Peach Cobbler Pound Cake

published Apr 23, 2023
Peach Cobbler Pound Cake Recipe

A tender yet perfectly dense cake with a brown sugar-peach cobbler topping and a cinnamon sugar glaze.

Serves12 to 16

Prep25 minutes to 30 minutes

Cook1 hour to 1 hour 5 minutes

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Peach cobbler poundcake on a cake stand
Credit: Maria Do

Tarte tatin and pineapple upside-down cake are among the better-known upside-down desserts, but this peach cobbler pound cake is bound to be this summer’s rising star. Peach cobblers are all about the bubbling, juicy fruit, with the biscuit topping playing a supporting role. This buttery Bundt cake turns the treat upside-down to create a delightfully dense, fruit-infused cake that’s crowned with a ring of brown sugar-sweetened peaches and topped with a drizzle of cinnamon-sugar glaze.

Peach Cobbler Pound Cake Isn’t Just for Summer

Fresh peaches are available in the smallest window of summer. Luckily the supermarket holds the secret to summery fruit flavor all year-round: jarred peach preserves. Because peach flavor is intensified during the preserving process, it infuses the batter with sweet peach flavor. A heavy dose of vanilla extract helps to bring out the floral flavors of the fruit. 

The crowning glory of this cake is the ring of caramelized diced peaches. Luckily, you don’t have to wait until the height of summer to enjoy this cake. You can make the recipe with frozen peaches and enjoy the summery fruit flavor of this upside-down peach cobbler cake any time of the year.

Credit: Maria Do

What Makes Pound Cakes Heavy?

Pound cakes will never have the light and airy texture of angel food cake. The original recipes were based on a pound each of flour, butter, sugar, and eggs. Today’s iterations of the cake often include chemical leaveners (baking powder and baking sugar) for added lift. To avoid a cake that is heavy, here are a few tips.

  • Measure flour properly. Fluff your flour with a fork, spoon, or whisk. Spoon the flour into a tall mound in a dry measuring cup, then, using the flat back-side of a knife, scrape off the excess flour. Scooping the flour directly into the measuring cup compacts the flour, leading to an excess of flour added to your recipe. 
  • Weigh your flour. Alternatively, you can avoid the inconsistencies of volumetric measurement by using a digital scale. When weighing flour, 1 cup of all-purpose flour is 4 1/4 ounces.  
  • Thoroughly cream butter, cream cheese, and sugar. The purpose of creaming butter, cream cheese, and sugar is not only to combine the two ingredients, but also to aerate the batter. As the butter and sugar are mixed, the sugar pokes pockets in the fat that fill with air from the leaveners, creating a tender cake crumb. Make sure you cream the butter and sugar until the color is visibly lighter and the volume increases.

Peach Cobbler Pound Cake Recipe

A tender yet perfectly dense cake with a brown sugar-peach cobbler topping and a cinnamon sugar glaze.

Prep time 25 minutes to 30 minutes

Cook time 1 hour to 1 hour 5 minutes

Serves 12 to 16

Nutritional Info

Ingredients

For the cake:

  • 3 1/2 sticks

    (14 ounces) plus 1 tablespoon unsalted butter, divided

  • 8 ounces

    cream cheese

  • 6

    large eggs

  • 2 cups

    (10 ounces) frozen sliced peaches

  • 3 cups

    plus 1 tablespoon all-purpose flour, divided

  • 1/2 cup

    packed light brown sugar

  • 1/2 teaspoon

    ground cinnamon

  • 1 teaspoon

    kosher salt, divided

  • 1 teaspoon

    baking powder

  • 1 1/2 cups

    granulated sugar

  • 1/2 cup

    peach preserves

  • 1 tablespoon

    vanilla extract

For the glaze:

  • 1/2 cup

    powdered sugar

  • 2 teaspoons

    water

  • 1/8 teaspoon

    ground cinnamon

Instructions

Make the cake:

  1. Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer. Place 6 large eggs and 2 cups frozen sliced peaches on the counter. Let everything sit at room temperature until the butter and cream cheese are softened and the peaches are thawed, about 1 1/2 hours.

  2. About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325°F. Line a baking sheet with parchment paper or aluminum foil.

  3. Place 1 tablespoon of the unsalted butter in a medium microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and stir until a smooth paste forms. Brush the paste on the inside of a 10-cup Bundt cake pan, making sure to thoroughly coat the tube and all the crevices.

  4. Wipe out the bowl, then add the remaining 1/2 stick (4 tablespoons) unsalted butter. Microwave until melted, 20 to 30 seconds. Add 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon of the kosher salt. Stir to combine. Chop the thawed peaches into 1/2-inch pieces, add to the butter and brown sugar mixture, and stir to combine. Spoon the peach mixture evenly into the bundt pan.

  5. Place the remaining 3 cups all-purpose flour and 1 teaspoon baking powder in a large bowl and whisk to combine.

  6. Add 1 1/2 cups granulated sugar and the remaining 3/4 teaspoon kosher salt to the butter and cream cheese. Beat with the paddle attachment on medium speed until lightened in color and fluffy, scraping down the sides of the bowl with a flexible spatula as needed, 4 to 5 minutes total.

  7. Add the eggs one at a time, beating well after each addition. Add 1/2 cup peach preserves and 1 tablespoon vanilla extract and beat until well combined.

  8. Turn off the mixer. Scrape down the sides and bottom of the bowl. Add the flour mixture, then mix on the lowest speed until the batter is smooth and combined, about 1 minute. Transfer the batter to the pan and spread into an even layer. Place the pan on the baking sheet.

  9. Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Place on a wire rack and let cool for 30 minutes in the pan. Invert the cake onto the rack or serving plate. Let cool completely, at least 2 hours.

Make the glaze:

  1. Place 1/2 cup powdered sugar, 2 teaspoons water, and 1/8 teaspoon ground cinnamon in a small bowl and whisk with a fork until smooth. Pour the glaze over the cake. Let sit until the glaze is set, at least 15 minutes, before slicing and serving.

Recipe Notes

Bundt pan size: This recipe calls for a 10-cup Bundt pan. If you are unsure of the size of your pan, measure the amount of water it takes to fill the pan.

Storage: Wrap the cake tightly in plastic wrap and store at room temperature for up to 4 days. Alternatively, wrap in aluminum foil and freeze for up to 3 months.