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Peach Cobbler Pound Cake

This peach cobbler pound cake is studded with diced fresh peaches and is topped with peach slices smothered in cinnamon brown sugar. The entire thing is finished off with a drizzle of maple icing!

A peach cobbler pound cake sliced open

Peach season is here and that means it’s time to indulge in some fresh peach desserts! We’ve been making blueberry peach cobbler on the regular, but yesterday I decided to do something different and make a peach cobbler pound cake. It’s so good.

Diced fresh peaches are added to the pound cake itself, which is also topped with thinly sliced peaches that have been slathered in a buttery brown sugar-cinnamon mixture. When done baking, this cake is fluffy, buttery, and tender with beautifully caramelized peaches on top. The whole thing is finished off with a simple icing made with confectioners sugar, maple syrup, and heavy cream.

This showstopper of a peach recipe makes two 9 x 5 pound cakes. One for you, and one for gift giving. (If you want to share, that is!) It’s the perfect mashup of a tender pound cake plus all the flavor of fresh peach cobbler.

Two peach cobbler pound cakes on wire racks cooling

Key Ingredients

There are three main components to this recipe: the peach pound cake, the peach cobbler topping, and the icing.

Most of the ingredients are basic things you probably already have in your pantry, but here are some tips and notes about substitutions. Be sure to scroll down to the recipe card for the full recipe.

For the Cake:

  • Unsalted butter – I always use unsalted butter in my baking so that I can control the saltiness by adding kosher salt separately.
  • Cream cheese – Use a block of cream cheese, not the whipped variety. Let it sit on the counter for about 3 hours until it softens and comes to room temperature.
  • Eggs – You know I love a recipe that uses a lot of eggs. This one uses 6 at room temperature.
  • Fresh peaches – I have not tried this recipe with canned peaches so I don’t know if that would work. This recipe is meant to take advantage of the peach harvest.

There is no leavening agent in this recipe, so that is not a typo. 🙃 Instead of baking powder or baking soda, these pound cakes rise on egg power!

Topping

  • Fresh peaches – I haven’t tested the topping with canned peaches.
  • Brown sugar – Light or dark brown sugar will work.
  • Cinnamon – You could also use cardamom if you want to try a different flavor profile.

For the Glaze:

  • Pure maple syrup – You could also use pure vanilla extract.
  • Heavy cream – Any kind of milk or even coffee creamer works.
two slices of peach cobbler pound cake on a plate

How to Make Peach Cobbler Pound Cake

Now that we’ve reviewed some of the key ingredients, here’s how to make this peach dessert:

  • Prep your tools. Preheat the oven to 350 degrees F. Grease two 9×5 loaf pans with PAM or cooking spray. Line them width-wise with aluminum foil, creating a sling. This will help remove the cakes from your pan if they get stuck later. Grease the foil with PAM. Set aside.
  • Combine dry ingredients. In a large bowl, combine the flour, cinnamon and salt. Mix and set aside.
  • Cream the sugar, butter and cream cheese. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar, butter and cream cheese on high until pale yellow and fluffy. You should not see any clumps of cream cheese or butter.
  • Add the eggs. Crack them into a separate bowl so you can remove any shell if needed. Then add to the batter mixture 2 at a time, mixing between additions.
  • Add the vanilla. Mix until combined.
  • Add the dry ingredients. Spoon half of the dry ingredients into the batter and mix on low until combined. Add the remaining dry ingredients and mix until combined. Use a spatula to scrape down the sides and bottom of the bowl to make sure no dry bits of batter are left. The cake batter should be light and fluffy.
  • Fold in diced peaches. Add the diced peaches to the batter and gently fold in with a spatula.
  • Make the brown sugar topping. In a small saucepan, melt the butter. Add the brown sugar and cinnamon. Mix well, and remove from heat.
  • Add sliced peaches to the pans. Line the aluminum foil-lined bottoms of your prepared pans with the peach slices, spreading them out along the bottom. I usually create two lines of peach slices that are slightly overlapping.
  • Pour the brown sugar topping over the peaches. Drizzle half of the topping into each of the pans, covering the peach slices. Don’t worry if not every slice is covered with topping.
  • Add the cake batter. Divide the cake batter among the pans. Use the back of a spoon to gently spread out the batter.
  • Bake. Place the pans in the oven and bake at 350F for 55-60 minutes, until the cakes are light golden brown, spring back when you gently touch the centers with your fingers, and a toothpick inserted into the center comes out clean. Coming out clean means there is no wet batter on the toothpick.
  • Cool. Allow the cakes to cool for 30 minutes.
  • Depan. Run a butter knife along the edges of each cake to make sure they are not stuck. Then invert each pan over a wire cooling rack. The cakes should fall out of the pans and onto the rack. Remove the aluminum foil and allow the cakes to cool completely.
  • Make the glaze. In a large bowl combine the confectioners’ sugar, maple and heavy cream. Mix until you have a thick but pourable glaze with no lumps. Drizzle over each of the cakes and allow to set for at least 1 hour. You may have extra glaze depending on how much you want to use on each cake.
Two peach cobbler pound cakes on wire racks cooling

Tips for Perfect Peach Cobbler Pound Cake

Despite how fancy this pound cake recipe looks and sounds, it’s actually a pretty straightforward recipe. However, here are some tips to make sure you make the best peach cobbler pound cake ever:

  • Room temperature matters. It is important that the cream cheese and eggs are at room temperature. If they are not, they won’t combine smoothly with the rest of the batter ingredients.
  • Soften your butter. Similarly, the butter needs to be soft but not melted. You can soften butter by zapping the unwrapped sticks in the microwave for about 30 seconds, in 15-second intervals, just until they start to soften up and get melty. Make sure you watch the butter though because if you zap it too long it will melt.
  • Dice and slice to the right size. The peach pieces that go into the cake batter need to be small, about half the size of a dime. The peach slices need to be thinly sliced, as in, as thin as you can get them. This point is so key I snapped two quick photos below for your reference. 😁

Serving Suggestions

This peach pound cake is perfect on its own, but if you want to add a dollop of whipped cream or a scoop of vanilla ice cream on the side I pretty much always think that’s a stellar idea. It goes well with a hot cup of coffee, tea, or a cold glass of milk.

How to Store

I recommend storing this pound cake in the fridge to prevent the icing from softening due to the moisture from the cake and peaches. Place the cake on a glass plate and cover it with saran wrap, or put it in an airtight container. It will keep in the fridge for up to 5 days.

two slices of peach cobbler pound cake on a plate, one with a bite taken out

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Peach Cobbler Pound Cake

A peach cobbler pound cake sliced open
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This peach cobbler poundcake is studded with diced fresh peaches and is topped with peach slices smothered in cinnamon brown sugar. The entire thing is finished off with a drizzle of maple icing!

  • Author: Rustic Family Recipes
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 5-6 servings
  • Category: Dessert
  • Method: Stovetop and Oven
  • Cuisine: American

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups granulated sugar
  • 1 1/2 cup unsalted butter
  • 8 oz cream cheese, softened at room temperature
  • 6 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup diced peaches, fresh (about 2 peaches)

Peach Topping

  • 23 fresh peaches, thinly sliced
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/8 teaspoon ground cinnamon

For the Glaze

  • 1 cup confectioners sugar
  • 1 teaspoon pure maple syrup
  • 34 tablespoons heavy cream

Instructions

Prep your tools. Preheat the oven to 350 degrees F. Grease two 9×5 loaf pans with PAM or cooking spray. Line them width wise with aluminum foil, creating a sling. Grease the foil with PAM. Set aside.

Combine dry ingredients. In a large bowl, combine the flour, cinnamon and salt. Mix and set aside.

Cream the sugar, butter and cream cheese. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar, butter and cream cheese on high until pale yellow and fluffy. You should not see any clumps of cream cheese or butter.

Add the eggs. Crack them into a separate bowl so you can remove any shell if needed. Then add to the batter mixture 2 at a time, mixing between additions.

Add the vanilla. Mix until combined.

Add the dry ingredients. Spoon half of the dry ingredients into the batter and mix on low until combined. Add the remaining dry ingredients and mix until combined. Use a spatula to scrape down the sides and bottom of the bowl to make sure no dry bits of batter are left. The cake batter should be light and fluffy.

Fold in peaches. Add the diced peaches to the batter and gently fold in with a spatula.

Make the brown sugar topping. In a small saucepan, melt the butter. Add the brown sugar and cinnamon. Mix well, remove from heat.

Add sliced peaches to the pans. Line the aluminum foil lined bottoms of your prepared pans with the peach slices, spreading them out along the bottom.

Pour the brown sugar topping over the peaches. Drizzle half of the topping into each of the pans, covering the peach slices. Don’t worry if not every slice is covered with topping.

Add the cake batter. Divide the cake batter among the pans. Use the back of a spoon to gently spread out the batter.

Bake. Place the pans in the oven and bake at 350F for 50-60 minutes, until the cakes are light golden brown, spring back when you gently touch the centers with your fingers, and a toothpick inserted into the center comes out clean. Coming out clean means there is no wet batter on the toothpick.

Cool. Allow the cakes to cool for 30 minutes.

Depan. Run a butter knife along the edges of each cake to make sure they are not stuck. Then place a large plate or cutting board on top of each loaf pan and invert each pan. The cakes should fall out of the pans and onto the plate. Remove the aluminum foil and allow the cakes to cool completely.

Make the glaze. In a large bowl combine the confectioners sugar, maple and heavy cream. Mix until you have a thick but pourable glaze. Drizzle over each of the cakes and allow to set for at least 1 hour. You may have extra glaze depending on how much you want to use on each cake.

Keywords: peach cobbler pound cake, cream cheese pound cake, peach cake, fresh peach dessert

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Reader Questions and Reviews

  1. I made this cake(or these cakes) and the were absolutely delish😋. If I wanted to make it in a bundt pan, what changes would I have to make?

    1. Rustic Family Recipes

      So happy you liked this recipe! Honestly, I have not made it in a bundt pan before. You could certainly do it though, being sure to grease & flour the bundt pan well to prevent sticking. (Like in this bundt cake recipe.) You may need to increase the bake time too, but by how much I’m not sure. I’d check the cake at the 60 minute mark and if it’s still not cooked through continue baking in 5-10 min increments, depending on how wet the batter seemed to you.

  2. WOw! I made this recipe yesterday and it was incredible. I gave one of the loaves to a neighbor and seriously regret it because we already ate the other one!