Peach Cobbler Pound Cake is the recipe that Teresa makes every summer peach season when she wants to create the most completely extraordinary and the most genuinely heartwarming single-bake summer cake that honors the most beloved Southern peach cobbler tradition while delivering the most beautifully dense and the most deeply moist pound cake texture in the most stunning bundt form — because the combination of the most richly creamed butter and sugar, the most carefully added eggs, the most warmly spiced cinnamon and nutmeg flour mixture alternated with the most tenderizing whole milk.
And the most generously folded tender chunks of the most juicy and the most fragrant fresh summer peaches produces the most completely extraordinary and the most genuinely summer-vibrant bundt cake that is both the most comfortingly familiar and the most completely show-stopping when unmolded and dusted with the most beautiful powdered sugar. She creams the butter and sugar for the most essential 3 to 5 minutes, adds eggs and vanilla, alternates the most warmly spiced flour mixture with milk, and gently folds through the most carefully preserved peach chunks.
Peach Cobbler Pound Cake is the most easy and deeply moist summer bundt cake made by creaming 1 cup butter with 2 cups sugar adding 4 eggs and vanilla combining 3 cups flour baking powder salt cinnamon and nutmeg alternating with 1 cup milk folding in 2 cups sliced peaches and baking at 350°F for 60 to 70 minutes dusted with powdered sugar. Come follow us on Pinterest where we share beautiful cake recipes and easy summer baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Peach Cobbler Pound Cake Recipe
This Peach Cobbler Pound Cake recipe is the most completely extraordinary and the most genuinely accessible summer celebration cake that combines the most warmly comforting Southern peach cobbler character with the most beautifully dense and the most deeply rich pound cake texture in the most practically elegant bundt form that requires no frosting, no layering, no complicated decoration — just the most stunning natural beauty of a perfectly risen and the most gloriously golden bundt cake dusted with the most beautiful powdered sugar cloud.
The extended 3 to 5 minute creaming of the butter and sugar is the single most important technique step in this entire recipe for the most properly aerated and the most beautifully risen individual pound cake. This extended creaming incorporates the most essential air bubbles that create the most light and the most tenderly crumbed result. Rushing the creaming produces a denser and the most less elegantly risen pound cake. Our Spiced Peach Bread makes a beautifully equally peach-vibrant and equally warmly spiced companion for a complete and wonderful summer peach baking collection.
Ingredients Needed for This Peach Cobbler Pound Cake Recipe
- 1 cup (2 sticks) Unsalted Butter, softened to room temperature
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 tsp Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg (optional)
- 1 cup Whole Milk
- 2 cups Fresh or Canned Peaches, peeled and sliced (canned peaches drained)
- Powdered Sugar for dusting (optional)
How to Make This Peach Cobbler Pound Cake Recipe
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan most thoroughly to ensure the most effortless release after baking.
In a large mixing bowl, beat the room-temperature softened butter and granulated sugar together with an electric mixer until the most light and the most beautifully fluffy mixture forms — approximately 3 to 5 minutes of beating is the most essential for creating the most properly aerated batter. This step creates the most essential air that makes the cake rise most beautifully, cara mia.
Add the eggs one at a time, beating most thoroughly after each addition until the most completely incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg until the most evenly combined spiced flour mixture forms.
Slowly add the dry flour mixture to the creamed butter mixture alternating with the whole milk — beginning and ending with the flour mixture. Mix until just combined after each addition. Do not over-mix — mix only until combined to keep the cake light and the most tenderly moist.
Carefully fold in the sliced peaches with a spatula, being most gentle to keep the peach pieces intact throughout the batter without mashing.
Pour the batter into the prepared bundt pan, spreading most evenly. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out completely clean. Cool in the pan for 15 minutes then carefully invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
How to Serve This Peach Cobbler Pound Cake Recipe
Serve warm sliced with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream alongside for the most completely extraordinary and the most genuinely summer-cobbler-reminiscent warm pound cake serving experience. The most warm and the most beautifully cinnamon-fragrant cake against cold vanilla ice cream creates the most perfectly complementary temperature contrast.
For the most elegant summer brunch or afternoon tea presentation, arrange on a beautiful white cake stand and dust most generously with powdered sugar for the most stunning and the most naturally golden bundt cake presentation. Our Peach Cobbler Cheesecake Bars make a beautifully equally peach-forward and equally summer-Southern companion for a complete and wonderful summer peach dessert collection.
How to Store This Peach Cobbler Pound Cake Recipe
Store in an airtight container at room temperature for up to 3 days. Refrigerate wrapped tightly in plastic wrap for up to 1 week — the peach moisture in the batter keeps the cake the most beautifully moist throughout refrigerator storage. Freeze completely cooled slices wrapped individually in plastic wrap for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
Tips to Make This Peach Cobbler Pound Cake Recipe
Use the most ripe and the most firm fresh peaches for the most beautiful and the most properly intact individual peach chunk throughout the finished baked cake. Very soft overripe peaches collapse during mixing and baking rather than maintaining the most beautifully distinct individual peach piece. Firm ripe peaches that yield gently to pressure but hold their shape during folding produce the most gorgeous peach chunks.
Grease and flour the bundt pan most thoroughly — including every most detailed crevice of the bundt pattern — for the most effortless and the most completely clean release after baking. A bundt pan with inadequately greased crevices produces the most frustrating cake sticking and the most improperly released pattern.
Helpful Notes for This Peach Cobbler Pound Cake Recipe
Both fresh and canned peaches work beautifully in this recipe. Canned peaches must be most thoroughly drained — pressing paper towels firmly against the surface — before slicing and folding into the batter. Excess canned peach syrup makes the batter too wet and can cause the most frustrating center sinking during baking.
This cake is equally extraordinary sliced warm from the oven and served with ice cream and sliced cold from the refrigerator the following day when the cinnamon and peach flavors have melded the most deeply and the most beautifully throughout the most dense and the most properly chilled pound cake crumb.
Variation of This Peach Cobbler Pound Cake Recipe
Maria made a version adding a half cup of chopped toasted pecans folded through the batter alongside the peaches for the most completely extraordinary and the most deeply nutty peach pecan cobbler pound cake. Teresa tried substituting the cinnamon with two teaspoons of pumpkin pie spice for the most completely warm and the most beautifully autumnal spiced peach pound cake.
For a peach lemon glaze version, whisk a half cup of powdered sugar with two tablespoons of fresh lemon juice and drizzle over the cooled bundt for the most completely bright and the most vibrantly lemony glazed peach cobbler pound cake. Our Peach Upside-Down Cake makes a beautifully equally peach-forward and equally caramelized companion for a complete and wonderful summer peach cake collection.
FAQs About This Peach Cobbler Pound Cake Recipe
Why does my pound cake sink in the middle?
The most common causes of sinking in the center of a pound cake are overmixing the batter after adding the flour which develops too much gluten, using too little flour which provides insufficient structure, underbaking which leaves the center set on the outside but raw in the center, or opening the oven door too frequently during baking. Always check for doneness with a toothpick rather than visual cues alone and keep the oven door closed for the full baking period.
Can I use frozen peaches?
Yes. Thaw frozen peaches most completely and drain and blot most thoroughly with paper towels before slicing and folding into the batter. Excess moisture from insufficiently drained frozen peaches makes the batter too wet and can cause uneven baking and the most frustrating center sinking. Fresh ripe summer peaches produce the most vibrant and the most deeply authentic peach flavor.
How do I prevent the cake from sticking to the bundt pan?
Grease the bundt pan most generously with butter or shortening — not cooking spray alone — and flour it most completely, tapping out the excess. Every single crevice and detail of the bundt pattern must be the most thoroughly coated. Alternatively, use a baking spray that contains flour in the formula for the most foolproof and the most effortless release.
Conclusion
This Peach Cobbler Pound Cake is the most completely extraordinary and the most deeply heartwarming summer bundt cake that makes every gathering and every summer afternoon feel genuinely and completely special through the most warmly cinnamon-spiced batter and the most beautifully tender fresh peach chunks and the most gloriously golden bundt form in every single moist and completely irresistible peach cobbler pound cake slice.
We hope it brings the same deeply joyful summer cobbler pound cake warmth and the same completely satisfied gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Peach Cobbler Pound Cake The Most Easy Moist Bundt Cinnamon Nutmeg Fresh Peach Summer Cake You Will Bake
- Total Time: 1 hour 45 minutes including cooling
- Yield: 10 to 12 servings 1x
- Diet: Vegetarian
Description
The most easy moist Peach Cobbler Pound Cake made by preheating oven to 350°F greasing and flouring 10-inch bundt pan creaming 1 cup room temperature butter and 2 cups sugar 3 to 5 minutes until light and fluffy adding 4 eggs one at a time beating thoroughly then vanilla whisking 3 cups flour baking powder salt 1 tsp cinnamon and optional nutmeg separately alternating dry and 1 cup whole milk beginning and ending with flour mixing just until combined gently folding in 2 cups sliced fresh or canned drained peaches pouring into pan baking 60 to 70 minutes until toothpick clean cooling in pan 15 minutes inverting onto rack cooling completely and dusting with powdered sugar. A completely perfect summer peach cobbler pound cake recipe.
Ingredients
1 cup 2 sticks Unsalted Butter softened to room temperature
2 cups Granulated Sugar
4 large Eggs
1 tsp Pure Vanilla Extract
3 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg optional
1 cup Whole Milk
2 cups Fresh or Canned Peaches peeled and sliced drained if canned
Powdered Sugar for dusting optional
Instructions
1. Preheat oven to 350°F 175°C. Grease and flour 10-inch bundt or tube pan thoroughly.
2. Beat room temperature butter and sugar 3 to 5 minutes until light and fluffy.
3. Add eggs one at a time beating thoroughly after each. Mix in vanilla.
4. Whisk flour, baking powder, salt, cinnamon, and optional nutmeg in separate bowl.
5. Alternately add flour mixture and milk to butter mixture beginning and ending with flour. Mix just until combined. Do not overmix.
6. Gently fold in sliced peaches with spatula keeping pieces intact.
7. Pour into prepared pan spreading evenly.
8. Bake 60 to 70 minutes until toothpick comes out clean.
9. Cool in pan 15 minutes. Invert onto wire rack. Cool completely.
10. Dust with powdered sugar before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cake, Summer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 155mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: peach cobbler pound cake, easy moist peach cobbler pound cake recipe bundt cinnamon fresh peaches, best summer peach pound cake cobbler style, moist cinnamon peach bundt cake
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