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Peach Cobbler Pound Cake Recipe

This moist peach cobbler pound cake is one of our favorite summer cakes. It's easy to make, keeps well, and it's perfect for entertaining or taking to a potluck.
Course Cakes
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 15
Calories 311kcal
Author Adina

Equipment

  • Stand or hand-held mixer
  • Loaf pan
  • 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 1/3 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

  1. Always use a digital kitchen scale when baking; it guarantees the best results (Amazon affiliate link).
  2. 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.
  3.  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.

Nutrition

Calories: 311kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 127mg | Potassium: 97mg | Fiber: 1g | Sugar: 22g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg