Southern peach cobbler pound cake with cream cheese, canned peaches or fresh ones, and a delicious crumb topping! This is the best old fashioned peach cobbler pound cake recipe, perfect for peach season, with an old school peach cobbler pound cake topping made from fresh peaches and buttery streusel! Perfect for any peach lover!
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, or an instant-read thermometer in the center of the cake reads 210℉. 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.
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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.