Decadent Peach Cobbler Pound Cake (Printable)

Rich buttery pound cake with juicy peaches, warm spices, and sweet vanilla glaze.

# What You'll Need:

→ For the Cake

01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - ½ cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon almond extract
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups fresh peaches, peeled and diced (about 4 medium)

→ For the Peach Filling

13 - 1 cup fresh peaches, peeled and thinly sliced (about 2 medium)
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg

→ For the Vanilla Glaze

17 - 1 cup powdered sugar
18 - 2–3 tablespoons milk
19 - ½ teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly.
02 - Toss the sliced peaches for the filling with brown sugar, cinnamon, and nutmeg. Set aside to macerate.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts until combined.
05 - In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
06 - Gradually add dry ingredients to the butter mixture, alternating with sour cream. Begin and end with flour. Mix until just combined.
07 - Gently fold diced peaches into the batter.
08 - Spoon half of the batter into the prepared pan. Layer the reserved peach filling on top. Spoon in remaining batter and smooth the top.
09 - Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
10 - Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth.
12 - Drizzle glaze over the cooled cake before serving.

# Expert Tips:

01 -
  • Its the love child of a Southern pound cake and peach cobbler, giving you the best of both worlds in one gorgeous dessert
  • The cake stays incredibly moist for days, actually improving as the peach flavor settles into the crumb
  • That moment when you slice through the glaze and hit a peach pocket is pure magic
02 -
  • Room temperature ingredients are non negotiable here, cold butter or eggs will create a lumpy dense cake
  • Every oven is different so start checking at the 55 minute mark and tent with foil if the top gets too dark
  • The cake is done when it pulls away slightly from the pan sides and a tester comes out clean
03 -
  • Use a pastry brush to get butter into every ridge of your bundt pan, then really shake out that excess flour
  • Peeling peaches is easier if you dip them in boiling water for 30 seconds then plunge into ice water

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