This Peach Cobbler Pound Cake is soft and buttery, packed with caramelized peaches, and topped with a tasty biscuit crumble.
Tips for Making Peach Cobbler Pound Cake
- Fresh Peaches: The riper, the better.
- Canned Peaches: If using canned peaches, be sure to drain them well.
- Bundt Pan Prep: Grease your bundt pan thoroughly with butter, then coat with flour. Avoid using oil spray as it might cause sticking.
- Flour Substitute: No cake flour? Just replace ¼ cup of all-purpose flour with ¼ cup of cornstarch or use all-purpose flour directly. It’ll still be delicious.
- Mixing the Batter: Don’t overmix. Stir just until the dry ingredients are combined. Scrape the bowl occasionally.
- Baking Time: Check the cake with a toothpick. Stop baking once it comes out clean.
Peach Cobbler Pound Cake
Servings 14 slices
Ingredients
Streusel (Biscuit Crumble)
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter softened
Peaches
- 2 large peaches
- ¼ tsp nutmeg
- ½ tsp cinnamon
Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
Cake Batter
- 3 cups cake flour or 2¾ cups all-purpose flour + ¼ cup cornstarch
- 2¼ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- ¾ cup buttermilk
Cream Cheese Glaze
- ¼ cup cream cheese softened
- 1 tbsp unsalted butter softened
- ¼ cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
Biscuit Crumble
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Mix flour, sugars, cinnamon, and nutmeg in a medium bowl.
- Add softened butter and blend with a fork or your hands until the mixture holds together.
- Spread the mixture on the baking sheet and bake for about 15 minutes, stirring a couple of times.
- Remove and cool, breaking into crumbs.
Peaches
- Peel the peaches (use a peeler or blanch them for easier peeling).
- Slice one peach for the cake topping and mix with ⅛ tsp nutmeg and ¼ tsp cinnamon.
- Chop the second peach for the batter and mix with the remaining spices.
Prepare the Pan
- Butter a 12-cup bundt pan and dust with flour.
- Lay the peach slices around the bottom of the pan.
Caramel Sauce
- Combine sugar and water in a small saucepan and heat until the syrup turns light golden brown.
- Pour the caramel over the peach slices in the pan immediately.
Cake Batter
- Preheat oven to 350°F.
- Whisk flour, baking powder, salt, and cinnamon in a bowl.
- Beat butter with an electric mixer for 2 minutes, then add sugar and beat for 2 more minutes.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract.
- Gradually add half of the dry ingredients, then buttermilk, then the rest of the dry ingredients, mixing until just combined.
- Pour ⅔ of the batter into the pan over the caramel and peaches.
- Spread the chopped peaches and 1 cup of crumble on top.
- Add the remaining batter and smooth it out, then sprinkle another cup of crumble on top.
- Tap the pan to release air bubbles.
- Bake for about 1 hour, checking with a toothpick for doneness.
Cream Cheese Vanilla Glaze
- Beat cream cheese and butter until smooth.
- Add powdered sugar and milk, mixing until smooth.
- Mix in vanilla extract.
- Drizzle over the cooled cake.
Notes
Storage
- Fridge: Store the cake in the fridge wrapped in plastic or in an airtight container for up to 4 days. Bring to room temperature before serving.
- Freezer: Freeze tightly wrapped in plastic and in a freezer container. Thaw overnight in the fridge and let sit at room temperature for 30 minutes before serving.
Notes
- Peaches: Use about 1 cup each of sliced and diced peaches. Canned peaches work fine too.
- Buttermilk Substitute: Add 1 tsp vinegar to milk or use ½ cup sour cream + ¼ cup milk.
- Cake Flour Substitute: Replace ¼ cup of all-purpose flour with ¼ cup cornstarch.
- Glaze: Optional but recommended.
- Gluten-Free: Use gluten-free flour for the crumble and follow a gluten-free cake recipe for the batter.