Ever wished a peach cobbler and a pound cake could fall in love and have dessert babies? Well, meet the Peach Cobbler Pound Cake, the sweet, buttery fusion you didn’t know your kitchen needed.
This isn’t just another peach pound cake. It’s a golden, fruit-studded beauty with a rich, velvety crumb and a caramelized peach topping that literally melts into the cake as it bakes. One slice in, and you’ll understand why this peach cobbler cake is so good.
This recipe for anyone who loves bold, nostalgic flavors but doesn’t want to fuss with too many steps. It’s comforting and summery, but elevated, like the kind of cake your grandma would make, if she had Greek yogurt in her fridge
What Makes This Cake So Good
You don’t need to be a pro to make it look (and taste) bakery-worthy – This cake brings the wow factor without the stress. If you can layer peaches and mix batter, you’ve got this.
Peaches don’t just sit on top, they’re everywhere – Baked in, glazed over, and swirled through. Every bite is soft, peachy, and bursting with flavor.
It smells like a Southern summer morning – Warm butter, brown sugar, fresh peaches, if comfort had a scent, this would be it.
It works for everything: brunch, birthdays, “just because” days – This isn’t a one-occasion cake. It’s the kind you bake once, then find excuses to make again.
All the Good Stuff for Your Cake
- Peaches: Fresh and juicy, they bring all the fruity flavor (inside and on top!).
- Unsalted Butter: Infuses deep, indulgent flavor with a luxuriously soft, melt-away texture.
- Brown Sugar: For that gooey, caramel-like cobbler topping we all love.
- Granulated Sugar: Sweetens things up and helps get that golden crust.
- Cake Flour: Keeps the cake soft, fluffy, and totally bakery-style.
- Baking Soda: Just a little boost to help the cake rise perfectly.
- Salt: A small pinch makes every flavor pop.
- Greek Yogurt: Adds moisture and a subtle tang, no dry cake here!
- Eggs: For structure, richness, and that perfect pound cake texture.
- Vanilla + Almond Extract: Two bold tastes that transform the cake into a show-stopping delight.
- Milk + Peach Juice (for the glaze): Smooths out the glaze while infusing it with a juicy peach kick.
- Powdered Sugar: The base for that sweet, drizzle-worthy glaze on top.
How to Whip Up Your Peach Cobbler Pound Cake
Step 1: Prep Those Peaches
Peel your peaches however you like, whether that’s with a knife, a peeler, or even just leaving the skins on if you’re feeling lazy (they soften up when baked anyway).
Then slice some peaches for the topping and dice the rest for the batter. No fuss, just fresh, juicy peaches ready to shine.
Step 2: Set the Stage for Magic
While your oven heats to 325°F (that’s about 165°C), show your bundt pan some love. Spray it well with baking spray, then pour in that melted butter.
Sprinkle brown sugar all over, this is the secret layer that’ll caramelize and turn into a luscious cobbler crust.
Lay your peach slices on top like you’re making a little edible art piece.
Step 3: Dry Ingredients Get Their Moment
Combine the flour, baking soda, and salt by whisking until the dry ingredients are fully blended. Think of this as the quiet but powerful backbone of your cake. Set it aside, you’ll need it soon!
Step 4: Fluffy Butter
Using your mixer, beat the softened butter until it’s smooth and creamy. Add in the sugar, and keep mixing for a good 5 minutes. This is where the magic starts: the longer you beat, the lighter your cake will be.
Add the eggs slowly, one by one, while the mixer runs low-speed. After each egg, scrape the bowl sides with a spatula because nothing should be left behind. This careful folding-in keeps the batter silky smooth and ready to rise.
Step 5: Now, Bring in the Dry Squad & Yogurt
Still on low speed, slowly add your flour mix, then pour in the creamy Greek yogurt along with the vanilla and almond extracts.
Mix just until everything is friends, you don’t want to overwork this batter. Soft, tender, and just right.
Pause the mixer and softly fold in the diced peaches to preserve their texture. This keeps them intact.
Step 6: Time to Bake This Beauty
Spread the batter over your luscious peach topping, smoothing it out into an even layer. Pop the pan in the oven and let it bake for about 70 minutes.
Let the cake sit undisturbed in the pan for 10 minutes, then carefully flip it onto a cooling rack to finish cooling. While you wait, mix up your glaze, powdered sugar, milk, and peach juice, plus a splash of lemon zest if you want a little zing.
Drizzle that peachy goodness lovingly over your cake, then sprinkle some diced canned peaches on top for an extra juicy, sweet finish that’s totally irresistible.
Avoid These Cake Fails
Using Peaches That Are Too Firm or Too Ripe
Peaches that are rock-hard won’t get that melt-in-your-mouth softness, and overly mushy ones turn your cake into a soggy mess. Select peaches that give a gentle give when pressed, capturing the perfect moment of luscious sweetness.
Not Greasing the Pan Properly
This cake has a buttery, sugary topping that can stick like glue if you’re not careful. Coat the pan thoroughly and evenly using butter or a non-stick spray.
Overmixing the Batter
Mixing is great but overdoing it! Not so much. Once you add the flour, mix just until everything’s combined. Overmixing can make your cake tough instead of tender. Gentleness is essential, take it easy.
What to Serve With Your Peach Cobbler Pound Cake
- A Scoop of Vanilla Ice Cream: Because warm cake and cold, creamy ice cream is pure magic.
- Lemon Sorbet: Bright, refreshing, and a little herbal zing that cuts through the cake’s sweetness beautifully.
- A Side of Cinnamon-Spiced Chai Tea: Warm, cozy, and full of spice to complement every bite.
- Drizzle of Warm Caramel Sauce: Because everything’s better with caramel, right?
Storing Your Peach Cobbler Pound Cake
Wrap it tight: Cover the cake tightly with plastic wrap or foil to lock in moisture and maintain freshness.
Room temperature is best: Store in an airtight container for up to 2 days to keep that fresh-baked vibe.
Refrigerate carefully: If you need it longer, refrigerate wrapped well, but bring it back to room temp before serving to revive that tender crumb.
Freeze for the future: Slice, package each portion individually, then place in the freezer. Thaw slices gently to enjoy a peachy moment whenever cravings hit.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Absolutely! If fresh peaches are off-season, frozen ones offer a convenient and tasty substitute. Just make sure to thaw and drain them really well before using, so your cake doesn’t turn out too soggy. A little extra patting with a paper towel can save the day!
How do I prevent the glaze from getting too runny?
Start with a thick glaze by adding powdered sugar gradually and only a little milk or peach juice at a time. If it gets too thin, just add a bit more powdered sugar. You want it thick enough to drizzle, not pour!
Can I swap the Greek yogurt for something else?
Absolutely! If you don’t have Greek yogurt on hand, sour cream or even buttermilk works great.
How can I tell when my cake is just right?
Think of the toothpick as your secret baking buddy, stick it in the middle, and if it comes out mostly clean with just a few tiny crumbs, you’ve nailed it! You’ll see the cake slowly start to pull away from the pan’s edges.
After making this recipe, I highly recommend trying my peach muffins, I think you’ll love them.
Super Good Peach Cobbler Pound Cake
Ingredients
Peach Cobbler Topping
- 4 tablespoons of melted unsalted butter
- 4 tablespoons of brown sugar
- 1¼ cup of sliced peaches
- Optional: A light sprinkle of cinnamon
For the Pound Cake Base
- 3 cups of cake flour
- 1 teaspoon of salt
- ⅓ teaspoon of baking soda
- 1½ cups of unsalted butter softened
- 6 large eggs
- 2¾ cups of granulated sugar
- 1 cup of full-fat Greek yogurt
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 1¾ cups of peeled diced peaches
For the Peach Glaze
- 1 cup of powdered sugar
- 1 tablespoon of milk
- 2 teaspoons of peach juice
- Optional: A touch of lemon zest or juice to balance the sweetness
Instructions
- Start by peeling your peaches any way you like, knife, peeler, or even leave the skins on since they soften when baked.
- Slice some for the topping and dice the rest to mix into the batter for juicy pockets of flavor.
- Heat the oven to 325°F (165°C) and give your bundt pan a good, even spray. Pour in melted butter, then sprinkle brown sugar over it. Carefully layer the peach slices on top in a tidy, graceful design.
- Whisk together the cake flour, baking soda, and salt in a bowl, this dry mix is the base for your cake’s texture. Set it aside.
- Cream the softened butter until smooth, then beat in the sugar for about five minutes to get a fluffy batter. Add the eggs one at a time on low speed, scraping down the sides to keep everything smooth and well mixed.
- Add the dry ingredients slowly, followed by the Greek yogurt, vanilla, and almond extracts. Mix just until combined, then gently fold in the diced peaches by hand so they stay juicy and intact.
- Pour the batter over the peach topping and smooth the surface. Allow the cake to bake close to 70 minutes, until it’s golden on top and holds its shape firmly.
- Let the cake rest in the pan for 10 minutes, then flip onto a rack to cool.
- While it cools, whisk together powdered sugar, milk, and peach juice for the glaze, adding lemon zest if you want a little zing. Drizzle the glaze over the cake and enjoy.
Notes
- Opt for room-temperature ingredients, they mix more smoothly and bake uniformly.
- Keep an eye on your oven temperature, ovens can be tricky and vary a lot.
- Resist the urge to open the oven door too often while baking, each peek drops the temperature and messes with your cake’s rise.
- If you prefer not to peel your peaches, that’s perfectly fine, just as I did
