An easy peach cobbler pound cake with cream cheese and a delicious crumb topping! This fresh peach cobbler pound cake is perfect for peach season, with an upside down peach cobbler pound cake topping made from fresh peaches and buttery streusel! Perfect for any peach lover! And if you like this recipe, you'll love my Peach Mango Pie, my No Bake Oreo Cheesecake, and my Cherry Crumb Pie!
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Fresh Peach Cobbler Pound Cake
Peaches are one of my favorite fruits, and this peach cobbler pound cake recipe is one of my favorite summer desserts! It starts with an easy recipe for cream cheese pound cake batter, with juicy peaches, melted butter, and brown sugar mixture at the bottom of the bundt pan. Then, we'll complement this peach mixture with a streusel topping and powdered sugar icing, giving our peach cobbler cake an amazing flavor!
What makes pound cake more moist?
Pound cake is one of my favorite dessert recipes -- it should be a moist, slightly dense cake, but it can often end up too dry. For best results and a moist pound cake, I always like to include a full-fat dairy product with an acidic tang like cream cheese, sour cream, or buttermilk.
What is the secret to a good pound cake?
My #1 advice is to use room temperature ingredients -- we're used to using room temperature butter and cream cheese, but cold eggs or milk can undo all the work you did creaming that butter and cream cheese! Speaking of creaming, be sure to take your time creaming the butter and sugar together -- you don't want to overdo it, but I like to cream for a full 3-5 minutes. The mixture should be lighter and airier than when you first started mixing.
Ingredients
I'll include the exact measurements in the recipe card below, but here's what you'll need for your buttery cake batter:
- granulated sugar - we'll cream our granulated sugar with butter to create the emulsion that forms the basis of this delicious peach cobbler pound cake
- salted butter - your butter should be room temperature, but not too soft. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with a meat thermometer. It should be around 70 degrees Fahrenheit. You can also use unsalted butter -- just add ½ teaspoon of salt to the dry ingredients.
- cream cheese - we're making out peach cobbler pound cake with cream cheese for a denser, richer cake! Opt for full-fat cream cheese for a moist cake. Your cream cheese should also be room temperature.
- eggs - make sure your eggs are room temperature so that they don't harden the butter when they're mixed in. To bring them to temperature quickly, you can place them in a bowl of lukewarm water for 15 minutes.
- vanilla extract - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- whole milk - we're just adding this to loosen the batter a bit.
- cake flour - you can also use all-purpose flour, but I like the light texture that cake flour brings to classic pound cake recipes!
- baking soda - just a bit of baking soda is enough to add a lift to this moist delicious pound cake!
- cinnamon - this is optional, but I think a bit of ground cinnamon is a great addition to add flavor and spice to this southern peach pound cake recipe!
But before we add the prepared cake batter to our bundt pan, we'll need to add our upside-down peach cobbler filling!
- chopped peaches - you can use fresh, frozen, or canned peaches for this recipe. They should be chopped to ½-inch to 1-inch chunks. If you use fresh peaches, you can peel them beforehand with a vegetable peeler. If you use frozen peaches, be sure to thaw and drain them before adding them in.
- brown sugar - the flavor of brown sugar in this caramelized topping gives it the classic taste of peach cobbler!
- melted butter - adds a rich, buttery flavor to the top of the cake.
- cinamon & nutmeg - I love the way these spices complement the fresh fruit!
We're also making a make-ahead cobbler topping to add to our finished peach bundt cake! Here's what you'll need:
- all-purpose flour - if you like, you can also use cake flour like we do earlier in the recipe!
- granulated sugar - you can also use brown sugar, if you prefer.
- salted butter - let your butter come to room temperature before mixing this crumb topping.
And we'll finish up with a quick powdered sugar icing:
- powdered sugar - gives the icing its sweetness and thickens the texture.
- milk - you can use whole milk, heavy cream, or even peach nectar to add even more peach flavor!
- cinnamon - this is optional, but it adds a nice flavor to the icing.
- vanilla extract - perfect flavor to complement this sweet icing!
Equipment
I recommend making this peach cobbler pound cake in a high-quality Bundt or tube cake pan. I like the Elegant Party Bundt Pan from Nordic Ware. You'll also need either a stand mixer or a hand mixer to mix your batter. I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have a wire rack to help the cake cool more quickly. Finally, my most highly recommended tool is a kitchen scale to ensure that you're not using too much flour. Measuring flour with a measuring cup can be inaccurate, leading to a dry, dense cake.
Step by Step
1. Cream butter, cream cheese, and sugar together with an electric mixture over medium speed until light and fluffy, about 4-5 minutes. Then crack in your room temperature eggs one at a time and mix well after each one, then mix in your vanilla.
2. In a separate bowl, whisk together your cake flour and baking soda, then whisk in some cinnamon into the flour mixture.
3. Alternate adding your dry ingredients and your milk to into your wet ingredients. Fold it all together until it's just combined -- it should be thick and fluffy.
4. In another bowl, combine your chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Pour all of that into the bottom of a greased Bundt pan.
5. Spoon your batter gently into the bundt pan on top of the peach mixture and smooth the top. Drop the pan onto the counter a couple of times to eliminate any air bubbles, then bake!
6. Once your cake is cooled, top with your crumble topping and a drizzle of vanilla glaze!
Hint: Begin checking your cake with a toothpick after about 50 minutes -- depending on your oven, it may take anywhere from 55 to 75 minutes for the toothpick to come out clean.
Substitutions
Here's how to make this recipe work even if you don't have everything!
- Cake Flour - If you don’t have cake flour, you can make a substitute to use for this easy peach cobbler pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it'll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
- Cream Cheese & Milk - replace both the cream cheese and milk with 8 ounces of full-fat sour cream (like in my Lemon Sour Cream Pound Cake recipe).
- Cinnamon - replace the cinnamon and nutmeg with pumpkin pie spice for a more complex spice flavor!
I haven't tried this cake with any gluten-free or vegan substitutions, but if you do, I'd love to hear how it works for you!
Variations
Put your own twist on this fresh peach cobbler pound cake recipe!
- Change the fruit - swap out peaches for blueberries, apples, or even bananas -- whatever you have on hand or is in season!
- Peach Icing - if you use canned peaches, use the drained peach juice from the can of peaches instead of milk in your icing to boost the peach flavor and sweetness!
- Use sliced peaches instead of chopped for a different look for this upside down peach cobbler pound cake!
Also try my pineapple upside-down cake for more upside-down inspiration!
Storage
You can store this upside down peach cobbler pound cake at room temperature, covered, for up to two days, or keep it in the fridge in an airtight container for up to four days.
You can also freeze this cake, well wrapped, for up to two months.
Top Tip
I'm a broken record, I know, but measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
Equipment you may need
- 10-12 cup bundt pan
Ingredients
Make-Ahead Crumb Topping (Optional)
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 4 tablespoon (56 g) salted butter - room temperature
Cinnamon Cream Cheese Pound Cake
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) salted butter - room temperature
- 8 oz (227 g) full-fat cream cheese - room temperature
- 4 large eggs - room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅓ cup (81 g) whole milk - room temperature
- 2 ½ cups (313 g) cake flour - measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (1 g) ground cinnamon
- baking spray
Peach Cobbler Upside-Down Topping
- 1 cup (154 g) chopped peaches - fresh, canned in juice, or thawed from frozen
- 3 tablespoon (36 g) brown sugar - packed
- ¼ cup (57 g) salted butter - melted
- ¼ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (1 g) ground nutmeg
Glaze
- 2 cups (240 g) powdered sugar
- 2 tablespoon (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- pinch salt
Instructions
Prepare Crumb Topping
- Preheat oven to 400°F. Use a fork or your hands to mix and press together flour, sugar, and butter until well combined and mixture resembles coarse crumbs.
- Spread mixture into a baking pan lined with parchment paper.
- Bake in preheated oven for 10-15 minutes, or until golden brown. Set aside or chill in fridge, covered, until ready to add to finished cake.
Prepare Peach Topping
- In a bowl, stir together chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg.
- Set aside while you prepare the cake batter.
Prepare Pound Cake Batter
- Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy.
- Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes.
- Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined.
- Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined.
- Preheat oven to 325°F. Spray Bundt pan generously with baking spray, being sure to get it in the crevices of the pan.
- Pour peach topping mixture around the bottom of the pan. Gently spoon cake batter on top evenly and smooth the top.
- Bake in preheated oven for 55-75 minutes, or until a toothpick entered into the center of the cake comes out clean. Begin checking for doneness at 50 minutes.
- Let cake cool in pan one hour, then carefully flip out onto a serving dish or wire rack to cool completely.
Cobbler Topping
- Sprinkle reserved crumb topping over cake on top of peach mixture.
- To make vanilla icing, whisk together powdered sugar, milk, vanilla, and salt in a bowl. Drizzle over cooled cake just before serving.
Video
Notes
- Cake Flour - If you don’t have cake flour, you can make a substitute to use for this easy peach cobbler pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it'll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
- Cream Cheese & Milk - replace both the cream cheese and milk with 8 ounces of full-fat sour cream (like in my Lemon Sour Cream Pound Cake recipe).
- Cinnamon - replace the cinnamon and nutmeg with pumpkin pie spice for a more complex spice flavor!
Nutrition
Frequently Asked Questions
Yes, you can easily overmix a pound cake, especially due to the thick batter. To avoid overmixing, I recommend adding ingredients gradually, and alternating adding liquids and dry ingredients into wet ingredients. That way you minimize the mixing that's needed and your cake stays soft and tender!
I use cake flour in most of my pound cakes -- one exception is my Chocolate Sour Cream Pound Cake, where cake powder wouldn't have the structure to stand up to the more liquidy batter and the addition of cocoa powder.
Traditionally, peach cobbler is baked at the bottom of a baking dish with a pastry topping baked on top. So to get a thicker consistency, you'd add a little flour or cornstarch to your sliced peaches, the way you would in a peach pie. But for this upside down peach cobbler pound cake, we're making a peach, brown sugar, and butter mixture to fill the bottom of our prepared pan. Then it's all baked upside down so that the peach mixture caramelizes and meshes with the pound cake batter and there's no need to thicken it up beforehand!
Eileen
Loved this peach cobbler pound cake. Will make it again for our family get together. Everyone went crazy over it!
Chenée Lewis
Yay! So glad to hear that!
Norris
This cake was a hit!!! I will be making it again!
Chenée Lewis
Yay! Glad to hear it!
veenaazmanov
This is so tempting. This cake looks soft and moist. Love the picture perfect presentation. Your recipe sounds super yum.
Chenée Lewis
You'll love it!
Kathleen
Oh, my deliciousness! Peach cobbler and a pound a cake in one. This is a totally drool worthy dessert.
Chenée Lewis
Thank you so much!
Amy
Wowee! This cake was so good! I cannot believe how fluffy and scrumptious it was!
Chenée Lewis
I'm so glad you liked it!
Shadi
It was so delicious and everyone loved it! Thank you for this amazing recipe!
Chenée Lewis
So glad it was a hit! 🙂