Peach Cobbler Pound Cake
This Peach Cobbler Pound Cake combines the richness of classic pound cake with a spiced peach filling and crumb topping. Perfect for summer desserts and special occasions.
Ingredients
Pound Cake:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
Peach Filling:
- 3 cups fresh or frozen sliced peaches
- ¼ cup granulated sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter cubed
- ½ tsp ground cinnamon
- Pinch of salt
Instructions
- In a saucepan, cook peaches with sugars, cinnamon, cornstarch, and lemon juice until thickened (5–7 mins). Let cool.
- In a bowl, mix flour, brown sugar, cinnamon, salt. Cut in butter until crumbly. Chill topping.
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream butter and sugar. Add eggs one at a time, then vanilla.
- Whisk dry ingredients in a separate bowl. Alternate adding dry mix and milk to batter.
- Pour half the batter into the pan. Layer peach filling. Add remaining batter. Top with crumb mixture.
- Bake 60–70 minutes until a toothpick comes out clean. Cool 15 mins in pan, then fully on rack.
Notes
- Frozen peaches work great—just cook longer.
- Grease bundt pan thoroughly to prevent sticking.
- Add nutmeg or drizzle a glaze for extra flavor.
- Store in fridge up to 5 days or freeze up to 3 months.
- Use dairy-free alternatives to make it dairy-free.