Description
This Peach Cobbler Pound Cake brings together the rich, buttery texture of classic pound cake with the sweet, spiced flavor of peach cobbler. With layers of moist cake, juicy cinnamon peaches, and a crumbly streusel topping, it’s the ultimate comfort dessert for any gathering or cozy night in.
Ingredients
Scale
- For the Pound Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- For the Peach Cobbler Filling:
- 4 cups fresh or canned peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with flour. Mix until just combined.
- Spread half of the pound cake batter into the prepared pan.
- For the Peach Cobbler Filling: In a medium saucepan, combine sliced peaches, brown sugar, cinnamon, nutmeg, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and peaches are tender.
- Spread the peach filling evenly over the batter in the pan.
- Spoon the remaining pound cake batter over the peaches and spread gently to cover.
- For the Streusel Topping: In a small bowl, mix flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle evenly over the top of the cake batter.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes before slicing and serving.
Notes
- Thawed and well-drained frozen peaches can be used as a substitute for fresh or canned peaches.
- Use a serrated knife for cleaner slices.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- This cake stores well in the refrigerator for up to 4 days.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 460 kcal
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: peach cobbler pound cake, peach dessert, summer cake recipe, southern dessert, streusel cake, peach cake, homemade pound cake, fruit cobbler cake