Peach Cobbler Pound Cake

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Peach Cobbler Pound Cake

Two classic desserts combined into one irresistible treat!

This cake is a showstopper. Imagine biting into a moist, buttery pound cake layered with juicy peach cobbler filling and topped with a golden cinnamon streusel. It’s indulgent, comforting, and perfect for summer gatherings, holidays, or whenever you want to impress. Serve it warm with vanilla ice cream, and you’ll have a dessert that disappears in minutes.

Why You’ll Love This Recipe

  • Two desserts in one: Pound cake + peach cobbler = pure magic.
  • Beautiful presentation: Bundt pan gives it a bakery-style look.
  • Versatile: Works with fresh or canned peaches.
  • Crowd-pleaser: Perfect for potlucks, family dinners, or celebrations.

Ingredients

Cake Batter

  • 1 cup unsalted butter (2 sticks), softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream, at room temperature

Peach Cobbler Filling

  • 4 cups peaches, peeled and chopped (fresh or canned, about 4–5 peaches)
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cold and cut into small pieces
  • 1/2 tsp ground cinnamon Step-by-Step Instructions
  1. Preheat & Prep
    Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
  2. Make Peach Filling
    In a saucepan, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat until thickened and peaches are tender. Set aside to cool.
  3. Make Streusel
    Mix flour, sugar, and cinnamon in a bowl. Cut in cold butter until crumbly. Set aside.
  4. Prepare Cake Batter
    Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
    In another bowl, whisk flour, baking powder, baking soda, and salt.
    Add dry ingredients to wet mixture, alternating with sour cream. Mix just until combined.
  5. Assemble
  • Spoon half the batter into the pan.
  • Spread peach filling evenly over batter.
  • Top with remaining batter.
  • Sprinkle streusel topping over the top.
  1. Bake
    Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
    Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

  • Serve warm with vanilla ice cream or whipped cream.
  • Dust with powdered sugar for a bakery-style finish.
  • Pair with a cup of coffee or tea for a cozy afternoon treat.

Variations

  • Berry twist: Swap peaches for blueberries or raspberries.
  • Nutty crunch: Add chopped pecans or walnuts to the streusel.
  • Glazed finish: Drizzle with a simple vanilla glaze once cooled.

Storage Tips

  • Room temperature: Store covered for up to 3 days.
  • Refrigerator: Keeps well for 5 days.
  • Freezer: Wrap slices individually and freeze for up to 2 months.

This cake is a true celebration of flavor and texture — moist, fruity, and crunchy all at once. It’s the kind of dessert that makes people ask for seconds.

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