I start to get excited in late Summer...mostly because it's sooo close to Fall, but also: peaches! This Peach Cobbler Pound Cake is the perfect late summer treat!
This Peach Cobbler Pound Cake is a delicious cinnamon-peach pound cake with a gooey brown sugar top, drizzled with a vanilla bourbon glaze! This cake is serious comfort food!
This pound cake is rich and delicious, which means lots of butter and eggs! The warm flavors of the cinnamon, brown sugar, and bourbon pair so well with ripe summer peaches!
Pound Cake Ingredients
- Flour - Provides structure and moisture for the cake. I used all-purpose flour.
- Ground Cinnamon - For flavor.
- Baking Powder - Provides leavening for the cake.
- Salt - Helps to balance and enhance the flavor of the cake.
- Unsalted Butter - For moisture and richness. Unsalted butter so that you control the amount of salt in the recipe. You want your butter to be at room temperature before you start.
- Sugar - For sweetness and keeping the cake soft and moist.
- Eggs - Provide the cake with structure, additional leavening, and a little richness. Your eggs should be at room temperature.
- Buttermilk - For flavor, richness, and moisture. Cakes with buttermilk will always be moist and soft! (Check out the Substitutions section below or the recipe notes for a quick substitution if you don't have any on-hand!)
- Vanilla Bean Paste - For another layer of flavor. If you prefer, you can substitute with an equal measure of vanilla extract.
- Diced Peaches - For flavor. Also add moisture to the cake.
- Sliced Peaches - For flavor.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Unsalted Butter - For richness and giving the topping a gooey texture.
- Ground Cinnamon - For flavor.
Vanilla Bourbon Glaze Ingredients
- Powdered Sugar - For sweetness, and because it dissolves and gives the glaze a smooth texture.
- Milk - To thin the glaze to the appropriate consistency. I used whole milk.
- Bourbon - For flavor, and to thin the glaze to the appropriate consistency. You can use whatever kind of bourbon you prefer, or substitute the bourbon with more milk if you prefer.
- Vanilla Bean Paste - For flavor.
This pound cake is super simple to whip up, just make sure that your ingredients are at room temperature before you start so that they incorporate well!
Cream butter and sugar until light and fluffy.
Add eggs and vanilla bean paste and mix to combine.
Alternate additions of dry ingredients and buttermilk.
Toss diced peaches in flour and gently fold into batter.
Arrange sliced peaches in the bottom of a greased bundt pan.
Pour brown sugar-cinnamon topping over peaches.
Scrape the cake batter into the pan.
Bake until golden, then cool completely. Top with vanilla bourbon glaze.
Hint: Bundt pans have many nooks and crannies that the cake can stick to, so make sure that your pan is greased well!
Instead of Vanilla Bean Paste - If you don't have it on-hand, you can use an equal measure of vanilla extract instead.
Instead of Buttermilk - If you don't have buttermilk, put 1 teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!
Instead of Bourbon - If bourbon isn't your speed or you don't have any on-hand, the peaches would also pair well with rum! For a nonalcoholic option, just replace the alcohol with more milk for a vanilla glaze!
A standard size bundt pan is the only piece of specialty equipment that you need for this recipe. A "standard" bundt pan has a cavity that measures 9-10 inches across, and has a total volume of 10-12 cups (2.4-2.8 liters).
If you're unsure of the size of your bundt pan, the easiest way to measure is to pour water into the pan, one cup at a time, until the water reaches the top. This will give you the total volume of the pan.
Bundt pans come in many shapes and sizes, and can range in volume from a teeny half cup mini bundt up to giant pans that hold 18 cups. You don't have to fill a bundt pan completely to have an attractive cake, but the size/shape of your bundt pan and how full it is will impact the bake time! All the measurements and the bake time for this recipe are based on a "standard" size pan.
Once baked and glazed, the cake will keep for 4-5 days in the refrigerator. Unfortunately, this cake doesn't freeze well, as the peaches give off moisture and cause the cake to be soggy after thawing.
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In addition to greasing the pan well, also make sure that the cake is cooled before turning it out of the pan! If you attempt to remove the cake from the pan while it's still warm, it may crumble!
I used fresh peaches for this recipe. Frozen or canned peaches can be used, just make sure to drain them well!
All the measurements and the bake time for this recipe are based on a "standard" size bundt pan, which will measure 9-10 inches across and have a total volume of 10-12 cups (2.4-2.8 liters). Other shapes/sizes can be used, just keep in mind that this will impact the bake time!
Other Recipes You May Like
Peach Cobbler Pound Cake with Bourbon Glaze
Cinnamon Peach Pound Cake
- Preheat oven to 300° F. Grease a standard bundt pan (see note) well and set aside.
- In a medium bowl, combine the dry ingredients (flour, cinnamon, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (at least 3 minutes). Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla bean paste (see note) and mix to combine.
- Alternate additions of the dry ingredients and the buttermilk: half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Only mix until just incorporated and no more.
- Toss the diced peaches (see note) in a few tablespoons of flour (this keeps them from sinking in the batter). Add the peaches to the batter and gently fold them in with a spatula.
- Slice the peaches and arrange in the bottom of the prepared pan. In a small bowl, combine the brown sugar, cinnamon, and melted butter. Pour the topping evenly into the pan over the peaches.
- Scrape the batter into the pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs), 75-80 minutes. Allow cake to cool before removing from the pan.
- Combine all glaze ingredients in a small bowl (see note). Add a bit more powdered sugar if too thin, or a bit more milk if too thick.
- Pour the glaze over the cooled cake. Garnish with peach slices, if desired. Allow the glaze to set before serving.Enjoy!