Peach Cobbler Pound Cake

Peach Cobbler Pound Cake brings all the best parts of peach cobbler into a dense deeply flavorful loaf cake. Each slice gives you juicy peaches nestled inside a tender almond scented crumb made even better with a buttery crumble baked right on top. This recipe is a showstopper for dessert or a late summer brunch when fresh peaches are at their best.

I first made this cake for a picnic at the end of peach season and everyone ended up asking for the recipe. It has become my most requested summer dessert from friends and family.

Ingredients

• Fresh peaches: Choose ripe but firm peaches for best flavor and texture
• Lemon juice: Adds brightness and helps keep the peaches from browning
• Granulated sugar: Provides sweetness for both the peaches and the cake
• Cornstarch: Thickens the peach layer so the juices do not make the cake soggy
• All-purpose flour: Gives the pound cake its structure and makes the crumble topping crisp
• Unsalted butter: Essential for richness in both cake and crumble select high quality butter for best result
• Vanilla and almond extracts: Almond brings a bakery style aroma vanilla rounds out all the flavors
• Brown sugar: Adds depth to the crumble with a hint of caramel flavor
• Salt: Balances sweetness and enhances flavors
• Baking powder: Helps provide just a slight lift to the pound cake
• Cream cheese: Brings a soft moist crumb use full fat block style for richness
• Eggs: Bind the batter and add richness use large eggs at room temperature for easier mixing

Step-by-Step Instructions

Prepare the Pan:

Grease and flour a large loaf pan. Line it with parchment paper and let it hang over two edges to make removing the cake easier after baking.

Make the Peach Layer:

Peel pit and dice the peaches. Toss with lemon juice then sprinkle with the combined sugar and cornstarch. This step keeps the peaches juicy but prevents them from making the cake soggy. Set aside while you prepare the other parts.

Make the Crumble Topping:

Melt butter gently. Stir in vanilla almond extract both sugars salt and flour until clumps form. Spread mixture on a parchment lined baking sheet and bake just until lightly golden. This topping will add crunch and flavor on top of your finished cake.

Prepare the Batter:

Whisk together flour salt and baking powder. In another large bowl beat the cream cheese and butter until creamy using an electric mixer. Add sugar and continue to beat until light and fluffy. Blend in the vanilla and almond extracts just until combined.

Assemble the Cake:

Alternate adding eggs and the flour mixture beginning and ending with the dry ingredients and mixing gently after each addition. Be careful not to overmix as this can make the cake dense.

Fold in the Peaches:

Gently fold just over two cups of the prepared peaches into the batter. Try not to break up the fruit too much so you get distinct peach pieces in every slice.

Bake the Cake:

Spread the batter evenly into the lined loaf pan. Bake for about 75 to 80 minutes until the top is set and lightly browned. Remove from the oven. Carefully arrange the remaining peaches and their juice on top add the crumble evenly and lightly press it into the surface. Return to the oven for 15 to 20 minutes until the cake is cooked through and the crumble is golden.

Cool and Serve:

Let the cake cool in the pan on a wire rack for at least twenty minutes. Lift out using the parchment sling. Enjoy slightly warm or at room temperature.

Pin

Peaches have always been my favorite summer fruit. Watching my family sneak bites of the crumble as it cooled is one of those memories I cherish every peach season.

Storage Tips

Slice leftovers and store in an airtight container in the fridge for up to four days. For longer storage wrap slices individually in plastic wrap and freeze in a resealable bag. Let thaw at room temperature or warm briefly before serving.

Ingredient Substitutions

You can use nectarines instead of peaches with no need to peel. If you prefer a spiced flavor add a sprinkle of cinnamon to the batter and crumble. Dairy free cream cheese and vegan butter can be used for a non dairy version though the texture will change a bit.

Serving Suggestions

Serve warm with a dollop of whipped cream or a generous scoop of vanilla ice cream. This cake is also wonderful on its own with a morning coffee. For a southern style brunch try pairing it with cold brew tea and extra fresh peach slices on the side.

Cultural Context

Pound cake has deep roots in southern American baking and when paired with peaches it nods to the legacy of peach cobbler a dessert beloved across the South especially in late summer. This hybrid cake celebrates both classics with every bite.

Recipe Questions & Answers

→ How can I keep the cake moist?

Store leftovers in an airtight container in the refrigerator. Moisture from the peaches will keep the cake tender for several days.

→ Can I substitute the almond extract?

Yes, you can omit almond extract and add extra vanilla, or a pinch of cinnamon for a different flavor profile.

→ What’s the purpose of the cream cheese?

Cream cheese lends a moist, tender crumb and subtle tang to the cake, balancing the sweetness of the peaches.

→ How do I know when the cake is fully baked?

Insert a toothpick in the center; it should come out clean or with just a few moist crumbs but no wet batter.

→ Can I use frozen peaches?

Frozen peaches can work. Thaw and drain excess liquid before chopping and adding to the batter.

→ Can I double the cake?

Yes. Use a Bundt pan, increase eggs as noted, and bake until a tester comes out clean.