Homemade Peach Cobbler Pound Cake

This peach cobbler pound cake has all the comfort of a Southern dessert classic wrapped up in a rich buttery loaf with a creamy surprise in every slice. The swirl of juicy peaches and that nostalgic twinkie-style cream filling comes together for a summer treat that always disappears at gatherings.

Every time I make this I think of lazy end-of-summer Sundays when peaches are everywhere and my family asks for just one more slice even before the cake has cooled.

Gather Your Ingredients

• Unsalted butter: Soft and creamy for a rich flavor and moist texture use good quality for the best flavor
• Granulated sugar: Keeps the crumb light and sweet
• Large eggs: For structure and richness use fresh if possible
• Vanilla extract: Rounds out all the flavors try pure vanilla for a deep aroma
• All-purpose flour: Gives the cake its signature pound cake heft use unbleached if you can
• Baking powder: Helps the cake rise evenly check yours is fresh
• Salt: A pinch sharpens all the sweet notes
• Milk: Keeps the batter soft and tender whole milk gives the best texture
• Diced peaches: Bring fresh juicy pockets throughout the cake go for ripe peaches or a quality canned version
• Cinnamon (optional): Brings a warm bakery essence
• Brown sugar: To add extra caramel to the cobbler-style topping
• Melted butter: For a golden crust on top
• Marshmallow fluff: Whips up light and creamy in the filling
• Powdered sugar: Blends into the cream without grittiness
• Lemon juice: A squeeze in the peaches really brightens the flavor choose a heavy juicy lemon

How to Make It

Prepare the Cake Batter:

Preheat your oven to 350 F which gives a gentle even bake. Grease and flour your loaf or bundt pan and make sure to tap out any excess flour. Beat the softened butter and sugar thoroughly for at least three minutes until very light and fluffy this builds a soft cake crumb.

Add the Eggs and Vanilla:

Crack in eggs one by one beating well after each so the batter emulsifies and grows lighter blending in vanilla for flavor.

Combine Dry Ingredients:

In a separate bowl mix the flour baking powder and salt together to ensure even rise and season every bite.

Mix Wet and Dry Alternating with Milk:

Gently add the dry ingredients to your butter mixture in several batches alternating with milk so nothing is overmixed which might toughen the cake.

Stir in Peaches and Cinnamon:

Very gently fold in diced peaches and cinnamon for the perfect swirl making sure the pieces are distributed evenly but the batter stays light.

Add the Cobbler Topping:

Mix brown sugar melted butter and a spoon of flour into a crumbly mixture. Sprinkle this evenly over the batter for that signature cobbler finish which bakes into a beautiful caramelized top.

Bake:

Pour the finished batter into your prepared pan. Smooth the top and bake on the middle rack for around fifty to sixty minutes until deep golden and a toothpick poked in the center comes out clean. Let the cake cool completely in the pan.

Make the Cream Filling:

Beat butter marshmallow fluff powdered sugar and vanilla until the filling is super smooth fluffy and holds stiff peaks. This is what gives the cake its classic twinkie vibe.

Fill the Cake Twinkie Style:

Once the cake is cool use a piping bag or a sturdy zip top bag with a hole cut in the corner to gently inject the cream filling into the bottom or sides of the cake. Move the tip as you pipe so you get some filling in every slice.

Slice and Serve:

Cut generous slices and marvel at the creamy swirl hiding in the heart of every piece.

I always use extra vanilla in the filling because my kids are obsessed with that bakery frosting richness. My sister likes to remind me about the first time I baked this for a family barbecue and the entire cake was gone before dinner was finished al fresco in the backyard.

Flavor Boosters

For extra flavor try adding a hint of cardamom or ginger to the batter or scatter a handful of chopped pecans over the cobbler topping before baking. A squeeze of lemon juice in the peaches really brightens the overall flavor and gives the cake a summery zing.

Serving Suggestions

Serve thick slices on their own warm or at room temperature. Top with a scoop of vanilla ice cream dust with extra powdered sugar or drizzle caramel sauce for a true cobbler cake experience.

Creative Twists

You can substitute nectarines or plums for peaches or use half and half instead of milk for a slightly richer crumb. Go dairy free by swapping in plant-based butter and non-dairy milk try frozen peaches or add seasonal spices for new versions all year long.

This cake is guaranteed to delight any crowd and is easy enough to make on a whim. Enjoy each creamy bite and share a little Southern comfort with those you love most.

Frequently Asked Questions About This Dish

→ How do I keep the pound cake moist?

Be sure not to overbake the cake. Using softened butter, incorporating milk, and gently folding in peaches will help retain moisture.

→ Can I use canned peaches instead of fresh?

Yes, just drain well before adding to prevent excess liquid. Both fresh and canned peaches work deliciously.

→ How is the cream filling added?

After the cake cools, use a piping bag to inject the marshmallow cream filling from the bottom or sides for even distribution.

→ Is cinnamon necessary in the batter?

No, cinnamon is optional but adds warmth and depth to the peach flavor. Feel free to adjust to your taste.

→ How do I serve this dessert?

It’s excellent on its own, but serving warm slices with a scoop of vanilla ice cream mimics true peach cobbler vibes.

→ Can I freeze leftovers?

Yes, wrap tightly and freeze for up to 2 months. Thaw at room temperature for best texture before serving.