A delicious Peach Cobbler Pound Cake that's dense, buttery, and so flavorful! It's wonderful as is, but even better slathered with a thick layer of cream cheese frosting and topped with some boozy peach sauce. Or, serve it drizzled with Salted Caramel Sauce.
I discovered an interesting fact while doing some research for this Pound Cake recipe. Perhaps you already know this information, but it was news to me.
Pound cakes were originally made with one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs.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! 😉
Why This Recipe Works
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 it's just that good!
But don't worry, 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.
What Goes into this recipe
Ingredient Notes
- Peaches — Fresh peaches are the star of the show. If you have to use frozen or canned peaches, go ahead, but I would 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 instead.
- Cream Cheese Frosting — If you feel like splurging, and you might as well, make this quick and luscious cream cheese frosting too. But, it's also great without it.
How to make this recipe
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 to a boil, then simmer over medium heat until sauce is thickened and the peaches are tender, or about 10 minutes. Set aside until cool.
Pound Cake
Preheat oven to 350 degrees F.
Butter a loaf pan and dust with flour. With the paddle attachment, cream softened butter for at least 3 minutes on medium speed, scraping the sides of the mixing bowl as needed.
Tip: How do you know when 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.
Tip: Our goal is to make the batter fluffy and airy. Beating the mix longer accomplishes this for us.
Beat the eggs, one at a time, in a small bowl then add to the mixing bowl. 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 for an additional minute.
Sift flour, baking powder, and salt in a separate bowl. Add to the mixing bowl in 3 to 4 additions. Fold the flour gently into the batter after each addition.
Tip: Do not over mix. We do not want to activate the gluten in the flour, which will result in a tougher cake.
Finally, fold the peach sauce gently into the batter and pour it into the prepared loaf pan.
Bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Cream Cheese Frosting (optional)
Beat softened cream cheese and butter until blended.
Mix in vanilla, then add powdered sugar and beat until smooth and creamy.
Spread the frosting over the cooled pound cake, then slice and serve with some peach sauce on the side.
Recipe FAQs
Frozen peaches can be used in this recipe, just be sure to defrost them first. Otherwise, you will need to cook the sauce for a longer period.
Frozen peaches can be used in this recipe, just be sure to defrost them first. Otherwise, you will need to cook the sauce for a longer period.
If the peaches have developed ice crystals, be sure to rinse them under cool running water first.
Yes, you can use canned peaches in this recipe. Since canned peaches are already poached, they won't need to be cooked as long and may require less sugar since they're already so sweet.
However, if peaches are in season, I highly recommend using fresh peaches instead. If not, the second option should be frozen peaches.
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 foil first then in a freezer bag. Thaw for a few hours at room temperature before eating it.
Expert Tips
- 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.
- If you don't want to use alcohol in the peach sauce, just replace it with two tablespoons of water.
- If you don't have yogurt, sour cream can be used instead.
- 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.
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Easy Peach Cobbler Pound Cake
Equipment
- Mixer
Ingredients
Peach Sauce
- ¼ cup orange juice
- 2 T. rum
- 1½ T. cornstarch
- ¾ cup brown sugar
- 3 cups diced peaches (1 pound)
- 1 tsp. vanilla
Cake
- unsalted butter (for buttering the pan)
- flour (for dusting the pan)
- 1 cup unsalted butter (room temperature)
- 1 cup Caster sugar (or granulated sugar)
- 3 medium eggs
- ⅓ cup yogurt
- ⅓ cup peach sauce (cooled)
- 1 T. orange zest
- 1 tsp. vanilla extract
- 1½ cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
Cream Cheese Frosting
- 4 oz cream cheese (room temperature)
- ¼ cup unsalted butter (room temperature)
- 1 tsp. orange juice
- 2½ cups powdered sugar
Instructions
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 to a boil, then simmer over medium heat until sauce is thickened and the peaches are tender, or about 10 minutes. Set aside until cool.
Pound Cake
- Preheat oven to 350 degrees F.
- Butter a loaf pan and dust with flour.
- With the paddle attachment, cream softened butter for at least 3 minutes on medium speed, scraping the sides of the mixing bowl as needed.
- Tip: How do you know when butter is soft enough? It should leave an indentation of your finger if you touch it.
- While the mixer is still running, add the sugar in a slow stream. Cream for an additional 3 minutes.
- Tip: Our goal is to make the batter fluffy and airy. Beating the mix longer accomplishes this for us.
- Beat the eggs, one at a time, in a small bowl then add to the mixing bowl. 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 for an additional minute.
- Sift flour, baking powder, and salt in a separate bowl. Add to the mixing bowl in 3 to 4 additions. Fold the flour gently into the batter after each addition.
- Tip: Do not over mix. We do not want to activate the gluten in the flour, which will result in a tougher cake.
- Finally, fold the peach sauce gently into the batter and pour it into the prepared loaf pan.
- Bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Cream Cheese Frosting
- Beat softened cream cheese and butter until blended.
- Mix in vanilla, then add powdered sugar and beat until smooth and creamy.
- Spread the frosting over the cooled pound cake, then slice and serve with some peach sauce on the side.
Notes
- 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.
- If you don't want to use alcohol in the peach sauce, just replace it with two tablespoons of water.
- If you don't have yogurt, sour cream can be used instead.
- 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.
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