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Closely looking at a beautiful Peach Cobbler Pound Cake.
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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a homemade Bundt cake layered with peaches and topped with glaze and a brown sugar crumble for a beautiful dessert that’s perfect for sharing.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 770kcal
Author Brandie Skibinski

Ingredients

For the peach mixture:

  • 2 (15 ounce) canned peaches (save the juice/syrup from one can)
  • ½ cup (1 stick) salted butter
  • ¾ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons cornstarch

For the glaze:

Topping:

  • ½ cup light brown sugar, packed

Instructions

  • Preheat the oven to 350°F, spray a 12 cup bundt pan really well with baking spray (I like the kind with flour in it), and set aside.
  • In a large bowl, stir together the 2 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Set aside.
    Dry ingredients for cake batter in a bowl.
  • In the body of a stand mixer with the paddle attachment, stir together the 8 ounce block cream cheese, softened to room temperature, 1 cup salted butter, melted, and 1/4 cup vegetable oil. The mixture will be lumpy.
    A bowl with oil, butter, and cream cheese.
  • Add the 2 1/4 cup granulated sugar and mix for 2 minutes, scraping the sides as needed.
    Sugar being added to wet ingredients for cake batter.
  • Add the 6 large eggs, two at a time, mixing in fully before adding the next. Stir in the 1 Tablespoon vanilla extract.
    Eggs and vanilla extract being added to cake batter.
  • Add half of the dry mixture and mix until well combined.
    Half the dry mixture being added to the wet ingredient batter in a bowl.
  • Add half of the 1/2 cup whole milk, mix well. Repeat with the remaining flour and milk.
    Milk being added to cake batter in a bowl.
  • Scrape the sides and bottom, give it another good stir and set aside.
  • Place the 2 (15 ounce) canned peaches with 1 can of the juice reserved on the side to a large skillet.
  • Add 1/2 cup (1 stick) salted butter, 3/4 cup light brown sugar, packed, 2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon.
    Peaches, sugar, vanilla, and butter in a pan.
  • Stir together 3 Tablespoons of the reserved peach juice with the 2 Tablespoons cornstarch and set aside.
    Peach juice and cornstarch slurry being added to a peach mixture.
  • Bring the skillet mixture to a simmer over medium heat. Once it starts to bubble, slowly stir in the cornstarch slurry until thickened; you may not need to use it all. Cook for 2 minutes and take off the heat.
  • Add about half of the cake batter to the bundt pan and smooth it out.
    Cake batter in a bundt pan.
  • Place about ⅔ of the peach mixture on top of the batter.
    Peaches on top of cake batter.
  • Add the remaining batter on top.
    Layers of cake batter and peaches in a bundt pan.
  • Bake on the middle oven rack for about 75 minutes, or until a toothpick inserted into the middle of the bundt cake comes out mostly clean; a few crumbs are okay. You will need to tent the cake with foil at the 60-minute mark to prevent it from browning too much.
    NOTE: Oven times can and do vary. I cannot stress this enough, especially with homemade cakes. Please DO NOT just go by time when it comes to baking. Go by doneness. It may take longer in your particular oven so please use the toothpick test to test for doneness.
    A baked Peach Cobbler Pound Cake.
  • Allow to cool for 15 minutes in the pan, then invert the pan over your serving dish. Remove the pan and allow the cake to cool completely.
  • Once cooled, make the glaze by whisking together the 2 cups powdered sugar, sifted, 4 tablespoons whole milk and 1 teaspoon vanilla extract until smooth.
    Powdered milk, sugar, and vanilla being whisked in the bowl.
  • Pour about ⅔ of the glaze on top of the cake.
    Glaze being drizzled over the cake.
  • Sprinkle half of the brown sugar on top.
    Brown sugar being sprinkled over cake with glaze.
  • Add the remaining peaches on top.
  • Add the remaining brown sugar.
    Peaches with brown sugar, and glaze over a cake.
  • Drizzle on the remaining glaze.
    Glaze and brown sugar with peaches over a peach cobbler pound cake.
  • Slice and serve immediately.

Notes

  • READ THIS! Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. Chances are, if you have a question, I have already answered it above in the post. If not, leave a comment below. 
  • NOTE: If not serving immediately, I would suggest saving the remaining peach mixture and topping until it is time to serve. You can also use it to top individual slices with instead of just putting it on the whole cake. 

Nutrition

Calories: 770kcal | Carbohydrates: 116g | Protein: 10g | Fat: 31g | Sodium: 393mg | Fiber: 2g | Sugar: 87g
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