Homemade Peach Cobbler Pound Cake – The Ultimate Southern Dessert Fusion

Why You’ll Love This Recipe

This cake combines the dense, buttery crumb of a pound cake with the sweet, juicy goodness of a peach cobbler. The peaches caramelize as they bake, infusing the cake with natural sweetness and a touch of Southern charm. It’s easy to make, looks impressive, and tastes even better the next day. Perfect with whipped cream, vanilla ice cream, or a drizzle of glaze, this dessert will have everyone coming back for seconds.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The base of the pound cake, providing structure and that perfect dense crumb.

Baking powder – Helps the cake rise slightly while keeping it rich and moist.

Salt – Balances the sweetness and enhances all the flavors.

Unsalted butter – Creamed with sugar to create a soft, buttery base. Always use room-temperature butter for the best texture.

Granulated sugar – Sweetens the cake and helps create a light, fluffy texture when creamed with butter.

Brown sugar – Adds depth and caramel-like sweetness, especially in the peach layer.

Eggs – Provide structure, richness, and a smooth, velvety batter.

Vanilla extract – Enhances the cake’s flavor and complements the peaches.

Almond extract – Optional, but adds a subtle nutty aroma that pairs beautifully with peaches.

Buttermilk – Keeps the cake moist and tender, adding a slight tang.

Peaches – Fresh or canned (drained) peaches work perfectly. Sliced peaches layered in the cake bring natural sweetness and moisture.

Cinnamon – Adds warmth and depth, making the cake taste like a true cobbler.

Nutmeg – Just a touch enhances the spice blend and gives a comforting aroma.

Brown sugar (for topping) – Sprinkled over the peach layer for that cobbler-style caramelized finish.

Powdered sugar and milk – Optional ingredients for a simple glaze drizzle on top.

Directions

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan generously to prevent sticking.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy (about 4 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined—do not overbeat.

In a separate bowl, toss the peach slices with brown sugar, cinnamon, and nutmeg. Spoon a layer of the peach mixture into the prepared bundt pan, followed by half of the batter. Add another layer of peaches, then the remaining batter, spreading it evenly.

Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

(Optional) Whisk powdered sugar and milk together to make a glaze. Drizzle over the cooled cake and top with extra peach slices for decoration.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 10–12 people. Preparation time is about 25 minutes, baking time 75–85 minutes, and cooling time about 30 minutes, for a total of approximately 2 hours and 15 minutes.

Storage/reheating

Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. To reheat individual slices, warm them in the microwave for 10–15 seconds. This cake also freezes beautifully—wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Variations and Customizations

Peach Bourbon Glaze – Add a splash of bourbon to your glaze for a grown-up twist with depth and warmth.

Cream Cheese Swirl – Add dollops of sweetened cream cheese to the batter for a creamy surprise layer.

Crumble Topping – Sprinkle a brown sugar and pecan crumble into the pan before baking for extra texture.

Caramel Peach Pound Cake – Drizzle warm caramel sauce over the cake instead of glaze for a decadent finish.

Spiced Autumn Version – Add a pinch of ginger and cloves for a fall-inspired flavor.

Fresh Peach Lovers’ Option – Use peeled, sliced fresh peaches when in season for unbeatable flavor.

Mini Cakes – Make individual cakes using mini bundt pans; reduce baking time to 35–40 minutes.

Lighter Version – Use Greek yogurt instead of buttermilk for a slightly lighter texture.

Vanilla Bean Upgrade – Use vanilla bean paste instead of extract for a more luxurious, aromatic flavor.

Southern Butter Glaze – Pour a butter-sugar syrup over the warm cake for an ultra-moist finish.

FAQs

1. Can I use canned peaches instead of fresh?

Yes, just drain them well and pat dry before adding to the batter.

2. Can I use frozen peaches?

Yes, thaw and drain them completely before using.

3. Can I make this without a bundt pan?

You can use two loaf pans or a 9×13-inch baking pan instead—adjust baking time accordingly.

4. Why did my cake stick to the pan?

Make sure your pan is thoroughly greased and floured, and let the cake cool 15 minutes before removing.

5. Can I make this cake ahead of time?

Yes, it tastes even better the next day after the flavors meld together.

6. How can I tell if it’s fully baked?

A toothpick should come out clean and the cake should pull slightly away from the edges.

7. Can I use self-rising flour?

Yes, but omit the baking powder and reduce the salt to ¼ teaspoon.

8. How do I make it more “cobbler-like”?

Add an extra peach layer on top of the batter before baking for a true cobbler texture.

9. Can I skip the glaze?

Yes, the cake is sweet enough on its own, but the glaze adds a lovely finishing touch.

10. What can I serve with this cake?

Vanilla ice cream, whipped cream, or even a spoonful of peach compote make perfect pairings.

Conclusion

Homemade Peach Cobbler Pound Cake is a Southern dream come true—moist, buttery pound cake infused with juicy peaches and warm spices. Every slice delivers a perfect balance of sweetness, richness, and texture, making it ideal for any occasion. It’s a dessert that feels both nostalgic and indulgent, the kind that fills your kitchen with an irresistible aroma and keeps everyone coming back for “just one more slice.” Whether you serve it warm with ice cream or cool with glaze, this cake embodies pure comfort and Southern charm in every bite.

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