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Peach Cobbler Pound Cake

This peach cobbler pound cake has an incredible peach flavor and the most moist texture!  The ever-so-slight spices add warmth to this yummy treat!

  • Total Time: ~5-7 hours
  • Yield: 18 servings 1x


Units Scale

For the Cake Batter:

  • 352 g (2.9 c) all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 34 g freeze-dried peaches, pulverized
  • 227 g (1 c) unsalted butter, room temperature
  • 2 tbsp vegetable oil
  • 500 g (2.5 c) granulated sugar
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 1 tsp orange extract
  • 250 g (1 c) buttermilk, room temperature

To Make the Streusel Topping:

  • 50 g (1/4 c) brown sugar
  • 50 g (1/4 c) granulated sugar
  • 32 g (1/4 c) all-purpose flour
  • 1/8 tsp fine sea salt
  • 57 g (1/4 c) butter, cold

For the Vanilla Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

For the Vanilla Glaze:

  • 240 g (2 c) confectioner’s sugar
  • 3 tbsp whole milk
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt


To Make the Cake:

  1. Preheat oven to 325°F.  An oven thermometer will help you reach the right oven temperature; our ovens are often off, and that makes a huge difference!
  2. Use a food processor or coffee grinder to pulverize the freeze-dried peaches.
  3. Sift all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, and freeze-dried peaches into a medium bowl.  Set aside.
  4. Add butter and vegetable oil to the bowl of a stand mixer or a large mixing bowl.  Mix the fats together until they are completely combined and smooth.
  5. Add granulated sugar and cream butter and sugar until light and fluffy.  Take your time with this step, and scrape the sides of the bowl as needed.  (Not sure what properly creamed butter and sugar should look like?  Take a look here!)
  6. Add eggs, one at a time, mixing until each egg is completely incorporated.  Scrape the sides and bottom of the bowl as needed.
  7. Add the pure vanilla extract and orange extract and mix until completely incorporated.
  8. Add half of the flour mixture and mix until just incorporated.  The freeze-dried peaches are a bit sticky so make sure that you get some in the batter.
  9. Add all of the buttermilk and mix until just incorporated. 
  10. Add the other half of the flour mixture and mix until just incorporated.  Give the batter several turns with a stiff spatula.
  11. Prepare your bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!).  
  12. Add the batter to the pan.
  13. Bake for 60-75 minutes, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
  14. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
  15. After ten minutes, invert the cake onto the cooling rack. 

To Make the Vanilla Simple Syrup:

  1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
  2. Add the vanilla extract and stir to combine.
  3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely.  (3-5 hours)

To Make the Streusel Topping:

  1. Add the brown sugar, granulated sugar, flour, and salt to a medium bowl.  Stir to combine.
  2. Cut the cold butter into tablespoon-sized pieces and add to the sugar mixture.  Use fingers or a pastry cutter, break up the butter pieces until they are the size of peas or larger.  
  3. Spread the mixture on parchment paper on a rimmed baking sheet.
  4. Bake at 325°F for 10-15 minutes, or until the flour looks dissolved.  Set aside until completely cool.

To Make the Vanilla Glaze:

  1. Add the confectioner’s sugar, fine sea salt, vanilla extract, and two tablespoons of whole milk to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of whole milk.
  2. The final glaze should have the consistency of thick honey.
  3. Pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.  Top with streusel mix, then a bit more of the vanilla glaze.
  4. Enjoy!
  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: Peach Cobbler Pound Cake, Pound Cake