This peach cobbler pound cake consists of a buttery, moist cake topped with fresh, juicy peaches and an irresistible streusel.
Most pound cakes are flavorless, dry, and just all around boring. This pound cake is decidedly not like most pound cakes. It checks all of the boxes that a pound cake should be PLUS all of the boxes that you hope a pound would be.
It's rich, buttery, moist, and all around incredible. To make it peach cobbler-inspired, I topped it with fresh peach slices and an irresistible streusel! It's a peach lover's dream dessert.
For more summer fruit recipes, try Strawberry Peach Cobbler, Raspberry White Chocolate Cookies, Bakery Style Blackberry Oatmeal Muffins, and No Churn Strawberry Cheesecake Ice Cream.
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Why you'll love this peach cobbler pound cake
- Buttery, Moist Pound Cake: As every good pound should be, this one bakes up with a delightfully dense texture and rich, buttery flavor.
- Fresh, Juicy Peaches: As this cake bakes in the oven, the peaches on top begin to break down, releasing their juices and transforming into a jammy consistency.
- Irresistible Streusel: Who doesn't love streusel?! It adds the "cobbler" element to this recipe and is so so good.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Flour: Use high-quality unbleached all-purpose flour.
- Sugars: This recipe requires quite a bit of sugar, but do not be tempted to lower the quantity, as this would change the structure and texture of the cake.
- Salt: Add a generous amount of salt to the streusel and cake batter to balance out the sweetness.
- Butter: This is a very butter-flavor forward cake, so be sure to use high-quality unsalted butter. I highly recommend European-style butter.
- Peach: You'll need just one ripe peach to bake on top of the cake. You could also use canned peaches in a pinch!
- Baking Powder: This cake is meant to be dense with a tight crumb, so only 1 teaspoon of baking powder is added to the batter.
- Eggs: You'll need 3 large eggs at room temperature.
- Vanilla: For optimal flavor, add a high quality vanilla extract. A touch of almond extract would also be delicious!
- Buttermilk: The buttermilk is meant amplify the rich & buttery flavor, as well as add moisture. Alternatively, you can use whole milk or sour cream.
- Oil: To ensure this pound cake bakes up moist, add light-tasting extra virgin olive oil.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this peach cobbler pound cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the streusel. In a medium bowl, combine the dry ingredients and cut the butter into the mixture until it forms pea-sized crumbs. Place in the fridge until ready to use.
STEP 2: Combine the dry ingredients. In a small bowl, whisk together the flour and baking powder.
STEP 3: Finish the pound cake batter. Cream the butter, sugar, and salt together for 3-4 minutes until light & fluffy. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg. Alternate adding the flour mixture with the buttermilk and oil in three additions. Scrape down the sides of the bowl one last time to make sure everything is properly combined.
STEP 4: Assemble & bake. Pour the batter into the prepared pan, and smooth out the top. Dip the thinly sliced peaches in flour and place on top of the batter, careful not to overlap them. Sprinkle half of the streusel on top (more so on the edges than on top of the peaches). Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 35-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
Allow the pound cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy for breakfast as is or for dessert with a dollop of whipped cream or scoop of vanilla ice cream!
Expert Baking Tips
- Cut the peach with a mandoline. Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink.
- Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil.
- Cream butter & sugar for a full 3-4 min. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
Recipe FAQs
In order for everything to incorporate into the batter properly, it's important to use room temperature ingredients.
The dry and wet ingredients are alternated and mixed on low speed in order to gently introduce the flour into the batter without over-developing the gluten. Adding it all at once and mixing on too high of speed/for too long can lead to a dry crumb. This method ensures the cake bakes up with a soft tender crumb.
To prevent the peaches from sinking to the bottom of the pan as it bakes, be sure to cut the peach slices very thin and dip in flour before placing on top of the batter.
Pound cake should be baked at 325 degrees F because it is a dense cake that should be baked slower to maintain a moist, tender crumb.
If peaches aren't your thing, swap them out for an another fruit, such as blueberries, raspberries, blackberries, or strawberries. You could also add a simple glaze made up of 113g (½ cup) powdered sugar and 56g (¼ cup) heavy cream. Drizzle it on top of the cake while it's warm!
Storage Tips
Store this peach pound cake recipe in an airtight container for 3-5 days. You can also wrap individual slices in plastic wrap and place in a freezer bag to store in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other summer recipes to try
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📖 Recipe
Peach Cobbler Pound Cake
Ingredients
For the streusel & peach topping:
- 50 g (⅓ cup + 1 tbsp) all-purpose flour
- 26 g (2 tablespoon) brown sugar
- ½ teaspoon kosher salt
- 35 g (2 ½ tablespoon) tbsp unsalted butter, room temp
- 1 ripe peach, cut into very thin slices
- flour for coating
For the vanilla pound cake:
- 180 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- 227 g (16 tablespoon) unsalted butter, room temp
- 300 g (1 ½ cups) granulated sugar
- 1 teaspoon kosher salt
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 56 g (¼ cup) buttermilk, room temp
- 50 g (¼ cup) neutral oil
Instructions
For the streusel & peach topping:
- In a small bowl combine the flour, brown sugar, and salt.
- Toss the butter into the mixture and use a fork to combine until the mixture forms pea-sized crumbs.
- Place in the fridge until ready to use.
For the vanilla pound cake:
- Preheat the oven to 325 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.
- In a small bowl, whisk together the flour and baking powder.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 3-4 minutes until light & fluffy.
- Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
- Add half of the dry ingredients and mix until just combined. Mix in the buttermilk and oil. Then, add the rest of the dry ingredients and mix until just combined.
- Scrape down the bowl one last time to make sure everything is evenly combined.
- Pour the batter into the prepared pan, and smooth out the top.
- Dip the thinly sliced peaches in flour and place on top of the batter, careful not to overlap them. Sprinkle half of the streusel on top (more so on the edges than on top of the peaches).
- Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 35-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
- Allow the pound cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy for breakfast as is or for dessert with a dollop of whipped cream or scoop of vanilla ice cream!
Notes
- Cut the peach with a mandoline. Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink.
- Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil.
- Cream butter & sugar for a full 3-4 min. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
@want.and.knead says
Yummmm! This recipe turned out amazing!!! Great way to use the last of the summer peaches. I even froze a loaf so when the dark winter “sads” creep in I will have this to turn to! The cake is delicious and not super heavy like some pound cakes. The crumb gets caramelized with some of the juices from the peaches. It’s insane! Next time, I may even try it with raspberries and some lemon. Loved this recipe… love ALL your recipes! Thank you so much.