If you’re someone who has a sweet spot for both peach cobbler and pound cake, then I have the perfect dessert for you. Imagine sinking your fork into a soft, buttery pound cake that’s laced with a layer of sweet, cinnamon-spiced peaches—sounds irresistible, right? This Peach Cobbler Pound Cake combines the richness of a pound cake with the warmth of a peach cobbler filling, making it the ideal dessert for any occasion.

The best part? You get the satisfaction of both worlds in every bite— the moist and dense cake and the juicy, cinnamon-kissed peaches. Plus, it’s easier than you think to make! Whether you’re baking for a family dinner, a special celebration, or just because you need a delicious treat, this cake is sure to impress. It’s everything we love about two beloved desserts rolled into one!

But enough of the build-up—let’s dive into how you can create this irresistible Peach Cobbler Pound Cake in your own kitchen. I promise, it’s easier than it sounds, and the result is totally worth it.

Step 1: Prep the Peach Cobbler Layer

Before we get into the cake batter, we need to prepare the star of this recipe—the peach cobbler layer! You can use fresh or canned peaches, but I highly recommend fresh peaches when they’re in season. Their natural sweetness really shines through in this recipe.

Start by dicing up 2 cups of peaches. If you’re using canned peaches, just make sure to drain them well so you don’t end up with too much extra liquid in the mix. Now, toss the diced peaches with ¼ cup of brown sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of cornstarch. The brown sugar adds a deep, rich sweetness, while the cinnamon gives that comforting, warm flavor. The cornstarch helps thicken the juice from the peaches, ensuring your cobbler layer doesn’t become too runny when baked.

Let this peach mixture sit for a few minutes. The sugar will draw out some of the peach juices, and the flavors will have a chance to meld together. I usually just set this bowl aside while I move on to making the cake batter. Trust me, the waiting is worth it!

Step 2: Make the Cake Batter

Now that your peach layer is ready, it’s time to turn our attention to the cake batter. This part is just as simple and rewarding as the peach prep, and it comes together quickly!

Start by preheating your oven to 350°F (175°C). Grease a 10-inch Bundt pan or a loaf pan with butter or cooking spray, then lightly dust it with flour to ensure your cake comes out easily after baking.

In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. You want to beat this until it’s light, fluffy, and slightly pale in color. This step is important because it incorporates air into the batter, helping the cake to rise and giving it that delicate crumb.

Once your butter and sugar are creamed together, add 4 large eggs, one at a time, making sure to beat well after each addition. After the eggs are fully incorporated, mix in 1 tablespoon of vanilla extract. The vanilla adds a nice depth of flavor that balances out the sweetness of the peaches and the richness of the cake.

Now, in a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. These dry ingredients will give the cake its structure and lightness. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of whole milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix—this could make the cake dense, and we want it to stay light and airy.

Assembling and Baking the Peach Cobbler Pound Cake

Now that you’ve prepared both the peach cobbler layer and the cake batter, it’s time to bring everything together. Don’t worry, it’s all downhill from here! The cake practically assembles itself, and with every layer you add, you’ll know this dessert is going to be something special.

This next part is where the magic happens, so let’s get right to it!

Step 3: Assemble the Cake

Now that your cake batter is ready, it’s time to assemble the two elements. Start by pouring half of the cake batter into your prepared Bundt or loaf pan. It helps to spread it out gently so it covers the bottom evenly.

Next, take the peach mixture you set aside earlier and spoon it evenly over the cake batter. You want to spread the peaches out so they’re well-distributed, but don’t stress if it’s a little uneven—remember, this is a rustic dessert, and that’s part of its charm. The peaches should nestle into the batter, but they don’t need to be perfectly arranged.

Once you’ve added the peaches, it’s time for the final layer of cake batter. Carefully spoon the remaining batter over the peach layer. Be gentle as you spread it out, trying to cover the peaches completely. Don’t worry if the peach layer peeks through a bit—that’s part of the fun! The beauty of this cake is that the peach cobbler filling gets swirled through the cake as it bakes, creating pockets of deliciousness throughout.

Step 4: Bake to Perfection

Now, the final step before we get to the best part: the tasting! Pop the pan into your preheated oven (350°F or 175°C) and bake for 50-60 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.

I always recommend checking the cake at the 50-minute mark to see how it’s progressing. If the top is getting too brown but the cake isn’t quite done in the middle, you can tent it with some aluminum foil and let it continue baking. Every oven is a little different, so keep an eye on it to make sure it bakes evenly.

Once your cake is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. This allows the cake to set slightly and makes it easier to remove from the pan. After 10 minutes, gently invert the cake onto a wire rack to cool completely. You’ll want to let it cool for at least 30 minutes before slicing—it’s hard to resist, but patience will make all the difference in texture and flavor.

Step 5: Serve and Enjoy

Now, for the best part: serving your Peach Cobbler Pound Cake! Once the cake has cooled, slice it up and serve it as is, or if you’re feeling extra indulgent, top each slice with whipped cream or a scoop of vanilla ice cream. The warmth of the cake paired with the cool, creamy topping is pure heaven. Trust me, no one will be able to resist!

This Peach Cobbler Pound Cake is perfect for a family dinner, a holiday gathering, or just a sweet treat to enjoy with your afternoon coffee. The combination of the sweet peaches, buttery cake, and cinnamon spice makes for an irresistible dessert that’ll quickly become a favorite.

But don’t just take my word for it—bake this cake and experience the magic yourself! If you do, let me know how it turned out and feel free to share any fun twists you made along the way. This cake is so versatile, and I’m sure you’ll have a blast making it your own.

Now, go ahead and get that oven preheated—you’re about to make something amazing!

Frequently Asked Questions about Peach Cobbler Pound Cake

Baking a new recipe often comes with a few questions, and I totally get that! Below, I’ve answered some of the most common queries about this Peach Cobbler Pound Cake to help ensure your baking experience is smooth and successful.

Can I use frozen peaches instead of fresh?

Yes, you can absolutely use frozen peaches if fresh ones aren’t available. Just make sure to thaw and drain them well before using, as frozen peaches tend to release more liquid. You don’t want too much excess moisture in the peach cobbler layer, or the cake could turn out soggy.

Can I make this cake in a different pan?

Definitely! While I recommend a 10-inch Bundt pan or a loaf pan for this recipe, you can also use a 9×13-inch baking dish. If you do use a baking dish, keep an eye on the baking time, as it may cook a little faster or slower depending on the shape and size of your pan.

Can I substitute almond milk or another non-dairy milk?

Yes, you can substitute whole milk with almond milk or any other non-dairy milk if you’re looking for a dairy-free version. Just keep in mind that non-dairy milks may alter the texture slightly, but the cake should still turn out delicious.

How do I store leftover cake?

Leftover Peach Cobbler Pound Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, freeze individual slices for up to 3 months—just make sure to wrap them well in plastic wrap or foil to prevent freezer burn.

Can I make this cake ahead of time?

Yes! In fact, this cake actually tastes even better the next day as the flavors have had time to meld together. You can bake it a day or two ahead of time and store it at room temperature. Just make sure to let it cool completely before covering and storing.

Can I add other fruits to the peach layer?

Absolutely! While peaches are the star of this cake, you can easily mix in other fruits like blueberries, raspberries, or even diced apples. Just be mindful of the moisture content in the fruit you choose, as adding too much can make the cake soggy. Stick to the same amount (about 2 cups of fruit total), and it’ll be just fine.

Conclusion: Your New Favorite Dessert Is Just a Bake Away!

I hope this Peach Cobbler Pound Cake becomes a staple in your baking repertoire! It’s the perfect dessert to bring to a gathering, serve after dinner, or enjoy with a cup of coffee on a lazy afternoon. The combination of a rich pound cake with the sweet, spiced peaches is truly a crowd-pleaser, and it’s so simple to make that even beginners will have success.

Don’t be afraid to get creative with this recipe, either. Whether you add a scoop of ice cream, try a different fruit, or switch up the spices, there’s no wrong way to enjoy this cake. And once you see the smiles on everyone’s faces as they take their first bite, you’ll know that this dessert was a winner.

So go ahead and preheat that oven. You won’t regret it! And if you do give this Peach Cobbler Pound Cake a try, please come back and let me know how it turned out. I’d love to hear about your baking adventures and any fun twists you added to make it your own. Happy baking!

Peach Cobbler Pound Cake