Peach Cobbler Pound Cake – A Symphony of Sweetness and Moisture

Indulge your senses in the delectable world of Peach Cobbler Pound Cake, a dessert that marries the richness of pound cake with the sweet allure of ripe peaches. This recipe promises a symphony of flavors and textures, with a moist and velvety pound cake base, luscious peach slices, and a delightful glaze to crown it all. Let’s dive into the details of creating this perfect combination of sweetness and moisture.


  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 cups unsalted butter
  • 8 oz cream cheese, softened at room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup diced peaches, fresh or canned with the juices drained off
  • 2 peaches, sliced (fresh or 8 oz canned sliced peaches with the juices drained)
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 cup confectioners sugar
  • 2-3 tbsp milk (adjust to desired thickness)
  • 2 tbsp brown sugar for sprinkling on cake


1. Preparing the Bundt Pan:

  • Preheat the oven to 300 degrees F and generously grease a large bundt pan with cooking spray.

2. Creaming the Batter:

  • In a large mixing bowl, cream together butter, granulated sugar, and softened cream cheese until well combined.
  • Add the eggs one at a time, mixing after each addition. Incorporate the vanilla extract into the batter.

3. Gradual Flour Addition:

  • Gradually add the all-purpose flour, 1/2 cup at a time, mixing on low speed. Ensure the batter is thoroughly mixed.
  • Scrape down the sides of the bowl and mix in the salt.

4. Peach Infusion:

  • Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.

5. Creating the Topping:

  • Melt the butter in a small bowl and mix it with brown sugar. Arrange the sliced peaches in the bottom of the greased bundt pan and cover them with the brown sugar and melted butter mixture.

6. Assembling and Baking:

  • Pour the prepared cake batter over the peaches, ensuring an even distribution. Tap the bundt pan gently to eliminate any air bubbles.
  • Bake at 300 degrees F for 60-70 minutes or until a toothpick inserted into the middle comes out clean.

7. Cooling and Glazing:

  • Allow the cake to cool in the pan for 20-30 minutes, then invert it onto a wire rack.
  • While the cake cools, prepare the glaze by whisking together confectioners sugar, vanilla extract, and milk. Adjust the milk quantity for your preferred glaze consistency.
  • Once completely cooled, drizzle the glaze over the cake.

8. Serving:

  • Slice into this Peach Cobbler Pound Cake and savor the harmonious blend of moist pound cake, juicy peaches, and sweet glaze.


Peach Cobbler Pound Cake transforms the ordinary into the extraordinary, offering a dessert experience that is both elegant and comforting. With each bite, relish the perfect balance of sweetness and moisture that defines this culinary masterpiece. Treat yourself and your loved ones to this delightful creation – a true celebration of peach season!

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