Moist peach cobbler pound cake with a delicious sweet and crispy crust. A rich buttery pound cake, one of our favorite summer dessert recipes!
Grab those last peaches at the farmer’s market and end the season with this fantastic peach cobbler pound cake. You will love every morsel of it, and if you have kids, you will not be able to stop them from devouring this.
And if you still have some peaches, make some Peach Jam without Pectin, another delicious Peach Cake, Peach Compote, or Peach Smoothie.
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Why is this pound cake so good?
- It’s incredibly moist on the inside, has lots of juicy peaches inside, and is slightly crispy and addictively sweet on the outside. There is no need for any other topping or frosting; this recipe is perfect just as it is.
- On top of that, it’s so easy to make. Stir a few ingredients, prepare the baking tin, and bake.
- It keeps well for several days; it gets moister and denser with every passing day; it makes a great snack with a cup of coffee in the afternoon (or morning…).
- It’s perfect for entertaining, a potluck, or a picnic. Kids and grown-ups will adore it; you can pack it in a container and take it anywhere; it will not spoil quickly if it’s warm outside; you can eat from the hand (no need for plates and forks).
What do you need?
- Peaches:
- Juicy, fresh peaches. You will need about 350 g/ 12 oz. In my case, those were 7 small ripe peaches. When chopped, I had about 2 cups. And by the way, nectarines would be perfect as well. I will definitely try those next time I bake this moist pound cake.
- Tin coating: cinnamon and brown sugar.
- To toss the peaches: flour and cinnamon.
- Batter: unsalted butter, white sugar, large eggs, vanilla extract, all-purpose flour, baking powder, salt. I used 1 ¼ cups of sugar, and the dessert was very sweet; I didn't need it to be sweeter. However, if you like things even sweeter, you can add up to ½ cup more sugar.
- Baking tin: I used a 25 cm/ 10 inches long container. However, a 30 cm/12-inch loaf pan is also good; the slices will be smaller and the baking time slightly shorter.
How to make peach cobbler pound cake?
Tip: Always use a digital kitchen scale when baking; it guarantees for best results (Amazon affiliate link opens in a new tab). Cup measuring is extremely imprecise, and it could ruin any cake recipe.
Preparations:
- You will need a stand mixer or hand-held electric mixer for stirring the batter. A hand-held mixer is perfectly OK, but a stand mixer makes the job easier as you will not have to hold anything for the whole time; stirring the batter will take about 10 minutes.
- Make sure that the butter and the eggs are at room temperature. Remove them from the fridge about one hour before baking. If you forgot the eggs (like I often do), place them in a bowl, cover them with warm water, and leave them for 10 minutes.
Steps:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Peaches: Remove the stones and cut the fruit into small pieces. Set them aside.
- Prepare the loaf pan: Mix brown sugar and cinnamon in a small bowl. Butter the tin generously and coat it with about ¾ of the sugar mixture. Reserve the rest for sprinkling on top of the batter.
- Wet ingredients: Cream the butter and the sugar at medium-high speed in a large bowl until light and fluffy, about 5 minutes. Stir in one teaspoon vanilla extract (1). Add the eggs, one at a time, stirring well between the additions, about 1 minute after each egg. Scrape the walls of the mixing bowl when needed (2).
- Dry ingredients: Mix flour, baking powder, and salt in a separate bowl. Sift about ⅓ of the flour mixture over the butter mixture and mix in gently and shortly at the lowest speed of the mixer. Repeat with two more batches of the flour mix (3).
- Peaches: In a small mixing bowl, mix the cinnamon and the extra flour. Sprinkle over the chopped fruit and toss to coat. This will prevent the pieces from sinking into the cake batter. Carefully fold the chopped fruit into the batter (4).
- Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
- Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Check:
- Stick a toothpick or wooden stick into the middle of the cake. It should come out clean, maybe with one or two dry crumbs attached, but no wet batter.
- Checking is essential because the baking time depends very much on your oven. Start checking after 60 minutes. If the cake is not there yet, give it 5 more minutes and check again. Then another 5 if necessary.
- If using a larger loaf pan (30 cm/ 12 inches), start checking after 50 minutes already.
Rest: Let the cake cool in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.
Recipe FAQ
As mentioned, you can bake the cake in a 25 cm/10-inch form or a 30 cm/12-inch one. When using a larger baking pan, start checking if the cake is ready after 50 minutes already.
You can also bake the cake in a regular springform (24 cm/ 10 inches) or a bundt cake tin.
You can if you think the peel would bother you. I never do, and no one ever mentioned the peel when enjoying this fantastic dessert.
Score their bottom with an X and carefully lower in a large pot of boiling water. Blanch for 30-40 seconds. Remove from the water with a slotted spoon, place in a colander, and refresh with cold water. Peel as soon as they are cool enough to handle.
Yes. If using frozen defrost in a colander at room temperature. If using canned, drain them well before chopping.
You can make this moist, delicious pound cake recipe with fresh, frozen (defrosted), canned peaches (drained), or with nectarines. Or try some plums, apples, cherries, canned and drained mandarins, and seedless grapes.
Berries would be great as well. I love a good pound cake with blueberries or raspberries, but any other berries would be ok.
Use about 2 cups of chopped fruit or berries (unchopped).
Add more spices to the flour coating needed for the fruit, like a pinch of nutmeg or cardamom. You can add a teaspoon of cinnamon into the batter as well for a more intense cinnamon flavor.
A good pound cake stays moist for several days, making it an excellent choice for baking in advance.
How to serve?
- This delicious peach cobbler pound cake is excellent served as it is. However, you can serve it with whipped cream, vanilla ice cream, or crème Fraiche mixed with a bit of brown sugar (to taste).
How to store?
- The loaf cake keeps well in an airtight container at room temperature for at least 3 days. If refrigerated, it will keep longer, but the consistency will change slightly; the cake will be denser.
Can I freeze it?
- Yes. For up to two months.
- Freeze the entire loaf: wrap in plastic wrap and place in a large freezer bag
- Freeze the slices. Place small pieces of wax or parchment paper between the slices to keep them from freezing in a block. This will allow you to remove individual portions when needed. Place in freezer bags.
- Defrost on the counter or in the fridge.
More summer bakes
More loaf cakes
- Fresh Cherry Loaf Cake - One of our most popular summer recipes on the blog.
- White Chocolate and Raspberry Loaf
- Rhubarb Loaf Cake with Blackberries
- Breadcrumb Cake (with chocolate)
- Orange Drizzle Cake
- Lime Drizzle Cake - another super popular recipe.
Peach Cobbler Pound Cake Recipe
Equipment
- Stand or hand-held mixer
- Mixing bowls
Ingredients
Peaches:
- 350 g peaches 12 oz/ 2 cups when chopped (Note 2)
- 1 tablespoon all-purpose flour
- ½ tablespoon cinnamon
Coating for the tin:
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
Batter:
- 250 g unsalted butter 1 cup/ 2 sticks/ 8 oz
- 250 g granulated sugar 1 ¼ cup/ 8.8 oz
- 1 teaspoon vanilla extract
- 4 eggs large US, medium Germany
- 350 g all-purpose flour 3 cups/ 12.3 oz
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
Preparations:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Prepare peaches, but don’t coat them yet. Remove stones and cut fruit into small pieces. Place in a bowl. Only coat them with the flour and cinnamon mixture before adding to the batter.
- Prepare the pan (Note 2): Mix brown sugar and cinnamon in a small bowl. Butter the baking pan well and coat with about ¾ of the sugar mixture. Reserve the rest for sprinkling on top of the batter.
Batter:
- Cream the butter and the sugar for about 5 minutes or until light and fluffy. Add vanilla extract. Add the eggs, one at a time. Mix well after each addition, about 1 minute per egg. Scrape the walls of the mixing bowl as required.
- Mix flour, baking powder, and salt in another bowl. Sift about ⅓ of it over the eggs and mix in gently and shortly at the lowest speed of the mixer. Repeat with two more batches of the flour mix.
- Coat peaches: In a small bowl, mix 1 tablespoon flour and ½ tablespoon cinnamon. Sprinkle over the chopped peaches and toss to coat. Carefully fold the chopped fruit into the batter.
- Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
- Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Let set in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.
Notes
- Always use a digital kitchen scale when baking; it guarantees the best results (Amazon affiliate link).
- Fresh, frozen (defrosted), or canned peaches (drained) or with nectarines.
Alternatives: plums, apples, cherries, canned and drained mandarins, seedless grapes, berries. About 2 cups of chopped fruit or unchopped berries. - Pan:
- 25 cm/ 10 inches. It needs about 60-70 minutes of baking time.
- 30 cm/ 12 inches. It needs about 50-60 minutes of baking time.
- Springform 24 cm/ 9 inches. It needs about 50-60 minutes of baking time.
- Bundt cake tin. It needs about 60-70 minutes of baking time.
- Always check if the cake is baked through with a toothpick or wooden stick. It should come out clean, not wet.
mjskitchen says
Sounds like a peach cobbler - moist and juicy on the inside and crispy on the outside. What a creative and yummy bread!