There’s nothing wrong with a classic pound cake—it’s moist, buttery, and always satisfying. But if you’re craving something a little extra special, this Peach Cobbler Pound Cake is here to steal the show! Bursting with juicy peaches, warm spices, and a splash of peach schnapps, this cake blends two Southern favorites into one irresistible dessert.
Why You’ll Love This Recipe
- Moist and flavorful – Soft, buttery pound cake meets juicy peaches and warm cinnamon spice.
- A fun twist on a classic – The layer of peaches baked inside gives every slice a cobbler-like surprise.
- Perfect for any occasion – Great for brunch, dessert, or as a show-stopping potluck treat.
🍑 Ingredients You’ll Need
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 3 tablespoons brown sugar (for a caramelized crust)
- 4 eggs, separated (whip whites for extra fluffiness)
- 1 teaspoon vanilla extract
- ¾ cup peach schnapps – or replace with peach juice for a non-alcoholic version
- ¼ cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 (15-ounce) can sliced peaches, drained (or 4–5 fresh peaches)
🍑 How to Make Peach Cobbler Pound Cake
Step 1 – Prep the pan
Preheat your oven to 325°F (165°C). Grease a 9-inch Bundt pan with butter. Combine ½ teaspoon cinnamon and brown sugar, then sprinkle it inside the pan to coat.
Step 2 – Prep the peaches
Toss sliced peaches with 2 teaspoons cinnamon and ½ teaspoon nutmeg. Set aside.
Step 3 – Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, salt, and remaining spices.
Step 4 – Whip the egg whites
In another bowl, beat the egg whites until medium peaks form (about 3 minutes). Set aside.
Step 5 – Make the batter
In a large bowl, cream butter and granulated sugar until light and fluffy (3–4 minutes).
Add the egg yolks one at a time, then mix in vanilla and peach schnapps.
Gradually add the flour mixture, mixing until just combined.
Fold in the buttermilk and egg whites gently until smooth and airy.
Step 6 – Assemble and bake
Pour half the batter into the prepared pan, layer the spiced peaches on top, then add the remaining batter. Smooth the top evenly.
Bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool and serve
Let the cake rest for 10 minutes, then invert onto a wire rack to cool completely.
🍑 Tips for Success
- Handle the egg whites gently – Folding them carefully keeps the cake fluffy.
- Check early – Every oven bakes differently; start testing around 60 minutes.
- Add a glaze – Mix peach juice with powdered sugar for a simple drizzle.
🍑 Storage & Freezing
- Store: Keep covered at room temperature for up to 3–4 days or refrigerate for 5 days.
- Freeze: Wrap cooled cake tightly and freeze up to 3 months. Thaw at room temperature before serving.
🍑 Quick FAQ
Can I make this alcohol-free?
Yes! Replace the peach schnapps with canned peach juice or any peach-flavored syrup.
How do I peel fresh peaches easily?
Soak them in warm water for 15 minutes, then peel using a small spoon or paring knife.
Peach Cobbler Pound Cake is a cozy, elegant dessert that celebrates everything we love about peaches and pound cake. Whether you’re serving it warm or chilled, with or without glaze, it’s guaranteed to impress every time.