Peach Cobbler Pound Cake Bundt

Best peach cobbler pound cake using fresh or canned fruit, like we did with our peach angel food cake, is delicious. Turns out so pretty in a bundt pan or loaf. A very moist cake with fruit baked inside each bite.

Peach Pound Cake

Ok so you could actually use any type of fruit you wanted in this. If you wanted to make pear pound cake with slices of that out of the can that would work the same. Banana cake is wonderful too if you have a few that are over ripe. I mean as long as you used the same measurement you could even drain fruit cocktail and go for that fun combo too.

You can see all the ingredients you need here. Unlike a traditional pound cake that is like all butter and baked in a boring loaf pan we are going to use a bit less, with more batter, and bake in a bundt pan. SO much prettier to look at, feeds more people, and isn’t quite as thick as the Sara Lee type. This is much better. 😉

Homemade Pound Cake

If you wanted to use fresh fruit just slice them a bit thinner than canned so they soften nicely. You could use frozen peaches but take them out, put in a bowl, and allow to defrost for a few hours before making this. You don’t want to add them in here rock hard.

• All purpose flour is needed for this one
  • It is very important to measure flour properly
• 1 c brown sugar
• 4 eggs
• Butter unsalted, or dairy free plant based substitute
  • sour cream could be substituted if that is all you have
• Salt
• 1 c cream cheese
• Vanilla extract
• Baking powder
• 1.5 cans peaches slices, drained, or 3 peaches sliced thin from fresh
• You could add just a bit of peach flavor extract if you wanted a more intense flavor

I would use a stand mixer for this. Now you could just bake it using the ingredients listed above and stop there. That wouldn’t be a definition of a fruit cobbler really though. It just makes it sorta’ a bit well….crumby, and then there is the glaze. That can be just confectioners sugar and a bit of milk or melt a tub of frosting from the store.

• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 3 tbsp butter room temperature and then melted
• Pound Cake Glaze
  • 1/2 c powdered sugar
  • 3-4 tbsp milk or plain almond milk works too for dairy free

If I want the easiest prep I honestly will buy a tub of vanilla or cream cheese frosting. Open the top and pop it into the microwave for like 45 seconds just to loosen it up. Then pour it over the top and voila, nobody will know you didn’t make it homemade.

Pound Cake Bundt Cake

A bundt pound cake is so much prettier than making it in a loaf pan. Don’t you think?? I mean there are tons of indentations too you can choose from. I have one with leaves for the Fall, gingerbread men for the holidays or just swirls like this for year round.

If you want smaller ones you can make mini bundt cakes instead. Those are enough for one person each and the bake time is dramatically faster so you can enjoy it earlier. Honestly you could even use a muffin tin if you wanted small muffin like sizes. Remember this won’t rise as much as “cake” will though, it is denser.

Don’t have either of those? Try a 13×9″ pan instead. I would make sure with any of them that you spray the sides and bottom quite well. You don’t want to go thru all of this and then have it stick and not look pretty when you go to turn it over to serve. If you don’t have spray you can smear butter inside and shake some flour over that, a light layer so it slides out.

Pound Cake with Peaches

If you wanted to use fresh fruit like our upside down peach cake that would be okay too. Slice them a bit thinner as they are firmer than canned and follow the same directions from there.

Start making your pound cake recipe by preheating the oven to 320 degrees F. Mix dry ingredients – flour, salt, and baking powder in a deep bowl. In another bowl, beat brown sugar and diced softened butter.

• Add the softened cream cheese and whip together until light and fluffy
• Then add eggs one at a time. Start adding dry ingredients in small portions. You will get a smooth thick dough at this point.
• Now take out 10 slices of fruit from your can and set aside, drain juice and dice up the remaining. Fold those into the batter gently.
• Spray inside of bundt pan with non stick spray lightly.
• Add 10 slices of peaches in the bottom of your prepared pan in one layer
• Sprinkle the peach slices with the brown sugar and ground cinnamon mixture, then drizzle with melted butter.
• Pour the batter on top of those slices. Cover the pan with foil.
• Put your baking dish in the preheated oven and bake at 320 F for 30 minutes.
• Then remove the foil and bake the cake for another 30-40 minutes at 340 degrees F.
• The readiness of the cake can be checked with a toothpick inserted in the center
  • it should not be wet but with moist crumbs attached.
  • Remove the pan and set on a cooling rack.
• Let the cake cool for about 30 minutes, then carefully put a large plate or wire rack on top and turn the pan over to remove the cake.

Wait for it to cool down for 30-40minutes. Make the glaze by mixing powdered sugar and milk in a large glass. The glaze should be thick enough to slowly run down the edges of the cake. Cover the cake with glaze and leave for 15-20 minutes. Peach cobbler pound cake is ready to serve.

Dairy Free Cobbler Pound Cake Recipe

If you need this option there is a great plant based butter product from Country Crock out there. You can substitute lactose free sour cream for that too if you prefer but it will have a slightly different flavor. Just as moist but not quite the definition of a pound style.

How to Make a Pound Cake

I love using canned or fresh fruit in desserts. During the Fall our apple monkey bread with cinnamon rolls might be our favorite thing to make. Sometimes during the winter months when produce really doesn’t look great, pie filling can be a great substitute. There are quite a few flavors as far as that goes.

If you want to make another using canned fruit, grab a few at the store and try our pear dump cake too. Seriously you only need the two ingredients to make this in a square pan. Another sweet treat that isn’t homemade but nonetheless always a favorite when brought to a get together.

How do you store pound cake after baking?

Ok so you don’t want to refrigerate this or it will dry it out quite a bit. To keep it as moist as possible you want to allow it to cool off completely first. Then wrap what is left in plastic wrap. Put it into a sealed container after that. When you want a slice just take that and wrap it back up tightly and back into the container it goes.