This post may contain affiliate links. Please read my disclosure policy.

Calling all bakers and peach lovers! We’ve got a great recipe for your next weekend baking project. I know you’ll be thrilled with the amazing peach flavor and hints of almond in this moist and tender Peach Cobbler Pound Cake.

While it’s not required, we like to add extra peaches on top along with a buttery crumb mixture at the end of baking. This little something extra gives it all the vibes of a great peach cobbler.

A crumble topped peach pound cake on a platter.

Peach Cobbler Pound Cake

I’ve been working on this recipe all summer and while each variation was delicious and sharable, after a few procedural tweaks this recipe is now practically perfect in every way. 😉

What we love about this recipe:

The cake is moist and tender and loaded with almond and peach flavors.
At the end of baking we top the cake with diced peaches and a buttery crumble for added flavor and amazing textures.
The basic recipe (without toppings) is easily doubled and made in a large Bundt pan. This simple peach pound cake is great drizzled with a simple almond flavored icing.
We pack a full 3 cups of diced peaches into this recipe.
It’s easy to make and everybody loves it!
Recipe is based on our super popular, practically fail-proof Almond Pound Cake.

A collage of ingredients needed to make peach cobbler pound cake.

Ingredients Overview

For the peaches:

fresh peaches
lemon juice to help prevent the peaches from turning brown
granulated sugar
cornstarch

Optional crumble topping:

unsalted butter, melted
vanilla extract
almond extract
granulated sugar
light brown sugar
pinch of table salt (omit if using salted butter)
all-purpose flour

For the pound cake:

all-purpose flour
salt (omit if using salted butter)
baking powder
block cream cheese at room temperature
unsalted butter at room temperature
granulated sugar
vanilla extract
almond extract
large room temperature eggs

A crumble mixture spread on a baking pan.

How to make our Peach Cobbler Pound Cake Recipe

1. First prep the pan and preheat the oven

Preheat oven to 325 degrees F. Grease and flour a large 9×5-inch loaf pan. Line the pan with parchment paper creating a sling for easy cake removal. Set aside.

2. Next prepare the peach mixture

Peel, pit and dice the peaches and place in a medium mixing bowl. Toss the peaches with fresh lemon juice. Combine the sugar and cornstarch and pour over the peaches. Stir gently to coat. Cover the bowl with plastic wrap and set aside to macerate.

3. Make the crumble mixture

Combine the melted butter, vanilla, almond extract, granulated sugar, brown sugar, salt and flour. Mix with a fork until combined. Spread the crumble on a parchment lined baking pan leaving some larger clumps. Bake for 10 minutes or until light golden brown. Set aside.

4. Prepare the pound cake batter

Whisk together the dry ingredients in a small bowl: flour, salt and baking powder. Set aside.

In a large bowl or the bowl of a stand mixer combine the cream cheese and butter. Beat until smooth. Add the sugar and beat again until light and fluffy. Add the vanilla and almond extracts. Blend on low just until incorporated.

Alternate adding the eggs and flour mixture to the wet ingredients blending just until the yolk disappears and the flour is mostly incorporated. Do not over-bread.

Scrape down the sides and bottom of the bowl with a rubber spatula. Fold the batter together a few times until smooth. Add a little more than 2 cups of the peaches (plus juice) to the cake batter. Gently fold to incorporate. Pour the batter into the prepared pan.

5. Bake, cool and serve

Bake in the preheated oven for 75 to 80 minutes or until the top is just set and lightly brown. Remove from the oven and top with the remaining peaches and any accumulated juices. Sprinkle the partially baked peach cobbler topping over the peaches and press lightly to adhere.

Return to the oven and continue baking until a toothpick or skewer inserted in the center of the cake comes out with no wet batter, moist crumbs are okay, about 15 to 20 minutes more.

Cool in the pan for at least 20 minutes. Use the parchment sling to help remove the cake from the pan. Place on cooling rack until ready to serve.

Serve slightly warm or room temperature.

An overhead shot of a peach pound cake in a loaf pan.

Variations, substitutions and Add-ins

This recipe is easily doubled and baked in a 12 to 14 cup Bundt pan. Omit the baking powder and use a total of 7 large eggs. Add all the peaches to the batter if desired or cook the reserved peaches until thickened. Gently spoon the peaches and fully baked crumble over the cooled, inverted cake.

If using a large Bundt cake pan you can also skip the crumble topping and add all the peaches to the cake batter before baking. Drizzle the cooled cake with a simple glaze / icing made with powdered sugar, milk or cream and a splash of almond extract.

Omit the almond extract and add ground cinnamon to the cake batter, peach mixture and crumble topping for more autumn flavor.

A closeup photo of a sliced Peach Cobbler Pound Cake with a crumble mixture on top.

Serving and storing Peach Cobbler Pound Cake

Due to the juiciness of peaches the cake top may become moist over time. We recommend refrigerating leftover cake for up to 4 days to help avoid the extra juiciness.

This cake is really terrific served slightly warm. It’s pretty sweet on its own so we don’t recommend adding icing or ice cream if including the crumble topping.

If planning to serve within a day or so, lightly cover the cake and leave at room temperature.

You can freeze leftovers well sealed in an airtight container. Separate slices with parchment or wax paper.

A slice of peach cobbler pound cake with a sliced peach in the background.

Fresh, frozen or canned peaches?

I definitely prefer fresh peaches for this recipe. However, frozen or unsweetened canned peaches will work in a pinch.

There’s no need to thaw the frozen peaches before chopping. Drain canned peaches before adding to the cake.

Peach Cobbler Pound Cake

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Yield:

Course: Dessert

Author: Tricia

Pin Recipe Print Recipe Rate Recipe

5 from 1 vote

Enjoy this tender and moist almond scented pound cake with loads of fresh diced peaches folded into the batter and more baked on top with a buttery crumble. Peach Cobbler in cake form!

Ingredients

For the peach layer:

1 ½ lbs peaches about 3 cups chopped
juice of 1/2 a lemon
2 tablespoons granulated sugar (28g)
2 teaspoons cornstarch (7g)

For the crumble topping:

2 tablespoons unsalted butter melted
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
1 tablespoon granulated sugar (21g)
1 tablespoon brown sugar (25g)
pinch of table salt
⅓ cup all-purpose flour (38g)

For the cake batter:

1 ½ cups all-purpose flour (196g)
½ teaspoon salt
½ teaspoon baking powder
4 ounces block cream cheese room temperature
12 tablespoons unsalted butter room temperature (6 ounces)
1 ½ cup granulated sugar (335g)
½ teaspoon vanilla extract
1 teaspoon almond extract
4 large eggs room temperature

Instructions

Preheat oven to 325℉. Grease and flour a large 9×5-inch loaf pan. Line the pan with parchment paper creating a sling for easy removal. Set aside.

Prepare the peaches:

Peel, pit and dice the peaches and place in a medium mixing bowl. Toss the peaches with the fresh lemon juice. Combine 2 tablespoons granulated sugar with the cornstarch. Pour over the peaches and toss to combine. Cover with plastic wrap and set aside.

To prepare the crumble mixture:

Melt the butter in a small microwave safe bowl. Add the vanilla, almond extract, granulated and brown sugars, salt and flour. Mix with a fork until combined. Spread the mixture on a parchment lined baking pan leaving some in clumps. Bake for 10 minutes or until light golden brown. Set aside to cool.

Prepare the pound cake batter:

Combine the flour, salt and baking powder in a 2 cup measuring cup. Whisk until combined. Set aside.
In a large mixing bowl combine the cream cheese and butter. Using an electric mixer, beat the cream cheese and butter until smooth. Add the sugar and beat until light and fluffy. Add the vanilla and almond extracts. Blend on low just until combined.
Alternate adding eggs and the flour mixture blending just until the yolk disappears and the flour is mostly incorporated. Do not over-beat at this point.
Scrape down the sides and bottom of the bowl with a rubber spatula. Fold the batter together a few times to ensure everything is incorporated.
Add a little more than 2 cups of the chopped macerated peaches to the cake batter. Gently fold to incorporate. Pour the batter into the prepared pan and smooth the top.
Bake at 325℉ for about 75 to 80 minutes or until the top is just set and lightly brown. Remove from the oven and top with the remaining peaches and any accumulated juice. Sprinkle the partially baked crumble mixture on top of the peaches. Press gently to adhere. Return to the oven and continue baking until a toothpick comes out with no wet batter, about 15 to 20 minutes more.
Cool in the pan for at least 20 minutes. Using the parchment to assist, remove the cake to a wire rack to cool.
Serve slightly warm or room temperature.

Recipe Notes

Due to the juiciness of the peach topping, the cake top may become moist over time. I recommend refrigerating leftovers for up to 4 days.
To double the recipe: Omit the baking powder and use a total of 7 large eggs. Bake in a 12 to 14 cup Bundt pan. Add all the peaches to the batter if desired or cook the reserved peaches until thickened. Gently spoon the peaches over the baked and inverted cake. Immediately top with the crumble mixture.
You can also skip the toppings and simply bake a peach pound cake.
Optional: Omit the almond extract and add ground cinnamon to the cake batter, peaches and crumble top

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More great peach recipes

I don’t think there could be a more simple and delicious dessert than peach crisp or Peach Cobbler Dump Cake. Don’t forget a scoop of vanilla ice cream!

A pretty slice of peach crumble cheesecake with juices dripping down the sides.

4 Comments

Donna

October 30, 2024 at 1:44 pm

This is a prize winning pound cake. Came out of the freezer like it was freshly baked. Eating fresh is fabulous

- Tricia Buice
  
  October 31, 2024 at 9:35 am
  
  Thank you for the feedback Donna! So glad you enjoyed it.
  
Denise Conway

August 24, 2024 at 1:11 pm

The peach poundcake was delicious moist and the peach flavor was amazing I followed the recipe next time I would skip the peaches on top of the cake and crumb topping.
The peaches became moist and the crumb topping got wet.
I would add all the peaches to the batter next time.
Thank you for sharing this wonderful recipe during peach season.

- Tricia Buice
  
  August 25, 2024 at 11:59 am
  
  Thanks Denise. You can also try skipping the added peaches on top and just do the crumb topping. So good anyway you make it!