Can I use canned peaches instead of fresh?

Yes, you can use canned peaches if fresh aren't available. Drain them thoroughly and pat dry with paper towels to remove excess moisture. The flavor won't be quite as vibrant, but the cake will still be delicious.

How do I make cake flour if I only have all-purpose flour?

For each cup of cake flour needed, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift together several times to ensure they're well combined.

My caramel hardened before I could pour it. What happened?

Caramel hardens quickly as it cools. If this happens, gently reheat it over low heat, adding a tablespoon of water if needed to loosen it up. Next time, have everything ready before making the caramel so you can pour it immediately.

Can I make this cake without the streusel?

Absolutely! While the streusel adds that classic cobbler texture, the cake is still wonderful without it. You'll have more of a traditional peach pound cake, which is delicious in its own right.

Peach Cobbler Pound Cake Recipe

Description

This Peach Cobbler Pound Cake combines the classic flavors of peach cobbler and rich pound cake in one stunning bundt cake, layered with caramelized peaches, a fragrant cinnamon-nutmeg streusel, and moist, buttery cake. Topped with a tangy cream cheese glaze and extra biscuit crumble for texture, it’s perfect for summer gatherings or special occasions.

Ingredients

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Streusel (Biscuit Crumble)

1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (66 grams)
1/3 cup brown sugar (73 grams)
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
6 tbsp unsalted butter, softened (85 grams)

Peaches

2 large peaches
1/4 tsp nutmeg powder (divided)
1/2 tsp cinnamon powder (divided)

Caramel Sauce

1 cup granulated sugar (200 grams)
1/4 cup water (60 ml)

Cake Batter

3 cups cake flour (340 grams) (see notes for all-purpose flour substitute)
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1 1/2 cup unsalted butter, room temperature (339 grams), plus more for greasing pan
2 cups granulated sugar (400 grams)
6 large eggs, room temperature
1 tbsp vanilla extract
3/4 cup buttermilk (180 ml)

Cream Cheese Glaze

1/4 cup cream cheese, softened (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
2–3 tbsp milk
1/2 tsp vanilla extract

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Instructions

Prepare the Streusel: Preheat oven to 350ºF (175ºC). Line a baking sheet with parchment paper. Mix flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Cut in the softened butter with a fork or your hands until the mixture holds together when pinched. Spread on the prepared baking sheet, bake for 15 minutes, stirring a few times so the dough crumbles. Remove when golden brown, break up with a spatula, and let cool.
Prep the Peaches: Peel the peaches using a vegetable peeler or blanching method. Slice one peach thinly for topping, toss with 1/8 tsp nutmeg and 1/4 tsp cinnamon; chop the other peach and toss with remaining nutmeg and cinnamon. Set aside.
Prepare the Pan: Grease a 12-cup bundt pan thoroughly with butter, dust with flour, and shake out excess. Lay the sliced peaches in the bottom of the pan.
Make the Caramel Sauce: In a small saucepan, combine sugar and water. Heat over medium-high without stirring until it turns a light amber color. Swirl gently if needed. Once golden, pour over the peach slices in the pan immediately. Caramel will thicken quickly, so work fast.
Mix the Cake Batter: In a large bowl, whisk flour, baking powder, salt, and cinnamon. In another bowl, beat butter for 2 minutes, then add sugar and beat 2 more minutes. Add eggs one at a time, beating after each. Stir in vanilla. Add half the flour mixture and mix on low. Add buttermilk, then the remaining flour, mixing gently just until combined. Do not overmix.
Assemble the Cake: Pour 2/3 of the batter evenly over the caramel and peaches in the pan. Smooth the top. Add chopped peaches, sprinkle with about 1 cup of streusel crumb, and press gently. Top with remaining batter and smooth. Sprinkle another 1 cup of crumble over the top. Gently tap the pan on the counter to release air bubbles.
Bake: Bake at 350ºF for about 1 hour, checking doneness with a toothpick in several spots. If still gooey in the center, continue baking in 5-10 minute intervals. You can cover with foil if browning too quickly. Let cool in the pan about 30 minutes before removing.
Unmold: Place a plate or board on top of the cooled bundt pan, flip, and gently remove the pan.
Prepare the Cream Cheese Glaze (Optional): Beat softened cream cheese and butter together, then mix in powdered sugar, vanilla, and milk until smooth. Adjust with more sugar or milk for consistency.
Decorate and Serve: Drizzle the cake or slices with glaze. Top with additional streusel. Serve and enjoy!

Notes

Peeling peaches is optional, but texture is better without skins in baked desserts.
If you don’t have cake flour, use all-purpose flour and replace 6 tbsp with cornstarch.
Let cake come to room temperature before serving for best texture.
Store leftovers covered in the fridge for up to 4 days, or freeze for longer storage.
If your oven is convection, reduce baking temperature by 10-20 degrees.
Crumbs can be made in advance and stored in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 42g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg