Peach Cobbler Pound Cake


Today I’ve got another version of my mom’s infamous pound cake.  Maybe one day I’ll post the original recipe!   Little disclaimer here – this is not a pretty cake!  I’m not even sure it’s really a cake, but I did make it in a cake pan.  This is something I decided to make as I was drifting off to sleep last night.  Yeah, it’s a little spur of the moment!  I still think y’all will love this peach cobbler pound cake as much as I do, even if it’s not so pretty!  ; )

P.S. If you’re reading this in email, you’ll have to click on the title and come to the blog for the printable recipe card.  It’s the only way to see it!  : )

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peach cobbler pound cake


Peach Cobbler Meets Pound Cake

The process for making this cake is very similar to the spiced pecan pumpkin pound cake recipe I posted this past fall.  There are more pictures & instructions in that post if you need them. : )

I have a freezer full of gallon bags of peaches.  My grandmother-in-law calls me nearly every summer to go get peaches at the local farmer’s market.  Her brothers work there & they let her know when a good deal is available.  This morning I laid out a bag to defrost so I could make some dessert.  Put them in a strainer to help drain off the excess juice.

I got my batter mixed up & put half into the prepared bundt cake pan.  Then I realized I hadn’t stirred in the egg whites!  So, I scraped it back out, stirred in the egg whites, & then added half back to the pan.

Look at all the cinnamon in that batter!

Next I added all the peaches & topped that with half of the pecan mixture.  So delicious!

Now add the other half of the batter & top with the remaining pecan mixture.

Ok, this was also the point that I decided I needed more of the pecan mixture!  I grabbed a handful of pecans (unchopped) & another scoop of brown sugar, mixed it up real quick, & added it to the top.

The recipe will reflect this addition with real measurements! ; )  Now it’s ready to pop in the oven!  At about 30 minutes in, I checked it and the top was getting done way faster than the bottom.  I covered it with tinfoil to keep the top from burning while the bottom finished cooking.

All Done, But….

When the cake was finally done (y’all it took an hour!) I pulled it out and oh the aroma!  Too bad we don’t have smell-o-vision yet!

Look at that peach juice lava pit!

It was looking so delicious!  I let it cool for about 10-15 minutes, then dumped it out onto a cake plate.

Hmmm.  Somethings missing….

The other half was still in the pan!  I originally thought it stuck because of the whole scoop-it-out-I-forgot-the-egg-whites thing.  Then I realized it wasn’t stuck, it was just full of peach juice!  This kept it from sticking together!  I scooped it all out and stuck it on top of the other half.

Not really a cake, but leaning more towards the cobbler side.

It still looks delicious….

And it smells divine…..

It had to be scooped into a bowl….

And man oh man is it de-li-cious!   Maybe if the peaches go first then all the cake batter it will be more cake like.  I don’t really know!  The recipe will reflect exactly how I made it.  I’ll let y’all decide if you want to rearrange the order.  : )

Hope y’all are having a wonderful Wednesday!


Peach Cobbler Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 cake

A combination of two of my favorite deserts - peach cobbler & pound cake!


  • 1 1/2 cup self-rising flour
  • 3.4 oz box vanilla pudding mix
  • 1/2 Tbsp cinnamon
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 stick (1/2 c) unsalted butter
  • 3 eggs, separated (keep yolks)
  • 1 tsp vanilla
  • 4 oz greek yogurt (or sour cream)
  • 1/2 cup milk (only as necessary)
  • 2 cups defrosted, frozen peaches
  • coconut oil & flour (or non-stick spray)
    Pecan Mix
  • 1/2 stick (1/4 c) salted butter, melted
  • 1/2 Tbsp cinnamon
  • 1/3 cup brown sugar
  • 2 cup whole pecans finely chopped (or 1 1/2 cup finely chopped pecans)


  1. Coat pan with coconut oil & flour and set aside. Pre-heat oven to 350 degrees (F).
  2. Combine flour, pudding mix, & 1/2 Tbsp cinnamon in a bowl and set aside.
  3. Combine yogurt, vanilla, & egg yolks in a bowl and set aside.
  4. Combine pecans, melted, salted butter, 1/3 cup brown sugar, & 1/2 Tbsp. cinnamon in a bowl and set aside.
  5. Whip egg whites until they form soft peaks and set aside.
  6. Beat unsalted butter and both sugars until creamy.
  7. Add 1/2 flour mixture and 1/2 yogurt mixture at a time to the bowl and mix until well blended.
  8. With mixer on medium, stream in milk a little at a time until the right consistency is reached. The batter will be thick, but smooth and all of the milk may not be needed.
  9. Add the beaten egg whites to cake batter and gently fold in until fully incorporated.
  10. Add 1/2 the batter to the bundt cake pan then top with all of the peaches. Add 1/2 of the pecan mixture. Add the remaining batter, then the remaining pecan mixture.
  11. Put it in the oven for 45-60 minutes on the center rack. At about 30 minutes check to see if the bottom is done & how brown the top is. Cover loosely with tinfoil if the top browns before the bottom is finished cooking.


Try using blueberries or strawberries in place of the peaches!

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