Peach Cobbler Pound Cake (Printable)
Buttery pound cake studded with peaches, cinnamon swirls, and a silky peach glaze.
# What You'll Need:
→ For the Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - 1/2 cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 2 cups diced ripe peaches, fresh or well-drained canned
10 - 1 teaspoon ground cinnamon
→ For the Peach Filling
11 - 1 cup diced peaches, fresh or canned
12 - 1/4 cup light brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 1 tablespoon cornstarch
→ For the Peach Glaze
15 - 1/2 cup diced peaches, fresh or canned
16 - 1 cup powdered sugar, sifted
17 - 1–2 tablespoons milk
# How to Make It:
01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan thoroughly.
02 - In a small saucepan, combine 1 cup diced peaches, light brown sugar, ground cinnamon, and cornstarch. Cook over medium heat for 5 minutes, stirring frequently, until the mixture thickens. Remove from heat and allow to cool.
03 - In a large bowl, beat unsalted butter and granulated sugar together with a mixer on medium speed for 3–4 minutes until light and fluffy.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in sour cream and vanilla extract until evenly combined.
06 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
07 - Gradually mix dry ingredients into the creamed butter mixture until just combined.
08 - Gently fold in 2 cups diced peaches and ground cinnamon until evenly distributed.
09 - Spoon half of the batter into the prepared bundt pan. Swirl half of the cooled peach filling over the batter. Add the remaining batter, then swirl in the rest of the peach filling.
10 - Smooth the top and tap the pan gently to remove air bubbles. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, loosely cover with foil after 50 minutes.
11 - Remove from the oven and cool in the pan for 20 minutes. Invert the cake onto a wire rack and allow to cool completely.
12 - Puree 1/2 cup diced peaches, then whisk with powdered sugar and enough milk to create a thick yet pourable glaze. Drizzle over the cooled cake before serving.
# Expert Suggestions:
01 -
- Its like peach cobbler and pound cake had a sweet, buttery baby—one of those treats that makes you close your eyes on the first bite.
- The swirl of real peaches means every slice is packed with juicy pockets and cozy spice.
02 -
- Once, I tried pulling the cake out of the pan too soon and lost half the outer crust to the counter—it needs that cooling time!
- Swirling the peach filling too deeply makes the goodness sink—gentle hands give you those lovely layers.
03 -
- Never skip sifting powdered sugar for the glaze—it keeps it silky, not lumpy.
- Creaming the butter and sugar patiently is the backbone of a tender crumb—start with cold butter, and you'll regret it.