For an extra layer of flavor, try browning the butter for the cobbler topping before mixing it with the brown sugar. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling the rest of the cup with milk to equal 3/4 cup. Let it sit for 5 minutes before using. Feel free to experiment with other fruits in this recipe, such as apples, berries, or plums.
Peach Cobbler Pound Cake
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PREP TIME25 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME2 hrs 45 mins
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SERVING14 People
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VIEWS15
Experience the comforting flavors of a classic peach cobbler transformed into a delightful pound cake. This recipe marries the juicy sweetness of ripe peaches with a tender, buttery cake, creating a dessert that's both nostalgic and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate95 g
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Cholesterol154 mg
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Fiber1 g
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Protein7 g
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Saturated Fat21 g
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Sodium279 mg
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Sugar74 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan. (5 minutes)
02
StepIn a saucepan over medium-low heat, combine the sliced peaches, water, white sugar, brown sugar, butter, vodka (if using), cinnamon, vanilla extract, almond extract, and nutmeg. Cook until the peaches are tender and softened, stirring occasionally. (20 minutes)
03
StepIn a separate bowl, mix together the brown sugar and softened butter for the cobbler-style topping. Spread this mixture evenly in the bottom of the prepared Bundt pan. Combine the sliced peaches for the topping with cinnamon and arrange neatly on top of the crumble mixture. (10 minutes)
04
StepIn a large bowl, combine the eggs, softened butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract. Mix until well combined and smooth. (5 minutes)
05
StepIn another bowl, whisk together the all-purpose flour, sugar, cinnamon, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
06
StepPour half of the cake batter into the prepared Bundt pan, over the peach cobbler topping. Gently pour the cooked peach filling over the batter. Pour the remaining cake batter on top, spreading evenly. (5 minutes)
07
StepBake in the preheated oven for 45 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking until a toothpick inserted into the center of the cake comes out clean. (1 hour 15 minutes)
08
StepLet the cake cool in the pan for 15-20 minutes before inverting it onto a cake plate to cool completely. (20 minutes)
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Ivy Rowe
Jun 21, 2025The cake was moist and delicious, the best peach cake I have ever made.
Clara Mccullough
Jun 19, 2025The cobbler topping is genius! It adds a lovely texture and sweetness to the cake.
Eve Donnelly
Jun 3, 2025I was a bit skeptical about the vodka, but it really did enhance the peach flavor. I'll definitely be making this again!
Estevan Feil
May 26, 2025This cake was a huge hit at our family gathering! Everyone loved the combination of the peach cobbler and pound cake.