This Peach Cobbler Pound Cake combines rich, buttery pound cake with juicy cinnamon-spiced peaches, a sweet cobbler crumble topping, and a vanilla glaze. It's the perfect Southern dessert for holidays, potlucks, cookouts, and family gatherings.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
For the Peach Filling
- 3 cups fresh peaches, peeled and diced
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the Cobbler Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
Prepare the Oven
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan.
Make the Peach Filling
In a medium bowl, combine:
- Diced peaches
- Brown sugar
- Cinnamon
- Cornstarch
Stir until the peaches are evenly coated and set aside.
Prepare the Pound Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and almond extract.
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Assemble the Cake
Pour half of the pound cake batter into the prepared Bundt pan.
Spoon half of the peach filling evenly over the batter.
Add the remaining batter.
Top with the remaining peach filling.
Make the Cobbler Crumble
In a small bowl, combine:
- Flour
- Brown sugar
- Cinnamon
- Melted butter
Mix until crumbly.
Sprinkle evenly over the top of the cake.
Bake
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes.
Carefully invert onto a wire rack and cool completely.
Make the Vanilla Glaze
In a small bowl, whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Until smooth and pourable.
Finish the Cake
Once the cake has completely cooled, drizzle the glaze over the top.
Allow the glaze to set before slicing.
Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Recipe Notes
- Fresh peaches provide the best flavor, but canned peaches (drained well) can be substituted.
- Add chopped pecans to the crumble topping for extra Southern flavor.
- Serve warm with vanilla ice cream for an extra indulgent dessert.