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Perfect Peach Cobbler Pound Cake: Easy & Best Homemade Recipe

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This Perfect Peach Cobbler Pound Cake combines the buttery, dense crumb of a classic pound cake with sticky, jammy peach cobbler filling. It’s an easy, one-bowl recipe that creates a golden, crackly-topped loaf with pockets of caramelized peach sweetness.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream, room temperature
  • 2 cups fresh or canned peaches, diced
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granulated sugar (for topping)
  • ½ teaspoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with a strip of parchment paper, leaving about 2 inches of overhang on the long sides. Set aside.
  2. In a small bowl, combine the diced peaches, brown sugar, cinnamon, and 1 tablespoon of flour. Stir gently until the peaches are evenly coated. Let sit while you make the batter. If peaches are very juicy, let sit for 5 minutes and drain off excess liquid.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and almond extract and beat until combined. The batter should be smooth and glossy.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, beating just until combined. Add half of the sour cream and mix. Repeat with another third of the flour, the remaining sour cream, and finally the last of the flour. Mix just until no streaks of flour remain.
  6. Pour half of the batter into the prepared loaf pan and spread it evenly with a spatula. Spoon the peach mixture evenly over the batter, keeping it away from the very edges of the pan. Pour the remaining batter on top and spread it gently to cover the peaches.
  7. In a tiny bowl, mix the remaining 1 tablespoon of sugar and ½ teaspoon of cinnamon. Sprinkle this evenly over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with foil.
  9. Let the cake cool in the pan for 15 minutes, then use the parchment paper to lift it out and transfer it to a wire rack. Let it cool completely before slicing—about 1 to 2 hours.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix the batter once flour is added. Layer peaches in the middle to prevent sinking. Let cake cool completely before slicing to avoid crumbling. Cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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