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    Home » Sweets

    Peach Cobbler Pound Cake

    August 10, 2022 by Chenée Lewis

    1.1K shares
    peach cobbler pound cake pin image

    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!

    cut peach cobbler pound cake
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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!

    peach cobbler pound cake on a rack

    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.

    peach cobbler pound cake ingredients

    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!
    easy peach cobbler pound cake topping

    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!
    fresh peach cobbler pound cake with cream cheese

    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!
    sliced peach cobbler pound cake on a rack

    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

    mixing batter for peach cobbler pound cake

    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.

    mixing dry ingredients for peach cobbler pound cake

    2. In a separate bowl, whisk together your cake flour and baking soda, then whisk in some cinnamon into the flour mixture.

    adding milk to peach cobbler pound cake

    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.

    upside down peach cobbler pound cake topping

    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.

    filling the 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!

    peach cobbler topping for cake

    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.

    drizzing icing on peach cobbler pound cake with canned peaches recipe

    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!

    fresh peach cobbler pound cake sliced

    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!

    drizzling icing on peach cobbler pound cake

    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!

    peach cobbler pound cake on a tray

    Peach Cobbler Pound Cake with Cream Cheese

    Print Pin Recipe Rate Recipe
    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!
    Prep Time: 35 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours 5 minutes
    Course: Dessert
    Cuisine :American
    Servings: 18 slices
    Calories: 427kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • mixing bowls
    • measuring cups and spoons
    • rubber spatula
    • whisk
    • hand mixer
    • food scale
    • stand mixer
    • cooling rack
    • 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

    Substitutions:
    • 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!
     
    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.

    Nutrition

    Serving: 1 slice | Calories: 427 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 84 mg | Sodium: 261 mg | Potassium: 103 mg | Fiber: 1 g | Sugar: 47 g | Vitamin A: 578 IU | Vitamin C: 0.4 mg | Calcium: 69 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: easy peach cobbler pound cake, fresh peach cobbler pound cake, paula deen peach cobbler pound cake, peach cobbler pound cake, peach cobbler pound cake allrecipes, peach cobbler pound cake facebook, peach cobbler pound cake with cream cheese, upside down peach cobbler pound cake
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    Frequently Asked Questions

    Can you over mix a pound cake?

    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!

    What is the best flour to use for pound cake?

    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.

    How do you thicken peach cobbler?

    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!

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    1.1K shares

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    Comments

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    1. Eileen

      November 26, 2022 at 7:21 pm

      5 stars
      Loved this peach cobbler pound cake. Will make it again for our family get together. Everyone went crazy over it!

      Reply
      • Chenée Lewis

        November 27, 2022 at 10:27 pm

        Yay! So glad to hear that!

        Reply
    2. Norris

      November 23, 2022 at 11:05 pm

      5 stars
      This cake was a hit!!! I will be making it again!

      Reply
      • Chenée Lewis

        November 24, 2022 at 7:57 am

        Yay! Glad to hear it!

        Reply
    3. veenaazmanov

      November 17, 2022 at 1:08 pm

      5 stars
      This is so tempting. This cake looks soft and moist. Love the picture perfect presentation. Your recipe sounds super yum.

      Reply
      • Chenée Lewis

        November 25, 2022 at 4:54 pm

        You'll love it!

        Reply
    4. Kathleen

      November 17, 2022 at 1:01 pm

      5 stars
      Oh, my deliciousness! Peach cobbler and a pound a cake in one. This is a totally drool worthy dessert.

      Reply
      • Chenée Lewis

        November 17, 2022 at 10:25 pm

        Thank you so much!

        Reply
    5. Amy

      November 17, 2022 at 12:45 pm

      5 stars
      Wowee! This cake was so good! I cannot believe how fluffy and scrumptious it was!

      Reply
      • Chenée Lewis

        November 17, 2022 at 10:31 pm

        I'm so glad you liked it!

        Reply
    6. Shadi

      November 17, 2022 at 12:07 pm

      5 stars
      It was so delicious and everyone loved it! Thank you for this amazing recipe!

      Reply
      • Chenée Lewis

        November 17, 2022 at 10:26 pm

        So glad it was a hit! 🙂

        Reply
    « Older Comments

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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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