Few desserts capture the heart of Southern comfort food like peach cobbler and pound cake. On their own, they’re timeless classics—one bursting with juicy fruit and buttery brown sugar, the other dense, rich, and tender. But when you combine them into a Peach Cobbler Pound Cake, you get a show-stopping dessert that’s perfect for family gatherings, summer cookouts, or even a cozy evening with coffee.

This cake blends the caramelized sweetness of baked peaches with the buttery crumb of pound cake, creating layers of flavor and texture that feel indulgent yet nostalgic.

Why You’ll Love This Cake
Double the comfort: The soul of peach cobbler meets the richness of pound cake.

Versatile: Works with fresh, frozen, or canned peaches.

Beautiful presentation: The caramelized peach topping makes this cake look bakery-worthy without extra effort.

Ingredients You’ll Need
For the peach layer:

3–4 fresh peaches (or 2 cups frozen/canned, drained)

½ cup brown sugar

2 tablespoons unsalted butter, melted

½ teaspoon cinnamon

For the pound cake:

3 cups all-purpose flour

2 ½ cups granulated sugar

1 cup unsalted butter, softened

½ cup vegetable oil

5 large eggs, room temperature

1 cup sour cream

½ cup whole milk

2 teaspoons vanilla extract

1 teaspoon baking powder

½ teaspoon salt

Optional glaze:

1 cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla

Step-by-Step Instructions

tep-by-Step Instructions
Step 1: Prepare the Peach Base
Preheat your oven to 325°F (163°C).

Grease and flour a bundt pan.

In a bowl, mix the peaches, brown sugar, melted butter, and cinnamon.

Spread this mixture evenly at the bottom of the bundt pan—this will create that signature cobbler-style layer.

Step 2: Make the Pound Cake Batter
In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy.

Beat in the eggs, one at a time.

Add vanilla, then mix in sour cream.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until smooth.

Step 3: Assemble & Bake
Pour the batter over the peach layer in the bundt pan.

Smooth the top with a spatula.

Bake for 70–80 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes, then carefully flip onto a serving plate to reveal the caramelized peach topping.

Step 4: Add the Finishing Touch
Drizzle with a simple vanilla glaze for extra sweetness, or serve warm with a scoop of vanilla ice cream for that authentic cobbler feel.

Tips for Success
Fresh peaches give the best flavor, but canned peaches work well in off-season. Just drain them thoroughly.

Don’t rush the bake—pound cake is dense, so low and slow baking ensures it cooks evenly.

Spice it up: Add a pinch of nutmeg or cardamom for a cozy, aromatic twist.