Name: Peach Cobbler Pound Cake
Prep time: 20 min
Cook time: PT-487101H51S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 large (or 3 medium) peaches, peeled and sliced; 2 Tbsp salted butter, melted; ¼ cup dark brown sugar (50 g), lightly packed; ¼ tsp ground cinnamon; ¼ cup dark brown sugar (50 g) for swirl; 2 Tbsp all-purpose flour (15 g) for swirl; ½ tsp ground cinnamon for swirl; 2 cups all-purpose flour (240 g); 1¼ cups granulated sugar (250 g); 1 Tbsp baking powder (10 g); ½ tsp salt; 1 cup unsalted butter (227 g), room temperature; 4 large eggs, room temperature; ¾ cup Greek yogurt (170 g); 2 tsp vanilla extract; 3–4 scoops vanilla ice cream (for serving)

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A decadent mash-up of peach cobbler and buttery pound cake—layered with juicy peaches and cinnamon swirl, then topped with a scoop of vanilla ice cream for the ultimate dessert indulgence.

Why You’ll Love This Recipe

This Peach Cobbler Pound Cake delivers the warm comfort of peach cobbler with the rich texture of pound cake—all baked together in one stunning, shareable round cake. The sweet peach topping melds with moist cake and a cinnamon swirl for irresistible flavor and texture balance. Perfect by itself, or elevated with a scoop of ice cream!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Peach Cobbler Topping

2 large (or 3 medium) peaches, peeled and sliced
2 Tbsp (28 g) salted butter, melted
¼ cup (50 g) dark brown sugar, lightly packed
¼ tsp ground cinnamon

Cinnamon Swirl

¼ cup (50 g) dark brown sugar, lightly packed
2 Tbsp (15 g) all‑purpose flour, spooned and leveled
½ tsp ground cinnamon

Pound Cake

2 cups (240 g) all‑purpose flour, spooned and leveled
1¼ cups (250 g) granulated sugar
1 Tbsp (10 g) baking powder
½ tsp salt
1 cup (227 g) unsalted butter, room temperature
4 large eggs, room temperature
¾ cup (170 g) Greek yogurt
2 tsp vanilla extract

For Serving

3–4 large scoops vanilla ice cream

Directions

1. Prepare Peach Cobbler Topping

Preheat oven to 350 °F (177 °C convection) or 325 °F (163 °C conventional).
Toss sliced peaches with melted butter, brown sugar, and cinnamon until evenly coated.
Grease and line a round 8″ (20 cm), 3″ (7.5 cm) tall cake pan.
Spread peach mixture in the bottom of the pan and set aside.

2. Mix Cinnamon Swirl

In a small bowl, whisk together brown sugar, flour, and cinnamon. Set aside.

3. Make Pound Cake Batter

In a mixing bowl or stand mixer, whisk flour, granulated sugar, baking powder, and salt until evenly combined.
Beat in butter on medium speed for 2–3 minutes until pea-sized clumps form, then increase to high and beat 1 minute more into a paste.
Add eggs one at a time on medium speed, scraping bowl between additions, until fully incorporated.
Beat in Greek yogurt and vanilla until just combined.

4. Layer And Bake

Spread half of the batter over the peach layer in the pan.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Top with the remaining batter, smoothing the top.
Bake 55–60 minutes, or until the top springs back to the touch and a toothpick inserted into the tallest center comes out clean.

5. Cool And Serve

Cool cake in pan 10–15 minutes, then invert onto a serving plate or stand.
Allow to cool almost completely—or serve slightly warm.
Top with scoops of vanilla ice cream before serving.

Servings And Timing

Serves: 10–12 slices
Prep time: ~20 minutes
Bake time: 55–60 minutes
Cooling: ~15 minutes
Total time: ~1¾ hours

Variations

Gluten-Free: Substitute flour with a 1:1 gluten-free blend.
Dairy-Free: Use vegan butter, dairy-free yogurt, and vegan ice cream.
Spiced Variation: Add ½ tsp nutmeg or ground ginger to the batter for extra warmth.
Fruit Swap: Replace peaches with sliced apples or pears for seasonal variation.

Storage/Reheating

Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerator: Refrigerate up to 4 days—allows flavors to develop further.
Reheat: Warm slices in a low oven (300 °F) for 5–10 minutes when desired.
Freeze: Slice and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.

FAQs

1. Can I use frozen peaches?

Yes—thaw and drain them well before coating to prevent excess moisture.

2. Why use Greek yogurt?

It adds moisture and slight tang, resulting in tender texture without extra oil.

3. Do I need a tall pan?

Yes—a 3″ high pan allows room for the fruit, swirl, and cake layers to rise and bake evenly.

4. Can I make mini cakes or muffins?

Yes—divide the batter into smaller pans. Reduce bake time to ~25–30 minutes for 6″ pans or 20 minutes for muffins.

5. Does peach juice leak during baking?

Minimal juice may release—peach layer acts like a cobbler base and remains contained.

6. Can I substitute sour cream for yogurt?

Yes, sour cream works similarly, adding tang and moisture.

7. Why swirl cinnamon sugar?

It creates pockets of caramelized flavor and visual appeal between cake layers.

8. How do I ensure even baking?

Rotate oven rack halfway through and test doneness with a toothpick in the center of the cake top.

9. Can I omit ice cream?

Absolutely—cake is delicious warm or at room temperature on its own.

10. How to keep top from browning too fast?

Tent lightly with foil if the cake top browns before the center is fully baked.

Conclusion

The Peach Cobbler Pound Cake is the perfect blend of nostalgic flavor and baked indulgence. With layers of juicy peaches, swirled cinnamon, and moist cake, topped with vanilla ice cream, it’s a dessert that’s both comforting and elegant. Prep in advance, bake, and slice into sweet summer comfort whenever you’re ready. Enjoy every luscious bite!