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!
Equipment
- 10 cup bundt pan
- nonstick cooking spray
- electric stand mixer
- wooden skewer
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
Calories: 303kcal
Tried this recipe?Let us know how it was!