This Peach Cobbler Pound Cake recipe is dense, buttery, and tastes similar to a classic peach cobbler! It's wonderful as is, but even better slathered with a thick layer of cream cheese frosting. It can also be drizzled with salted caramel sauce.
Did you know that pound cakes were originally made with one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs? No leavening agent was added. This resulted in a very buttery, rich, and heavy as hell pound cake! 😉
Since then, pound cakes have come a long way including many variations. This pound cake features peaches and is prepared in a loaf pan instead of a bundt pan. I figure everyone has a loaf pan at home, but not everyone has a bundt cake pan.
My Peach Cobbler Pound Cake recipe is slightly different. This is because we will be adding some yogurt and peach sauce into the batter. The yogurt for added moisture and the peach sauce because will add just the right amount of sweetness.
We'll save most of the peach sauce to serve over the sliced pound cake. If by some miracle you have leftover peach sauce, serve it over ice cream or use it to make some peach cobbler muffins.
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🛒 What Goes into this recipe
🔖 Ingredient & Substitutions
- Peaches — Fresh peaches are the star of the show. If you have to use frozen or canned peach slices, go ahead, but use fresh peaches if available.
- Rum — The rum in this recipe can be substituted with the same amount of water, milk, or juice.
- Yogurt — Instead of yogurt, you can use sour cream.
- Orange Zest — The zest adds a fresh citrus flavor to this pound cake and can be replaced with lemon zest.
- Vanilla Extract — I prefer vanilla extract, however, you can substitute almond extract if you prefer.
- Cream Cheese Frosting — If you feel like splurging, and you might as well, make my quick and luscious cream cheese frosting. However, it still tastes great without it.
🍑 How to make Peach Cobbler Pound Cake
Prepare Peach Sauce
Whisk orange juice, rum, and cornstarch together in a measuring cup and transfer to a saucepan.
Add brown sugar, chopped peaches, and vanilla extract.
Bring to a boil, over medium heat, then simmer until sauce is thickened and the peaches are tender, or about 10 minutes. Set aside until cool.
Prepare Pound Cake (Preheat oven to 350 degrees F.)
Butter a loaf pan (or use cooking spray) and dust with flour. Cream softened butter with the paddle attachment of a stand mixer for at least 3 minutes on medium speed. Scrape the sides of the mixing bowl as needed.
Pro Tip: How can you tell if butter is soft enough? It should leave an indentation of your finger if you touch it lightly.
While the mixer is still running, add the sugar in a slow stream. Cream for an additional 3 minutes.
Pro Tip: Our goal is to make the batter fluffy and airy. Beating the mix longer accomplishes this for us.
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Beat 3 large eggs, one at a time, in a small bowl. Add to the stand mixer bowl one at a time. Beat on medium for approximately 30 seconds after each addition.
Scrape the sides of the bowl as needed. Add yogurt, orange zest, and vanilla extract. Mix on medium speed for one minute.
Sift flour, baking powder, and salt in a separate bowl. Add flour mixture to the wet ingredients in 3 to 4 additions. Fold the dry ingredients gently into the batter after each addition.
Pro Tip: Do not over mix the cake batter. You don't want to activate the gluten in the flour, which will result in a tougher cake.
Finally, fold the peach sauce gently into the cake batter. Pour batter into the prepared loaf pan. Tap gently on the counter to remove any air bubbles.
Bake the pound cake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Carefully remove from loaf pan and cool on a wire rack.
Prepare cream cheese frosting (optional)
Beat softened cream cheese and butter until blended. Add vanilla, and powdered sugar. Beat until smooth and creamy.
Spread the frosting over the cooled pound cake, then slice and serve with more peach sauce on the side.
🍽 Serving Suggestions
Serve peach cobbler pound cake with a dollop of whipped cream or with a scoop of vanilla ice cream!
🤷🏻♀️ Recipe FAQs
Yes, you can use canned peaches to make peach cobbler. Since canned peaches are already poached, they won't need to be cooked as long and may require less sugar since they are usually sweetened.
Peach Cobbler is usually thickened with corn starch. However, you don't want to just toss the corn starch in with the fruit. Cornstarch should always be dissolved into a cool liquid (water, juice, milk) before mixing it in with whatever you're thickening.
You won't see the full effects of the cornstarch until the mixture comes to a full boil, so avoid adding more!
Pound cake freezes really well. Make sure you wrap it in aluminum foil first then in a freezer bag. Thaw for a few hours at room temperature before serving it.
👩🏼🍳 Pro Tips
- Use room temperature ingredients.
- If using a fresh orange, some of the orange zest and pulp may be added to the peach sauce.
- Spices that would go great with this recipe include cinnamon, nutmeg, and cardamom. I would recommend ¼ teaspoon of each.
- The peaches can be either be peeled or the skin can be left on. It's just a matter of preference.
- If you don't have caster sugar, you can still use granulated sugar. Whirling granulated sugar in a food processor will make the texture finer.
- Instead of frosting, a simple glaze can be also be used. Just mix 1 ½ cups of powdered sugar with ½ teaspoon vanilla and 2 tablespoons of milk and drizzle all over the pound cake.
- Store leftover pound cake in an airtight container for up to 4 days. Refrigerate if you decide to add the cream cheese frosting.
🥮 Related Recipes
If you enjoy this peach cobbler pound cake recipe, you may also enjoy the following recipes!
📖 Recipe
Easy Peach Cobbler Pound Cake
Equipment
- 1 Mixer
Ingredients
Peach Sauce Ingredients
- ¼ cup orange juice
- 2 tablespoon rum
- 1½ tablespoon cornstarch
- ¾ cup brown sugar
- 3 cups diced peaches (1 pound)
- 1 teaspoon vanilla extract
Cake Ingredients
- 1 cup unsalted room temperature butter (plus more for buttering pan)
- 1½ cup all-purpose flour (plus extra for dusting the pan)
- 1 cup caster sugar (or granulated sugar)
- 3 large eggs
- ⅓ cup yogurt
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup peach sauce (cooled)
Cream Cheese Frosting
- 4 oz cream cheese (room temperature)
- ¼ cup unsalted butter (room temperature)
- 1 teaspoon orange juice (or vanilla extract)
- 2½ cups powdered sugar
Instructions
Begin by preparing the peach sauce
- Whisk orange juice, rum, and cornstarch together in a measuring cup and transfer to a saucepan. Add brown sugar, peaches, and vanilla.
- Bring peach sauce to a boil, over medium heat, then simmer until sauce is thickened and the peaches are tender, or about 10 minutes. Set aside until cool.
Next, prepare the pound cake
- Preheat oven to 350 degrees F.Butter a loaf pan (or use cooking spray) and dust with flour. Cream softened butter with the paddle attachment of a stand mixer for at least 3 minutes on medium speed. Scrape the sides of the mixing bowl as needed.
- While the mixer is still running, add the sugar in a slow stream. Cream for an additional 3 minutes.
- Beat 3 large eggs, one at a time, in a small bowl. Add to the stand mixer bowl one at a time. Beat on medium for approximately 30 seconds after each addition.
- Scrape the sides of the bowl as needed. Add yogurt, orange zest, and vanilla extract. Mix on medium speed for one minute.
- Sift flour, baking powder, and salt in a separate bowl. Add flour mixture to the wet ingredients in 3 to 4 additions. Fold the dry ingredients gently into the batter after each addition.
- Finally, fold the peach sauce gently into the cake batter. Pour batter into the prepared loaf pan. Tap gently on the counter to remove air bubbles.
- Bake the pound cake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Carefully remove from loaf pan and cool on a wire rack.
Prepare cream cheese frosting (optional)
- Beat softened cream cheese and butter until blended. Add orange juice, and powdered sugar. Beat until smooth and creamy.
- Spread the frosting over the cooled pound cake, then slice and serve with more peach sauce on the side.
Notes
- How can you tell if butter is soft enough? It should leave an indentation of your finger if you touch it lightly.
- Do not over mix the cake batter. We do not want to activate the gluten in the flour, which will result in a tougher cake.
- If using a fresh orange, some of the orange zest and pulp may be added to the peach sauce.
- Spices that would go great with this recipe include cinnamon, nutmeg, and cardamom. I would recommend ¼ teaspoon of each.
- The peaches can be either be peeled or the skin can be left on. It's just a matter of preference.
- If you don't have caster sugar, you can still use granulated sugar. Whirling granulated sugar in a food processor will make the texture finer.
- Instead of frosting, a simple glaze can be also be used. Just mix 1 ½ cups of powdered sugar with ½ teaspoon vanilla and 2 tablespoons of milk and drizzle all over the pound cake.
- Store leftover pound cake in an airtight container for up to 4 days. Refrigerate if you decide to add the cream cheese frosting.
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