Pound cake originally required exactly one pound each of butter, sugar, eggs, and flour—this peach version breaks centuries of tradition.
Peach Cobbler Pound Cake
Indulge in a slice of sunshine with our Peach Cobbler Pound Cake! This delightful dessert marries the juicy sweetness of ripe peaches with the rich, buttery texture of a classic pound cake, creating a mouthwatering treat. Topped with a sprinkle of cinnamon and a drizzle of vanilla glaze, each bite is a heavenly experience you won't want to miss!
Prep
15
min
Cook
55
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1–2 tablespoons (15–30 ml) reserved peach juice or milk (15 ml)optional
🥛Dairy & Eggs(2)
- ½ cup (1 stick / 113 g) unsalted butter, melted (114 g)
- 1 cup (240 ml) whole milk (240 ml)
🫙Pantry Staples(7)
- 1½ teaspoons (6 g) baking powder (7.5 ml)
- 2 cups (250 g / 8.8 oz) all-purpose flour (250 g)
- 1 cup (120 g / 4 oz) powdered sugar (200 g)optional
- 1 cup (200 g / 7 oz) granulated sugar (200 g)
- ½ cup (100 g / 3.5 oz) granulated sugar (remaining portion) (100 g)
- 1 tablespoon (15 ml) pure vanilla extract (15 ml)
- ½ teaspoon vanilla extract (2.5 ml)optional
🧂Spices & Seasonings(3)
- 1 teaspoon (2 g) ground cinnamon (5 ml)
- ¼ teaspoon (0.5 g) ground nutmeg (1.25 ml)
- ½ teaspoon (3 g) kosher salt (2.5 ml)
📦Other(1)
- 1 can (29 oz / 820 g) sliced peaches in juice, drained (reserve ¼ cup / 60 ml juice if desired)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish thoroughly with butter or nonstick spray. Set aside.
- 2
Place the butter in a microwave-safe bowl and heat until fully melted. Allow it to cool slightly so it doesn’t cook the batter when mixed.
- 3
In a large mixing bowl, combine 2 cups flour, 1 cup sugar, baking powder, and salt. Whisk to evenly distribute the ingredients.
- 4
Pour in the melted butter, milk, and vanilla extract. Stir gently until just combined. The batter will be smooth and slightly thick. Avoid overmixing to keep the cake tender.
- 5
Drain the peaches thoroughly, reserving a small amount of juice if you plan to use it for glaze. In a separate bowl, toss the peach slices with the remaining ½ cup sugar, cinnamon, and nutmeg.
- 6
Pour the batter evenly into the prepared baking dish. Carefully spoon the peach mixture over the top, distributing evenly. Do not stir — as it bakes, the batter will rise around the peaches, creating a cobbler-like effect.
- 7
Place the dish in the oven and bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean. The edges should be slightly caramelized, and the peaches bubbly.
- 8
Allow the cake to cool for at least 15 minutes. If using glaze, whisk powdered sugar with peach juice or milk and vanilla until smooth and pour over the cake.
💡 Pro Tips
- ✓Cool melted butter to 120-130°F before mixing to prevent flash-cooking the batter proteins, which would create a dense, rubbery texture instead of tender crumb.technique120-130°F
- ✓Drain peaches for exactly 10-15 minutes and pat dry with paper towels to remove 70-80% of excess moisture, preventing a soggy bottom layer.ingredient10-15 minutes
- ✓Toss peaches with 1 tablespoon cornstarch along with the sugar and spices to absorb fruit juices during baking and prevent weeping that makes cake gummy.technique1 tablespoon
- ✓Test doneness at 45 minutes by checking internal temperature reaches 200-205°F in the cake portion, not just relying on toothpick test which can miss wet spots.timing200-205°F
- ✓Rest the finished cake for exactly 15-20 minutes to allow starches to set and juices to redistribute, preventing collapse when cut.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
55
min
Serves
12
people
Level
intermediate
Share this recipe
Pound cake originally required exactly one pound each of butter, sugar, eggs, and flour—this peach version breaks centuries of tradition.
Peach Cobbler Pound Cake
Indulge in a slice of sunshine with our Peach Cobbler Pound Cake! This delightful dessert marries the juicy sweetness of ripe peaches with the rich, buttery texture of a classic pound cake, creating a mouthwatering treat. Topped with a sprinkle of cinnamon and a drizzle of vanilla glaze, each bite is a heavenly experience you won't want to miss!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1–2 tablespoons (15–30 ml) reserved peach juice or milk (15 ml)optional
🥛Dairy & Eggs(2)
- ½ cup (1 stick / 113 g) unsalted butter, melted (114 g)
- 1 cup (240 ml) whole milk (240 ml)
🫙Pantry Staples(7)
- 1½ teaspoons (6 g) baking powder (7.5 ml)
- 2 cups (250 g / 8.8 oz) all-purpose flour (250 g)
- 1 cup (120 g / 4 oz) powdered sugar (200 g)optional
- 1 cup (200 g / 7 oz) granulated sugar (200 g)
- ½ cup (100 g / 3.5 oz) granulated sugar (remaining portion) (100 g)
- 1 tablespoon (15 ml) pure vanilla extract (15 ml)
- ½ teaspoon vanilla extract (2.5 ml)optional
🧂Spices & Seasonings(3)
- 1 teaspoon (2 g) ground cinnamon (5 ml)
- ¼ teaspoon (0.5 g) ground nutmeg (1.25 ml)
- ½ teaspoon (3 g) kosher salt (2.5 ml)
📦Other(1)
- 1 can (29 oz / 820 g) sliced peaches in juice, drained (reserve ¼ cup / 60 ml juice if desired)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish thoroughly with butter or nonstick spray. Set aside.
- 2
Place the butter in a microwave-safe bowl and heat until fully melted. Allow it to cool slightly so it doesn’t cook the batter when mixed.
- 3
In a large mixing bowl, combine 2 cups flour, 1 cup sugar, baking powder, and salt. Whisk to evenly distribute the ingredients.
- 4
Pour in the melted butter, milk, and vanilla extract. Stir gently until just combined. The batter will be smooth and slightly thick. Avoid overmixing to keep the cake tender.
- 5
Drain the peaches thoroughly, reserving a small amount of juice if you plan to use it for glaze. In a separate bowl, toss the peach slices with the remaining ½ cup sugar, cinnamon, and nutmeg.
- 6
Pour the batter evenly into the prepared baking dish. Carefully spoon the peach mixture over the top, distributing evenly. Do not stir — as it bakes, the batter will rise around the peaches, creating a cobbler-like effect.
- 7
Place the dish in the oven and bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out clean. The edges should be slightly caramelized, and the peaches bubbly.
- 8
Allow the cake to cool for at least 15 minutes. If using glaze, whisk powdered sugar with peach juice or milk and vanilla until smooth and pour over the cake.
💡 Pro Tips
- ✓Cool melted butter to 120-130°F before mixing to prevent flash-cooking the batter proteins, which would create a dense, rubbery texture instead of tender crumb.technique120-130°F
- ✓Drain peaches for exactly 10-15 minutes and pat dry with paper towels to remove 70-80% of excess moisture, preventing a soggy bottom layer.ingredient10-15 minutes
- ✓Toss peaches with 1 tablespoon cornstarch along with the sugar and spices to absorb fruit juices during baking and prevent weeping that makes cake gummy.technique1 tablespoon
- ✓Test doneness at 45 minutes by checking internal temperature reaches 200-205°F in the cake portion, not just relying on toothpick test which can miss wet spots.timing200-205°F
- ✓Rest the finished cake for exactly 15-20 minutes to allow starches to set and juices to redistribute, preventing collapse when cut.timing15-20 minutes