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Peach Cobbler Pound Cake
This delicious peach cobbler pound cake combines our love of two classic desserts! A rich, buttery, and moist pound cake flecked with chunks of sweet peaches then topped with a homemade 3-ingredient vanilla glaze!
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 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups fresh peaches finely diced
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
For the Pound Cake
- Preheat the oven to 350° F and grease a 8.5 x 4.5" loaf pan with nonstick baking spray.
- 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).
- Add the eggs in one at a time and beat on low speed.
- Then add in the vanilla extract and continue mixing on low speed until incorporated, scraping down the sides of the bowl a few times.
- Slowly add the flour and continue mixing on low speed until the flour is just barely incorporated then turn off the mixer.
- Add in the diced peaches and gently stir them into the batter. (Don’t use the mixer or it will break up the peaches.
- Pour the cake batter to the prepared pan and smooth out the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely
Cup of Yum
Make the Glaze
- 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.
- Drizzle the glaze over the pound cake after it has completely cooled.
- Let the glaze to set for about 15 minutes before slicing.
Notes
- Store any leftover pound cake in an airtight container at room temperature for up to three days.
- I used salted butter but you can also use unsalted and about 1/16th teaspoon of salt.
- Carefully measure the flour using the spoon and level method so you do not accidentally add too much that will make the cake dry.
- Swap the fresh peaches for thawed frozen peaches or canned peaches with the syrup drained.
- Leave the skin on the peaches or peel if desired.
- Swap the vanilla extract for an equal amount of vanilla bean paste.
- Use low fat milk, 2% milk or whole milk for the glaze. you can even use half and half if you'd like a creamier glaze.
Nutrition Information
Serving
1slice
Calories
363kcal
(18%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
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: 12slices
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.