Ever crave a big slice of Easy Peach Cobbler Pound Cake but worry you don’t have the energy, skill, or fresh peaches to make it? I totally get it. Last summer, I messed up a so-called “foolproof” recipe (don’t even get me started). I wanted something that tasted like a southern Sunday and looked like grandmas made it. Well, friend, this recipe right here? It’s about as down-to-earth as it gets, with glorious peach flavor and pound cake glory—minus any fuss or wild ingredients.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Easy Peach Cobbler Pound Cake. sp, I dialed in the flavors so it’s approachable and full of comfort vibes. Ever crave a big slice of Easy Peach Cobbler Pound Cake but worry you don’t have the energy, skill, or fresh peaches to make it? I…
Peach Cobbler Pound Cake Ingredient Notes
Alright, I’m not gonna lie: the real stars are the peaches. You can use fresh, canned, or even frozen if that’s all you’ve got chilling in your freezer. Canned ones? Just drain ‘em real good, or things get a bit soupy. Sugar (yeah, regular white works, but light brown gives a cozy twist) and unsalted butter are important too, because butter makes everything friendlier.
Vanilla—don’t skip it. Even the cheap stuff’s better than none (just my two cents). Sour cream helps the pound cake become silky inside. I once used Greek yogurt and survived, but it’s a tiny bit tangier. Some folks add cinnamon like they’re making a pie, and honestly, that’s not wrong. And for flour: just stick with all-purpose. No need to grab your neighbor’s fancy stuff.
Peaches. Sugar. Butter. A splash of vanilla. Nothing mysterious or intimidating. Those basics are the backbone to big flavor!
How to make peach cobbler pound cake
Here’s where you skip all that bakery mumbo jumbo and just dive in. Start by creaming the butter and sugar together until it gets all fluffy—it takes a few minutes, so I usually let my mixer do the work while I daydream about dessert. Toss in the eggs one at a time (I won’t tell if you drop a bit of shell, just fish it out).
Dry ingredients? Mix them up separately, then add in slowly. Sour cream and vanilla come next for that almost creamy texture. Fold in those peaches last; I like big chunks, but you do you. Grease a bundt pan real good (nobody likes a cake stuck to the pan—learned that the hard way). Pour in the batter and pop it in the oven. About an hour. That’s when your house starts to smell crazy good.
If you want extra cobbler vibes, melt some butter and sugar and drizzle it on top before baking. Game changer, honestly. If you like quick desserts too, you’ll wanna check out this 3 ingredient peach cobbler dump cake for a shortcut!
“This pound cake tastes *exactly* like peach cobbler but in cake form! My kids devoured it in one sitting, and I’m not even mad. Easy and memorable.” – Jamie L.
Recipe Tips
Wanna know my secrets? Sure you do.
It’s all about the butter temperature. Not melted, not straight from the fridge—just soft enough to squish.
Don’t overbeat once you add in peaches. It messes with the texture.
Let your cake cool a bit before you try removing it from the pan. Or you get a mess. Ask my dog.
If you mess up the glaze, that’s okay. Powdered sugar + milk, stir quick, and pretend it’s fancy.
Seriously, imperfections taste amazing in this cake. It’s pretty forgiving, promise.
For more fruity goodness, try a blueberry cheesecake parfait or explore peaches and cream trifle. Both winners for family get-togethers!
More tips on making Peach Cobbler Pound Cake
So you want to get that irresistible crust but don’t want it dry, right? Here’s what worked for me: sprinkling a touch of cinnamon sugar inside the greased pan before pouring in the batter. It makes the outside taste like cobbler topping! Also, don’t fear canned peaches, truly. Sometimes they’re even sweeter and juicier than the fresh ones you get off-season—southerners, please don’t come for me on that.
If your cake flops (happens to the best of us), just slice and layer with ice cream in a bowl. Call it “trifle” and suddenly you’re the cleverest baker at the table. Oh, and if you love creative cake ideas, this butterfinger bundt cake is a total smash at any party.
Serving Suggestions
- Slice thick and serve with vanilla ice cream, especially on a warm day.
- Drizzle a quick glaze (just powdered sugar and milk) or leave it plain if that’s your jam.
- Pair with legit southern coffee or a big mug of sweet tea for super-cozy vibes.
- For special events, stack slices high and crown them with fresh peach slices. Makes it look almost too pretty to eat.
If you’re looking to add even more flair to your dessert table, try these lemon cheesecake crescent rolls too!
Common Questions
Q: Can I use frozen peaches for Easy Peach Cobbler Pound Cake?
Absolutely! Just thaw and drain them first, or your cake might turn out soggy.
Q: What if I don’t own a bundt pan?
No big deal. Use a regular loaf pan or two—just watch the baking time, since it’ll be a little different.
Q: How do I know when it’s baked through?
Poke a skewer or toothpick in the center. If it comes out clean or with barely any crumbs, you’re golden.
Q: Can I freeze Peach Cobbler Pound Cake?
Yep! Slice and wrap tightly. It thaws beautifully—honestly, sometimes I think it tastes better after a week in the freezer.
Q: Is it too sweet for breakfast?
You’re asking the wrong person! I say “cake for breakfast” is always a win, especially with coffee.
This Cake Never Lets Me Down
Alright, let’s wrap it up. Easy Peach Cobbler Pound Cake is the kind of dessert you can pull off even after a wild weekday, and your family will think you’ve gone full five-star-restaurant. Remember—use what you’ve got, don’t stress over fresh versus canned. Grab your peaches, butter, and maybe that splash of southern confidence hiding in your pantry.
If you want to keep the home-baked vibes rolling, check out southern pecan praline sheet cake or seriously go wild with the gooey pumpkin crumble cake for fall. For more inspiration, you can always find the Viral Peach Cobbler Pound Cake (The Internet’s Fave Recipe … too—people can’t stop raving about it! Now get in the kitchen and make some memories.
Peach Cobbler Pound Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream together the softened butter and sugar until fluffy.
- Add eggs one at a time to the mixture, mixing thoroughly after each addition.
- In a separate bowl, mix together the flour and any dry ingredients like cinnamon.
- Gradually add the dry mixture to the wet ingredients and blend.
- Mix in the sour cream and vanilla until combined.
- Fold in the diced peaches gently to avoid breaking them.
- Pour the batter into the prepared bundt pan.
- If desired, melt butter and sugar together and drizzle over the top of the batter.
- Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for a few minutes before carefully removing it.
- Slice and serve with vanilla ice cream or a quick glaze of powdered sugar and milk.
