This peach cobbler pound cake is a rich and moist, buttery cake made with peaches, sour cream, a hint of vanilla, a brown sugar streusel and glaze on top.
This is a southern bundt cake and perfect for those who love a good peach cobbler but want that same taste in a cake form. The brown sugar streusel really gives that cobbler crust taste you get with actual peach cobbler.
This pound cake with peaches is made from scratch and has a deliciously crispy brown sugar streusel on top and a ribbon of the streusel running throughout the middle of it as well.
The mixing method for this cake is easy to pull off and you can then top it with the simple glaze included in the recipe or get even fancier if you like.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Now let’s talk about just some of the ingredients that are in this cake. (The full list of all ingred
All-purpose flour: This recipe calls for all-purpose flour, so you won’t have to get any special or fancy flour.
Sour cream: Sour cream is a fantastic addition to cakes as it really provides a lot of moisture and also helps with the texture and flavor of the cake.
Unsalted butter: This cake recipe calls for unsalted butter because let’s face it, butter makes everything better. This recipe uses butter in both the cake and the streusel and it really leads to a nice buttery cake.
Peaches: You’ll use chopped peaches for this cake. You can use fresh or frozen. I used frozen peaches that were thawed and chopped.
Brown sugar: This is the star of the streusel. It will be mixed with butter and cinnamon for a nice crumbly mixture that will be baked into the cake. This gives the illusion of the ‘crust’ that would be in an actual peach cobbler.
How to make this cake:
Let’s talk about how to make a peach cobbler cake. (The printable instructions are in the recipe card below.)
First, you want to make the streusel. To do that, add the brown sugar, cinnamon and flour to a bowl and mix well, then add the cold butter.
Use a fork and mix it as well as you can. You may have to use your clean hands to mix everything well.
Once it’s mixed, just set it to the side while you mix the cake batter.
To make the cake batter, preheat the oven to 325 degrees F, then grease and flour a 9-inch sized (or larger) bundt cake pan and set it to the side.
Next, cut up the peach slices into about ½ inch cubes, measure out 2 cups and set to the side.
Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and whisk well. Set this aside.
In another bowl, add the sour cream, oil, vanilla and eggs and mix well with a whisk. Set this aside.
Turn the mixer on low and slowly add the butter to the dry ingredients. Just mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly and resembles a sand-like texture.
Next, add in about half of the liquid mixture to the dry mixture and mix on medium speed until just combined. Only about 30 seconds.
Then, pour in the last of the liquid mixture and mix on medium speed again until well combined. Be careful not to over-mix the batter. Only mix until everything is combined.
Make sure to scrape down the sides of the bowl and then mix again for only about 10 to 15 seconds.
Now, go ahead and add in the chopped peaches to the batter and mix them in by hand, not with the electric mixer.
Sprinkle about half of the streusel topping into the prepared pan.
Next, add half of the cake batter on top of that and smooth the batter.
Sprinkle the remaining streusel topping over the previous batter layer.
Finally pour in the remaining cake batter and smooth. The pan will reach almost to the top of the pan.
It should not overflow when baking because the brown sugar mixture will melt a bit, however, if you are concerned, add a cookie sheet under the pan.
Bake for approximately 1 hour plus 15-20 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on, or clean, but no raw batter.
Set the baked cake on a wire rack to cool in the pan for 20 minutes.
After it’s cooled in the pan for about 20 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.
The streusel on the top of the cake will have a nice crunch to it. Cool the cake a bit before adding the glaze.
While the cake cools a bit, you can go ahead and make the glaze. Add the confectioners sugar, extract, milk and pinch of salt to a mixing bowl. Mix well until it’s really smooth.
Last, drizzle or spoon the glaze over the cake.
Tips & FAQs:
You can use either light or brown. I used light brown sugar.
Make sure not to pack the flour down into the measuring cup when you’re measuring flour. Spoon the flour into the cup and level it off, scooping with the measuring cup can end up adding too much flour to the batter and making the cake dry and/or dense.
No, you don’t want to do that. Those are different and cannot be substituted for each other. If you’d like more information on the difference, check out this blog post: Baking Powder vs Baking Soda
Sour cream is best in this recipe as it helps make a very moist cake and gives a little flavor. If you don’t have access to it, you can use plain yogurt, but use full-fat yogurt instead of the low-fat or fat-free type.
Unsalted butter is always best because you can estimate the proper amount of salt that will be added plus salted butter has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted butter in the cake and the buttercream, but omit any additional salt that each recipe calls for.
For the streusel, make sure the butter is cut up and cold as you need the streusel mixture to be crumbly.
When the butter is added to the cake batter, the butter should be close to room temperature, but not too warm.
The mixing method for this cake is called the reverse creaming method because instead of creaming the butter with the sugar, you’ll add the butter, in chunks, to the dry mixture which will coat it.
This method helps produce a softer cake and helps reduce the chance of over-mixing which can over-develop the gluten and cause a dense cake. To me, it’s an easier mixing method.
Just make sure that the butter has sat out long enough to reach almost room temperature, but not warm.
The batter will reach almost to the top of the pan. It should not overflow (if using at least a 9″ bundt pan) when baking because the brown sugar mixture will melt a bit, however, if you are concerned, add a cookie sheet under the pan.
This cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to a month.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, add the glaze.
Store this cake wrapped well or in an airtight container in the refrigerator for up to 6 days. Warm slices in the microwave before eating.
I have not tested this recipe out as cupcakes or a layer cake. If you do try and make it into cupcakes, fill 2 cupcake pans (24 cupcakes) with cupcake liners and fill with layers of streusel and batter about ⅔ of the way full. Bake at 350 degrees F and start checking for doneness at around 20-25 minutes.
For a layer cake, fill two, 8-inch round cake pans with layers of the streusel and cake batter and bake at 325 degrees F. Start checking for doneness at around 35-40 minutes although it will probably need to bake a little longer.
This cake is best served warm. If the cake is cold, warm slices in the microwave for about 10-15 seconds.
This cake is super amazing when served warm with a scoop of vanilla ice cream.
Feel free to add white chocolate chips and/or chopped nuts if desired.
***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.
Easy Peach Cobbler Pound Cake
For the streusel:
- 1 cup packed brown sugar (I used light brown sugar)
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- ½ cup cold butter, cut into chunks
For the cake:
- 2 ¾ cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup unsalted butter, room temperature and cut into chunks (2 sticks)
- 2 cups peaches, chopped into ½ inch pieces (I used thawed from frozen peach slices)
For the glaze:
- 3 ½ cups confectioner’s sugar
- 1 teaspoon clear vanilla extract (or regular if you don't have clear)
- ¼ cup milk
- 1 pinch of salt
For the streusel:
- In a small mixing bowl, add the brown sugar, cinnamon and flour. Cut in the cold butter with a fork and mix well. If it becomes tiresome, you can use a handheld mixer or just use clean hands. The mixture will be crumbly. Set aside while you mix the cake batter.
For the cake:
- Preheat oven to 325 degrees F.
- Grease and flour a 9-inch sized (or larger) bundt pan very well.
- Cut the peaches into about ½ inch chunks. Measure out two cups chopped peaches and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk and set aside.
- In another bowl, combine the sour cream, oil, vanilla and eggs. Mix well with a whisk and set aside.
- Turn the mixer on low and add in the butter slowly to the dry ingredients. Mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
- Pour in about half of the liquid mixture. Mix on medium speed until just combined. Only about 30 seconds.
- Pour in the last of the liquid mixture and mix on medium speed again until well combined. Be careful not to over-mix the batter. Only mix until everything is combined.
- Scrape the sides of the bowl and mix again for only about 10 to 15 seconds.
- Add the chopped peaches to the batter and fold in with a large spoon or silicone spatula.
- Sprinkle about half of the streusel topping into the prepared pan, then add half of the cake batter on top of it and smooth the batter.
- Sprinkle the remaining streusel topping, then pour in the remaining cake batter and smooth. The batter will reach almost to the top of the pan. It should not overflow when baking because the brown sugar mixture will melt a bit, however if you are concerned, add a cookie sheet under the pan.
- Bake approximately 1 hour plus 15-20 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on, or clean, but no raw batter.
- Set on a wire rack to cool in the pan for 20 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze. The streusel on the top of the cake will have a nice crunch to it.Cool the cake a bit before adding the glaze.
For the glaze:
- In a mixing bowl, add in the confectioners sugar, extract, milk and pinch of salt. Mix well until smooth.
- Check the consistency. If it’s too thick for drizzling, add more milk or cream by tablespoon until desired consistency. If it’s too thin, add in another cup of confectioner’s sugar. Cover if you're not using it right away or it could form a film on the top.
- Drizzle over cooled cake.
This cake is very good served warm with a scoop of vanilla ice cream.
Store this cake wrapped well or in an airtight container in the refrigerator for up to 6 days.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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