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Peach Cobbler Pound Cake

Peach cobbler pound cake is a rich, dense pound cake swirled with cobbler-spiced peaches and baked in a bundt for a sliceable crumb. It’s finished with a warm cinnamon peach glaze that soaks in for a golden, moist Southern peach cake.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter softened (2 sticks)
  • 3 cup granulated sugar
  • 6 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 cup fresh peaches peeled and diced
  • 0.25 cup brown sugar for filling
  • 1 tsp cinnamon for filling
  • 1 cup powdered sugar for glaze
  • 3 tbsp peach nectar for glaze
  • 0.5 tsp cinnamon for glaze

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Prep and heat
  1. Preheat the oven to 325F, then grease and flour a 12-cup bundt pan so the cake releases cleanly.
Make peach filling
  1. Toss diced peaches with brown sugar and cinnamon, then set aside while you mix the batter (you should see glossy, lightly syrupy peaches).
Mix pound cake batter
  1. Beat softened butter and granulated sugar for 5 minutes until very fluffy, then scrape the bowl.
  2. Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
  3. Mix in the flour, baking soda, baking powder, cinnamon, and salt alternately with sour cream until just combined (pause when no dry streaks remain).
Assemble and bake
  1. Pour half the batter into the bundt pan and spoon the peach filling over it, then spread lightly so it sits evenly.
  2. Cover the peaches with the remaining batter to seal them in, then smooth the top.
  3. Bake for 70-75 minutes at 325F until a toothpick comes out clean with only a few moist crumbs.
  4. Cool the cake for 15 minutes, then invert onto a plate or rack so the glaze can be added while it’s still warm.
Glaze and finish
  1. Whisk powdered sugar, peach nectar, and cinnamon until smooth, then drizzle over the warm cake so the glaze runs into the ridges.

Notes

Pro tip: Dice peaches evenly so the filling layer bakes consistently and doesn’t sink. Store covered in the refrigerator up to 4 days; for best texture, bring slices to room temperature before serving. Freezing yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, use low-fat sour cream (texture may be slightly less rich but still holds well).