Go Back

Peach Cobbler Pound Cake

Peach cobbler pound cake features a rich, dense pound cake swirled with cobbler-spiced peach filling, then soaked in a warm cinnamon peach glaze. The bundt bakes until the crumb is set and toothpick-clean, giving a tender, sliceable texture with a glossy glaze finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 3 cup all-purpose flour
Baking soda
  • 0.5 tsp baking soda
Baking powder
  • 0.5 tsp baking powder
Cinnamon
  • 0.5 tsp cinnamon
  • 0.25 tsp cinnamon for filling
  • 0.5 tsp cinnamon for glaze
Salt
  • 0.5 tsp salt
Unsalted butter
  • 1 cup unsalted butter, softened 1 cup (2 sticks), softened
Granulated sugar
  • 3 cup granulated sugar
Eggs
  • 6 eggs
Sour cream
  • 1 cup sour cream
Vanilla extract
  • 1 tsp vanilla extract
Fresh peaches
  • 2 cup fresh peaches, peeled and diced
Brown sugar
  • 0.25 cup brown sugar for filling
Powdered sugar
  • 1 cup powdered sugar for glaze
Peach nectar
  • 3 tbsp peach nectar for glaze

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep pan and filling
  1. Preheat the oven to 325F and grease and flour a 12-cup bundt pan.
  2. Toss diced peaches with brown sugar and cinnamon, then set aside.
Make the pound cake batter
  1. Beat butter and sugar for 5 minutes until very fluffy.
  2. Add eggs one at a time, then mix in vanilla extract.
  3. Mix in flour, baking soda, baking powder, cinnamon, and salt alternately with sour cream until just combined.
Assemble and bake
  1. Pour half the batter into the bundt pan, spoon the peach filling over it, then cover with the remaining batter.
  2. Bake at 325F for 70-75 minutes, until a toothpick comes out clean.
  3. Cool the cake 15 minutes, then invert to release from the pan.
Glaze and serve
  1. Whisk the glaze ingredients until smooth.
  2. Drizzle the warm cinnamon peach glaze over the cake so it soaks into the crumb.

Notes

Pro tip: for clean slices, let the cake cool until the glaze is set but the crumb is still tender. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze for up to 2 months (glaze after thawing if you want the freshest shine). For a slightly lighter option, use low-fat sour cream in the batter while keeping the same baking and glaze steps.