Go Back
Piece of pound cake with peaches on a white plate.

Easy Peach Cobbler Pound Cake

Course: Dessert
Cuisine: American
Keyword: peach cobbler pound cake
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 14 servings
Calories: 648kcal
Author: Kara @I Scream for Buttercream
This peach cobbler pound cake is a rich and moist, buttery pound cake made with peaches, a hint of vanilla, a brown sugar streusel and glaze on top.
Print Recipe

Ingredients

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

Instructions

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.

Notes

This cake is best served warm. If the cake is cold, warm slices in the microwave for about 10-15 seconds.
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.

Nutrition

Calories: 648kcal | Carbohydrates: 103g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 76g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg