Can I use canned peaches for Peach Cobbler Pound Cake?

Yes, canned peaches can be used if fresh peaches are unavailable. Drain them thoroughly before adding them to the batter to prevent excess moisture from affecting the texture of the Peach Cobbler Pound Cake.

How do I keep Peach Cobbler Pound Cake moist?

Using room-temperature butter, sour cream, and milk helps create a soft texture. Avoid overbaking the cake, and store it in an airtight container to maintain moisture for several days.

Can Peach Cobbler Pound Cake be frozen?

Absolutely. Wrap individual slices or the entire cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to three months and thaw overnight in the refrigerator before serving.

What is the best way to serve Peach Cobbler Pound Cake?

This Peach Cobbler Pound Cake tastes amazing served slightly warm with vanilla ice cream, whipped cream, or caramel sauce. It also pairs perfectly with coffee, tea, or cold milk.

Peach Cobbler Pound Cake – Easy Southern Favorite

Name: Peach Cobbler Pound Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1/2 cup whole milk; 4 ripe peaches, peeled and sliced; 1/4 cup granulated sugar (for peach filling); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup all-purpose flour (for crumble topping); 1/4 cup brown sugar; 1/4 cup granulated sugar (for crumble topping); 1/2 teaspoon ground cinnamon (for crumble topping); 1/4 cup unsalted butter, melted

Description

This Peach Cobbler Pound Cake combines rich buttery pound cake with juicy cinnamon-spiced peaches and a sweet crumble topping for the ultimate Southern-inspired dessert. Moist, flavorful, and perfect for gatherings, this homemade cake delivers comforting cobbler flavors in every slice.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
4 ripe peaches, peeled and sliced
1/4 cup granulated sugar (for peach filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour (for crumble topping)
1/4 cup brown sugar
1/4 cup granulated sugar (for crumble topping)
1/2 teaspoon ground cinnamon (for crumble topping)
1/4 cup unsalted butter, melted

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together 3 cups flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and 2 cups sugar until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix until just combined.
In a separate bowl, combine the sliced peaches with 1/4 cup sugar, cinnamon, and nutmeg until evenly coated.
Pour half of the cake batter into the prepared bundt pan. Arrange the peach mixture evenly over the batter, then top with the remaining batter.
Prepare the crumble topping by mixing flour, brown sugar, granulated sugar, cinnamon, and melted butter until crumbly.
Sprinkle the crumble topping evenly over the cake batter.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature.

Notes

Use ripe but firm peaches for the best texture and flavor.
Frozen peaches can be substituted if thawed and drained well.
Avoid overmixing the batter to keep the pound cake soft and tender.
Cover loosely with foil if the top browns too quickly during baking.
Store leftovers in an airtight container at room temperature for up to 3 days.
This cake freezes well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 36 g
Sodium: 180 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 105 mg