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peach cobbler pound cake topped with ice cream
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Peach Cobbler Pound Cake Recipe

4.87 from 23 votes
prep 45 minutes
cook 1 hour
Additional Time 1 hour
total 2 hours 45 minutes
Serves 12 -16 slices
Peach cobbler pound cake is a gorgeous velvety pound cake baked on top of a peach cobbler mixture. Of course, it’s topped with vanilla ice cream as well, to really give it that peach cobbler vibe.
Author: Bernice Baran
Servings 12 -16 slices

Equipment

Ingredients

Peach Cobbler Topping

  • 2 large peaches, or two smaller/medium peaches, peeled and sliced
  • 28 grams salted butter, melted
  • 50 grams dark brown sugar, lightly packed
  • 1/4 tsp cinnamon

Cinnamon Swirl

  • 50 grams dark brown sugar, lightly packed
  • 15 grams all-purpose flour, spooned and leveled
  • 1/2 tsp cinnamon

Pound Cake

  • 240 grams all-purpose flour, spooned and leveled
  • 250 grams granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 227 grams unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 170 grams Greek yogurt
  • 2 tsp vanilla extract
  • 3-4 large scoops of vanilla ice cream

Method

Peach Topping

  1. Thinly slice the peaches and toss them into a medium bowl with the melted butter, brown sugar and cinnamon. Toss until the peaches are evenly coated. 
    2 large peaches or two smaller/medium peaches, peeled and sliced, 28 grams salted butter melted, 50 grams dark brown sugar lightly packed, 1/4 tsp cinnamon
  2. Preheat the oven to 350F/177C convection and grease and line a round 8 inch cake pan that's 3 inch tall.*
  3. Spread the peach topping onto the bottom of the pan and set aside.

Cinnamon Swirl

  1. In a small bowl, combine the brown sugar, flour and cinnamon. Set aside.
    50 grams dark brown sugar lightly packed, 15 grams all-purpose flour spooned and leveled, 1/2 tsp cinnamon

Pound Cake

  1. In a large mixing bowl or the bowl of a stand mixer, whisk together the all purpose flour, granulated sugar, baking powder, and salt until they’re evenly distributed.
    240 grams all-purpose flour spooned and leveled, 250 grams granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
  2. Add the room temperature butter and use a stand mixer (or hand mixer) fit with the whisk attachment to beat the mixture for 2-3 minutes, at medium speed, until pea size chunks form. Turn the mixer up to high for 1 minute, until the mixture starts to look more like a paste.
    227 grams unsalted butter room temperature
  3. Add in the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Make sure to scrape the sides and bottom of the bowl every so often.
    4 large eggs room temperature
  4. Add the Greek Yogurt and vanilla extract and beat just until combined.
    170 grams Greek yogurt, 2 tsp vanilla extract
  5. Spread half of the batter in the prepared pan on top of the peach topping. Sprinkle the brown sugar mixture on top and then top with the rest of the batter, spreading it evenly. 
  6. Bake for about 55-60 minutes, until it springs back when you press on the tallest part.
  7. Allow the cake to cool in the pan for 10-15 minutes and then flip over onto a plate or cake stand. 
  8. Allow the cake to cool almost, or completely, to room temperature. I like it just slightly warm, topped with a scoop of vanilla ice cream.
    3-4 large scoops of vanilla ice cream

Notes

*if you don't have a tall 8 inch pan, you can use a 9 inch pan and reduce the bake time by about 10 minutes.

Nutrition

Serving: 1gCalories: 309kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 85mgSodium: 207mgFiber: 1gSugar: 25g
Course: Cakes
Cuisine: American
Keyword: peach cake, peach cobbler cake, peach cobbler pound cake peach pound cake, upside peach cake