Easy Peach Cobbler Pound Cake Recipe – The Perfect Memorial Day Dessert

Easy Peach Cobbler Pound Cake Recipe – The Perfect Memorial Day Dessert

Why You’ll Love This Peach Cobbler Pound Cake

  • Seasonal Flavors: Takes advantage of juicy, ripe peaches.

  • Simple Technique: No fancy tools—just a bowl, mixer, and loaf pan.

  • Showstopping Presentation: Swirled peaches and a brown-sugar glaze make it look bakery-professional.

  • Make-Ahead Friendly: Bake it the day before and glaze just before serving.

slice of peach cobbler pound cake on plate

Ingredients

For the Cake

  • 1 ½ cups (190 g) all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon fine sea salt

  • 1 cup (2 sticks / 226 g) unsalted butter, room temperature

  • 1 cup (200 g) granulated sugar

  • 4 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • ½ cup (120 g) sour cream or plain Greek yogurt, room temperature

For the Peach Swirl

  • 1 ½ cups (about 2 large) fresh peaches, peeled and diced

  • 3 tablespoons light brown sugar, packed

  • 1 teaspoon ground cinnamon

For the Brown-Sugar Glaze

  • ½ cup (60 g) powdered sugar, sifted

  • 2 tablespoons heavy cream (or milk)

  • 2 tablespoons light brown sugar, packed

Instructions

  1. Prep & Preheat

    • Preheat your oven to 350 °F (175 °C).

    • Grease and flour a 9×5" loaf pan, or line it with parchment paper, leaving an overhang for easy removal.

  2. Make the Peach Swirl

    • In a small bowl, toss the diced peaches with brown sugar and cinnamon until evenly coated.

    • Set aside to macerate while you prepare the batter.

  3. Whisk Dry Ingredients

    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  4. Cream Butter & Sugar

    • In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

  5. Add Eggs & Vanilla

    • Reduce mixer speed to low and add eggs one at a time, scraping down the sides after each addition.

    • Beat in vanilla extract.

  6. Incorporate Dry Ingredients & Sour Cream

    • With the mixer on low, alternate adding the flour mixture and sour cream in three parts, beginning and ending with flour. Mix until just combined—do not overmix.

  7. Layer & Swirl

    • Pour half of the batter into the prepared loaf pan and smooth the top.

    • Spoon the peach mixture evenly over the batter, leaving any sugary juices in the bowl.

    • Dollop the remaining batter on top, then use a skewer or knife to gently swirl the peaches into the cake.

  8. Bake

    • Bake for 50–60 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

    • If the top browns too quickly, tent loosely with foil after 30 minutes.

  9. Cool & Glaze

    • Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack.

    • Let it cool another 10 minutes before glazing.

  10. Prepare the Glaze

    • In a small bowl, whisk together powdered sugar, brown sugar, and heavy cream until smooth.

    • Drizzle the glaze generously over the warm cake, letting it drip down the sides.

  11. Serve

    • Slice and serve warm or at room temperature.

    • For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream.

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