This buttery pound cake combines the richness of a classic cake with the fruity sweetness of a peach cobbler. It features a caramelized peach base, a tender crumb, and a crunchy biscuit crumble topping.

List of ingredients

1 cup all-purpose flour (127 grams) – for the biscuit crumble.
1/3 cup granulated sugar (66 grams) – for the biscuit crumble.
1/3 cup brown sugar (73 grams) – adds depth to the crumble.
1/2 tsp cinnamon powder – split between crumble, peaches, and batter.
1/4 tsp nutmeg powder – split between crumble and peaches.
6 tbsp unsalted butter, softened (85 grams) – for the crumble.
2 large peaches – one for slicing and one for dicing.
1 cup granulated sugar (200 grams) – for the caramel sauce.
1/4 cup water (60 ml) – for the caramel sauce.
3 cups cake flour (340 grams) – for a tender cake crumb.
2 1/4 tsp baking powder – helps the cake rise.
1/2 tsp salt – balances the sweetness.
1 1/2 cup unsalted butter, room temperature (339 grams) – plus extra for greasing.
2 cups granulated sugar (400 grams) – for the cake batter.
6 large eggs, room temperature – provides structure and richness.
1 tbsp vanilla extract – for aromatic flavor.
3/4 cup buttermilk (180 ml) – adds moisture and tang.
1/4 cup cream cheese, softened (56 grams) – for the glaze.
1 tbsp unsalted butter (14 grams) – for the glaze.
1/4 cup powdered sugar (31 grams) – for the glaze.
2-3 tbsp milk – to adjust glaze consistency.
1/2 tsp vanilla extract – for the glaze.

step-by-step instructions

Prepare the Crumble: Preheat your oven to 350°F. In a medium bowl, combine all-purpose flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Work in 6 tbsp of softened butter using a fork or your hands until crumbs form. Spread on a parchment-lined sheet and bake for 15 minutes, stirring occasionally, until golden. Break into smaller pieces after baking and set aside.
Process the Peaches: Peel the peaches using a vegetable peeler or by blanching them in boiling water for 1-2 minutes. Slice one peach into thin pieces and place them in a bowl with 1/8 tsp nutmeg and 1/4 tsp cinnamon. Dice the second peach into small pieces and place them in another bowl with the remaining 1/8 tsp nutmeg and 1/4 tsp cinnamon.
Prepare the Bundt Pan: Generously coat a 12-cup bundt pan with butter, then sprinkle with flour, tapping out any excess. Arrange the sliced, spiced peaches in a single layer at the bottom of the pan.
Create the Caramel: Combine 1 cup sugar and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat. Once boiling, lower the heat to medium-low and cook without stirring until it reaches a light amber color. Immediately pour the hot caramel over the sliced peaches in the pan.
Mix the Cake Batter: Whisk together cake flour, baking powder, salt, and cinnamon in a separate bowl. In a large mixer, beat 1 1/2 cups of butter for 2 minutes, then add 2 cups of sugar and beat for another 2 minutes until fluffy. Add eggs one at a time, beating well after each, then stir in vanilla extract.
Combine Ingredients: Stir half of the flour mixture into the wet ingredients on low speed. Pour in the buttermilk and mix until incorporated. Fold in the remaining flour mixture just until smooth, avoiding over-mixing to keep the cake tender.
Assemble the Cake: Pour 2/3 of the batter over the caramel and peaches. Spread the diced peaches on top, then sprinkle 1 cup of the prepared biscuit crumble over the fruit. Pour the remaining batter on top and smooth it out. Finish by sprinkling the remaining 1 cup of crumble on the surface.
Bake and Cool: Bake at 350°F for approximately 1 hour. Use a toothpick to check the center; it should come out clean. Cover with foil halfway through if the top browns too quickly. Let the cake cool in the pan for 30 minutes before flipping it onto a wire rack.
Finish with Glaze: Beat softened cream cheese and butter for 1 minute. Mix in powdered sugar, vanilla, and milk one tablespoon at a time until a smooth consistency is reached. Drizzle over individual slices or the entire cake.

Flour Options and Substitutions

Creating Homemade Cake Flour

If you do not have cake flour, you can make a substitute using all-purpose flour and cornstarch. Remove 1/4 cup of all-purpose flour from the required 3 cups and replace it with 1/4 cup of cornstarch. Sift these together multiple times to ensure an even distribution of the starch.

Using All-Purpose Flour Directly

You can use all-purpose flour without any substitutions if necessary. The cake will still be delicious, though the texture will be slightly denser and less fluffy than if cake flour was used. Ensure you do not over-mix the batter to avoid a tough crumb.

Fruit Preparation and Variations

Blanching Peaches for Easy Peeling

To remove peach skins quickly, cut a small X on the bottom of each fruit. Drop them into boiling water for 1 to 2 minutes, then immediately transfer them to an ice bath. The skins should slip off easily, leaving the flesh intact.

Substituting with Canned Peaches

Canned peaches are a convenient alternative when fresh fruit is out of season. Use approximately 1 cup of sliced canned peaches for the bottom and 1 cup of diced canned peaches for the batter. Be sure to drain the syrup thoroughly to prevent excess moisture in the cake.

Adding Mixed Berries

For a different flavor profile, you can incorporate fresh blueberries alongside the peaches. Replace half of the sliced peaches with 1/2 cup of fresh blueberries. This adds a tart contrast to the sweet caramel and buttery cake.

Mastering the Caramel Topping

Monitoring the Sugar Color

Watch the caramel closely as it cooks over medium heat. It should reach a light golden amber color; if it becomes too dark, it will taste bitter. Remove it from the heat immediately once the light amber hue is achieved, as it continues to cook after leaving the stove.

Preventing Caramel from Sticking

Avoid using non-stick oil sprays for this recipe, as they may not provide enough barrier for the caramel. Instead, use a generous coating of softened butter followed by a dusting of flour. This traditional method creates a more reliable release for the upside-down cake.

Baking Success Tips

Maintaining Room Temperature Ingredients

Ensure your eggs, butter, and buttermilk are all at room temperature before starting. Room temperature ingredients emulsify more effectively, creating a smoother batter and a more uniform rise during the baking process.

Preventing Over-Browning

Since the cake bakes for an hour, the top may brown too quickly. If you notice the crust darkening before the center is set, loosely cover the top of the pan with aluminum foil. This protects the surface while allowing the interior to finish cooking.

Checking for Doneness

Insert a toothpick or a thin skewer into the center of the cake to verify it is fully baked. The toothpick should come out clean or with a few dry crumbs. If gooey batter clings to the toothpick, bake in 5-10 minute increments.

Customizing the Glaze

Adjusting the Glaze Consistency

The thickness of the cream cheese glaze depends on the amount of milk added. If the glaze is too runny to drizzle, whisk in more powdered sugar. If it is too thick to move, add milk one teaspoon at a time until it reaches your desired flow.

Adding Citrus Notes

For a brighter flavor, replace the milk in the glaze with fresh lemon juice. The acidity of the lemon cuts through the richness of the butter and cream cheese, complementing the peaches perfectly.

Adding Almond Essence

A small amount of almond extract can enhance the stone fruit flavor of the peaches. Add 1/8 teaspoon of almond extract to the cake batter or the glaze for a subtle, nutty aroma.

Storage and Longevity

Refrigeration Guidelines

Store the cake in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 4 days to maintain freshness. Let the cake sit at room temperature for 30 minutes before serving to soften the butter in the crumb.

Freezing Instructions

This cake freezes well if wrapped tightly in plastic wrap and placed inside a freezer-safe container. This prevents the cake from absorbing other odors from the freezer. It can be stored in the freezer for several weeks.

Thawing and Reheating

Thaw the frozen cake overnight in the refrigerator to ensure it defrosts evenly. Once thawed, leave it on the counter for about 30 minutes. You can gently warm individual slices in the microwave for 10-15 seconds for a fresh-baked feel.

Troubleshooting Common Issues

Dealing with a Sunken Center

A sunken center often occurs due to over-mixing the batter or opening the oven door too frequently. Be careful to fold the flour in just until incorporated. Keep the oven door closed until the cake is nearly finished baking to maintain a steady temperature.

Fixing Dry Cake Texture

Dryness is usually the result of over-baking. To prevent this, start checking the cake with a toothpick at the 50-minute mark. If the cake is already dry, you can serve it with an extra dollop of whipped cream or vanilla ice cream to add moisture.

Resolving Sticky Caramel

If the caramel sticks to the pan, let the cake cool for exactly 30 minutes—not too long and not too short. If it is still stuck, you can carefully run a thin knife around the edges or briefly warm the bottom of the pan on the stove to loosen the sugar.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, especially in the biscuit crumble where it can enhance the flavor. However, if using salted butter in the cake batter, reduce the added salt by a pinch to maintain the balance.

How do I make a buttermilk substitute?

If you are out of buttermilk, add one teaspoon of white vinegar or lemon juice to a cup of regular milk. Let the mixture sit for about 2 to 5 minutes until it curdles slightly before using it in the recipe.

Why should I avoid oil sprays in Bundt pans?

Oil sprays often leave a thin, uneven coating that can fail when combined with hot, sticky caramel. A manual coating of butter and flour provides a thicker, more reliable physical barrier that ensures the cake releases cleanly.

Can I skip the biscuit crumble?

While the crumble is optional, it provides a necessary textural contrast to the soft cake and juicy peaches. If you choose to skip it, you may want to add a bit more cinnamon to the batter to compensate for the loss of flavor.

Peach Cobbler Pound Cake

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Author: rachelthompson
Total Time: 120 minutes
Yield: 14 slices 1x
Diet: General

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Description

This Peach Cobbler Pound Cake is tender and buttery, loaded with caramelized peaches, and a delicious biscuit crumble.

Ingredients

Scale

1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
6 tbsp unsalted butter, softened
2 large peaches
1/4 tsp nutmeg powder
1/2 tsp cinnamon powder
1 cup granulated sugar
1/4 cup water
3 cups cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1 1/2 cup unsalted butter, room temperature
2 cups granulated sugar
6 large eggs, room temperature
1 tbsp vanilla extract
3/4 cup buttermilk
1/4 cup cream cheese, softened
1 tbsp unsalted butter
1/4 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

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Instructions

Step: Pre-heat the oven to 350ºF and line a baking sheet with parchment paper.
Step: Mix flour, granulated sugar, brown sugar, cinnamon and nutmeg powder in a medium bowl.
Step: Cut softened butter into the dry ingredients until incorporated.
Step: Bake for about 15 minutes, stirring occasionally until golden brown, then break the crumbs apart.
Step: Peel peaches; slice one peach into thin slices and chop the other into small pieces.
Step: Toss sliced peaches with 1/8 tsp nutmeg and 1/4 tsp cinnamon; toss chopped peaches with the remaining spices.
Step: Grease and flour a 12-cup bundt pan and lay the sliced peaches on the bottom.
Step: Boil sugar and water in a saucepan until light golden brown.
Step: Immediately pour the caramel over the peaches in the pan.
Step: Whisk cake flour, baking powder, salt, and cinnamon in a bowl.
Step: Beat butter for 2 minutes, then add sugar and beat for another 2 minutes.
Step: Add eggs one at a time, then mix in vanilla.
Step: Mix in half the dry ingredients, then buttermilk, then the remaining dry ingredients until smooth.
Step: Pour 2/3 of the batter over the caramel and peaches, then spread diced peaches and 1 cup of biscuit crumble on top.
Step: Pour the remaining batter on top and spread another 1 cup of biscuit crumble over the cake.
Step: Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Step: Cool in the pan for 30 minutes, then flip the cake onto a plate.
Step: Beat cream cheese and butter, mix in powdered sugar, milk, and vanilla, then drizzle over the cake.

Notes

If using fresh peaches, the ripest are best. For cake flour substitute, use 2.75 cups all-purpose flour plus 0.25 cups cornstarch. Store in the fridge for up to 4 days.

Prep Time: 60 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 22 g
Sodium: 250 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 70 mg