Peach Cobbler Pound Cake

This peach cobbler pound cake transforms the best summer fruit into an indulgent dessert that perfectly balances buttery richness with fresh, juicy peaches. The traditional cobbler topping creates a delightful contrast against the tender pound cake beneath it, making each bite memorable.

I created this recipe during peak peach season when my kitchen counter was overflowing with fragrant fruit. What started as an experiment quickly became my signature summer dessert, requested at every family gathering from June through September.

Ingredients

• Fresh peaches provide natural sweetness and moisture for the perfect cake texture. Look for peaches that yield slightly to gentle pressure and have a sweet aroma
• Unsalted butter creates the rich foundation. Be sure it's properly softened at room temperature for ideal incorporation
• Pure vanilla extract enhances all flavors. Use real extract rather than imitation for the best flavor profile
• All purpose flour provides structure while keeping the crumb tender. Cup4Cup gluten free flour works beautifully for those with dietary restrictions
• Brown sugar in the topping adds a warm caramel note that complements the peaches perfectly

Step-by-Step Instructions

Prepare the baking environment

Preheat your oven to 350°F and line your loaf pan with parchment paper, ensuring it comes up the sides for easy removal later. The parchment prevents sticking and makes cleanup much easier

Prepare the peaches

For firm peaches, simply use a vegetable peeler to remove the skin. For softer peaches, score an X on the bottom and blanch them in boiling water just until the skin begins to pull away about 30 to 60 seconds. Transfer immediately to ice water then gently peel the skin starting from the X. This technique preserves the delicate flesh while removing the fuzzy skin

Create the cake batter

Cream together the softened butter with sugar, salt and vanilla for a full two minutes. This incorporates air into the mixture creating a lighter texture. Add eggs one at a time, ensuring each is fully incorporated. The mixture may look slightly curdled but will come together when you add the flour

Add peaches and flour

Gently fold the flour into the butter mixture until partially combined, then add the sliced peaches and continue folding until just mixed. This technique prevents overmixing which would develop too much gluten and result in a tough cake. The peach pieces will create pockets of fruity goodness throughout

Create the cobbler topping

Arrange fresh peach slices on top of the batter in a decorative pattern. Mix the topping ingredients until they resemble a wet cookie dough, then drop small portions across the surface. This creates the signature cobbler effect with some peaches peeking through

Bake to perfection

Place the loaf pan on a baking sheet to catch any potential overflow and bake until golden and set. The cake will gently spring back when properly baked, taking approximately one hour. The extended baking time ensures the center cooks completely despite the moisture from the peaches

Bookmark

This cake has become our traditional August birthday celebration dessert. My daughter specifically requests it instead of traditional birthday cake, and watching her eyes light up when I bring it to the table makes all the effort worthwhile. The fragrance of baking peaches fills our home with the essence of summer.

Seasonal Variations

When peaches aren't in season, this recipe adapts beautifully to other fruits. Apples tossed with cinnamon create a fall version, while mixed berries work wonderfully in winter using frozen thawed fruit. The key is adjusting the sugar level depending on your fruit's natural sweetness. Tropical fruits like mango and pineapple create an unexpected but delicious variation for something truly unique.

Serving Suggestions

While this cake stands perfectly on its own, a few accompaniments elevate it to restaurant quality. A scoop of vanilla bean ice cream creates a wonderful hot and cold contrast when the cake is slightly warmed. For brunch service, try a dollop of lightly sweetened Greek yogurt. My personal favorite is a drizzle of warm salted caramel sauce which enhances the cobbler elements beautifully.

Make Ahead Tips

This cake actually improves with a day of rest as the flavors meld together beautifully. You can prepare it up to 2 days before serving, storing at room temperature under a cake dome. For longer storage, freeze individual slices wrapped in plastic then foil for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving, or warm slightly in a 300°F oven for 10 minutes.

Recipe FAQs

→ Can I use canned or frozen peaches instead of fresh?

Yes, you can substitute canned or frozen peaches when fresh aren't available. For canned peaches, drain them well and pat dry before using. Frozen peaches should be thawed completely and excess moisture drained. Keep in mind that fresh peaches will provide the best flavor and texture.

→ How do I know when the pound cake is fully baked?

The cake is done when it's golden on top and when gently pressed, it doesn't wiggle or sink down. You can also insert a toothpick into the center - it should come out clean or with a few moist crumbs but no wet batter.

→ How should I store this peach cobbler pound cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months.

→ Is this cake really gluten-free if I use Cup4Cup flour?

Yes, when made with Cup4Cup gluten-free all-purpose flour as mentioned in the recipe, this cake becomes gluten-free. Cup4Cup is specifically formulated to replace regular flour in equal measurements while maintaining texture and flavor.

→ Can I add spices to enhance the peach flavor?

Absolutely! Cinnamon, nutmeg, or cardamom work beautifully with peaches. Add ½-1 teaspoon of cinnamon and/or ¼ teaspoon of nutmeg to the batter for a warm, spiced flavor that complements the peaches wonderfully.

→ How ripe should the peaches be for this cake?

Use peaches that are ripe but still firm. They should yield slightly to pressure but not be mushy. Too-soft peaches can make the cake soggy, while unripe peaches won't provide enough flavor or natural sweetness.