Peach Cobbler Pound Cake

This peach cobbler pound cake is a perfect combination of juicy peaches and a buttery pound cake with aromatic flavors and a decadent crumb.

Peaches are one of my favorite fruits and I love incorporating them in my bakes. I like the cakes with chunks of fruits in it as it make them taste heavenly. Imagine a bite of a moist pound cake with juicy peach in it. A cake cannot get any better than that. For the past few days, I wanted to bake my all time favorite peach cake. But I couldn't find big ripe peaches from grocery stores, as they are not in the season. You may still find them in the stores, but the quality is bad and you may not use them in the bakes. No fresh peaches? No problem, the canned peaches are just as good for this delicious, moist and fragrant cake.

I am a pound cake lover and my several pound cake recipes on this blog show my admiration to this old yet trendy bake. Over the years, I have tried/modified my regular pound cake recipe incorporating different ingredients and thus you will find several pound cakes recipes on this blog such as Cream Cheese Pound Cake, Lemon Yogurt Cake, Sour Cream Pound Cake and my most favorite Southern Pecan Praline Cake.

Origin of Pound Cake

The original pound cake recipe was simple and carried one pound of flour, eggs, butter and sugar. Hence, getting the name Pound Cake. The cake originated in Britain in the 1700’s. Traditionally, the British didn't use any leavening agent and added air in the batter using the creaming method, which helped in rising the cake.

The original pound cake was simple and heavy at 4 pounds (1 pound of each ingredient). It was enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio (1:1:1:1) of ingredients remained the same and the name ‘pound cake’ stuck forever. The pound cakes that we bake and consume these days are much lighter as compared to the original recipe.

Fresh or Canned Peaches

As I mentioned earlier I couldn't find ripe peaches from my local farmers market or grocery store. I brought peaches for this recipe which looked good from the outside, however, when I tried to peel and cut them, they were rotten from the inside. I guess, I will have to wait until Summers to enjoy the real taste of the fruit.

If you have fresh peaches - great, use them. If not, go for the canned peaches as I did in this recipe.

Brown Sugar Cinnamon / Cobbler Mixture

The cobbler mixture is simple to put together with only three ingredients. It enhances the overall flavor of this pound cake giving it the aroma and adding to the juicy flavor of the peaches that you will feel in the bite.

Variations

Chocolate Ganache: If you are a chocolate lover, pour down the chocolate ganache on the cake to give it an oomph flavor.

Dollop of Whipped Cream: Use a dollop of the whipped cream and it pairs greatly with this cake.

Ingredients Required

You require a few simple ingredients to make this pound cake readily available in the pantry.

Peaches
All-purpose flour
Sugar
Eggs
Butter
Cream cheese
Vanilla Extract
Salt

Note: Use the ingredients at room temperature for this recipe to get the best results. Also, make sure to drain the canned peaches before adding to the cake.

Step-by-Step Instructions

Step 1: Preheat the oven to 325 F. Take a bowl and mix brown sugar, melted butter and cinnamon powder. Layer the Bundt pan with peaches and sprinkle half of the crumble mixture over the peaches and set aside.

Step 2: Take a bowl and sift through the flour, baking powder and salt.

Step 3: In a stand mixer, add butter and sugar and beat it until the butter is pale in color. It will take 3-5 minutes.

Step 4: Add cream cheese to butter mixture and continue to mix for another 3 minutes at medium speed. Add eggs, one by one, beat after each addition.

Step 5: Add the flour followed by vanilla extract. Mix until just incorporated.

Step 6: Pour half of the batter over the peaches in the Bundt pan. Layer the remaining peach pieces over the batter and sprinkle the remaining brown sugar mixture.

Step 7: Spoon over the rest of the batter. Tap the pan on work surface to pop out any air bubbles.

Step 8: Bake the cake for 80 - 90 minutes until a toothpick inserted into the center of the cake comes out clean.

Step 9: Let the cake cook in the Bundt pan for 30 minutes before transferring to the wire rack and let it cool further.

Important Tips

Canned Peaches: Drain out the canned peaches before adding it to the bake.

Gluten Free: You can easily make this cake gluten free by replacing the all-purpose flour with gluten free flour. It should work fine.

Frequently Asked Questions

How to Store

Storing this peach cobbler cake is simple. Just follow the simple instructions below.

On the Counter: This cake will stay fresh in an air-tight container on the counter for one day.

In the Fridge: This cake will keep fresh in the fridge for up to 4-5 days.

In the Freezer: I do not suggest freezing this cake because the fruit in the cake will become watery once taken out of the freezer and thawed. Also, the fruits in the cake add moisture which will spoil after you thaw the cake.