Why You’ll Love This Recipe

I love this Peach Cobbler Pound Cake because it combines the rich, buttery texture of pound cake with the sweet, juicy flavors of caramelized peaches and a delightful biscuit crumble topping. The cinnamon and nutmeg give it that warm, comforting fall vibe, and the cream cheese glaze adds the perfect finishing touch. This cake is perfect for a special occasion or a cozy afternoon treat, offering a bit of everything: tenderness, crunch, and that irresistible peachy sweetness.

Ingredients

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

• 1/2 cup unsalted butter, softened (113 grams)

Peaches

• 2 large peaches

• 1/4 tsp nutmeg powder

• 1/2 tsp cinnamon powder

Caramel Sauce

• 1 cup granulated sugar (200 grams)

• 1/4 cup water (60 ml)

Cake Batter

• 3 cups cake flour (340 grams)

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp cinnamon powder

• 1 1/2 cups unsalted butter, room temperature (339 grams), plus more for greasing the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Streusel (Biscuit Crumble):

1. I combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl.

2. I add the softened butter and mix it with my hands or a pastry cutter until the mixture becomes crumbly. I set this aside.

For the Peaches:

1. I peel and chop the peaches into small chunks.

2. I toss the peach pieces with cinnamon and nutmeg to coat them evenly. This step infuses the peaches with warm spices.

For the Caramel Sauce:

1. In a medium saucepan, I heat the granulated sugar and water over medium heat until the sugar dissolves.

2. I let the mixture come to a boil, and once it reaches a golden brown color, I remove it from the heat and set it aside.

For the Cake Batter:

1. I preheat the oven to 350°F (175°C) and grease and flour a bundt pan.

2. In a bowl, I whisk together the cake flour, baking powder, salt, and cinnamon.

3. In a separate large mixing bowl, I cream together the butter and sugar until light and fluffy.

4. I add the eggs one at a time, making sure to fully incorporate each one before adding the next. I also add the vanilla extract.

5. I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. I mix just until combined.

6. I gently fold the spiced peaches into the batter.

Assembling the Cake:

1. I pour half of the cake batter into the prepared bundt pan.

2. I then sprinkle half of the streusel topping over the batter.

3. I pour the remaining cake batter on top and finish with the remaining streusel.

4. I bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

5. Once baked, I allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the Cream Cheese Glaze:

1. In a small bowl, I whisk together the softened cream cheese, butter, powdered sugar, and milk until smooth and creamy. I can add more milk if I prefer a thinner glaze.

2. Once the cake has cooled, I drizzle the cream cheese glaze over the top.

Servings and Timing

• Servings: 10-12

• Prep Time: 30 minutes

• Cook Time: 60-70 minutes

• Total Time: 1 hour 40 minutes

Variations

• Nuts: I can add chopped pecans or walnuts to the streusel topping for extra crunch and flavor.

• Different Fruit: While peaches are the star of this cake, I can also use fresh berries, apples, or even pears if I want to switch things up.

• Frosting: If I prefer a sweeter, thicker topping, I can swap the cream cheese glaze with a simple powdered sugar glaze.

Storage/Reheating

• Storage: I store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I can refrigerate it for up to 5 days.

• Reheating: I warm individual slices in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use canned peaches instead of fresh ones?

Yes, I can use canned peaches, but I make sure to drain them well before using them in the recipe. Fresh peaches will provide better texture and flavor, though.

Can I freeze this Peach Cobbler Pound Cake?

Yes, I can freeze the cake after it has cooled completely. I wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to 3 months. To serve, I thaw it overnight in the fridge and drizzle with the glaze.

Can I make the streusel topping ahead of time?

Yes, I can prepare the streusel topping ahead of time and store it in an airtight container in the fridge for up to 2 days.

Can I use regular flour instead of cake flour?

While cake flour gives the cake a lighter, softer texture, I can substitute all-purpose flour if needed. To mimic cake flour, I can remove 2 tablespoons of flour per cup and replace it with cornstarch.

How can I make the caramel sauce ahead of time?

I can prepare the caramel sauce ahead of time and store it in an airtight container in the refrigerator. When I’m ready to use it, I simply warm it up in the microwave or on the stove.

Conclusion

This Peach Cobbler Pound Cake is the perfect combination of tender cake, sweet peaches, and a rich streusel topping, all finished off with a decadent cream cheese glaze. It’s a showstopper that’s sure to impress anyone who tastes it. Whether I’m serving it at a family gathering or enjoying it as a treat on a quiet afternoon, this cake is a guaranteed winner.

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