The Ultimate Peach Cobbler Pound Cake: Summer’s Hug in a Bundt Pan
There’s a moment every summer when peaches hit their peak—juicy, sun-warmed, and fragrant enough to stop you mid-conversation. I live for that moment. Last July, while drowning in a bushel of Georgia peaches, I dreamed of a dessert marrying my grandma’s buttery pound cake with her rustic peach cobbler. After a few (delicious) trials, this Peach Cobbler Pound Cake was born. Imagine tender crumbed cake ribboned with cinnamon-brown sugar swirls, studded with caramelized peaches, and crowned with a crackly sugar crust. One bite floods your senses: vanilla-kissed cake, jammy fruit, and that nostalgic cobbler warmth. It’s summer’s golden hour captured in dessert form.
Why You’ll Love This
Comfort in Every Slice: Combines the cozy magic of cobbler with the elegance of pound cake—perfect for potlucks or quiet evenings.
Surprisingly Simple: Uses basic pantry staples but tastes like a bakery showstopper.
Picky-Eater Approved: Even fruit skeptics devour this (see story below!).
Better with Age: The flavors deepen overnight, making it ideal for prepping ahead.
Versatile Brilliance: Fits brunch, dessert, or a 3 p.m. treat with coffee.
The Picky Eater Who Demanded Seconds
My nephew Leo, whose diet once consisted solely of chicken nuggets and applesauce, eyed this cake like it was broccoli in disguise. But one bite—and his eyes widened. “Auntie, is there more?” He scraped his plate clean, peaches and all. Now, he requests it for every visit. If that’s not a victory, what is?
What Makes It Special
Fresh Peaches: Roasted with brown sugar to intensify their jammy sweetness.
Sour Cream: Locks in moisture for a velvety, tender crumb.
Brown Sugar-Cinnamon Swirl: Creates pockets of gooey cobbler filling.
Turbinado Sugar Topping: Adds a satisfying crunch, mimicking cobbler’s crisp crust.
Brown Butter: Whispers nutty depth into every bite.
Making It Happen
Start by roasting chopped peaches with brown sugar until they’re jammy and fragrant—this concentrates their flavor so they won’t water down the cake. While they cool, brown your butter: simmer it until golden and nutty, then let it solidify slightly. Cream this butter with sugar until fluffy, then add eggs one by one. The batter should look like pale sunshine. Fold in sour cream and vanilla, then gently alternate dry ingredients (flour, baking powder, salt) into the mix. Don’t overmix! Toss half the peaches in flour (this prevents sinking), then fold them in. Layer half the batter into a greased Bundt pan, sprinkle with cinnamon-brown sugar swirl, then top with remaining batter. Press the rest of the peaches into the top and shower with turbinado sugar. Bake until golden and fragrant—about 60 minutes. Let it cool until just warm before flipping. The reveal? Pure magic.
You Must Know
Room Temp Rules: Cold ingredients cause curdling. Take butter, eggs, and sour cream out 1 hour ahead.
Peach Prep: Roast peaches first—raw fruit releases too much liquid.
Bundt Pan Love: Grease every nook with baking spray or butter + flour.
Cooling Patience: Wait 15 minutes before inverting. Rushing = cake carnage.
Flour-Dusted Peaches: Tossing fruit in flour keeps them suspended in the batter.
Serving Ideas
Serve warm with a scoop of vanilla ice cream melting into the cracks. For brunch, pair with cold-brew coffee. At dinner, try it with a drizzle of bourbon caramel and a glass of Moscato.
Make It Different
Gluten-Free: Swap flour 1:1 with a GF blend (like Bob’s Red Mill).
Dairy-Free: Use plant-based butter and coconut yogurt instead of sour cream.
Nutty Crunch: Add ½ cup toasted pecans to the cinnamon swirl.
Berry Swap: Replace peaches with blackberries or cherries.
Spice It Up: Add ginger or cardamom to the cinnamon swirl.
Storage & Reheating
Store covered at room temperature for 3 days or refrigerate for 5 days. Freeze whole (wrapped in plastic + foil) for 3 months. Thaw overnight. Reheating: Microwave slices for 15 seconds, or warm in a 300°F oven for 10 minutes.
Bundt Success Tips
Pan Prep is Sacred: Use baking spray with flour (like Baker’s Joy) for foolproof release.
Rotate for Even Baking: Turn the pan halfway through if your oven runs hot.
Check Doneness Early: Start testing at 55 minutes—a toothpick should come out almost clean.
Flipping Fear?: Place a plate over the pan, flip decisively, and tap the pan’s base if it sticks.
FAQs
Q: Can I use canned peaches?
A: Yes! Drain well, pat dry, and skip roasting. Use 2 cans (about 3 cups).
Q: Why did my peaches sink?
A: Toss them in flour, and don’t skip roasting—it removes excess moisture.
Q: Can I skip browning the butter?
A: You can, but browning adds depth. Use regular melted butter if needed.
Q: What if I don’t have turbinado sugar?
A: Substitute coarse sugar or omit it—the cake will still be delicious.
Q: Can I bake this in a loaf pan?
A: Yes! Use two 9×5 pans and reduce baking time to 45–50 minutes.
Peach Cobbler Pound Cake
Prep time: 30 mins | Cook time: 60 mins | Total time: 1 hr 30 mins
Category: Dessert | Cuisine: American | Difficulty: Intermediate | Yield: 12 slices
Tools You’ll Need
10–12 cup Bundt pan
Mixing bowls
Hand mixer or stand mixer
Saucepan (for browning butter)
Baking sheet (for roasting peaches)
Rubber spatula
Ingredients
For the Peaches
▢ 3 cups fresh peaches, chopped (about 4 peaches)
▢ ¼ cup brown sugar
For the Cake
▢ 1½ cups (3 sticks) unsalted butter, browned and cooled
▢ 2 cups granulated sugar
▢ 5 large eggs, room temperature
▢ 1 tbsp vanilla extract
▢ 3 cups all-purpose flour, divided
▢ 1 tsp baking powder
▢ ½ tsp salt
▢ 1 cup sour cream, room temperature
For the Swirl & Topping
▢ ½ cup brown sugar
▢ 2 tsp cinnamon
▢ 2 tbsp turbinado sugar
Instructions
Roast Peaches: Preheat oven to 400°F. Toss peaches with ¼ cup brown sugar on a baking sheet. Roast 15 minutes until syrupy. Cool completely.
Brown Butter: Melt butter in a saucepan over medium heat. Simmer 5–7 minutes until golden and nutty. Pour into a bowl; chill 20 minutes until semi-solid.
Prep Pan: Reduce oven to 350°F. Generously grease a Bundt pan with baking spray.
Make Swirl: Mix ½ cup brown sugar and cinnamon in a small bowl.
Beat Butter & Sugar: Cream browned butter and granulated sugar until fluffy (3 mins). Add eggs one at a time, then vanilla.
Combine Dry Ingredients: Whisk 2¾ cups flour, baking powder, and salt.
Alternate Mixing: Add flour mix in thirds, alternating with sour cream (begin/end with flour). Fold just until combined.
Fold in Peaches: Toss 1½ cups roasted peaches with 2 tbsp flour. Gently fold into batter.
Layer & Swirl: Pour half the batter into the pan. Sprinkle cinnamon swirl evenly. Top with remaining batter. Press remaining peaches into the top. Dust with turbinado sugar.
Bake: 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes in pan, then invert onto a plate. Cool completely before slicing.
Notes
Peaches: Frozen work too! Thaw, drain, and roast as directed.
Storage: Cake tastes best on Day 2 as flavors meld.
Allergy Info: Contains dairy, eggs, gluten. See “Make It Different” for subs.
Nutrition Disclaimer: Estimates vary based on ingredients. Approximate per slice: 580 kcal, 29g fat, 75g carbs, 6g protein.
This Peach Cobbler Pound Cake is summer’s sweetest contradiction: humble yet luxurious, simple yet unforgettable. Share it with someone you love—or keep it all for yourself (we won’t judge!). Tag #PeachCobblerPoundCake on social media so we can see your masterpiece! 🌞🍑
