My easy peach cobbler pound cake is classic buttery pound cake infused with local honey and fresh juicy peaches baked in AND glazed on top! This unique summer pound cake that tastes like peach cobbler is inspired by our favorite family soul food desserts and has become a new staple on its own.
And if you enjoy this recipe, you'll love my classic Soul Food peach cobbler, no-churn peach cobbler ice cream, and cast iron peach cobbler with bourbon, too!
Jump to:
- Where does the name pound cake come from?
- ❤️ Why You'll Love this Recipe
- What You'll Need for this Recipe
- Substitutions & Variations
- For the Glaze Topping
- How to Make Peach Cobbler Pound Cake from Scratch
- Frequently Asked Questions
- How to Serve
- More Favorite Soul Food Dessert Recipes
- 📖 Recipe
- Peach Pound Cake
Featured Reader Review
★★★★★
"I made this cake for my anniversary and it's sooo good! It's like peach cobbler in a cake. It was also super easy and quick to bake. I also loved the tip about adding the peaches to the flour mixture so it doesn't sink in the cake pan. It came out perfectly."
-Jasmine
Where does the name pound cake come from?
First things first: what is a pound cake? It is cake made with the measurements of one pound for each of the key ingredients--so one pound of eggs, butter, flour, and sugar, respectively.
If you're a regular reader, you might know that pound cakes are a favorite in my family and that I follow my late maternal grandma's tradition in making them. My angel, Carolyn, baked many a mean pound cake in her time here.
Check out my roundup of the best pound cake recipes for every season!
❤️ Why You'll Love this Recipe
Classic Pound Cake Goodness - This is a dense, soulful cake made the old fashioned way so it stands up to all the flavorful mix-ins throughout the batter and over top.
Peachy Perfect Flavor - With fresh juicy peaches caramelized in brown sugar and local honey, it's basically peach cobbler in a cake! So you'll taste ripe, sweet, juicy stone fruit and all the sweet, floral and herbal notes of the honey plus warming spices.
👉🏾 I have lots of amazing flavored pound cake options for you to get into: butter pecan pound cake, strawberry swirl pound cake, Neapolitan pound cake, and chocolate peanut butter pound cake, to name a few!
What You'll Need for this Recipe
This summery honeyed fruit cake follows the classic pound cake ratios mentioned above plus a few flavorful additions to create a truly unique summer dessert. Here's are the highlights of what to add to your grocery cart.
Fresh Peaches add juicy sweetness and evoke peach cobbler cake vibes. You can also use canned peaches or frozen peaches, just be sure to drain them very well so as not to introduce too much extra moisture.
Eggs, Flour, and Butter in the traditional pound cake proportions. Make sure the butter is softened to room temperature.
Brown Sugar instead of granulated sugar here to add deeper caramelized flavor notes that pair perfectly with the spiced peaches for peach cobbler vibes.
Honey add additional layers of flavor and sweetness that truly make this pound cake a dream! I like local, wildflower honey but use whatever you have available.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Plant-Based Milk and Butter can work in this recipe if you want to make it dairy free.
Vanilla Bean Paste works just as well in place of vanilla extract, if needed. And almond extract goes wonderfully with the flavor profile of this dessert, too.
For the Glaze Topping
This honeyed peach glaze is part fruit compote and part light frosting. It smells fabulous--like fragrant wildflowers and sweet late summer peaches drenched in honey.
Powdered Sugar also called confectioner's sugar makes the drip topping nice and thick with a silky texture.
Another Fresh Peach gets cooked down in the glaze to infuse it with peach taste and serve up the look of peach cobbler on the outside.
Fresh Lemon Juice balances out all the sweetness here just as I do when making peach cobbler filling. Bottled concentrated juice will also work great!
Get into my peach cobbler syrup next, if you like this glaze!
How to Make Peach Cobbler Pound Cake from Scratch
- Step One: Grease and flour your bundt pan and set it aside. (Photo 1)
- Step Two: Peel, core, and dice the peaches for the cake and topping. (Photo 2)
- Step Three: Mix up the dry cake ingredients, then dredge the diced peach in this mixture. (Photo 3)
- Step Four: Meanwhile, cream the butter then remaining ingredients. (Photo 4)
Pro Tip #1
Even with a nonstick pan, it's very important to prepare the pan for the best results with your pound cake! Here's a great visual on how to grease and flour a cake pan. You can also use non-stick spray.
Pro Tip #2
If your peaches are not equally ripe, use the riper peach in the cake and the less ripe one in the topping, as it will get cooked down into more tenderness and sweetness.
Pro Tip #3
The dredging step coats the peaches in flour, which helps them to float throughout the batter while baking instead of clustering together, sinking to the bottom, or sticking to the sides of the pan and burning.
Step Five: Combine the wet and dry mixtures to form the batter, then transfer it into the prepared pan. (Photos 5 and 6)
Step Six: Bake cake until the crust is golden brown and a toothpick stuck into the crumb of the cake comes out clean. (Photo 7)
Step Seven: Heat and stir the glaze ingredients together in a saucepan on the stove. (Photo 8)
Pro Tip #4
Wondering how to know when my pound cake is done? Because this is a bundt shaped cake with no true "center" and a very dense one at that, it's important to check for doneness in multiple places.
Step Eight: Cook the glaze down until thick, fragrant, and uniform, then spoon over top of inverted cake. (Photos 9 and 10)
Frequently Asked Questions
Yes, you can prepare this cake up to four days ahead of time with good results. Just be sure to follow the proper storage instructions below.
Pound cake generally keeps well at room temperature for a few days, but because of the fruit in this cake, I recommend refrigerating it if you need to store overnight or longer. Wrap it snugly in plastic wrap to retain moisture as the fridge can dry it out. Keeps in the fridge up to one week.
To freeze pound cake, wrap it snugly in plastic wrap, then again in aluminum foil before placing in the freezer. You can do this with either a whole or half cake or with individual slices. Keeps for up to three months.
How to Serve
This peach cobbler in cake form is best while still a little warm from the oven and the same goes for the glaze. Serve with a spoonful of glaze over top and maybe a scoop of ice cream.
You can also add a dollop of whipped cream if you like. And believe it or not, it tastes even better the next day. I've done the field research for you, including eating cold slices straight out of the refrigerator--still bomb!
More Favorite Soul Food Dessert Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy my Soul Food peach pound cake soon and very soon. Leave me a comment to tell me how it turns out for you. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Peach Pound Cake
Equipment
- 1 bundt pan or tube pan
- 1 stand mixer or hand mixer
- 1 knife
- 1 whisk
- 1 silicone spatula or kitchen spoon
Ingredients
Peach Honey Pound Cake
- 1 pound unsalted butter softened to room temperature
- 6 eggs room temperature
- 1 cup brown sugar packed
- ½ cup honey
- ¾ cup milk room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 large peach
- 4 cups flour sifted or fluffed (see notes)
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
Peach Honey Glaze
- 1 large peach peeled and diced
- ½ cup honey
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
To Make the Cake
- Preheat oven to 350 degrees. Grease and flour bundt pan and set aside.
- Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add eggs, brown sugar, honey, milk, and vanilla extract and continue mixing until uniform (about 5-8 more minutes).1 pound unsalted butter, 6 eggs, 1 cup brown sugar, ½ cup honey, ¾ cup milk, 1 teaspoon vanilla extract
- Meanwhile, peel, core, and dice both the peaches for the cake and the glaze into half-inch chunks.1 large peach, 1 large peach
- In another bowl, whisk together flour, salt, and cinnamon. Dredge the diced pieces of one peach in flour mixture until coated then add the creamed butter mixture and stir by hand until just combined and no dry pockets remain. There may be bits of flour around the peach pieces, which is OK.4 cups flour, ½ teaspoon fine sea salt, ½ teaspoon cinnamon
- Pour batter into prepared bundt pan. The batter will be thick and sticky and you shouldn't see many peach pieces from the top of it if they're evenly distributed throughout the batter. Bake on middle oven rack for about an hour or until a toothpick inserted into multiple parts of the cake comes out clean.
- Let cake sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling.
To Make the Glaze Topping
- While the cake cools, heat honey, powdered sugar, vanilla extract, lemon juice, and remaining peach chunks in small saucepan over medium heat.½ cup honey, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Stir until powdered sugar dissolves and bring mixture to a boil. Reduce heat to low and simmer for 15-20minutes or until slightly thickened then remove from heat. The glaze will thicken more as it cools.
- To finish cake, spoon glaze over top and allow it to run down sides of cake. If not serving cake immediately, reserve glaze until ready to serve.
Jessica says
Made this cake to bring to a baby shower last weekend and it was a huge hit! It tasted like my grandma's pound cake and peach cobbler had a baby. Everyone was asking me for the recipe. So good!
Taneisha says
This is the perfect summer pound cake that truly does taste peach cobbler, but cake form! Definitely will be making again - thank you!!