If you love peach cobbler, then I'm positive you'll love this Peach Cobbler Pound Cake! This made-from-scratch pound cake boasts juicy peaches in the middle and on the top!
This peach cobbler pound cake has two glazes! First, a warm brown sugar mixture that's poured on top of the cake while it's still hot. Then, a powdered sugar and vanilla glaze is added after the cake has completely cooled! Oh no I didn't (but oh yes I did!).
With hints of vanilla and cinnamon throughout, this epic pound cake combines the best of two classic treats into one irresistible masterpiece.
Sure you can hit that "jump to recipe" button if you're in a hurry, but I'd love for you to stay a while and see all the great pictures and read my tips for the best results.
Another fruity cake that's pretty popular is my Pineapple Pound Cake. It also uses canned fruit packed in juice; using both the fruit and the juice for a sweet tropical flavor.
Why You'll Love It
If you're head over heels for peach cobbler, then prepare to fall madly in love with this Peach Cobbler Pound Cake! It's like the ultimate power couple of desserts, combining the comforting goodness of a homemade pound cake with the fruity magic of peach cobbler.
Picture this: a moist and tender cake infused with juicy peaches and peach juice, giving you a lip smacking taste explosion. This cake is always a hit at family gatherings and office parties; they totally smash it!
And oh, the peaches don't stop there! They're all over this cake, generously scattered in the middle and on top, so you can savor them with each heavenly bite. With a dash of vanilla and a sprinkle of cinnamon, this Peach Cobbler Pound Cake takes dessert to a whole new level of awesome.
What Goes In It
There are 3 main components to this cake: (1) the cake, (2) the topping, and (3) the glaze. Yes, there are many ingredients to this cake masterpiece. However, the ingredients are simple and easy to find. I wouldn't steer you in any other direction than easy! I've hit the highlights of some of the ingredients below:
Peaches - we'll use canned sliced peaches packed in juice! Peaches are featured in the middle of the cake and on top; you'll also use some of the peach juice to flavor the cake.
Butter and Oil - I like to use a combination of real butter and oil. Butter mainly for flavor (and moisture) and oil to ensure additional moisture.
Mexican Vanilla Bean Paste - I can't say enough about this stuff. While I do love vanilla extract, I find that vanilla bean paste has a stronger, yet very satisfying, vanilla flavor. You can actually see the flecks of vanilla bean in it (not to mention it actually tastes fantastic all by itself!).
Sugars - no big surprise here; we use granulated white sugar in the cake, brown sugar for the first glaze, and confectioner's sugar for the second glaze. Each type of sugar plays a unique role in the flavor and texture of this cake.
Cinnamon - just like peach cobbler, of course we add yummy cinnamon! It goes in the cake and in the brown sugar cinnamon glaze because of its sweet and savory flavor profile.
How to Make Peach Cobbler Cake
Here's a short summary of the directions; please be sure to follow the recipe card at the bottom of the post! One important note: you'll notice I stray a little from the usual addition of all liquids at the same time. I assure you that I've tested this recipe many, many times so please follow the directions to a tee!
Step 1 - strain the peaches and save the juice. I like to use a bowl with strainer as pictured below. Place the peaches in the strainer over bowl to collect the juice. Leave them just like this until you need them.
Step 2 - prepare the cake batter. Then, remove 2 cups of the batter and set aside. Pour the rest of the batter into the cake tube pan [yes, I know that's a Bundt pan in the picture, but I've learned a tube pan works wayyyyyy better 😉 ]
Step 3 - arrange one layer of peaches over the batter.
Step 4 - spread the reserved cake batter on top of the peaches.
Step 5 - bake the cake.
Step 6 - after the cake has cooled for 15 minutes, invert it onto a rimmed cake platter, and add more peaches on top!
Step 7 - make the brown sugar glaze and pour it over the cake while it's still warm.
Step 8 - after the cake has completely cooled, prepare the powdered sugar vanilla glaze and pour it over the cake. Eat right away or the next day - it will be even better the next day 🙂
For the absolute best results, follow the recipe instructions on the recipe card. Don't take shortcuts or stray from the sequence of steps. Otherwise, you may not be happy with the end result. Besides, this cake is so easy to make, there's no need to change anything up!
Use canned sliced peaches since we use the packing juice from the canned peaches. I don't recommend using fresh or frozen peaches.
Choose a tube pan for best results! I've made this cake using both a tube pan and a Bundt pan. Since the peaches are placed on top of the cake, the tube pan gives them a flat surface to lay on; it also helps the cake absorb more of the hot glaze. So I highly recommend using a one-piece fluted tube cake pan without the feet.
Use a timer, and always check on the doneness of baked goods several minutes before the recommended cook time. Not all ovens are exactly alike and may bake hotter or less hot than others. I recommend checking on this cake at least 5 minutes before the actual cook time ends.
Frequently Asked Questions
Now that you've made this fabulous cake, what's the best way to keep it fresh? For this particular cake, you can keep it covered on the countertop for 2-3 days. An airtight container works best. After 2-3 days, you can put it in the refrigerator; but it might become a little dry from being in the fridge. To bring it back to life, place a slice in the microwave for 5-10 seconds. Here's a great article, How to Store Cakes, from Taste.com.
Just like peach cobbler, serve this cake with vanilla ice cream! You could also top with whipped cream and caramel sauce (are you drooling yet?). Of course, any kind of fresh berry(ies) will go nicely with a slice of this cake.
Yes! If you can't find the vanilla bean paste, just use the regular vanilla extract at the same measurements.
I've made this cake using both a tube pan and a Bundt pan. The tube pan seems to work much better for a couple of reasons: the top of the cake is flat, allowing the peaches a steady surface to lay flat on, and the two glazes to really sink into the cake providing more flavor and moisture. So I highly recommend using it instead of a Bundt pan. If you choose to use a Bundt pan, please keep a close eye on the cook time so the cake won't dry out.
More Cake Recipes to Try
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Peach Cobbler Pound Cake
- 10-inch tube pan is highly recommended Important! See the notes at the bottom of the recipe card
- mixing bowls
- measuring cup(s)
- measuring spoons
- small pan
- Electric mixer
- Mesh strainer or colander (for draining juice from peaches into a bowl)
- 1 15-oz can canned sliced peaches, packed in juice (drained, but save the juice) Place the peaches in a strainer over a bowl to collect the juice. You will need ½ cup of the juice for the batter.
- ¾ cup butter (slice the butter into 5 pieces) this is a stick and a half of butter (12 tablespoons)
- ¾ cup oil (I use canola oil)
- 3 teaspoons Mexican vanilla bean paste or vanilla extract
- 3 eggs room temperature eggs preferred
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup milk room temperature milk preferred
- ½ cup reserved peach juice
TOPPING AND SAUCE INGREDIENTS
- 1 15-oz canned sliced peaches, packed in juice (drained and blotted dry with a paper towel) you'll need about 15 peach slices
- ½ cup butter 1 stick of butter
- 1 cup light brown sugar (packed in measuring cup)
- ¼ cup milk room temperature milk preferred
- ½ teaspoon cinnamon
- 1 cup powdered sugar
- ½ teaspoon Mexican vanilla bean paste or vanilla extract
- 1-2 tablespoons milk (1 plus ½ tablespoons works great for me)
- Preheat oven to 350F. Spray a tube pan with Baker's Joy (or another flour-oil non-stick spray). Set aside.
- Pour both cans of peaches into a strainer or colander over a bowl to collect the juice. Let them sit in the strainer until needed.
- In a large microwave-safe mixing bowl, add the butter chunks. Place in the microwave for 30 seconds to soften the butter. Stir. Add 10 more seconds if the butter isn't quite softened. No need to completely melt the butter; you just want to soften it to a creamy texture.
- In another large bowl, add the flour, sugar, salt, baking soda, and cinnamon. Blend with a whisk.
- To the bowl with the butter, add the oil, vanilla bean paste, and eggs. Blend with an electric mixer on low speed for 30 seconds. Note, you may have small pieces of butter floating around in the batter after you've mixed it. This is perfectly fine!
- Add about 2 cups of the flour mixture at a time to the liquid mixture. Blending slightly on low speed between each addition just until the flour mixture is blended in (about 5-10 seconds). After all the flour mixture has been incorporated, scrap down sides of bowl with a spatula, then mix on medium speed for 30 seconds. Tip - avoid overmixing as this could cause the cake to be dry.
- Now add the milk and ½ cup peach juice. Blend on low speed for 1 minute.
- Remove 2 cups of the batter and set aside. Pour remaining batter into prepared tube pan (be sure to scrape out all of the batter from the bowl into the pan) and smooth out evenly with a spoon or spatula.
- In a single layer, evenly place about 12 peach slices around the top of the batter. Similar to a clock face, 1 peach slice at every hour position.
- Evenly spread the 2 cups reserved batter on top of the peaches. I like to dollop the batter on top of the peaches, then spread out with a spoon making sure the peach slices are covered and the batter is evenly spread all the way to the edges and center of the cake pan. See photo ??? for example.
- Bake for about 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean with no batter stuck to it. Since not all ovens are the same, check on the doneness after 40 minutes and every 5 minutes after that. The cake should be firm with crisp-browned edges and no jiggly center. When done, remove the cake from the oven and set the pan on a cake rack.
- Let the cake cool for 15 minutes, then invert the cake onto a rimmed cake platter. Tip - you'll need a rimmed cake platter because the glaze will run down the sides of the cake.
- While the cake is still hot, evenly spread a layer of peach slices, in a single layer, on top of the cake. Similar to a clock face, 1 peach slice at every hour position. Tip - blot the peaches with a paper towel - this helps the sauce to stick to the peaches better).
- Make the topping sauce by adding the butter to a small sauce pan. Over medium heat, melt the butter, then add the brown sugar, milk, and cinnamon. Stir with a whisk to combine. Raise the heat to medium-high and bring to a simmer, stirring often. Let simmer for 3 minutes. The texture should somewhat resemble syrup. Remove from heat, stir again, then spoon sauce over and in-between the peaches, letting it run down the sides and middle. Note, you may not need to use up all the sauce if it looks like it will overflow the cake platter. Let the cake completely cool before adding the glaze.
- For the glaze, place the powdered sugar in a small bowl. Add 1 tablespoon of milk and the vanilla bean paste to the powdered sugar and blend with a whisk. Add another ½ tablespoon of milk, if needed, until it reaches the consistency of honey.
- Drizzle the glaze over the peaches, in between the peaches, and down the sides of the cake.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.