Peach Cobbler Pound Cake

A peach cobbler pound cake sliced open
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5 from 2 reviews

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!


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


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