This peach cobbler pound cake is extra soft and moist, is made with all the flavors that peach cobbler has. It has a buttery cinnamon peach topping, and is made with peach puree inside the cake batter!
We love making cinnamony desserts all year round! If you do as well, try our apple upside down cake, peach crisp with canned peaches, lotus biscoff donuts, and moist honey cake.
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Why this recipe works
- This cake is made with peach puree which makes this cake extra moist and flavorful.
- Is topped with a buttery cinnamon peach topping.
- It is an upside down cake which means that it's already decorated.
- Is delicious and extremely easy to make.
- Is the ultimate light dessert!
Ingredients
Before you start to make this peach cobbler cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter-Â use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Canned peaches- you will want to use either canned peaches in syrup or juice. They are pre-sweetened which makes this recipe easier! It is important that you drain all the excess liquids from the peaches.
You will need the canned peaches for the puree. You can puree fresh peaches as well.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Sour cream or greek yogurt- you can use either greek yogurt or sour cream. Get your sour cream to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- adds extra flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the peach topping:
Peaches- fresh peaches are best for this recipe. We also used canned peaches and they work great as well!
Butter- melt the butter in the microwave for 30 seconds or until it's melted.
Brown sugar- adds a delicious caramel flavor and texture.
Cinnamon and nutmeg- add fall flavors and smells amazing!
Instructions
Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, kosher salt, and mix with an electric hand mixer until it's creamy.
Add the room temperature eggs, and mix until combined.
Add the sour cream, oil, peach puree, and mix well.
In a medium sized bowl, add the flour and baking powder. Mix with a whisk until combined.
Add ½ of the flour mixture and mix until almost combined.
Add the rest of the flour mixture and the buttermilk and mix until just combined and there are no lumps of flour visible.
In a small mixing bowl, add the melted butter, brown sugar, cinnamon, and nutmeg, and mix until combined.
Pour the cinnamon butter mixture and arrange the peach slices on top of the butter mixture.
Carefully, top the peaches with the cake batter and smooth the top out with a spatula.
Bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Faq's
Serve this cake with a large scoop of vanilla ice cream or a big dollop of freshly made whipped cream for the best experience!
This cake will last up to 4 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for this cake. Cake flour will work great as well.
Storing
It’s okay to store this cake at room temperature. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of this cake and leave a weird taste. Also, replace the milk with vegan milk.
Variations
White chocolate- add mini white chocolate chips to the cake batter for a delicious white chocolate flavor.
Spices- add your favorite spices for peach cobbler! Like nutmeg, cloves, pumpkin spice, ginger, etc.
Fruit- spice up this recipe and add your favorite berries to the cake mixture. This will give this dessert a new flavor!
Nuts- add your favorite nuts to the cake batter. We love adding chopped pecans.
More cake recipes
Lemon pound cake- This lemon pound cake is dense and moist and made with fresh lemon juice and lemon zest that makes the flavor pop! It is topped with lemon glaze and tastes so delish.
Chocolate pound cake- This chocolate sour cream pound cake is moist, chocolaty, and easy to make. It's topped with a silky smooth chocolate ganache that makes this cake irresistible.
Lemonade bundt cake- This lemonade bundt cake is made with fresh lemon juice and lemon zest and topped with a lemon glaze. This cake and bright and will light up your day!
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📖 Recipe
Peach Cobbler Pound Cake
Ingredients
- 150 g Butter softened
- 1 ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 4 Eggs large
- ¼ cup Vegetable oil
- ½ cup Peach puree
- ½ cup Sour cream
- 3 cup Flour
- 3 teaspoon Baking powder
- ¾ cup Buttermilk
Topping
- 60 g Butter
- ½ cup Brown sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 3 peaches
Instructions
- Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
- In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the room temperature eggs, and mix until combined.
- Add the sour cream, oil, peach puree, and mix well.
- In a medium sized bowl, add the flour and baking powder. Mix with a whisk until combined.
- Add ½ of the flour mixture and mix until almost combined.
- Add the rest of the flour mixture and the buttermilk and mix until just combined and there are no lumps of flour visible.
- In a small mixing bowl, add the melted butter, brown sugar, cinnamon, and nutmeg, and mix until combined.
- Pour the cinnamon butter mixture and arrange the peach slices on top of the butter mixture.
- Carefully, top the peaches with the cake batter and smooth the top out with a spatula.
- Bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Charmaine
Is this recipe for a 10-cup or 12-cup Bundt pan?
RichandDelish
Hi! It's a 12-cup bundt pan!
Suzanne Hummel
What is peach purée?
RichandDelish
I make my own peach puree, it makes this cake super soft. I simply peel and slice peaches (or use drained canned peaches) and blend them in a blender or in a food processor until they are smooth.
Vanessa
Peel the peaches before setting them into the cinnamon butter mix, correct? Or can we put them in unpeeled?
RichandDelish
Hi! I peeled them, but you don't have to.
Sha'Rita
Salted or unsalted butter?
RichandDelish
I used unsalted butter, but you can use salted butter and skip the salt.
Charmaine
Thanks for this tasty recipe! Just made this cake and proceeded to enjoy a big slice for lunch. I'd say it is a delicious cake, but not quite what I expected. First, it's too light and fluffy to really be a pound cake (which is usually dense) I'd call it a peach cobbler Bundt cake. Second, the cake itself is not sweet enough. I think next time I'll make my puree from canned peaches in heavy syrup. Perhaps that will up the sweetness a bit. Third, I need twice as much of that yummy sweet glaze. Next time I'll cook down a second batch on the stovetop and drizzle it over the cake when it comes out of the pan