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–+ servings

Southern Peach Cobbler Pound Cake Recipe

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This southern peach pound cake features a spiced streusel and juicy fruit topping. The ultimate peach cobbler pound cake recipe!
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 1
Course: Dessert
Cuisine: American
Calories: 488
Ingredients Method Nutrition Notes

Ingredients
  

Peach Cobbler Topping
  • 6 tablespoon melted unsalted butter
  • ½ cup light brown sugar (lightly packed)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1-2 tablespoon bourbon (optional)
  • 2 cups peeled fresh peaches, coarsely chopped
Streusel Filling
  • ½ cup all purpose flour
  • ½ cup light brown sugar (lightly packed)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 4 tablespoon melted unsalted butter
Pound Cake
  • 2¾ cups all purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ¼ cup vegetable oil
  • 1¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup peach preserves
  • 2 teaspoon pure vanilla extract
Glaze
  • ¾ cup confectioner's sugar
  • 1 tablespoon very soft unsalted butter
  • 1-2 tablespoon milk
  • ½ teaspoon pure vanilla extract

Method
 

Peach Cobbler Topping
  1. Preheat oven to 350°F. Coat a 12-cup Bundt pan with non-stick baking spray. Combine melted butter, brown sugar, cinnamon, cardamom, bourbon, and peaches in a medium bowl. Spoon the peach topping into the bottom of the prepared pan and spread it evenly.
Streusel Filling
  1. Mix flour, sugar, cinnamon, cardamom, and salt in a medium bowl. Pour in melted butter and stir until the mixture is crumbly and resembles the texture of wet sand.
Pound Cake
  1. Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
  2. Beat butter, oil, and sugar in an electric mixer bowl for 3 to 4 minutes until light and fluffy. Add eggs one at a time, beating after each addition. Mix in sour cream, peach preserves, and vanilla. On low speed, add the flour mixture in three additions, beating until just combined.
  3. Spread half of the cake batter in an even layer over the peach topping in the Bundt pan. Sprinkle the streusel filling over the batter, then cover with the remaining batter and smooth the surface.
  4. Bake the cake for 55 to 65 minutes until puffed and golden, or until a tester inserted into the center comes out clean. Cool the cake in the pan for 20 minutes, then carefully invert it onto a cake plate or wire rack.
Glaze
  1. Whisk confectioners' sugar, butter, 1 tablespoon of milk, and vanilla in a small bowl. Add more milk as needed until the glaze is thick but reaches a drizzling consistency. Drizzle the glaze over the warm cake and serve warm or at room temperature with a scoop of vanilla ice cream.

Nutrition

Calories: 488kcalCarbohydrates: 59gProtein: 5gFat: 26gSaturated Fat: 14gCholesterol: 104mgSodium: 366mgFiber: 1gSugar: 36g

Notes

  • Thawed peaches can be used in place of fresh peaches if they are hard to find or out of season. Simply thaw the peaches and then coarsely chop them, as you would the fresh ones.
  • I think that this cake is best served warm, but it is also great at room temperature. To rewarm a slice, you can heat it in the microwave for 15-20 seconds or heat it in a 300F oven, covered with foil so that it doesn't dry out, for 15 minutes.
  • Leftover cake will keep, covered and refrigerated, for up to 4 days.