Assembling the Cake Layers
Pour half of the prepared batter into your greased pan, spreading it evenly across the bottom. Arrange half of the spiced peach slices over the batter, distributing them evenly.
Pour the remaining batter over the peaches, spreading carefully to cover. Top with the remaining spiced peach slices, arranging them attractively.
For a beautiful marbled effect, use a butter knife or skewer to gently swirl through the batter in a figure-eight pattern, incorporating the peaches slightly into the cake.
Baking to Perfection
Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins browning too quickly, tent loosely with aluminum foil during the final 15 minutes.
Cooling and Serving
Allow the cake to cool in the pan for 10-15 minutes on a wire rack. This resting period helps the cake set and makes removal easier. Carefully invert the cake onto the wire rack to cool completely, or slice and serve warm with vanilla ice cream.
Professional Baking Tips
Room temperature ingredients – Ensure butter, eggs, and milk are at room temperature for best texture
Don’t overmix – Mix just until ingredients are combined to keep the cake tender
Test for doneness – Start checking at 60 minutes to avoid overbaking
Fresh vs. canned – Fresh peaches work beautifully when in season; adjust sugar based on sweetness
Pan preparation – Proper greasing prevents sticking, especially in bundt pans with intricate designs
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream
Dust with powdered sugar for elegant presentation
Drizzle with caramel sauce or peach glaze
Pair with hot coffee or sweet tea
Top with fresh whipped cream and a sprinkle of cinnamon
Storage and Freshness Guidelines
Room Temperature: Store covered at room temperature for up to 2 days in cool weather.
Refrigeration: Keep refrigerated in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving for best flavor.
Freezing: Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator.
Reheating: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Use about 3 cups of peeled, sliced fresh peaches. You may need to adjust the sugar depending on their sweetness.
What if I don’t have a bundt pan?
A 9×5-inch loaf pan works perfectly, though baking time may vary slightly. Check for doneness at 60 minutes.
Can I make this ahead of time?
Yes! This cake actually improves after a day as the flavors meld. Store properly and bring to room temperature before serving.
Why is my cake dry?
Overbaking is the most common culprit. Check at 60 minutes and remove when a toothpick shows moist crumbs.
Can I reduce the sugar?
You can reduce the sugar in the peaches, but maintain the sugar in the cake batter for proper structure.
What other fruits would work?
Try pears, apples, berries, or mixed stone fruits. Adjust spices accordingly.
Recipe Variations
Apple Cobbler Pound Cake: Substitute apples for peaches and add extra cinnamon
Berry Version: Use mixed berries and reduce spices
Cream Cheese Swirl: Add sweetened cream cheese layers for extra richness
Streusel Topping: Sprinkle cinnamon streusel over the top before baking
Brown Butter Enhancement: Brown the butter for deeper, nuttier flavor
Concluding Thoughts
This Peach Cobbler Pound Cake brilliantly combines two beloved desserts into one show-stopping creation. It delivers the comforting flavors of warm peach cobbler with the rich, buttery satisfaction of traditional pound cake. Whether serving at special gatherings or enjoying as a weekend treat, this cake never fails to impress and satisfy.
Complete Recipe: Peach Cobbler Pound Cake
A delightful fusion dessert combining classic peach cobbler flavors with moist, buttery pound cake. Perfect for any celebration or special occasion.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Ingredients
For the Spiced Peaches:
1 (29-ounce) can sliced peaches in juice
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the Pound Cake Batter:
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
Preparation Method
1. Prepare Peaches
Drain peaches thoroughly and toss in bowl with sugar, cinnamon, and nutmeg. Set aside.
2. Preheat Oven
Preheat oven to 350°F (175°C). Grease or line bundt pan or 9×5-inch loaf pan thoroughly.
3. Cream Butter and Sugar
Cream together softened butter and 1½ cups granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
5. Combine Dry Ingredients
Whisk together flour, baking powder, and salt in separate bowl.
6. Alternate Dry and Wet
Gradually add dry ingredients to wet ingredients in three additions, alternating with milk. Begin and end with flour mixture. Mix just until combined.
7. Assemble Cake
Pour half of batter into prepared pan. Layer with half of spiced peaches. Repeat with remaining batter and peaches.
8. Swirl (Optional)
Gently swirl peaches into batter using knife or skewer for marbled effect.
9. Bake
Bake for 60-70 minutes, or until toothpick inserted into center comes out clean.
10. Cool
Let cake cool in pan for 10-15 minutes before transferring to wire rack to cool completely.
Recipe Notes and Variations
Egg note: Original recipe didn’t list eggs, but pound cakes require them—use 4 large eggs
Pan size matters: Bundt pans create prettier presentation; loaf pans work but may need adjusted time
Fresh peach option: Use 3 cups fresh peeled sliced peaches when in season
Sugar adjustment: Reduce sugar on peaches if using very sweet fruit
Spice variations: Add cardamom, ginger, or allspice for complex flavor
Gluten-free option: Use 1:1 gluten-free flour blend
Dairy-free version: Substitute plant-based butter and milk
Storage Guidelines
Room temperature: Cover and store up to 2 days in cool conditions
Refrigeration: Store airtight container up to 5 days
Freezing: Wrap tightly in plastic then foil; freeze up to 3 months
Thawing: Overnight in refrigerator or room temperature 2-3 hours
Reheating: Microwave 15-20 seconds or oven at 300°F for 5-7 minutes
Best served: Room temperature or slightly warm for optimal flavor
Serving and Presentation Ideas
Dust with powdered sugar through decorative stencil
Serve with vanilla bean ice cream or whipped cream
Drizzle with peach glaze or caramel sauce
Garnish with fresh mint leaves
Add fresh peach slices for presentation
Serve with bourbon whipped cream for adults
Present on cake stand for special occasions
Pair with sweet tea or coffee
Ingredient Substitutions
Butter: Can use salted butter and reduce added salt
Whole milk: Buttermilk, 2% milk, or half-and-half work
Canned peaches: Fresh, frozen (thawed), or jarred peaches
White sugar: Can use part brown sugar for deeper flavor
All-purpose flour: Cake flour for lighter texture (use 2¼ cups)
Vanilla extract: Almond extract, peach extract, or vanilla bean paste
