Peach Cobbler Pound Cake

What do you do when the neighbor drops off loads of fresh Porter peaches? You make peach desserts. So, we created a Peach Cobbler Pound Cake recipe. It’s peach cake loaded with diced peaches, and when flipped over, reveals a caramelized upside down peach layer. Just to make things sweeter, we add a vanilla glaze.

This time, we decided to kick up the flavor of our Southern pound cake by adding diced peaches to the cake. Then we added a peach upside down layer similar to the one we use in pineapple upside down cake. If you are looking for an easier upside down peach cake, head on over and use that recipe since it starts with a cake mix. Just replace one can of peaches for the pineapple rings. 

Peach Pound Cake Ingredients

Peaches – We use fresh peaches, but you can substitute with canned or frozen. Make sure you drain canned peaches well. You’ll need to thaw frozen peaches out slightly so you can cut them into diced pieces for the cake batter. You will need both diced and sliced peaches.

Salted butter, softened – if all you have is unsalted butter, you’ll want to add ½ teaspoon of salt with the dry ingredients.

Eggs – we always use large eggs in our kitchens.

Buttermilk – you can make your own butter milk by adding a tablespoon of lemon juice or vinegar to a 1 cup measuring cup and add milk to equal one cup. Give it a stir and let it set until it thickens.

Vanilla extract – we prefer pure vanilla extract, but you can substitute with imitation.

All-purpose flour

Baking powder

Baking soda – both are needed for this recipe. It has to do with the chemical reactions and the taste of acid in your recipe. This website, thekitchen.com, has a much better explanation if you are interested in that sort of thing.

White sugar

Brown sugar – light brown sugar works best, it keeps the peaches from turning too dark.

Glaze Ingredients

Powdered sugar

Corn syrup – this can be skipped, but we find that using it makes our glaze shiny and it hardens rather than being wet and sticky.

Vanilla extract

Milk – any kind of milk can be used. If you want your dessert to be even peachier, you could even use some peach juice you saved from draining your peaches or collected while slicing.

How to Make

1 – Heat the oven to 325°F (160°C).

2 – Grease a Bundt cake pan with shortening and then dust with either sugar or almond flour.

3 – Mix the flour, baking powder, and baking soda together.

4 – Beat the butter and sugar in a large bowl until the mixture becomes light and fluffy, about 3 minutes.

5 – Add the eggs one by one, beating well after each addition.

6 – Mix in the baking powder and baking soda until well combined, about 1 minute.

7 – Stir in the vanilla.

8 – Add 1 cup of flour and mix until just combined.

9 – Pour in 1/2 of the buttermilk and mix well.

10 – Add another cup of flour and mix thoroughly.

11 – Pour in the remaining buttermilk and mix well.

12 – Add the last cup of flour and mix until no dry flour is visible.

13 – Scrape the bottom of the bowl to ensure nothing is stuck and mix one last time.

14 – Fold in the diced peaches and set the cake batter aside.

15 – Make the peach cobbler topping. Arrange the sliced peaches in the grooves of the Bundt pan with the pointed ends up.

16 – In a small bowl, mix the melted butter, brown sugar, and cinnamon. Gently pour this mixture over the peach slices, trying not to move them.

17 – Spoon the peach pound cake batter over the peaches, again trying not to disturb the slices.

18 – Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

19 – Once done, remove from the oven and let the cake cool for 15 minutes.

20 – Gently jiggle the pan to loosen the cake.

21 – Invert the pan onto a wire cooling rack and remove the cake from the pan. Allow it to cool completely before adding glaze or icing.

22 – Combine the glaze ingredients in a small bowl and whisk or stir until it is completely smooth. Thin it out by adding another teaspoon of milk if desired.

23 – Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips

Wait at least 15 minutes before removing the cake. The fruit will slide off the cake if it is still hot. 

Use the corn syrup called for in the recipe for a more solid glaze like bakeries use on their scones and other pastries.

Liberally grease the Bundt pan. Followed with a liberal coating of sugar or almond flour. We prefer almond flour.

Use a thin spatula to loosen the cake from the sides of the pan before inverting.

Sometimes a peach slice or two slips out of its slot in the Bundt pan. It’s ok, it will still taste delicious and you can always add extra glaze, no one will notice. You can do the same if parts of your cake stick too! If you look close enough at our photos, you’ll see we had some minor sticking on photo day. (Of course we did!)

You can use just about any fruit you’d like with this recipe, just replace everything peach with your chosen fruit.

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