Peach cobbler pound cake is a moist loaf cake loaded with fresh peaches coated in brown sugar and spices. Topped with a sweet cinnamon glaze for even more goodness.
This peach cobbler pound cake has all the sweet and cinnamon flavors from peach cobbler, but in cake form. It's a perfect way to use some of those fresh summer peaches!
If you're looking for other recipes to make in a loaf pan you should also try my Raspberry White Chocolate Loaf Cake, my Blackberry Lemon Bread, or my Grapefruit Poppyseed Loaf Cake.
WHY YOU WILL LOVE THIS
LOADED WITH FLAVOR- Between the sweet peaches and the brown sugar/cinnamon mixture this is bursting with so much flavor.
CAN BE MADE USING FRESH OR CANNED PEACHES- I will always suggest fresh peaches if you have them, but canned can also work for this cake. Just make sure you drain first.
CINNAMON GLAZE- This cake has the best simple cinnamon glaze that pairs so well with the cake. Not to mention its pretty too!
- Peach- I used fresh, but feel free to use canned if fresh aren't in season. Just drain all the juice off first.
- Brown Sugar- You will use this in two separate places in the recipe. Both the cake and the peach coating.
- Flour- If you have a scale it is best to weigh your ingredients. If not, lightly fluff flour before measuring and spoon into measuring cup.
- Butter- I always use salted, but unsalted would be fine too.
- Eggs- Allow them to come to room temp before starting.
- Buttermilk- If you don't have buttermilk, regular milk will work also.
STEP BY STEP INSTRUCTIONS
STEP ONE: Dice up peach, mix in a small bowl with brown sugar and cinnamon. Set aside. In a medium size bowl whisk together flour, baking powder and salt. Set aside.
STEP TWO: In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugars on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
STEP THREE: Mix in half the dry ingredients, buttermilk, and then the rest of the dry ingredients.
STEP FOUR: Pour half of the batter into the prepared pan. Distribute half of the peach mixture on top of the batter. Pour remaining batter on top followed by remaining peaches.
STEP FIVE: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool before glazing.
STEP SIX: While the bread is cooling you can make the glaze by combining cinnamon, powdered sugar and milk together with a whisk. Drizzle over bread when cooled.
EXPERT BAKING TIPS
When mixing your butter and sugars together make sure you cream them for a long time. This is the key to getting a tender and moist cake. But once you're adding the dry ingredients you want to be careful not to over mix.
When you toss your peaches in the sugar and set aside it becomes more juicy as it sits. I try not to pour all the juice over the batter so that it doesn't get too weighed down.
Make sure your butter, eggs and buttermilk are all room temperature before beginning this pound cake.
I don't mind having the skin on my peaches because it's soft, but you can peel them if you prefer.
Yes! I will always suggest fresh, but it is not necessary. Just make sure you rinse and drain if you use canned peaches so they aren't too sweet and wet.
The pound cake doesn't need to be room temperature, but I would allow it to cool for a bit, or else the glaze will run right off.
STORING AND FREEZING
Peach cobbler pound cake can be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go breakfast or snack.
OTHER SUMMER RECIPES TO TRY
Lemon Bars with Graham Cracker Crust
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Peach Cobbler Pound Cake
For the bread:
- 1 large peach diced
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla
- ½ cup buttermilk room temperature
- ¼ teaspoon cinnamon
- 1 cup powdered sugar
- 2-3 tablespoon milk
- Preheat oven to 350°F. Coat a 9×5 inch loaf pan with cooking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
- Dice up peach, mix in a small bowl with brown sugar cinnamon and nutmeg. Set aside.
- In a medium size bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and sugars on medium speed for 2 minutes. Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
- Mix in half the dry ingredients, buttermilk, and then the rest of the dry ingredients.
- Pour half of the batter into the prepared pan. Distribute half of the peach mixture on top of the batter. Pour remaining batter on top followed by remaining peaches.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely glazing.
- While the bread is cooling you can make the glaze by combining cinnamon, powdered sugar and milk together with a whisk. Drizzle over bread when cooled.
This is definitely a KEEPER recipe! Had to steal a piece of this right out of the oven before it cooled for the glaze-so amazing!
I did sprinkle turbinado sugar on top before baking. I saved a little leftover liquid from the cinnamon spice peach mix and used a spoonful instead of the 1/4 tsp of cinnamon in the glaze. Can’t wait to make this again!
Thank you Jodi! and I LOVE the idea of using the leftover liquid for the glaze Absolutely brilliant!!
My mom couldn’t stop talking about this recipe! I wish it was peach season all year!
Would frozen peaches work? If so, what volume for the diced peaches? My guess is 3/4 c.
I haven't tried with frozen, but I am sure it would be fine. If you let them defrost make sure you let all the juice out. And as for measurements, probably more like 1 cup, but less would work also.
This recipe is listed as "gluten free," but the ingredient list calls for all-purpose flour, which is not gluten-free. What adjustments need to be made for this to be gluten-free? Is simply substituting the same amount gluten-free flour sufficient? I have a cousin with celiac disease and need to be very careful what I serve her. Thanks.
Yes, You could sub GF 1:1 flour here.