Easy Peach Cobbler Pound Cake

5 from 43 votes

A delicious Peach Cobbler Pound Cake that's dense, buttery, and so flavorful.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 626kcal

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.

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.

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.

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.