If you are looking for a dessert recipe that combines a classic pound cake with a hint of Southern charm, a peach cobbler pound cake is worth a try. This recipe incorporates the familiar flavors of sweet peaches, brown sugar, cinnamon, and nutmeg into a tried-and-true pound cake base. Fresh peaches are stewed down to create a chunky paste that makes for a dense and ultra-moist cake when baked.
A good pound cake cannot be rushed and that goes for the version. Each step of the way, build your cake by giving it the proper time to develop. Cream the butter and sugar for the full 5 minutes to ensure enough that air is whipped into the batter. Add your eggs (make sure they are room temperature as well!) in one-minute increments and bake the cake for the full baking time. These are small, but mighty steps necessary for a decadent peach-filled pound cake.
Finish the cake with a sprinkle of powdered sugar or make a quick glaze by combining 1 cup powdered sugar with 1 tablespoon milk. Enjoy this cake at all times of the day—breakfast, lunch, and dinner.
- 1 pound fresh ripe peaches (pitted and sliced, about 4 to 5 medium to large peaches)
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 4 eggs (at room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Gather the ingredients. Preheat oven to 325 F. Reserve 5 to 6 peach slices and set aside.
Combine remaining peaches and brown sugar in a medium saucepan over medium-low heat. Cook for 15 minutes or until peaches have softened and broken down. Set aside and cool. Once cooled, process peaches into a paste with a blender or immersion blender. The paste (about 1 cup yield) should be smooth with bits of peach chunks.
Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed for 5 minutes until light and fluffy. Add eggs one at a time and, mixing 1 minute after each egg. Scrape down the sides of the bowl.
Add peach puree, vanilla extract, cinnamon, nutmeg, and salt to the bowl.
Combine the flour and baking powder into a small bowl and gradually add to butter mixture to form a batter.
Line a 9 x 5-inch loaf pan with parchment paper or spray a bundt pan with nonstick cooking spray.
Pour batter into the prepared pan, and finish the batter with reserved peaches lined over the top. Sprinkle a hint of brown sugar over the peach slices and bake for 60 minutes.
Check for doneness by inserting a toothpick in the center to out clean. Let completely cool, then slice and serve. Enjoy!
- The baking time will vary upon cake pan, color, and oven temperature. Allow the cake to bake longer if a toothpick does not come out clean after the hour. Add additional baking time in 10-minute increments. If the color of the cake starts to brown before it has completely baked, form a tented piece of foil over the cake to prevent further browning.
- If using a bundt pan, increase the baking time for 10 to 12 minutes. You'll also be able to get 10 slices from a bundt pan.
- You can use frozen peaches! Allow the peach and sugar mixture to cook longer to ensure that additional moisture has evaporated.