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peach cobbler pound cake topped with ice cream

Peach Cobbler Pound Cake Recipe

Bernice Baran
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.
4.87 from 23 votes
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Prep Time 45 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 45 minutes
Course Cakes
Cuisine American
Servings 12 -16 slices
Calories 309 kcal

Equipment

Ingredients
  

Peach Cobbler Topping

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

Cinnamon Swirl

  • 1/4 cup (50g) dark brown sugar lightly packed
  • 2 Tbsp (15g) all-purpose flour spooned and leveled
  • 1/2 tsp cinnamon

Pound Cake

  • 2 cups (240g) all-purpose flour spooned and leveled
  • 1 1/4 cups (250g) granulated sugar
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter room temperature
  • 4 large eggs room temperature
  • 3/4 cup (170g) Greek yogurt
  • 2 tsp vanilla extract
  • 3-4 large scoops of vanilla ice cream

Instructions
 

Peach Topping

  • 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, 2 Tbsp (28g) salted butter, 1/4 cup (50g) dark brown sugar, 1/4 tsp cinnamon
  • Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line a round 8 inch cake pan that's 3 inch tall.*
  • Spread the peach topping onto the bottom of the pan and set aside.

Cinnamon Swirl

  • In a small bowl, combine the brown sugar, flour and cinnamon. Set aside.
    1/4 cup (50g) dark brown sugar, 2 Tbsp (15g) all-purpose flour, 1/2 tsp cinnamon

Pound Cake

  • 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.
    2 cups (240g) all-purpose flour, 1 1/4 cups (250g) granulated sugar, 1 Tbsp (10g) baking powder, 1/2 tsp salt
  • Add the room temperature butter and use an electric 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.
    1 cup (227g) unsalted butter
  • 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
  • Add the Greek Yogurt and vanilla extract and beat just until combined.
    3/4 cup (170g) Greek yogurt, 2 tsp vanilla extract
  • 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. 
  • Bake for about 55-60 minutes, until it springs back when you press on the tallest part.
  • Allow the cake to cool in the pan for 10-15 minutes and then flip over onto a plate or cake stand. 
  • 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
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