Can I use fresh peaches instead of canned for this recipe?

Yes, fresh peaches are a beautiful choice when they are in peak season. Ensure they are ripe but still firm enough to hold their shape during the long baking process. You will need about four large peaches to equal the amount found in the cans, and you should peel them to ensure a smooth texture in the crumb.

How should I store this pound cake to keep it moist?

This cake is best kept at room temperature in an airtight container for up to three days. The high fat content from the cream cheese and butter helps it stay tender, but refrigeration can actually dry out the crumb. If you need to keep it longer, you can wrap individual slices in plastic wrap and freeze them for up to two months.

Why did my peaches sink to the bottom of the pan?

Peaches often sink if they are too wet or if the pieces are chopped too large. Make sure to drain canned peaches thoroughly and pat them dry with a clean linen tea towel before folding them in. You can also toss the chopped fruit in a tablespoon of cake flour to help them grip the batter better during the rise.

My cake is very dark on the outside but raw in the middle. What happened?

This usually indicates that the oven temperature was too high or the pan was placed too close to the heating element. Every oven is different, so using an oven thermometer to verify the heat is helpful. If this happens again, lower the rack to the middle position and tent the top with foil halfway through the baking time.

Can I substitute all-purpose flour for the cake flour?

You can substitute it, but the texture of the Old-Fashioned Peach Cobbler Pound Cake Recipe will change. All-purpose flour has more protein, which creates more gluten and a coarser, heartier crumb. If you must use it, remove two tablespoons of flour from every cup and replace them with two tablespoons of cornstarch to mimic the lightness of cake flour.

Is it possible to bake this in a loaf pan instead of a Bundt pan?

This recipe produces a large volume of batter intended for a 12-cup Bundt pan. If you wish to use loaf pans, you will likely need two 9x5-inch pans to accommodate all the batter. The baking time will also need to be reduced to approximately 50 to 60 minutes, so keep a close eye on them after the 45-minute mark.

Best Old-Fashioned Peach Cobbler Pound Cake Recipe Guide

Description

This rich and tender pound cake combines a dense cream cheese base with juicy, caramelized peach pockets. It is a rustic, farmhouse-style dessert that perfectly celebrates the sweetness of summer stone fruit.

Ingredients

1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large peaches, divided
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons melted butter
4 large eggs

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Instructions

Prepare the oven. Preheat your oven to 325°F (163°C) and thoroughly coat a 12-cup Bundt pan with nonstick spray.
Layer the peaches. Slice one peach into wedges and arrange them at the bottom of the prepared pan.
Create the topping. Stir together melted butter, brown sugar, and cinnamon, then drizzle this mixture over the peach wedges.
Cream the base. Beat the softened butter, cream cheese, and granulated sugar in a large bowl until the mixture is pale and fluffy.
Add wet ingredients. Blend in the sour cream and vanilla, then add the eggs one at a time, mixing until fully incorporated.
Prep fruit inclusion. Chop the remaining three peaches into half-inch cubes and gently fold them into the creamy batter by hand.
Combine dry ingredients. Sift together the cake flour, baking powder, and salt, then mix into the batter on low speed just until no white streaks remain.
Bake the cake. Transfer the batter to the pan, tap to remove air bubbles, and bake for 80 to 90 minutes until a toothpick comes out clean.
Cool and invert. Allow the cake to rest in the pan for one hour before inverting onto a plate to serve.

Notes

Ensure all dairy and eggs are at room temperature to prevent the batter from curdling during mixing.
Spoon and level your flour rather than scooping the measuring cup directly into the bag to avoid a dense, dry crumb.
Tent the cake with aluminum foil during the final 20 minutes if the top begins to brown too quickly.
Drain canned peaches thoroughly in a fine-mesh sieve to ensure excess moisture does not cause the fruit to sink.

Prep Time: 25 mins
Cook Time: 90 mins
Category: Dessert
Method: Baking
Cuisine: Southern