Go Back
whole-peach-cobbler-pound-cake-spiral-peach-filling-visible

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
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.
    oven-preheated-to-350-degrees-on-white-counter
  • In a saucepan over medium-low heat, combine peaches, water, white sugar, brown sugar, butter, vodka (optional), cinnamon, vanilla extract, almond extract, and nutmeg.
    peach-filling-simmered-soft-in-saucepan
  • 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.
    topping-brown-sugar-butter-mixture-in-glass-bowl
  • Spread the topping mixture evenly into the bottom of the prepared Bundt pan.
    mayanksachdeva1903_66476_top-down_shot_of_the_same_black_nonsti_a7d7b2d3-5187-4d2d-b34f-32dc124c1bdb
  • 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.
    wet-ingredients-mixed-in-large-glass-bowl
  • In a separate bowl, whisk together flour, sugar, cinnamon, and baking powder.
    flour-cinnamon-baking-soda-salt-in-glass-bowl-on-marble-countertop
  • Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and fully incorporated.
    cake-batter-mixed-in-large-glass-bowl
  • Pour half of the batter into the Bundt pan over the peaches and topping.
  • Spoon the peach filling over the batter layer.
    peach-filling-layered-over-first-batter
  • Pour the remaining batter on top of the filling and smooth the surface.
  • Bake in the preheated oven for 45 minutes.
    bundt-pan-in-oven-final-baking-stage
  • 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.
    peach-cobbler-pound-cake-sliced-spiral-with-peach-filling-2

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.