A peach cobbler pound cake made from 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!
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: The flavor an texture of this pound cake is truly out of this world.
- Fresh, Juicy Peaches: Peaches are meant to be baked with and they're so so good on top of this pound cake.
- 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.
- Baking Powder: This cake is meant to be dense with a tight crumb, so only ¾ teaspoon of baking powder is added to the batter.
- Eggs: You'll need 3 eggs at room temperature.
- Vanilla: For optimum flavor, add vanilla bean paste or extract.
- Buttermilk: The buttermilk is meant amplify the rich & buttery flavor, as well as add moisture.
- Oil: To ensure this pound cake bakes up moist, add light-tasting extra virgin olive oil.
Kitchen Equipment
- Kitchen Scale
- Pullman Pan or 9x5 loaf pan
- Parchment Paper
- Small Bowl
- Sharp Knife
- Electric Mixer
- Rubber Spatula
Step by Step Instructions
This peach cobbler pound cake requires a little more attention to detail than other cakes. So long as you slice your peach thin enough, dip the slices in flour, and move through the cake batter instructions slowly, you'll be in good shape!
Step 1: Make the streusel, by combining the dry ingredients and cutting the butter into the mixture until it forms pea-sized crumbs. Place in the fridge until ready to use.
Step 2: Make the pound cake batter by creaming together the butter and sugar for 3-4 minutes. Add the eggs one at a time with the vanilla, then alternate adding the dry & wet ingredients.
Step 3: Pour the batter into the pan and smooth out the top. Dip the thinly sliced peaches in flour and place on top.
Step 4: Add half of the streusel, the bake for about 30 minutes. Add the rest of the streusel and continue baking for another 30-40 minutes until golden and a toothpick inserted comes out with a few moist crumbs.
- Step 5: Allow the pound cake to cool in the pan. Then remove and slice & enjoy!
Expert Baking Tips
- 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.
- 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.
FAQ
In order for all of the ingredients to incorporate into the batter properly, they must be room temperature.
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 cake 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.
Storage Tips
Store this pound cake in an air-tight 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 to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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 cake recipes to try
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Peach Cobbler Pound Cake
Ingredients
For the streusel & peach topping:
- 50 g ⅓ cup + 1 tablespoon all-purpose flour
- 26 g 2 tablespoon brown sugar
- ½ teaspoon kosher salt
- 35 g 2 ½ tablespoon unsalted butter (room temp)
- 1 ripe peach, cut into very thin slices*
- flour for coating
For the vanilla pound cake:
- 160 g 1 ⅓ cup all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 227 g 1 cup unsalted butter (room temp)
- 300 g 1 ½ cups granulated sugar
- 3 eggs, room temp
- 2 teaspoon vanilla bean paste or 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, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar 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 30-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.
- Allow the peach cobbler pound cake to cool in the pan.
- Slice & enjoy!
Notes
- 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.
- 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.
★★★★★