Just wait till you smell this beauty baking! I've been making peach cobbler and pound cake for longer than I care to mention, and one day it hit me – why not put them together? It's as simple as that.
Now, there's nothing fancy about this recipe, but goodness, does it deliver. You'll want good peaches – Georgia ones if you can get them, but honest truth, quality canned ones work just fine in winter. I've used both, and nobody's complained yet.
The trick is getting that topping right – a mix of oats and brown sugar that turns perfectly crispy while the cake stays soft underneath. Reminds me of the cobblers my mother used to make, just with a twist.
The spices are straightforward – cinnamon, nutmeg, nothing you can't find in your cupboard. No need to get carried away with fancy ingredients. Mix them in good with your cake batter, and don't fuss too much about making it perfect. These old-fashioned recipes are forgiving that way.
Best part? It's not nearly as complicated as folks might think. If you can make a regular pound cake, you can make this. And trust me, once you do, your family won't let you forget how to make it.
Recipe
Peach cobbler pound cake combines two beloved Southern desserts into one spectacular treat. The rich, buttery texture of traditional pound cake serves as the perfect canvas for sweet, juicy peaches and a crispy cobbler-inspired topping, creating layers of complementary flavors and textures.
This showstopping dessert captures the essence of summer with fresh peaches, but can be made year-round using canned peaches when fresh ones aren't in season. The cake itself maintains the dense, moist characteristics of a classic pound cake while incorporating the warm spices and fruit-forward profile of a traditional peach cobbler.
Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups fresh peaches, diced
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
Preheat oven to 325°F and grease a 10-inch bundt pan. Cream butter and sugar until light and fluffy, then add eggs one at a time. Mix in sour cream and extracts. Combine dry ingredients separately, then fold into wet mixture. Layer half the batter in the pan, add peach mixture, top with remaining batter, and sprinkle with oat-brown sugar topping. Bake for 75-85 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.
For best results, use ripe but firm peaches and pat them dry before adding to prevent excess moisture in the cake. If using canned peaches, drain thoroughly and reduce sugar in the recipe by 1/4 cup. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months when wrapped properly in plastic wrap and aluminum foil.
Two classic Southern desserts merge into one irresistible creation in this Peach Cobbler Pound Cake. This fusion dessert captures the buttery richness of traditional pound cake while incorporating the warm spices and fruit-filled essence of peach cobbler.
Dating back to the 1700s, pound cake earned its name from the traditional recipe that called for a pound each of flour, butter, eggs, and sugar. When Georgia peaches come into season each summer, Southern bakers often experiment with new ways to showcase the fruit's natural sweetness.
This recipe transforms both time-honored desserts into a modern interpretation that maintains their beloved characteristics – the dense, moist crumb of pound cake and the cinnamon-spiced peach filling that makes cobbler a perennial favorite. The combination of sweet, tangy flavors and a buttery, golden-brown crust echoes the rustic simplicity found in classic Peach and blueberry cobbler while ensuring a comforting dessert experience.
Conclusion
This old peach cobbler pound cake is just what you need when you're craving something sweet and familiar. I've been making this one since my kids were little, and it never fails to hit the spot. Mix up your pound cake batter nice and smooth – a few lumps won't hurt anybody, but you want it mostly even. Fresh peaches work great when they're in season, but I've used canned plenty of times and nobody's ever complained. Just make sure to drain them well.
Watch your oven temperature – 350 degrees is just right. You'll know it's done when a toothpick comes out clean and the top gets that lovely golden color. The whole house will smell like summer, and that's how you know you're doing it right. Don't fuss too much about making it look perfect; this is the kind of cake that's meant to be homey. Let it cool a bit before cutting, though it's mighty tempting to dive right in. Goes real nice with a scoop of vanilla ice cream, if you're so inclined.