Best Peach Cobbler Pound Cake (Soft Cake + Streusel Filling)
This Peach Cobbler Pound Cake recipe is the perfect way to use up all the fresh peaches before summer ends. It makes the softest pound cake layered with a delicious peach cobbler filling and drizzled with a light, sweet glaze. It’s such a crowd-pleaser and it’s one of the easiest pound cake recipes ever!
RELATED: Get a FREE trial of Amazon Prime to get access to 2-day grocery deliveries!
What You Need to Make Peach Cobbler Pound Cake
For the Peach Pound Cake
- 1 1/2 pound fresh peaches, peeled, pitted and diced into small cubes
- 5 large eggs, room temperature
- 1 1/4 cup unsalted butter, at room temperature
- 2 cups sugar
- ½ teaspoon salt
- 1 ½ tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1/4 teaspoon baking soda
- ½ cup sour cream
- 2 cup + 2 tablespoon all-purpose flour (gluten-free AP flour will work too)
For the Glaze
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk (plant-based milk will work too)
For the Cobbler Layer
- 4 tablespoons unsalted butter, melted
- 4 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 5 tablespoons flour (oat flour works too)
- pinch of salt
RELATED: Cinnamon Swirl Pound Cake
Can I Make This Recipe Gluten-Free?
Yes! Feel free to substitute the all-purpose flour with your favorite gluten-free flour (I recommend this particular GF gluten-free flour)
Can I Make This Recipe Dairy-Free?
Yes! Just substitute the butter with coconut oil or plant-based butter like this one. Then substitute the sour cream with dairy-free sour cream and the milk with almond milk, oat milk, or cashew milk.
How to Make Peach Cobbler Pound Cake
Prepare the Cobbler Layer
- In a small bowl, add the butter, brown sugar, salt, vanilla extract, almond extract, cinnamon, and flour. Use a whisk to combine until the texture resembles crumbly bits. Set aside.
Make the Peach Cobbler Pound Cake
- Preheat the oven to 350°F. Spray a 10 cup bundt pan with nonstick cooking spray or melted butter.
- Using an electric stand mixer, add in the butter and beat it until it’s creamy.
- Add sugar and beat for 7-8 more minutes, until the mixture is light and fluffy.
- Add in the eggs and beat on low until just combined.
- In a separate bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture along with the sour cream and beat on low speed until just blended.
- Stir in the vanilla extract, almond extract (I recommend this one) and diced peaches. Beat for just 1 minute on low.
- Use a rubber spatula to stir the batter, ensuring that the peaches are evenly mixed throughout.
- Pour half of the batter into the prepared pan (until 1/3 full). Add the prepared cobbler mixture on top, then pour in the remaining batter.
- Bake for approximately 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the pan on a wire rack for 15 minutes, then invert the bundt pan unto a plate or cutting board to finish cooling completely.
Make the Glaze
- While the cake is cooling, add the powdered sugar to a medium bowl. Spoon 1 tablespoon of milk and mix well until you get a pourable consistency.
- Pour the glaze over the completely cooled pound cake. Allow the glaze to set, then cut into 12 slices. ENJOY!
How Long Does Pound Cake Last in the Fridge?
If you store the leftover pound cake properly (i.e: in a large airtight container or cake saver), it will stay moist for up to 7 days.
Can I Freeze Pound Cake?
Yes! If you plan on freezing this peach cobbler pound cake, you’ll want to omit the glaze. Just double wrap the baked pound cake in plastic wrap and place it in a freezer-safe bag. When ready to eat, take out the cake and thaw until completely defrosted. Then, make the glaze on the spot and serve as usual!
Personally, I like to cut my baked Peach Cobbler Pound Cake into slices and freeze them as individual slices.
Then when I’m ready to eat it, I just defrost however many slices I want for a quick snack.
Looking for More Easy Dessert Recipes?
- Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)
- Undertale Butterscotch Cinnamon Pie
- Dunkin Donuts Blueberry Muffin Copycat Recipe
- The BEST Copycat Chick Fil A Cookie Recipe
- Super Easy Quaker Cornbread
- Easy Sweet Potato Pone
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- The Only 4th of July M&M Cookies You Need (DF & V Options)
Subscribe to DWELL and get new recipes delivered straight to your inbox! In addition, follow along on Pinterest, Facebook and Instagram to get all the latest updates!
If you make this Peach Cobbler Pound Cake recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Best Peach Cobbler Pound Cake (Soft Cake + Streusel Filling)
Ingredients
For the Peach Pound Cake
- 1½ pound fresh peaches , peeled, pitted and diced into small cubes
- 5 large eggs , room temperature
- 1¼ cup unsalted butter , at room temperature
- 2 cups sugar
- ½ tsp salt
- 1½ tbsp vanilla extract
- 1 tsp almond extract (optional)
- ¼ tsp baking soda
- ½ cup sour cream
- 2 cup + 2 tbsp all-purpose flour (gluten-free AP flour will work too)
For the Glaze
- 1 cup powdered sugar , sifted
- 1-2 tbsp milk (plant-based milk will work too)
For the Cobbler Layer
- 4 tbsp unsalted butter , melted
- 4 tbsp dark brown sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp ground cinnamon
- 5 tbsp flour (oat flour works too)
- pinch of salt
Instructions
Prepare the Cobbler Layer
- In a small bowl, add the butter, brown sugar, salt, vanilla extract, almond extract, cinnamon, and flour. Use a whisk to combine until the texture resembles crumbly bits. Set aside.
Make the Peach Cobbler Pound Cake
- Preheat the oven to 350°F. Spray a 10 cup bundt pan with nonstick cooking spray or melted butter.
- Using an electric stand mixer, add in the butter and beat it until it's creamy.
- Add sugar and beat for 7-8 more minutes, until the mixture is light and fluffy.
- Add in the eggs and beat on low until just combined.
- In a separate bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture along with the sour cream and beat on low speed until just blended.
- Stir in the vanilla extract, almond extract (I recommend this one) and diced peaches. Beat for just 1 minute on low.
- Use a rubber spatula to stir the batter, ensuring that the peaches are evenly mixed throughout.
- Pour half of the batter into the prepared pan (until 1/3 full). Add the prepared cobbler mixture on top, then pour in the remaining batter.
- Bake for approximately 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the pan on a wire rack for 15 minutes, then invert the bundt pan unto a plate or cutting board to finish cooling completely.
Make the Glaze
- While the cake is cooling, add the powdered sugar to a medium bowl. Spoon 1 tablespoon of milk and mix well until you get a pourable consistency.
- Pour the glaze over the completely cooled pound cake. Allow the glaze to set, then cut into 12 slices. ENJOY!
Nutrition
This post may contain affiliate links. Please read my disclosure policy.
