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Top-down homemade peach cobbler pound cake with a slice on a white plate, light glaze drips and crumbs on a white kitchen table.

Peach Cobbler Pound Cake

A Southern fusion dessert combining juicy peaches with buttery pound cake, drizzled with a peach glaze.
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Course: Dessert
Cuisine: American, Southern
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 410kcal
Cost: $12–15

Equipment

  • 1 10-inch bundt pan Greased and floured
  • 2 Large mixing bowls For batter & peaches
  • 1 Electric mixer Stand or hand mixer
  • 1 set Measuring cups/spoons –
  • 1 Wire cooling rack For cooling
  • 1 Rubber spatula For folding batter
  • 1 Paring knife For peeling peaches
  • 1 Cutting board
  • 1 Fine-mesh sieve For glaze
  • 1 Small saucepan For glaze

Ingredients

  • 3 cups Fresh peaches peeled & diced
  • 1 cup Unsalted butter room temp
  • 1 ½ cups Granulated sugar
  • ½ cup Brown sugar for peach mix
  • 4 large Eggs room temp
  • 3 cups All-purpose flour sifted
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract optional
  • ½ cup Whole milk
  • ½ cup Sour cream
  • 1 teaspoon Cinnamon for peach mix
  • ½ teaspoon Nutmeg
  • 1 tablespoon Cornstarch thickens peaches
  • 1 cup Powdered sugar glaze
  • 3 tablespoon Heavy cream glaze
  • 1 tablespoon Lemon juice glaze

Instructions

  • Prep peaches
  • Mix batter
  • Fold peaches
  • Fill pan
  • Bake cake
  • Cool & glaze

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 180mg | Potassium: 180mg | Fiber: 2g | Sugar: 38g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg