach swirl hidden inside. Like all my favorite recipes, this one is forgiving and actually tastes even better the next day after the flavors have had a chance to settle and marry together.
Simple Comfort in Every Slice
This cake brings honest comfort to your table with every single spiced peach slice.
- 🍑 Rich buttery crumb that melts away
- ⏱ Simple pantry staples you already have
- ☀️ Bursting with warm cinnamon peach flavor
- 🥣 Forgiving recipe that always works well
- 🧊 Freezes perfectly for later sweet treats
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Peach Cobbler Pound Cake 2
- Total Time: 1 hour 40 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the ultimate Southern comfort with this dense, buttery pound cake swirled with a spiced, cinnamon-infused peach filling. It is a forgiving, crowd-pleasing dessert that improves in flavor as it sits, making it the perfect centerpiece for any gathering.
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 15 oz canned peaches, drained
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup flour (for peach mixture)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
Instructions
- Preheat your oven to 325°F (165°C) and grease a large Bundt pan thoroughly.
- Beat the softened butter and cream cheese until smooth, then add granulated sugar and cream for 5 minutes until fluffy.
- Mix in the vanilla extract, then add eggs one at a time, incorporating fully after each.
- Whisk flour, salt, and baking powder together; alternately add dry ingredients and buttermilk to the butter mixture, mixing just until combined.
- In a blender, combine peaches, brown sugar, cinnamon, and nutmeg, then stir in the remaining 1/2 cup flour.
- Layer half the cake batter into the pan, top with half the peach mixture, swirl gently with a knife, and repeat with remaining batter and filling.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean; cool for 15 minutes before inverting onto a rack.
- Whisk powdered sugar, milk, and vanilla together to create a glaze and drizzle over the cooled cake.
Notes
For the best results, ensure all dairy and egg components are at room temperature to prevent the batter from curdling. If you find the cake is browning too quickly during the longer bake time, you can loosely tent the top with aluminum foil. This cake stores exceptionally well in an airtight container at room temperature for up to three days.
- Prep Time: 20 mins
- Cook Time: 1 hour 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Basic Ingredients for Peach Cobbler Pound Cake 2
Building a great cake starts with simple things you likely already have in your pantry. We use all-purpose flour for a reliable structure and plenty of butter and cream cheese to make sure the crumb is tender and moist. The peaches are the star here, and using canned peaches means you can make this any time of year without waiting for summer fruit to ripen.
The Cake Base
- All-purpose flour: This provides the honest structure we need for a heavy pound cake.
- Unsalted butter and cream cheese: These must be softened to room temperature so they cream together smoothly.
- Sugar and Eggs: We use six large eggs to give the cake its classic lift and rich flavor.
- Buttermilk: This adds a slight tang and keeps the texture from being too dry.
The Peach Filling and Drizzle
- Canned peaches: Drained and blended with brown sugar, cinnamon, and a pinch of nutmeg for that classic cobbler taste.
- Vanilla extract: Use a good quality vanilla to bring out the warmth of the spices.
- Powdered sugar and milk: A simple glaze to finish things off with a little extra sweetness.
The Simple Way to Bake
Frequently Asked Questions
Can I use canned or frozen peaches instead of fresh?
Yes, canned peaches are actually preferred for this recipe because they provide a consistent texture and sweetness year-round. If using frozen, thaw them completely and drain all excess liquid before blending.
Should I use cake flour or all-purpose flour?
This recipe uses all-purpose flour to give the pound cake its traditional, sturdy structure. Cake flour would make the crumb too delicate to support the heavy peach swirl.
Why did my peaches sink to the bottom?
Peaches often sink if the batter is too thin or if the peach mixture is too heavy. Mixing the flour into the peach puree as directed helps it ‘grip’ the cake batter and stay in the middle.
How do you keep a pound cake from sticking to the bundt pan?
The secret is to use a high-quality baking spray that contains flour, or to coat the pan with a thin layer of shortening followed by a dusting of flour. Make sure to get into every nook of the pan.
Step 1: Prep Your Tools and Oven
Set your oven to 325°F (165°C). Grease a large Bundt pan very well with baking spray or a mix of flour and shortening. Make sure your butter, cream cheese, eggs, and buttermilk are all at room temperature before you begin.
Step 2: Cream the Butter and Cheese
In a large bowl or stand mixer, beat the softened butter and cream cheese together until the mixture is completely smooth. Add the sugar and keep mixing on medium speed for about 5 minutes until it looks light and fluffy.
Step 3: Add Eggs and Vanilla
Turn the mixer to low and add your vanilla extract. Add the eggs one at a time, making sure each one is fully mixed in before you crack the next one. This keeps your batter from separating.
Step 4: Mix the Flour and Buttermilk
Whisk your flour, salt, and baking powder in a separate bowl. Add one-third of this flour mixture to your butter bowl, then half the buttermilk. Repeat this, ending with the last of the flour. Mix only until you see no more white streaks.
Step 5: Prepare the Peach Swirl
In a blender, combine the peaches, sugars, cinnamon, and nutmeg for the filling. Blend until smooth, then stir in the half-cup of flour. This helps the peach mixture stay in place inside the cake batter.
Step 6: Layer and Swirl
Pour half of your cake batter into the pan. Spoon half of the peach mixture on top and use a knife to swirl it gently. Repeat with the remaining batter and peach mixture until the pan is about two-thirds full.
Step 7: Bake to Perfection
Bake for about 1 hour and 20 minutes. At the hour mark, gently wiggle the pan; if it is still loose, give it more time. A toothpick should come out clean when it is done. Let it cool in the pan for 15 minutes before turning it out onto a rack.
Step 8: Glaze and Serve
Cook the drizzle ingredients in a small pan until thickened, then pour over the cooled cake. Whisk the powdered sugar, milk, and vanilla together to make a white drip and drizzle that over the peach glaze for a beautiful finish.
Jesse’s Simple Tips
To get the best results with your Peach Cobbler Pound Cake 2, always start with room temperature ingredients. Cold eggs can cause the batter to curdle, which affects the final crumb. If you find your fruit desserts usually have trouble, you might want to look at our old-fashioned-oven-baked-peach-cobbler for more tips on handling peaches. Make sure you don’t overmix the batter once the flour goes in, or the cake will be tough instead of tender. For a great guide on similar styles, you can also check out this peach cobbler pound cake for extra inspiration.
Simple Swaps
If you want to try something a bit different, you can make peach-cobbler-muffins using a similar flavor profile for a quicker treat. You can also swap the canned peaches for fresh ones if they are in season, just make sure they are very ripe. For a different spice note, try adding a half teaspoon of ground ginger to the peach mixture. If you do not have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice to a cup of whole milk and letting it sit for five minutes.
Comfort Time
This Peach Cobbler Pound Cake 2 is best served at room temperature or slightly warm. A simple scoop of vanilla bean ice cream is the perfect partner for the spiced peach flavors. It reminds me of the classic paula-deen-peach-cobbler but in a sliceable form. Serve it with a hot cup of coffee in the morning or a tall glass of cold milk for an afternoon snack. This is the kind of cake you eat standing at the counter because it is just that good.
Simple Truth
Baking should be about sharing something honest and delicious without a lot of fuss. This Peach Cobbler Pound Cake 2 is a reliable favorite that brings people together. If you enjoyed this recipe, you might also like our original peach-cobbler-pound-cake for another take on this classic. Please share your baking results with us on Pinterest or Instagram. We love seeing what you create in your own simple kitchen.
