Peach Cobbler Pound Cake Recipe You’ll Secretly Keep All To Yourself!

This Peach Cobbler Pound Cake is where Southern tradition meets bakery-level flair—tender, buttery crumb swirled with juicy peach pockets and a cinnamon-sugar crust that crackles just right. Think of it as a cake that carries the soul of a cobbler but dresses up for the party.

It’s rich, golden, and layered with flavor in every bite—it tastes just as good as our other dessert recipes like Blackberry Cobbler and Peach Cobbler, but with the added joy of a slice-and-serve ease. A drizzle of glaze turns it into a showstopper, no matter the occasion.

Inspired by road trips through Georgia’s peach country and afternoons spent in Alabama kitchens, this cake brings back warm-weather memories with every forkful. You’ll want to make it once, and then find a reason to make it again.

What Makes This Recipe Special?

• The taste? Pure Southern nostalgia with a bakery finish—warm, peachy, and impossible to forget.
• The first time I made this was for a Sunday potluck—everyone asked for the recipe before dessert was even cleared.
• It became my cozy-weather go-to when I realized how well it paired with morning coffee and evening tea.
• I’ve added a little nutmeg or browned butter over the years, and each twist brought out new layers of flavor.
• It’s surprisingly balanced—not too sweet, with just enough fruit to make it feel like a treat you can enjoy often (even when you’re watching your sugar).

Peach Cobbler Pound Cake Recipe

This rich and buttery Peach Cobbler Pound Cake blends caramelized peaches, a tender vanilla-almond crumb, and a golden cobbler-style topping. Baked to perfection in a Bundt pan, it’s a show-stopping dessert that tastes like summer in every slice.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 14 people

Calories 746 kcal

Equipment

• 10-inch Bundt pan
• Medium saucepan
• Mixing bowls (at least 2)
• Electric hand mixer or stand mixer
• Measuring cups
• Measuring spoons
• Rubber spatula
• Cooling rack

Ingredients

  

Filling

• 3 large fresh peaches – peeled pitted, and sliced
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup water
• 4 tablespoons salted butter
• 2 teaspoons ground cinnamon
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 2 tablespoons vodka optional

Cake Batter

• ¾ cup buttermilk
• 6 large eggs
• ½ cup butter-flavored shortening
• ½ cup sour cream
• 1 cup salted butter softened
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 3 cups white sugar
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder

Topping

• ¾ cup salted butter softened
• ¾ cup brown sugar
• 3 large fresh peaches – peeled pitted, and sliced
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F (175°C) and generously grease a 10-inch Bundt pan.
  
• In a saucepan over medium-low heat, combine peaches, water, white sugar, brown sugar, butter, vodka (optional), cinnamon, vanilla extract, almond extract, and nutmeg.
  
• Cook the mixture for about 20 minutes, stirring occasionally, until the peaches are tender and soft; set aside to cool.
• In a small bowl, mix together brown sugar and softened butter for the topping until crumbly.
  
• Spread the topping mixture evenly into the bottom of the prepared Bundt pan.
  
• Toss sliced peaches with cinnamon and arrange them neatly over the topping.
• In a large bowl, mix eggs, softened butter, buttermilk, sour cream, butter-flavored shortening, almond extract, and vanilla extract until well combined.
  
• In a separate bowl, whisk together flour, sugar, cinnamon, and baking powder.
  
• Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and fully incorporated.
  
• Pour half of the batter into the Bundt pan over the peaches and topping.
• Spoon the peach filling over the batter layer.
  
• Pour the remaining batter on top of the filling and smooth the surface.
• Bake in the preheated oven for 45 minutes.
  
• Reduce the oven temperature to 325°F (165°C) and continue baking for an additional 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool slightly in the pan, then carefully invert onto a cake plate and let it cool completely before serving with peach toppings.
  

Notes

• If you’re out of vodka, substitute with peach juice or omit entirely.
• Use room-temperature ingredients for a smoother, more cohesive batter.
• Don’t skip the cooling time—this helps the cake set and makes slicing cleaner.

Variations To Help You Customize This Dish!

1. Bourbon Twist – Swap vodka with bourbon in the filling for a richer, caramel-like depth and southern flair.
2. Spiced Apple Swap – Replace peaches with thinly sliced apples and a pinch of clove for a cozy fall version.
3. Nutty Crunch – Add ½ cup chopped pecans or walnuts to the batter or topping for extra texture and nutty richness.
4. Glaze It Up – Drizzle a simple vanilla or cream cheese glaze over the cooled cake for an elegant finish.
5. Citrus Lift – Add 1 tablespoon of orange or lemon zest to the batter for a bright, fragrant flavor contrast.