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Peach Cobbler Pound Cake

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Peach cobbler pound cake is a southern favorite. Rich and tender, buttery and sweet, this loaf is loaded with freshly-picked Georgia peaches. A lazy summer dessert, prep the thick fragrant batter in 10 minutes then bake.

📌 PIN PEACH COBBLER POUND CAKE

Georgia peach pound cake loaf on a platter with end sliced off so tender texture is visible.

This easy recipe is the perfect way to use a bag of fresh peaches from the farmers market. But you can also make this peach cobbler pound cake with canned peaches too! And in a pinch, use thawed frozen peaches instead.

While GA peach pound cake is in the oven, your kitchen will smell like a bakery. Leave a window ajar and your neighbors will be jealous. Lifted on a breeze they’ll get aromatic whiffs of pound cake perfection.

Loaf of peach cobbler pound cake with vanilla glaze and 2 slices of fresh peaches on top.

With a tender delicious mouthfeel, this Georgia peach pound cake delivers food bliss. Serve a thick slice with a generous dollop of whipped cream or a scoop of vanilla ice cream. On a hot afternoon, it’s the best summer dessert to eat out on the porch with a tall cold glass of strawberry lemonade.

RECIPE VARIATION: Instead of icing the loaf with vanilla glaze, there’s an easy way to skip this extra step. Before putting the loaf in the oven, sprinkle the top (of the batter) with a generous amount of white sparkling sugar.

STREUSEL TOPPING: Are you craving a GA peach pound cake with a sweet crumb topping? I’ve got you covered! Baker Bettie has a tasty recipe for classic streusel topping. It’s a great substitute for a vanilla glaze.

Thick slice of GA peach pound cake on a plate with 2 forks. It's served with fresh peaches.

🛒 INGREDIENTS

Peach Cobbler Pound Cake

  • Butter: This ingredient is key to a bakery-quality pound cake. It’s very important that it’s fully softened (room temperature) before using so it can cream properly with the sugar. Set it out on the counter for several hours before making the batter for this peach pound cake recipe.
  • Granulated Sugar: Adds the perfect amount of sweetness to the loaf.
  • Large Eggs: Add structure to baked goods. They contribute richness, moisture and flavor. They also tenderize the GA pound cake, keeping the crumb more delicate, tender and toothsome. For best results, the eggs must be at room temperature.
  • Pure Vanilla Extract: Enhances the sweetness of the loaf. I prefer Mexican vanilla extract for its rich buttery notes and bakery aroma. But if you have a vanilla bean on hand, scrape it into the batter instead.
  • All-purpose Flour: Provides structure for the batter. It’s important to measure this dry ingredient correctly. Don’t just scoop it up with a measuring cup. Instead, fluff it up inside the container with a spoon. Then spoon it into the measuring cup and level it off with a knife.
  • Sea Salt: This seasoning enhances the flavor of the other ingredients.
  • Fresh Peaches: I use Georgia fresh peaches for this recipe. Their natural sweetness greatly enhances the cake. But canned peaches (with juices drained off) also work well for peach cobbler pound cake.
Ingredients for GA peach cobbler pound cake.

Vanilla Glaze

  • Powdered Sugar: Is the base for our delicious vanilla glaze. It provides the perfect amount of sweetness. Feel free to adjust the amount, as desired, for thicker or thinner icing.
  • Vanilla Bean Paste: Provides delicious vanilla flavor while adding a classic vanilla-bean look. But feel free to use vanilla extract instead.
  • Whole Milk: This creamy liquid thins out the glaze to the desired consistency. If you don’t have whole milk on hand, use 2% instead.
Ingredients for vanilla glaze: powdered sugar, whole milk, vanilla extract.

📖 RECIPE STEPS

Peach Cobbler Pound Cake

RECIPE PREP: Preheat oven to 350°F. Lightly grease a 1-pound (8.5″ x 4.5″) loaf pan with butter or nonstick baking spray.

  • STEP 1: Add softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
  • STEP 2: Beat on medium speed for at least 3 to 5 minutes, or until the mixture is light, fluffy and pale in color. Time wise, don’t cut corners. It’s very important to cream the butter and sugar for a long enough time so air pockets can develop and then expand when baked. Only well-creamed butter can capture and hold pockets of air.
  • STEP 3: With the mixer on low speed, add eggs one at a time. Then add vanilla extract. Scrape down the sides of the bowl as needed. The cake batter may look curdled, and that’s just fine.
  • STEP 4: With the mixer still on low speed, add the salt. Then slowly add the flour in stages. But do not overmix! When the flour is almost fully incorporated (you should see white streaks running through the batter), immediately turn off the mixer.
How to make the batter for peach cobbler pound cake in 4 easy steps.
  • STEP 5: Unhook and remove the mixing bowl from the stand mixer. Add diced peaches to the bowl.
  • STEP 6: Using a wide spatula (do not use the mixer for this), gently fold the fruit into the batter. The key word is “gently.” We don’t want to burst the air bubbles that were carefully creamed into the batter. If the air bubbles deflate, the loaf will be tough and dense.
  • STEP 7: Gently transfer the batter to the prepared loaf pan. Smooth out the top. Bake 55 to 60 minutes (rotating once during cooking time), or until your kitchen has a bakery aroma and a skewer inserted into the thickest part comes out clean.
  • STEP 8: Let the cake cool in the pan 10 minutes. Carefully transfer the loaf to a wire rack to cool completely before glazing. 
Diced peaches added to batter for Georgia peach pound cake and baking it in a loaf pan.

Vanilla Glaze

  • STEP 1: In a small bowl, whisk together the powdered sugar, vanilla bean paste (or vanilla extract), and 2 tablespoons milk. For a thinner glaze, whisk in 1 additional tablespoon milk.
  • STEP 2: With a spoon, drizzle glaze over the top of the cooled cake. If desired, garnish the top of the loaf with 2 to 3 wedges of fresh peaches.
A slice of GA peach pound cake on a stoneware plate with forks and slice of fresh peaches.

🍑 HELPFUL TIPS FOR BEST GEORGIA PEACH POUND CAKE

  • BUTTERING THE PAN: It’s important that the entire interior of the loaf pan is greased well. Every corner and crevice should be buttered (or lightly coated with non-stick baking spray). Hold the softened piece of butter in waxed paper as you work, or just use your fingers.
  • PARCHMENT PAPER SLING: This is optional. It’s an insurance policy for easy removal of the loaf after baking. Start by greasing the pan well. Then line it with an oversized piece of parchment paper that sticks out and over the long sides of the pan. These are “handles” that will later be used for lifting. Lightly butter the parchment paper.
  • DON’T OVERMIX THE BATTER: For a perfect GA pound cake it’s crucial to begin with well creamed butter and sugar. During creaming, all-important air bubbles develop. As other ingredients are added to the bowl keep in mind that overmixing can bust those bubbles, and all the effort that went into creaming the butter and developing pockets of air will be undone. The texture of the cake will be tough and dense.
  • OVEN TIP: Cook the pound cake in the center of the oven so hot air can properly circulate around the loaf. Do not have anything else in the oven at the same time the loaf is baking.
  • HOW TO KNOW THE LOAF IS DONE: As soon as you smell a bakery aroma, test the loaf for doneness with a cake tester. Fragrance is always an important indicator that a GA peach pound cake might be done. This easy tip helps professional bakers prevent overbaking their loaves.
  • HOW TO COOL THE CAKE: After baking, GA peach pound cake is too delicate to immediately remove from the pan. Allow the loaf to cool in the pan for 10 minutes, but no more than 20 minutes to avoid condensation from forming, or the cake from starting to steam in the pan. Invert the pan to remove the loaf. Finish cooling on a wire rack.
  • HOW TO STORE PEACH COBBLER POUND CAKE: Line an airtight container with parchment paper. Place the cake inside. Store on the countertop at cool room temperature (away from the sun) for up to 3 days. Or refrigerate the loaf for up to 4 days.
Freshly-glazed loaf of Georgia peach pound cake garnished with 4 fresh wedges of peaches on top.

👩🏻‍🍳 RECIPE FAQ

These are the most commonly-asked questions for making the BEST peach cobbler pound cake, and the most helpful answers for recipe success.

Do peaches need to be peeled for peach pound cake recipe?

Peeling the peaches is completely optional. Just a matter of preference whether the skin is left off or removed.

Fastest way to peel peaches?

With a slotted spoon, blanch the peaches in boiling water for 30 seconds. Immediately transfer peaches to an ice water bath. Once cooled, the skins are super easy to pull away with your fingertips.

Can I use canned peaches for peach pound cake?

Yes! You can make peach cobbler pound cake with canned peaches. Just drain well before using. Excess water can affect the texture of the cake and may increase the baking time needed until the loaf is done.

Can you use frozen peaches for Georgia pound cake?

It’s not recommended because of the high water content. However, in a pinch frozen peaches can be used. Thaw them before adding to the batter. Keep in mind, because of the extra liquid they contain you might need to bake the loaf 5 minutes or longer.

Why does my pound cake have a cracked dome?

It indicates you’ve done a great job. The butter and sugar were properly creamed, and the air pockets caused the cake to expand. You successfully created a bakery-quality loaf.

What is a good replacement for peaches?

Nectarines are the best substitute for peaches. But other bakers have used mangos instead of peaches with a very good outcome.

A hand with fork digging into a thick slice of peach cobbler pound cake served on a stoneware plate.

☀️ MORE EASY SUMMER DESSERTS

Just like Georgia peach pound cake and Mom’s zucchini bread, these easy summer desserts are family favorites. They’re ideal for enjoying on the porch with friends, and for family gatherings all season long.

Print your favorites or pin them to Pinterest.

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

During a blind taste test with 2 other loaves, flavor testers rated ours the BEST peach cobbler pound cake. They loved the sweet fruity taste and soft texture of our loaf. The other loaves were heavy, dense and dry.

If you agree this is the best GA peach pound cake recipe, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.

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Freshly-glazed loaf of Georgia peach pound cake garnished with 4 fresh wedges of peaches on top.

Peach Cobbler Pound Cake


  • Author: Denay DeGuzman
  • Total Time: 1 Hour 10 Minutes
  • Yield: 1 Loaf / 8 Slices 1x

Description

Peach cobbler pound cake is rich, buttery, tender and sweet. Assembled with fresh Georgia peaches (or canned peaches) it’s a southern favorite. Serve with a scoop of vanilla ice cream.


Ingredients

Units Scale

Peach Pound Cake

  • 2 sticks (1 cup) butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 1/2 cups finely-diced fresh peaches (or canned peaches, well drained)

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 2 to 3 tablespoons whole milk

Instructions

Peach Pound Cake

RECIPE PREP: Preheat oven to 350°F. Lightly grease a 1-pound (8.5″ x 4.5″) loaf pan with butter or nonstick baking spray. 

  1. Add softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for at least 3 to 5 minutes, or until light, fluffy and pale in color. Time wise, don’t cut corners. It’s very important to cream the butter and sugar for a long enough time so air pockets can develop and then expand when baked. Only well-creamed butter can capture and hold pockets of air.
  2. With the mixer on low speed, add eggs one at a time. Add vanilla extract. Scrape down the sides of the bowl as needed. The cake batter may look curdled, and that’s fine. With the mixer still on low speed, add the salt. Slowly add the flour in stages. But do not overmix! When the flour is almost fully incorporated (you should see white streaks running through the batter), immediately turn off the mixer.
  3. Unhook and remove the mixing bowl from the stand mixer. Add diced peaches to the bowl. Using a wide spatula (do not use the mixer for this), gently fold the fruit into the batter. The key word is “gently.” We don’t want to burst the air bubbles that were carefully creamed into the batter. If the air bubbles deflate, the loaf will be tough and dense.
  4. Gently transfer the batter to the prepared loaf pan. Smooth out the top. Bake 55 to 60 minutes (rotating once during cooking time), or until your kitchen has a bakery aroma and a skewer inserted into the thickest part comes out clean.
  5. Let the cake cool in the pan 10 minutes (it’s too delicate to remove from the pan immediately), but no more than 20 minutes. We want to avoid condensation from forming, or the cake from starting to steam in the pan. Carefully transfer the loaf to a wire rack to cool completely before glazing. 

Vanilla Glaze

  1. In a small bowl, whisk together the powdered sugar, vanilla bean paste (or vanilla extract), and 2 tablespoons milk. For a thinner glaze, whisk in 1 additional tablespoon milk.
  2. With a spoon, drizzle glaze over the top of the cooled cake. If desired, garnish the top of the loaf with 2 to 3 wedges of fresh peaches.

Notes

PARCHMENT PAPER SLING: This is optional. It’s an insurance policy for easy removal of the loaf after baking. Start by greasing the pan well. Line it with an oversized piece of parchment paper that sticks out and over the long sides of the pan. These are “handles” that will later be used for lifting. Lightly butter the parchment paper. 

RECIPE VARIATION: Instead of icing the loaf with vanilla glaze, there’s an easy way to skip this extra step. Before putting the loaf in the oven, sprinkle the top (of the batter) with a generous amount of white sparkling sugar. 

  • Prep Time: 10 Minutes
  • Cook Time: 1 Hour
  • Category: Desserts
  • Method: Bake
  • Cuisine: Southern

Keywords: Peach Cobbler Pound Cake, Georgia Peach Pound Cake, GA Peach Pound Cake, Peach Pound Cake

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

🍑 PEACH COBBLER POUND CAKE > JOIN THE CONVERSATION

Does this GA peach pound cake bring back childhood memories of your Grandma or aunties baking up loaves for family gatherings? Do you prefer fresh or canned peaches for pound cake? Share your thoughts below.

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