This spectacular cake marries the beloved flavors of traditional peach cobbler with the rich, buttery texture of classic pound cake. The result creates a delicious and indulgent dessert that captures the essence of both Southern favorites in every tender, fruit-studded slice.
Why You’ll Love This Recipe
- Best of both worlds – Combines two beloved desserts into one spectacular creation
- Impressive presentation – Beautiful marbled appearance with peach swirls throughout
- Perfect for special occasions – Ideal for potlucks, holidays, or weekend gatherings
- Tender and moist – Buttery pound cake texture with juicy peach pockets
- Warm spice flavors – Cinnamon and nutmeg enhance the peach’s natural sweetness
Complete Ingredient List
For the Spiced Peaches:
- 1 (29-ounce) can sliced peaches in juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Pound Cake Batter:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 4 large eggs (not listed in original but essential for pound cake)
Detailed Step-by-Step Instructions
Preparing the Spiced Peaches
Begin by draining the canned peaches thoroughly, reserving the juice for another use if desired. In a medium bowl, gently toss the drained peach slices with sugar, cinnamon, and nutmeg until evenly coated. Set aside to allow the flavors to meld while preparing the cake batter.
Setting Up for Baking
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan or 9×5-inch loaf pan with butter or non-stick spray, making sure to coat all surfaces to prevent sticking. For extra insurance, you can dust the greased pan lightly with flour.
Creating the Buttery Cake Batter
In a large mixing bowl, cream together the softened butter and 1½ cups of granulated sugar using an electric mixer on medium-high speed. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Mix in the vanilla extract until evenly distributed throughout the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the flour mixture). Mix on low speed just until combined after each addition, being careful not to overmix as this can result in a tough cake
Assembling the Cake Layers
Pour half of the prepared batter into your greased pan, spreading it evenly across the bottom. Arrange half of the spiced peach slices over the batter, distributing them evenly.
Pour the remaining batter over the peaches, spreading carefully to cover. Top with the remaining spiced peach slices, arranging them attractively.
For a beautiful marbled effect, use a butter knife or skewer to gently swirl through the batter in a figure-eight pattern, incorporating the peaches slightly into the cake.
Baking to Perfection
Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins browning too quickly, tent loosely with aluminum foil during the final 15 minutes.
Cooling and Serving
Allow the cake to cool in the pan for 10-15 minutes on a wire rack. This resting period helps the cake set and makes removal easier. Carefully invert the cake onto the wire rack to cool completely, or slice and serve warm with vanilla ice cream.
Professional Baking Tips
- Room temperature ingredients – Ensure butter, eggs, and milk are at room temperature for best texture
- Don’t overmix – Mix just until ingredients are combined to keep the cake tender
- Test for doneness – Start checking at 60 minutes to avoid overbaking
- Fresh vs. canned – Fresh peaches work beautifully when in season; adjust sugar based on sweetness
- Pan preparation – Proper greasing prevents sticking, especially in bundt pans with intricate designs
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or whipped cream
- Dust with powdered sugar for elegant presentation
- Drizzle with caramel sauce or peach glaze
- Pair with hot coffee or sweet tea
- Top with fresh whipped cream and a sprinkle of cinnamon
Storage and Freshness Guidelines
Room Temperature: Store covered at room temperature for up to 2 days in cool weather.
Refrigeration: Keep refrigerated in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving for best flavor.
Freezing: Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Reheating: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Use about 3 cups of peeled, sliced fresh peaches. You may need to adjust the sugar depending on their sweetness.
What if I don’t have a bundt pan?
A 9×5-inch loaf pan works perfectly, though baking time may vary slightly. Check for doneness at 60 minutes.
Can I make this ahead of time?
Yes! This cake actually improves after a day as the flavors meld. Store properly and bring to room temperature before serving.
Why is my cake dry?
Overbaking is the most common culprit. Check at 60 minutes and remove when a toothpick shows moist crumbs.
Can I reduce the sugar?
You can reduce the sugar in the peaches, but maintain the sugar in the cake batter for proper structure.
What other fruits would work?
Try pears, apples, berries, or mixed stone fruits. Adjust spices accordingly.
Recipe Variations
- Apple Cobbler Pound Cake: Substitute apples for peaches and add extra cinnamon
- Berry Version: Use mixed berries and reduce spices
- Cream Cheese Swirl: Add sweetened cream cheese layers for extra richness
- Streusel Topping: Sprinkle cinnamon streusel over the top before baking
- Brown Butter Enhancement: Brown the butter for deeper, nuttier flavor
Concluding Thoughts
This Peach Cobbler Pound Cake brilliantly combines two beloved desserts into one show-stopping creation. It delivers the comforting flavors of warm peach cobbler with the rich, buttery satisfaction of traditional pound cake. Whether serving at special gatherings or enjoying as a weekend treat, this cake never fails to impress and satisfy.
Complete Recipe: Peach Cobbler Pound Cake
A delightful fusion dessert combining classic peach cobbler flavors with moist, buttery pound cake. Perfect for any celebration or special occasion.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Ingredients
For the Spiced Peaches:
- 1 (29-ounce) can sliced peaches in juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Pound Cake Batter:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
Preparation Method
1. Prepare Peaches
Drain peaches thoroughly and toss in bowl with sugar, cinnamon, and nutmeg. Set aside.
2. Preheat Oven
Preheat oven to 350°F (175°C). Grease or line bundt pan or 9×5-inch loaf pan thoroughly.
3. Cream Butter and Sugar
Cream together softened butter and 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
5. Combine Dry Ingredients
Whisk together flour, baking powder, and salt in separate bowl.
6. Alternate Dry and Wet
Gradually add dry ingredients to wet ingredients in three additions, alternating with milk. Begin and end with flour mixture. Mix just until combined.
7. Assemble Cake
Pour half of batter into prepared pan. Layer with half of spiced peaches. Repeat with remaining batter and peaches.
8. Swirl (Optional)
Gently swirl peaches into batter using knife or skewer for marbled effect.
9. Bake
Bake for 60-70 minutes, or until toothpick inserted into center comes out clean.
10. Cool
Let cake cool in pan for 10-15 minutes before transferring to wire rack to cool completely.
Recipe Notes and Variations
- Egg note: Original recipe didn’t list eggs, but pound cakes require them—use 4 large eggs
- Pan size matters: Bundt pans create prettier presentation; loaf pans work but may need adjusted time
- Fresh peach option: Use 3 cups fresh peeled sliced peaches when in season
- Sugar adjustment: Reduce sugar on peaches if using very sweet fruit
- Spice variations: Add cardamom, ginger, or allspice for complex flavor
- Gluten-free option: Use 1:1 gluten-free flour blend
- Dairy-free version: Substitute plant-based butter and milk
Storage Guidelines
- Room temperature: Cover and store up to 2 days in cool conditions
- Refrigeration: Store airtight container up to 5 days
- Freezing: Wrap tightly in plastic then foil; freeze up to 3 months
- Thawing: Overnight in refrigerator or room temperature 2-3 hours
- Reheating: Microwave 15-20 seconds or oven at 300°F for 5-7 minutes
- Best served: Room temperature or slightly warm for optimal flavor
Serving and Presentation Ideas
- Dust with powdered sugar through decorative stencil
- Serve with vanilla bean ice cream or whipped cream
- Drizzle with peach glaze or caramel sauce
- Garnish with fresh mint leaves
- Add fresh peach slices for presentation
- Serve with bourbon whipped cream for adults
- Present on cake stand for special occasions
- Pair with sweet tea or coffee
Ingredient Substitutions
- Butter: Can use salted butter and reduce added salt
- Whole milk: Buttermilk, 2% milk, or half-and-half work
- Canned peaches: Fresh, frozen (thawed), or jarred peaches
- White sugar: Can use part brown sugar for deeper flavor
- All-purpose flour: Cake flour for lighter texture (use 2¼ cups)
- Vanilla extract: Almond extract, peach extract, or vanilla bean paste
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