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a peach cobbler pound cake on a cake stand topped with roasted peaches.
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5 from 5 votes

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a brown sugar pound cake with a cinnamon swirl topped with a brown butter glaze and juicy roasted cinnamon peaches.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 855kcal
Author: Britney

Equipment

  • 10 cup bundt pan
  • Stand Mixer
  • Mixing Bowls
  • Baking Sheet

Ingredients

Brown Sugar Pound Cake

  • 1 ½ cups Salted Butter , room temperature
  • 8 oz Cream Cheese , room temperature
  • 1 ½ cups Brown Sugar
  • 1 ½ cups Sugar
  • 5 large Eggs
  • 1 tbsp Vanilla Extract
  • 3 cups All-Purpose Flour
  • 2 tsps Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Kosher Salt

Cinnamon Swirl Filling

  • ¾ cup Brown Sugar
  • 1 tbsp Cinnamon
  • 3 tbsps All-Purpose Flour

Brown Butter Glaze

  • ½ cup Butter
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3-5 tbsps Heavy Cream

Roasted Peaches

  • 3 Freestone or Yellow Peaches , sliced
  • 1 tsp Lemon Juice
  • 3 tbsps Sugar
  • ¼ tsp Cinnamon
  • 1-2 Graham Crackers , crushed

Instructions

  • Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside.
  • Then make the pound cake batter. Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes.
  • Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! Scrape down the sides of the bowl and continue to mix.
  • Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined.
  • Spray a 10-cup bundt pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan. Add the brown sugar mixture and pour remaining batter on top. Bake for 1 hour and 20 minutes.
  • Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture.
  • Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 5 minutes, then turn the cake over onto a wire rack or a plate to cool.
  • Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes.
  • Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add crushed graham crackers on top.

Notes

Helpful Tips
  • Be sure to use room temperature butter, cream cheese, and eggs. Using room temperature ingredients allows for the ingredients to mix together properly and for air to fully incorporate into the batter.
  • I do not recommend using an electric mixer for this recipe as the cake batter is very heavy. A stand mixer is preferred.
  • Once peach season is over, you can use canned peaches instead of fresh peaches. Just drain the syrup and toss in cinnamon and sugar, don't worry about roasting them.
  • Make sure to cream together butter, cream cheese, and sugar for the instructed time. This is important because it adds air into the batter which allows it to rise in the oven. It's also how to get a moist cake as opposed to a dense cake.
  • A great way to enjoy this moist delicious pound cake is with a scoop of vanilla ice cream for the perfect dessert!
Pro tip: Try to avoid using unripe peaches. If that's all that you have on hand and can't wait to make this recipe, place the peaches in a paper bag for 1-2 days to ripen them more quickly.

Nutrition

Calories: 855kcal | Carbohydrates: 117g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 450mg | Potassium: 165mg | Fiber: 1g | Sugar: 89g | Vitamin A: 1370IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg