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Peach cobbler pound cake featuring golden brown butter streusel and a tender, moist crumb on a white serving plate.

Buttery Peach Cobbler Pound Cake

Rebecca Blumer
This peach cobbler pound cake combines a dense, velvety crumb with a glossy caramelized peach top and a crunchy streusel layer, offering the ultimate Southern comfort in a Bundt pan.
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Prep Time 1 hour
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 512 kcal

Equipment

  • 12-cup Bundt pan
  • Baking Sheet
  • Heavy-bottomed saucepan
  • Electric Mixer

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
  • 6 tbsp unsalted butter softened (85 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 see notes about using all-purpose flour
  • 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 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
  • 1/2 tsp vanilla extract

Instructions
 

Prepare the brown butter streusel

  • Heat your oven to 350ºF and line a baking sheet with parchment paper for easy cleanup and even browning.
  • In a bowl, combine the flour, both sugars, cinnamon, and nutmeg until the color looks uniform and the spices smell lively.
  • Brown the streusel butter by melting it in a small pan and letting it cook until you see amber flecks and smell toasted nuts, then let it cool just until it is no longer piping hot.
  • Work the softened butter into the dry mix with a fork or your fingertips until you can pinch a clump that holds together, resembling damp sand.
  • Spread it on the baking sheet and bake for about 15 minutes at 350ºF, stirring a couple of times so it crumbles instead of forming one big cookie.
  • Pull it when the crumbs look golden brown, then immediately break it up while it is still hot and willing, and let it cool.

Prep the peaches, Bundt pan, and caramel layer

  • Peel the peaches using a peeler or the blanching method to keep the flesh intact. Slice one peach thin for the bottom of the pan and toss with 1/8 tsp nutmeg and 1/4 tsp cinnamon.
  • Dice the second peach into small pieces for the interior and toss with the remaining nutmeg and cinnamon.
  • Grease a 12-cup Bundt pan with butter, dust with flour, and tap out the excess. Arrange the sliced peaches in a tidy layer at the bottom of the pan.
  • For the caramel, combine sugar and water in a heavy-bottomed saucepan, bring to a boil, then reduce to medium-low until it turns amber, swirling gently without stirring.
  • When the caramel is light golden brown, pour it immediately over the peach slices in the pan in an even layer.

Cream the batter, assemble, bake, and cool

  • Whisk the cake flour, baking powder, salt, and cinnamon together. Brown the butter for the cake batter, then let it cool until it re-solidifies to a soft, room-temperature texture.
  • Beat the room-temperature browned butter for 2 minutes, add sugar, and beat for 2 more minutes until pale and fluffy.
  • Add eggs one at a time, letting each incorporate fully, followed by the vanilla extract.
  • Mix in half the dry ingredients, followed by the buttermilk, and finally the remaining dry ingredients, folding until just smooth.
  • Spoon 2/3 of the batter over the caramelized peaches, scatter the diced peaches and 1 cup of streusel, then cover with the remaining batter.
  • Sprinkle another cup of streusel on top, tap the pan to remove air bubbles, and bake at 350ºF for about 1 hour until a toothpick comes out clean.
  • Cool the cake in the pan for 30 minutes, then flip onto a plate and lift the pan away gently. Drizzle with the cream cheese glaze before serving.

Notes

Preparation Tip: When using frozen peaches, ensure they are completely thawed, drained, and patted dry with paper towels to prevent gummy pockets in the cake batter.
Baking Secret: If the cake feels stuck after the 30-minute cooling period, place the pan on a hot, damp towel for a few minutes to help the caramel release from the edges.
Storage Instructions: This cake can be kept wrapped at room temperature for up to 2 days or in the refrigerator for up to 4 days. Always let slices return to room temperature before eating for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 512kcalCarbohydrates: 68gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 145mgSodium: 285mgPotassium: 190mgFiber: 1.5gSugar: 45gVitamin A: 15IUVitamin C: 4mgCalcium: 8mgIron: 10mg
Keyword beurre noisette, Bundt pan, peach cobbler pound cake, summer dessert
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