National Peach Cobbler Day: a Peach Cobbler Pound Cake Recipe your Family will Love

Today is National Peach Cobbler Day! My family loves peach cobbler, so I decided to change it up and make this peach cobbler pound cake recipe. I have made white peach cobbler before on my blog – it was early-on when I started my blog (and the terrible photos are proof of that). But, I stand by the recipe!

Are you searching for the perfect dessert that combines the classic taste of peach cobbler with the richness of a pound cake? Look no further than this mouth-watering Peach Cobbler Pound Cake recipe. It’s the perfect dessert for any occasion and is sure to leave your taste buds wanting more.

We love pound cake and cobblers, so I thought it would be interesting to combine them! This recipe is yummy. The only thing I would change is to use fresh peaches instead of canned one, next time. It isn’t peach season yet, which is why I tried using canned peaches instead. Next time, I’ll definitely try fresh ones though!

Why Try Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is the perfect dessert for any season. The fresh peaches used in this recipe give it a delicious and juicy flavor that perfectly complements the richness of the pound cake. This dessert is perfect for a family gathering, a party, or just a simple get-together with friends.

This recipe is simple and easy to follow, even for those who are not experienced bakers. The combination of sweet peaches and rich pound cake is a match made in heaven, and the end result is a dessert that is both beautiful and delicious.

The aroma of the cake baking in the oven will fill your house with the sweet scent of peaches and vanilla, making it hard to resist waiting for it to cool before indulging. The warm and comforting feeling of biting into a slice of this cake, topped with a scoop of vanilla ice cream, will leave you feeling satisfied and content.

This Peach Cobbler Pound Cake is versatile and can be served as a dessert or even as a sweet breakfast treat. It’s the perfect recipe for those who love the classic taste of peach cobbler but want to switch things up a bit. So why not give it a try and surprise your loved ones with a delicious and unforgettable dessert that will leave them craving more?

Peach Cobbler Pound Cake Recipe

Peach Cobbler Pound Cake Recipe

This peach cobbler pound cake is so delicious and can use fresh or canned peaches.

Ingredients

• For the cake
• 1 pound fresh peaches (about 4 medium-sized peaches)
• 1 cup unsalted butter, softened to room temperature
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs
• 1¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)
• For the cake topping
• 1 (approximately ¼ pound) peach
• 3 tablespoons unsalted butter, melted
• 3 tablespoons golden brown sugar
• 1 teaspoon pure vanilla extract
• ¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)

Instructions

1. Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).
2. Peel and cut the peaches. If your peaches are on the firm side, use a vegetable peeler to peel them. If they’re soft, blanch them as follows: Fill a large mixing bowl with ice water and set it aside.
3. Bring a large pot of water to a boil. Cut an “X” on the bottom of each peach, trying only to cut through the skin. Place them in the boiling water and leave them just until you see the skin begin to peel away from the “X,” about 1 minute. (You don’t want to cook the peaches — just loosen the skin.) Remove them with a slotted spoon and place them directly into the ice water. When they’re cool enough to touch, gently peel the skin off away from the "X." Cut them into approximately ¼ inch slices. Set aside.
4. Combine the batter ingredients. In a large mixing bowl, combine the softened butter with the sugar, salt and vanilla. Use an electric mixer on a medium-high speed to mix for 2 minutes. Add the eggs and mix until blended. Fold in the flour only until it’s about halfway combined. Then add the peeled peach slices and continue folding until you no longer see dry spots and the peaches are mixed in. Pour the batter into the prepared pan. Set aside.
5. Slice the peach, mix and add the topping. Wash and dry the peach and cut it into approximately ¼ inch slices. Place them in an even layer on top of the batter in the pan. In a small mixing bowl, combine the melted butter, brown sugar, salt, vanilla and flour and stir until smooth. (This should be the consistency of a wet cookie dough.) Use your fingers or two teaspoons to drop bits of it all over the peaches. It will be mostly covered, with a few open spots where the peaches will show through.
6. Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.
7. Let it cool in the pan for about 20 minutes. Then lift it out with the parchment paper and let it cool to room temperature on a cooling rack, about 40 minutes. Slice your peach cobbler pound cake and serve!

For the cake
1 pound fresh peaches (about 4 medium-sized peaches)
1 cup unsalted butter, softened to room temperature
½ teaspoon salt
1 cup granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
1¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)
For the cake topping
1 (approximately ¼ pound) peach
3 tablespoons unsalted butter, melted
3 tablespoons golden brown sugar
1 teaspoon pure vanilla extract
¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)

Directions:

Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).

Peel and cut the peaches. If your peaches are on the firm side, use a vegetable peeler to peel them. If they’re soft, blanch them as follows: Fill a large mixing bowl with ice water and set it aside. Bring a large pot of water to a boil. Cut an “X” on the bottom of each peach, trying only to cut through the skin. Place them in the boiling water and leave them just until you see the skin begin to peel away from the “X,” about 1 minute. (You don’t want to cook the peaches — just loosen the skin.) Remove them with a slotted spoon and place them directly into the ice water. When they’re cool enough to touch, gently peel the skin off away from the “X.” Cut them into approximately ¼ inch slices. Set aside.

Combine the batter ingredients. In a large mixing bowl, combine the softened butter with the sugar, salt and vanilla. Use an electric mixer on a medium-high speed to mix for 2 minutes. Add the eggs and mix until blended. Fold in the flour only until it’s about halfway combined. Then add the peeled peach slices and continue folding until you no longer see dry spots and the peaches are mixed in. Pour the batter into the prepared pan. Set aside.

For the cake topping

Slice the peach, mix and add the topping. Wash and dry the peach and cut it into approximately ¼ inch slices. Place them in an even layer on top of the batter in the pan. In a small mixing bowl, combine the melted butter, brown sugar, salt, vanilla and flour and stir until smooth. (This should be the consistency of a wet cookie dough.) Use your fingers or two teaspoons to drop bits of it all over the peaches. It will be mostly covered, with a few open spots where the peaches will show through.

Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.

Let it cool in the pan for about 20 minutes. Then lift it out with the parchment paper and let it cool to room temperature on a cooling rack, about 40 minutes. Slice your peach cobbler pound cake and serve!