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Peach Cobbler Pound Cake
4.9 from 81 votes

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a moist loaf cake incorporating finely diced fresh peaches folded into batter made with butter, sugar, eggs, and vanilla. Baked until golden and topped with a simple vanilla glaze made from powdered sugar and milk, this cake highlights the sweet fruit within each dense, buttery slice. It offers a cakey texture with bursts of soft peach throughout.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 363 kcal
Course: Dessert, Breakfast, Snacks, Brunch
Cuisine: American

Ingredients

For the Pound Cake
  • 1 cup butter softened (2 sticks)
  • 1 ¼ cups white sugar
  • 4 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ cups peach finely diced, fresh
For the Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

For the Pound Cake
    Cup of Yum
  1. Preheat the oven to 350° F and grease a 8.5 x 4.5" loaf pan with nonstick baking spray.
  2. In a large mixing bowl, add the softened butter and sugar and beat with an electric on medium speed for 2-3 minutes until light and fluffy. Make sure it is at least 2 minutes! (you can use to the bowl of a stand mixer with the paddle attachment).
  3. Add the eggs in one at a time and beat on low speed.
  4. Then add in the vanilla extract and continue mixing on low speed until incorporated, scraping down the sides of the bowl a few times.
  5. Slowly add the flour and continue mixing on low speed until the flour is just barely incorporated then turn off the mixer.
  6. Add in the diced peaches and gently stir them into the batter. (Don’t use the mixer or it will break up the peaches.
  7. Pour the cake batter to the prepared pan and smooth out the top.
  8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the pound cake to cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely
Make the Glaze
  1. In a small bowl, add the powdered sugar, vanilla extract, and 2 tablespoons milk. Add another tablespoon of milk If you would like the glaze a little thinner glaze.
  2. Drizzle the glaze over the pound cake after it has completely cooled.
  3. Let the glaze to set for about 15 minutes before slicing.

Notes

  • Store leftover pound cake in an airtight container at room temperature for up to three days.
  • Use either salted or unsalted butter; if unsalted, add a pinch of salt to the batter.
  • Measure flour with the spoon and level method to avoid adding too much, which can dry out the cake.
  • Frozen or canned peaches (drained) work as substitutes for fresh peaches.
  • Peach skins can be left on or peeled based on preference.
  • Vanilla bean paste can replace vanilla extract in equal amounts.
  • For the glaze, low fat, 2% or whole milk can be used; half and half creates a creamier topping.

Nutrition Information

Serving 1slice Calories 363kcal (18%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 95mg (32%) Sodium 147mg (6%) Potassium 76mg (2%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 617IU (12%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 363

% Daily Value*

Serving 1slice
Calories 363kcal 18%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 95mg 32%
Sodium 147mg 6%
Potassium 76mg 2%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 617IU 12%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.