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Home » Dessert Recipes

Fresh Peach Cobbler Pound Cake Recipe

Published: Jul 13, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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Fill your kitchen with the heavenly smell of fresh peaches baking in this homemade pound cake made with cream cheese! This moist, dense cake that tastes like fresh peach cobbler is from scratch. Trust me, as far as peach desserts go this one will make a peach lover out of anyone!

Pound cake loaf speckled with fresh pieces cut into slices!
Pound cake loaf speckled with fresh pieces cut into slices!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Couple Things You'll Need
  • Step by Step Instructions
  • Recipe FAQs and Expert Tips
  • Related Recipes
  • Fresh Peach Cobbler Pound Cake

Why You'll Love This Recipe

  • A moist pound cake that tastes like a fresh peach cobbler!
  • Peach season calls for a delicious peach cake!
  • Perfect summer dessert!

Ingredient Notes

  • Peaches - You'll need 2 large or 3 average sized fresh ripe peaches for this recipe. You can substitute frozen or canned peaches, but you'll need to drain all the excess liquid from them and pat them dry with paper towels before adding them to the batter.
  • Flour - All purpose flour, not bread flour, not self rising flour and not cake flour.
  • Butter - I always use salted butter but you may use unsalted butter as well.
  • Cream Cheese - You can use either full fat or reduced fat cream cheese.
All the ingredients you need to make this peach cake!
The simple ingredients you need to make this delicious peach pound cake!

Couple Things You'll Need

Step by Step Instructions

  • We're going to start with how to easily remove the peach skins.
  • Bring a small pot of water to boil.
  • Place the sweet peaches in the boiling water and boil for about 45 seconds.
  • Remove the peaches from the boiling water and immediately plunge them into ice water.
  • Let them sit in the ice water for about a minute.
  • Rub the skins off the peaches.
How to easily remove skins off fresh peaches.
How to easily remove skins off fresh peaches.
  • Slice and dice the peaches into small chunks and set aside.
  • Preheat your oven to 350.
  • Prepare a standard bread loaf pan by spraying it with non-stick cooking spray OR lining it with parchment paper to easily lift the loaf out of the pan (this is my favorite way)
  • Just use office clips to hold the parchment paper in place.
  • NOTE - This recipe does not work well in a bundt cake or a tube pan.
  • In a large bowl, beat the cream cheese and butter until smooth. 
  • Beat in the sugar. 
Slice and dice peaches, Prepare loaf pan.  Cream sugar with butter and cream cheese.
Slice and dice peaches, Prepare loaf pan. Cream sugar with butter and cream cheese.
  • Add the eggs, vanilla extract and almond extract.
  • Beat in half the flour.
Beat in eggs, extracts, halt the flour.  Add the peaches.
Beat in eggs, extracts, halt the flour. Add the peaches.
  • Fold the diced peaches into the cake batter with the remaining half of the flour.
  • Spread evenly the prepared loaf pan and yes, in will be quite full.
  • Bake for 30 minutes then tent with aluminum foil to avoid over browning.
  • Bake for 40-45 minutes longer. 
  • A toothpick will come out of the center of the cake with sticky crumbs and the top will be golden brown.
  • Let the cake cool completely on a wire rack before removing from pan.
  • Store this delicious pound cake loosely covered. It will get soggy in an airtight container.
Add last have of flour to fold in with the peaches.  Spread in the loaf pan and bake!
Add last have of flour to fold in with the peaches. Spread in the loaf pan and bake!

Recipe FAQs and Expert Tips

How do I store this cake?

I like mine room temp. when I eat it, but I did put store it in my fridge overnight instead of letting it sit on my counter top.

Can this pound cake be frozen?

Yes, just make sure it's completely cool before wrapping well in saran wrap followed by a layer of foil and popping it in the freezer.

Related Recipes

  • Peach Cobbler Cinnamon Rolls
  • Fresh Peach Scones
  • Fresh Peach Ice Cream
  • Fresh Peach Dump Cake
  • Easy Peach Galette

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Fresh Peach Cobbler Pound Cake

★★★★★ 5 from 2 reviews
  • Author: Mindee
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Fill your kitchen with the heavenly smell of fresh peaches baking in this homemade pound cake made with cream cheese! This moist, dense cake that tastes like fresh peach cobbler is from scratch. Trust me, this is the best peach recipe you'll ever try!


Ingredients

Units Scale
  • 2 cups, skinless, small diced peach chunks (roughly 2 large peaches)
  • 12 Tbs. Butter, room temp. (1 ½ sticks)
  • 4 oz Cream Cheese, room temp.
  • 1 ½ cups Sugar
  • 2 tsp Vanilla
  • 1 tsp Almond Extract
  • 3 Eggs
  • 1 ½ cups Flour

Instructions

  1. We're going to start with how to easily remove the peach skins.
  2. Bring a small pot of water to boil.
  3. Place the peaches in the boiling water and boil for about 45 seconds.
  4. Remove the peaches from the boiling water and immediately plunge them into ice water.
  5. Let them sit in the ice water for about a minute.
  6. Rub the skins off the peaches.
  7. Slice and dice into small chunks and set aside.
  8. Preheat your oven to 350 degrees.
  9. Prepare a standard bread loaf pan by spraying it with non-stick cooking spray OR lining it with parchment paper to easily lift the loaf out of the pan (this is my favorite way)
  10. Just use office clips to hold the parchment paper in place.
  11. In a large mixing bowl, beat the cream cheese and butter until completely smooth.
  12. Beat in the sugar and cream well.
  13. Beat in the eggs, vanilla and almond extracts.
  14. Beat in half the flour.
  15. Fold the remaining flour in by hand with the peaches.
  16. Spread the batter evenly into the prepared loaf pan.
  17. Bake at 350 for 30 minutes then tent with foil to prevent over browning.
  18. Bake for an additional 40-45 minutes.  A toothpick should come out with sticky crumbs.
  19. Cool completely, remove from loaf pan, slice and devour!

Notes

  • A pasta spoon is the easiest way to transfer the peaches in and out of the boiling water.

Keywords: peach pound cake recipe, peach cobber pound cake recipe, fresh peach cake

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

  • Fried Scones aka Utah Scones
  • Easy Lemon Bundt Cake
  • Black Tie Mousse Cake
  • Rich Chocolate Buttercream Frosting
  • Coconut Pecan Frosting

Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!

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Reader Interactions

Comments

  1. Sarah

    July 17, 2022 at 11:09 am

    Best, easiest recipe! I dusted the top of mine with cinnamon sugar before baking… delicious!!

    ★★★★★

    Reply
    • Mindee

      July 18, 2022 at 7:12 am

      Great idea!

      Reply
  2. Pat

    July 17, 2022 at 6:33 am

    I’m assuming this recipe refers to self-rising flour.?.

    Reply
    • Mindee

      July 18, 2022 at 7:12 am

      As stated in the ingredient notes you use all purpose flour.

      Reply
  3. Pat

    July 17, 2022 at 5:31 am

    After 30 minutes with foil tent over loaf do I remove the foil and continue to bake the remaining 40-45 minutes? Thank you

    Reply
    • Mindee

      July 18, 2022 at 7:14 am

      Bake the loaf for 30 minutes without foil, then tent with foil for the remaining 40-45 minutes.

      Reply
  4. Brenda

    September 28, 2021 at 2:01 pm

    Hi I just made your pound cake we loved it will make it again and again please send me any other recipes thanks so much and have a fantastic day

    Reply
    • Mindee

      September 28, 2021 at 2:23 pm

      So glad to hear it! Be sure to subscribe to my newsletter so you get my recipes sent to your email!

      Reply
  5. Jeff

    November 27, 2020 at 2:49 pm

    This is very good when peaches come on in the fall

    ★★★★★

    Reply

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