This peach cobbler cake recipe is a moist and flavorful dessert - a scrumptious mixture of peach cobbler and pound cake. The sweet and juicy peaches with cinnamon sugar mixture create delicious flavor throughout the cake. The cake is then topped with a vanilla glaze drizzle once cooled from baking.
Enjoy a slice of this cake as is or with a scoop of vanilla ice cream or whipped cream.
Our family loves easy desserts and baking, besides this Peach Cobbler Pound Cake, our favorites lately have been Oreo Brownies and Old-Fashioned Oatmeal Cookies.
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Ingredients
- Peaches - Fresh peaches are best for this recipe, although you can also use frozen (once thawed) or canned (once drained) if it isn't peach season.
- Cake - This cake is a pound cake and provides the body of the dessert. The pantry staples usually combined for a pound cake are what you’ll need for this cake, including unsalted butter, room temperature eggs, sugar, all-purpose flour (or cake flour), baking powder, milk, and vanilla extract, salt, and cream cheese.
- Cinnamon sugar mixture - This simple cinnamon sugar mixture adds a delicious sweetness and warmth of spice throughout the cake. You can also add bourbon or rum for a kick of flavor.
- Glaze - A vanilla glaze made of confectioners sugar, milk, and vanilla extract, is drizzled over the baked cake once cooled. You can add as much glaze as you like.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat the oven to 325°F (165°C).
Spray a large Bundt pan with cooking spray and set aside. I like to use coconut or avocado oil. Add half of the peach slices to the bottom of the baking pan in a single layer.
In a small bowl combine the ingredients for Cinnamon Sugar Mixture. Sprinkle half of it on top of the peaches. Reserve the other half for later.
Carefully pour in melted butter and vanilla (or you can use bourbon, whiskey, rum here). Set aside.
For the Cake. Cream together the butter and sugar at high speed in a stand mixer or using a large bowl with a hand mixer until it’s fluffy and starting to look white, about 3-5 minutes.
Then add cream cheese and continue to whisk for 2 more minutes. Stir in the eggs, one at a time, beating the mixture well between each addition. Add vanilla and milk.
Add sifted flour and baking powder and salt to the batter. Mix until just combined. Don't overmix.
Spoon over half of the batter on top of the thin slices of peach, and spread it out evenly with a spatula.
Then add another layer of the remaining peaches. Sprinkle with the remaining Cinnamon Sugar Mixture.
Add another layer of batter.
On an even surface tap the bundt cake pan slightly to eliminate any large air bubbles.
Bake for about 90 minutes or more until a toothpick inserted into the center come out clean or with a few breadcrumbs. I recommend checking the cake towards 60-minute mark.
Mine took 90 minutes.
Remove from oven and let cool for 10 minutes before taking it out from the pan.
To remove it, place a large plate on top of the bundt cake and quickly but gently turn it upside down. It should come out easily without much of resistance.
Meanwhile, whisk together powdered sugar, vanilla extract and milk. The glaze should be smooth and on the thicker side. It should be thick but thin enough to pour.
If not sure, you can test it first on a small part of the bundt cake, and see how it sets. If it is too runny or transparent, add more powdered sugar.
Once the cobbler cake is cooled completely, drizzle it with the vanilla glaze and wait for it to set for 5 minutes. Enjoy!
Tips
- Add a sheet of aluminum foil under the bundt cake while it bakes in case any drippings fall out. It is fine.
- This homemade peach cobbler cake is supposed to be soft, moist, and dense but not too wet. If you find the cake is overly wet, it’s likely that the ingredients haven’t been measured accurately. Mine took around 90 minutes to bake and the toothpick was perfectly dry when I tested the texture.
- Using ripe peaches for this recipe is my preference since the peaches will be juicier and more flavorful. Ripe peaches are also easier to handle when slicing and coring.
- Allow the cake to rest for at least 10 minutes. This will give the delicious peach cobbler pound cake time to cool before adding the glaze. The cake will also continue to cook while it rests, resulting in a perfectly cooked cake.
- How to ripen a peach? A quick way to ripen a peach is to place it in a paper bag and lightly roll the opening. Leave the peach in the bag for 24 hours while the air in the bag speeds up the ripening process. Once ripened, use the peach as soon as possible otherwise, it could turn bad.
- If you don't have enough time .. Then a dry cake mix such as a yellow cake mix could be used to make the pound cake. But the end result will greatly vary also on the prepackaged brand used.
- Consider topping this cake with heavy syrup or light syrup instead of the vanilla glaze.
- The flavor and texture of the cake should be soft, almost fluffy with a hint of peaches.
Recommended Equipment
Bundt cake pan - perfect for any pound cake!
Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Freezing and Storing Instructions
Cooked peach cobbler cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours).
After that, you can refrigerate it for 3-4 days. place a cake lid or wrap in plastic wrap prior to refrigerating. No freezing.
Frequently Asked Questions
Pound cake recipes typically include sour cream, buttermilk, or cream cheese, which creates a moist pound cake. For this peach cobbler cake, I’ve used cream cheese.
While I haven’t done so for this recipe, many people find it helpful to dunk peaches in boiling water for about 30-45 seconds. It won’t cook the peaches but will soften them slightly and also assist with removing the skin.
Yes, you can. Cans of peaches are especially helpful when fresh and juicy peaches are not in season. Canned peaches are precooked, making them much softer and tender than fresh ripe peaches.
Yes. Traditional peach cobbler recipes call for eggs in the ingredients, and this peach cobbler cake is no exception.
Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes will continue cooking even after it's baked.
Cooked peach cobbler cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours). After that you can refrigerate it for 3-4 days. place a cake lid or wrap in plastic wrap prior refrigerating.
Thank you so much for reading how to make peach cobbler cake recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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This recipe is adapted from here.
Peach Cobbler Cake
Ingredients
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 tablespoon cinnamon spice
- ¼ - ½ teaspoon nutmeg
- ¼ cup melted butter
- 1 teaspoon vanilla
For the Cake
- 8 ounces unsalted butter at room temperature
- 2 cups granulated sugar
- 8 ounces cream cheese at room temperature
- 5 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon vanilla extract
- ⅓ cup milk
- 4 large peach cored and sliced (about ½ inch to ¾ inch thick slices)
For the Sugar Icing
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk adjust to desired thickness
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl combine the ingredients for Cinnamon Sugar Mixture. Sprinkle half of it on top of the peaches. Reserve the other half for later.
- Spray a large Bundt pan with cooking spray and set aside. I like to use coconut or avocado oil. Add half of peach slices on the bottom of the baking pan in a single layer. Carefully pour in melted butter and vanilla. Set aside.
- For the Cake. Cream together the butter and sugar at high speed in a stand mixer or using a large bowl with a hand mixer until it’s fluffy and starting to look white, about 3-5 minutes.
- Then add cream cheese and continue to whisk for 2 more minutes. Stir in the eggs, one at a time, beating the mixture well between each addition. Add vanilla and milk. Add sifted flour and baking powder and salt to the batter. Mix until just combined. Don't overmix.
- Spoon over half of the batter on top of the thin slices of peach, and spread it out evenly with a spatula.
- Then add another layer of the remaining peach. Sprinkle with the remaining Cinnamon Sugar Mixture.
- Add another layer of batter.
- On an even surface tap the bundt cake pan slightly to eliminate any large air bubbles.
- Bake for about 90 minutes or more until a toothpick inserted into the center come out clean or with a few breadcrumbs. I recommend checking the cake towards 60 minute mark. Mine took 90 minutes.
- Remove from oven and let cool for 10 minutes before taking it out from the pan.
- To remove it, place a large plate on top of the bundt cake and quickly but gently turn it upside down. It should come out easily without much of resistance.
- Meanwhile, whisk together powdered sugar, vanilla extract and milk. The glaze should be smooth and on the thicker side. It should be thick but thin enough to pour.
- If not sure, you can test it first on a small part of the bundt cake, and see how it sets. If it is too runny or transparent, add more powdered sugar.
- Once the cobbler cake is cooled completely, drizzle it with the vanilla glaze and wait for it to set for 5 minutes. Enjoy!
Notes
- I used 9 inch Bundt cake pan.
- Flavor and texture - This homemade peach cobbler cake is supposed to be soft, moist, and dense but not too wet. If you find the cake is overly wet, it’s likely that the ingredients haven’t been measured accurately. Mine took around 90 minutes to bake and the toothpick was perfectly dry when I tested the texture.
- To store - Cooked peach cobbler cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours). After that, you can refrigerate it for 3-4 days. place a cake lid or wrap in plastic wrap prior to refrigerating. No freezing.
- Can I use canned peaches instead of fresh? Yes, you can. Cans of peaches are especially helpful when fresh and juicy peaches are not in season. Canned peaches are precooked, making them much softer and tender than fresh ripe peaches.
- How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes will continue cooking even after it's baked.
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Delicious Peach Cobbler Pound Cake is very easy to make!
How to add dry ingredients wasn’t included in the instructions for the Peach Cobbler Pound Cake.
I noticed that as well. I would alternate the dry ingredients with the wet ingredients, starting and ending with the dry ingredients…
hi Carol! Sorry, and thank you for noticing, just added the missing step! Thank you!