Peach Cobbler Pound Cake – A Sweet Southern Hug in Every Slice

There’s nothing quite like the scent of peaches bubbling in sugar and cinnamon, mingling with the buttery aroma of freshly baked pound cake. Peach Cobbler Pound Cake is where two Southern legends meet — the juicy, syrupy charm of peach cobbler and the rich, dense goodness of a classic pound cake.

This recipe has all the makings of a cozy kitchen story: ripe peaches cooked to golden perfection, a buttery pound cake batter that bakes up tender and fragrant, and a simple glaze that ties it all together. Every bite tastes like summer memories — the kind that linger on porches, with laughter and a cold glass of sweet tea in hand.

Whether you serve it warm from the oven or chilled with a scoop of vanilla ice cream, this cake never fails to impress. It’s perfect for Sunday suppers, summer picnics, or even as a show-stopping holiday dessert that brings sunshine to the table.

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Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 cups diced fresh or canned peaches (well-drained if using canned)
• 1/2 cup brown sugar
• 2 tablespoons melted butter (for the peach cobbler swirl)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons peach juice or milk
• 1/2 teaspoon vanilla extract

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Instructions:

1. Preheat & Prepare: Preheat the oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan generously, making sure all the grooves are coated.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3–4 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Incorporate Wet Ingredients: Mix in sour cream, milk, and vanilla extract until smooth.
6. Combine Dry & Wet: Gradually add the dry ingredients to the wet mixture, beating just until incorporated. Do not overmix.
7. Prepare Peach Layer: In a small bowl, toss peaches with brown sugar and melted butter until coated.
8. Layer in Pan: Pour half of the cake batter into the prepared Bundt pan. Spoon the peach mixture evenly over the batter, then top with the remaining cake batter.
9. Bake: Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean.
10. Cool & Glaze: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Once fully cooled, drizzle with the peach glaze.

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Tips & Tricks

• Always bring your ingredients to room temperature for a smoother batter and better rise.
• For an extra peachy punch, use fresh summer peaches. If using canned, choose ones in juice, not syrup.
• Don’t skip the sour cream — it adds moisture and that irresistible tender crumb.
• Add a sprinkle of cinnamon sugar on top of the glaze for a bakery-style finish.

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Variations

• Cream Cheese Swirl: Add a ribbon of sweetened cream cheese mixture for a cheesecake-style twist.
• Bourbon Peach Pound Cake: Add 1 tablespoon of bourbon or rum to the batter for a Southern-inspired flavor boost.
• Mini Loaves: Divide batter into smaller pans for giftable mini pound cakes — perfect for holidays or hostess gifts.
• Caramel Drizzle: Instead of glaze, drizzle with warm caramel sauce and top with toasted pecans.

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Serving Suggestions
This peach cobbler pound cake pairs beautifully with a scoop of vanilla or cinnamon ice cream. It’s also lovely with whipped cream and a drizzle of peach syrup or honey. For brunch, serve it with coffee or tea, dusted lightly with powdered sugar. For summer picnics, it’s delicious served chilled, topped with fresh peach slices and mint.

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Storage Information

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 5 days for longer freshness.
• To freeze, wrap slices in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight before serving.

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FAQ

Q: Can I use frozen peaches?
A: Absolutely. Just thaw and drain them first to avoid extra moisture.

Q: Can I make this without sour cream?
A: Yes, Greek yogurt or buttermilk can be substituted for a similar texture and tang.

Q: My cake stuck to the pan — what happened?
A: Make sure to thoroughly grease and flour your Bundt pan, and let the cake cool slightly before turning it out.

Q: Can I make this into cupcakes or a loaf?
A: Yes! This recipe works well in a loaf pan (bake 60–65 minutes) or as cupcakes (bake 25–30 minutes).

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History / Fun Facts
The humble pound cake dates back to the early 1700s, named for its simple formula — a pound each of flour, sugar, butter, and eggs. Over time, bakers began adapting it with new ingredients and flavors, and in the South, peaches quickly became a natural pairing.

Peach cobbler itself has deep Southern roots, born from settlers baking fruit fillings over open fires. When combined with pound cake, it becomes a glorious hybrid: buttery cake with caramelized fruit, each bite echoing the warmth of Southern hospitality.

Peach Cobbler Pound Cake isn’t just dessert — it’s a story baked into every slice. A celebration of family gatherings, porch swings, and the sweet simplicity of summer fruit baked to perfection.