Easy Peach Cobbler Pound Cake: A Delicious Southern Dessert

There’s nothing quite like the taste of a homemade peach cobbler pound cake to bring warmth and joy to any gathering. This recipe combines the rich, buttery texture of a classic pound cake with the sweet, juicy flavors of fresh peaches. Perfect for summer desserts or a cozy treat any time of the year, this cake is sure to become a family favorite.

If you love peach desserts, you might also enjoy this Ultimate Peach Cobbler with Crispy Buttery Oatmeal Crumble Topping or this Classic Southern Peach Cobbler.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups fresh peaches, peeled and diced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a bundt pan to ensure the cake doesn’t stick.

2. Mix the Dry Ingredients

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

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

4. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.

6. Prepare the Peach Layer

In a separate bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.

7. Assemble the Cake

Pour half of the batter into the prepared pan. Spoon the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.

8. Bake

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Use Fresh Peaches: For the best flavor, use fresh, ripe peaches. If fresh peaches are not available, you can use canned peaches, but be sure to drain them well.
• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
• Add a Glaze: For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and milk over the cooled cake.

FAQ

Can I use frozen peaches?

Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before using.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors have time to meld together. Just store it properly and serve when ready.

For more delicious dessert ideas, check out this Paula Deen Peach Cobbler or this Best Peach Cobbler Recipe.

Easy Peach Cobbler Pound Cake: A Delicious Southern Dessert

This recipe combines the rich, buttery texture of a classic pound cake with the sweet, juicy flavors of fresh peaches. Perfect for summer desserts or a cozy treat any time of the year, this cake is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups fresh peaches, peeled and diced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or a bundt pan to ensure the cake doesn’t stick.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.
6. In a separate bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.
7. Pour half of the batter into the prepared pan. Spoon the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use fresh, ripe peaches for the best flavor. Ensure butter, eggs, and sour cream are at room temperature for a smoother batter. Avoid overmixing to prevent a dense cake. Optionally, drizzle a glaze of powdered sugar and milk over the cooled cake for extra sweetness.