This delicious Peach Cobbler Pound Cake is a moist pound cake topped with fresh peaches and features ribbons of cinnamon-flavored peach filling running through the center of the cake.
I just adore peach cobbler recipes. If you haven’t been able to tell by the Homemade Peach Cobbler Recipe and the Peach Cobbler Egg Rolls on my site, I get a little peach-happy when peach season rolls around.
Recently I realized that there are so many other things that we can do with peaches outside of the traditional peach cobbler or these delicious Baked Peaches (like this Peach Pizza with Goat Cheese and Honey). So I decided to try experimenting…. This Peach Cobbler Pound Cake is the result!
This recipe calls for adding peaches to the top and center of a classic pound cake. The peaches on top are reminiscent of pineapples on a Pineapple Upside Down Cake, and the center has ribbons of cinnamon-y peach mixture running through the layers of the cake.
It’s perfect for any peach lover! Be prepared for a whole lot of flavor and plenty of requests for seconds 😉
Why Make this Recipe
- Straightforward: Despite the extra step of making the peach puree, this is actually a rather easy recipe to follow thanks to the straightforward steps! (If you want a more advanced cake recipe, try this Swiss Roll with Raspberry Filling).
- Seasonal: This recipe is great because it can be adapted with the seasons! During peach season you can make this recipe with fresh fruit. If it’s any other time of the year, you can use canned fruit for great results.
- Simple Ingredients: The ingredients in this cake are easy to find and you probably have most of them on hand already. Go get those peaches and cream cheese and let’s get started!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Canned Peaches: Make sure they are sliced. Drain most of the excess liquid but leave a few tablespoons of the juice.
- Peaches: Use fresh peaches. You can find them at a grocery store or pick them fresh yourself! They do not need to be peeled.
- Butter: I use salted butter and leave it out until it is at room temperature. You can leave your butter out overnight. You can use unsalted butter.
- Cream Cheese: Use a block of cream cheese. I recommend full fat for the best results and texture in the cake.
- Flour: Make sure to use all purpose flour! I have not tested this recipe with any other kinds of flour.
- Vanilla extract: You can sub almond extract if you like the taste of that better. I would recommend using half of the amount of extract if using almond.
Tools
- Bundt Pan: I use a 9.5 inch (24 cm) bundt pan. You can also use a standard 10 inch bundt pan as well.
- Nonstick Spray
- Food Processor: To make the topping. You can also use a blender or an electric hand mixer.
- Electric Hand Mixer: To make the cake batter! You can also use a stand mixer.
How to Tell When a Peach is Ripe
Make sure to pick ripe peaches for this recipe! To check if a peach is ready, give it a slight squeeze (not too hard, you don’t want to bruise it!). If the peach is hard, it is not ready. You want it to have a little bit of give without being squishy.
Ripe peaches are also darker in color.
When is Peach Season?
Peach season is anytime between April and October but is most-specifically in the middle of the summer. Most peaches are grown in Georgia, where they are normally picked from Mid-May to the beginning of August.
How to Core Peaches
- Cut: Look for an indented line down the center of the peach. Use a paring knife to cut on this line all the way around the peach (you will not be able to slice all the way through, because there is a pit in the center.
- Twist: Use your hands to lightly twist the two peach halves so that they separate. One of the halves will have the pit.
- Pit: Use your hands or a spoon to remove the pit from the center of the peach.
- Cut: Cut each half into quarters, so that the slices can fit in the bottom of a bundt pan.
How to Make this Recipe
Step 1: Prepare the Peach Puree
Preheat your oven to 325 degrees Fahrenheit.
In a food processor add the juice from the canned sliced peaches, nutmeg, cinnamon, brown sugar, vanilla, and lemon juice. Blend until well combined.
Add the peaches into the food processor and pulse until a chunky sauce is formed. Set aside.
Step 2: Make the Batter
In a large bowl, use an electric mixer to combine the butter, cream cheese, and sugar. Beat for about 2 minutes on medium speed until light and fluffy.
Add the eggs into the batter one at a time, beating and scraping the sides of the bowl after each addition.
Add the flour, salt, and vanilla into the batter and beat again until combined.
Step 3: Add the Fresh Peach Topping
Wash the two peaches. Cut each peach into 8 slices.
Spray the bottom of the bundt pan with nonstick spray. Then lay the peaches in the bottom of the prepared pan, skin side down.
Step 4: Layer the Ingredients
Add about ⅓ of the pureed peach topping mixture to the top of the sliced peaches. Then scoop in ⅓ of the pound cake batter.
Repeat this process 2 more times, with a round of peach topping, then a round of cake batter. End with the cake batter being the top layer in the bundt pan.
Step 5: Bake
Place the cake in the oven and bake for 1 hour and 30 minutes until the sides are golden brown.
Allow the cake to cool slightly on a wire rack, then remove it from the bundt pan. Enjoy!
Serving
I find that this cake is sweet enough to be served as is without any glaze or frosting. If you do want to experiment with a topping, make a vanilla glaze using powdered sugar! You can use this recipe if a vanilla glaze sounds good.
You can also serve it with fresh whipped cream or vanilla ice cream. My mom even enjoyed it plain and ate it with her morning coffee!
Expert Tips
- To get the cake out easily, wait until it is still barely warm (but not hot). Run a knife along the edges of the cake to keep it from sticking to the bundt pan. Don’t forget to run the knife around the inner circle of the cake.
- You don’t have to add the peaches to the top of the cake if you don’t want to
- This is also delicious when baked into a loaf pan (you will need a few to use up all of the batter)
- The toothpick trick did not work for me on this cake. At 1 hour and 15 minutes, a toothpick came out clean, but the batter towards the bottom of the pan wasn’t fully cooked.
Recipe FAQs
A pound cake is called a pound cake because historically it uses a pound of each ingredient. Originally the recipe called for a pound of flour, a pound of eggs, a pound of sugar, and a pound of butter.
Canned peaches are used in the peach puree that is drizzled on the top of the cake and in the center of the batter. However, the recipe calls for fresh sliced peaches to be placed in the bottom of the bundt pan.
I recommend using fresh peaches because I think that they hold up better when baked. However, in a pinch you can add sliced peaches from the can instead.
Some Peach Cobbler Pound Cake recipes call for peeling the peaches, but I do not find this necessary. You can simply add the peach slices to the bottom of the bundt pan with the skin on.
If you prefer to peel them, you can do that as well. I personally think a vegetable peeler is the easiest way to do so!
The cake will stay good in the fridge for up to 5 days. Keep it refrigerated to keep the peach topping fresh for as long as possible.
I would suggest not freezing this cake because the peaches become a weird texture after doing so.
However, if you still want to try freezing it, you can. To freeze this cake, allow it to cool completely. Then wrap it in plastic wrap first and then aluminum foil. It should last in the fridge for up to 3 months! Make sure to thaw completely before enjoying.
Did you enjoy this Peach Cobbler Pound Cake recipe? If so, make sure to check out these other recipes I picked out just for you:
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Peach Cobbler Pound Cake
Equipment
- Bundt Pan
- Nonstick Spray
- Food Processor
- Electric Hand Mixer
Ingredients
Topping Ingredients
- ½ 15 oz sliced peaches, can, about 1 cup
- ⅛ tsp ground Nutmeg
- ¼ tsp ground Cinnamon
- 2 tbsp Brown sugar
- ½ tsp Vanilla
- 1 tsp Lemon juice
- 2 Peaches
Cake ingredients
- 1 cup salted butter, room temperature
- 6 oz cream cheese, room temperature
- 2 cups granulated sugar
- 4 eggs, room temperature
- 2 cups all purpose flour
- ½ tsp table salt
- ½ tbsp vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a food processor add the juice from the canned sliced peaches, ⅛ tsp nutmeg, ¼ tsp cinnamon, 2 tbsp brown sugar, ½ tsp vanilla, and 1 tsp lemon juice. Blend until well combined.
- Add ½ can peaches into the food processor and pulse until a chunky sauce is formed. Set aside.
- In a large bowl, use an electric hand mixer to combine 1 cup butter, 6 oz cream cheese, and 2 cups sugar. Beat for about 2 minutes on medium speed until light and fluffy.
- Add the 4 eggs into the batter one at a time, beating after each addition.
- Add the 2 cups flour, ½ tsp salt, and ½ tbsp vanilla into the batter and beat again until combined.
- Wash the two peaches. Cut each peach into 8 slices.
- Spray the bottom of the bundt pan with nonstick spray. Then lay the peaches in the bottom of the pan, skin side down.
- Add about ⅓ of the pureed peach topping mixture to the top of the sliced peaches. Then scoop in ⅓ of the pound cake batter. Repeat this process 2 more times, with a round of peach topping, then a round of cake batter. End with the cake batter being the top layer in the bundt pan.
- Place the cake in the oven and bake for 1 hour and 30 minutes.
- Allow the cake to cool slightly on a wire rack, then remove it from the bundt pan. Enjoy!
Notes
- Canned Peaches: Make sure they are sliced. Drain most of the excess liquid but leave a few tablespoons of the juice.
- Peaches: Use fresh peaches. You can find them at a grocery store or pick them fresh yourself! They do not need to be peeled.
- Butter: I use salted butter and leave it out until it is at room temperature. You can leave your butter out overnight. You can use unsalted butter.
- Cream Cheese: Use a block of cream cheese. I recommend full fat for the best results and texture in the cake.
- Flour: Make sure to use all purpose flour! I have not tested this recipe with any other kinds of flour.
- Vanilla extract: You can sub almond extract if you like the taste of that better. I would recommend using half of the amount of extract if using almond.
- To get the cake out easily, wait until it is still barely warm (but not hot). Run a knife along the edges of the cake to keep it from sticking to the bundt pan. Don’t forget to run the knife around the inner circle of the cake.
- You don’t have to add the peaches to the top of the cake if you don’t want to
- This is also delicious when baked into a loaf pan (you will need a few to use up all of the batter)
- The toothpick trick did not work for me on this cake. At 1 hour and 15 minutes, a toothpick came out clean, but the batter towards the bottom of the pan wasn’t fully cooked.
Carol Randolph says
Can’t wait to start cooking
Berta says
Got any recipe books?
The Foreign Fork says
Hi Berta, Thanks for the interest! I do not at the moment, but it is in my long term plans. One day! 🙂