This easy Peach Cobbler Pound Cake recipe is packed with juicy peaches and topped with a buttery cinnamon crumb topping. You can use fresh or frozen peaches—perfect for breakfast, brunch, or an afternoon treat.
Ricotta cheese is the secret ingredient here—it makes this peach pound cake extra moist and totally delicious.
Everyone will also love biting into the sweet, juicy peaches and buttery cinnamon streusel!
This recipe was updated in July 2025: I adjusted the amount of flour and added an optional cinnamon sugar swirl. Just some small updates to make it even better!
My delicious blueberry ricotta pound cake is the base for this recipe.
For more peach recipes, try my peach cobbler cookies and peach cupcakes!
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Why This Recipe Works
- Fruity: Every slice is studded with peaches. It’s perfect for summer just like my delicious strawberry pound cake.
- Moist and fluffy: Ricotta cheese makes this cake so tender and moist like my pistachio ricotta cake!
- Delicious: Cinnamon, nutmeg and vanilla gives this cake a sweet, warm flavor similar to my carrot loaf cake!
- Simple recipe: It’s simple to make and share. Just slice and serve just like this chocolate chip cake loaf and neapolitan loaf cake.
- Perfect anytime of the day: Enjoy it for perfect for breakfast or dessert.
Ingredients
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Below is useful information on some of the ingredients.
- Unsalted Butter-Use room temperature butter for the batter. Room temperature butter creams more easily. We’re using melted butter for the crumb topping.
- Ricotta Cheese-Ricotta adds a moist, creamy texture. I recommend baking with whole milk ricotta. For more delicious recipes with ricotta, try my lemon ricotta muffins and ricotta donuts!
- 3 Large eggs- Use room temperature eggs.
- Peaches– I recommend fresh, ripe peaches. They are still firm, easy to peel and are the most flavorful. You can also make this peach cobbler pound cake with frozen peaches. Thaw frozen peaches and blot them well to remove excess moisture. I don’t recommend using canned peaches. Peach fans will also enjoy these flavorful muffins with peaches!
Please see recipe card below for the full list of ingredients and their measurements.
Substitutions & Variations
- You can swap in part skim ricotta in place of whole. The cake won’t be as rich, but will still be delicious!
- You can leave out lemon zest if you prefer.
- For a fun variation, use half peaches and half blueberries! Be sure to also try my mixed berry galette for another fruity dessert!
- Swap in fresh nectarines in place of peaches.
How to Make Peach Cobbler Pound Cake
Quick Recipe Recap
Instructions
Step 1: (Picture 1 above). Combine the melted butter, sugars, vanilla, flour, and salt in a small bowl. Set in the fridge. Beat the butter, sugar and ricotta til light and fluffy.
Step 2: (Picture 2 above). With the mixer on low, mix in the eggs, one at a time. Mix in the lemon zest, lemon juice and vanilla extract.
Step 3: (Photo 3 above). Stir the dry ingredients in with a mixer or spatula til just a few streaks of flour remain. Make sure not to over mix.
Step 4: (Photo 4 above). Stir in the peaches til just incorporated into the batter.
Step 5: (Photo 5 above). If adding optional cinnamon swirl, stir cinnamon and sugar together in a small bowl. Spread half the batter into a 9 x 5 inch loaf pan. Sprinkle the cinnamon sugar evenly over the batter. Top with remaining batter.
Step 6 (Photo 6 above). Take crumb topping out of fridge. Break it up with a fork. Sprinkle over top. Bake for 50-60 minutes. Allow to cool.
Recipe FAQs
No. I prefer peeling them, but you don’t have to since they have a thin skin. If I have time, I peel them because it gives them a smoother texture.
Use fresh or frozen peaches. I don’t recommend canned peaches. Thaw frozen peaches before baking.
Store at room temperature the day it’s made. After that, store the cake in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw at room temperature.
Expert Baking Tips
- Scrape the sides and bottom of the mixing bowl a few times while making the cake. This helps incorporate all the ingredients.
- I picture the size of a medium blueberry when I’m chopping the peaches. This makes it easy to quickly “eyeball” the size.
- Don’t overmix the batter. Stop mixing when see only a few streaks of flour left in the batter.
- Leave an overhang of parchement paper on both sides. This makes it easier to lift the cake out of the pan.
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Peach Cobbler Pound Cake
Ingredients
Crumb Topping
- 3 tablespoons (42 g) unsalted butter melted
- ½ cup (62.5 g) all purpose flour
- ¼ cup (55 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ teaspoon (½ teaspoon) vanilla extract
- ¼ teaspoon (¼ teaspoon) cinnamon
- 1 pinch (1 pinch) salt
Cinnamon Sugar Swirl (optional)
- 1 teaspoon (1 teaspoon) cinnamon
- 2 tablespoons (24 g) granulated sugar
Peach Cobbler Cake
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) unsalted butter room temperature
- 1 cup (248 g) ricotta cheese room temperature
- 3 (3) large eggs room temperature
- ½ tablespoon (½ tablespoon ) lemon zest
- 1 tablespoon (1 tablespoon ) lemon juice
- 1 teaspoon (1 teaspoon) vanilla extract
- 1¾ cups (218.75 g) all purpose flour
- 1¾ teaspoons (1¾ teaspoons) baking powder
- ½ teaspoon (½ teaspoon) cinnamon
- ¼ teaspoon (¼ teaspoon) nutmeg optional
- ½ teaspoon (½ teaspoon) salt
- 1½ cups (231 g) chopped peaches peeled and chopped, two medium to large peaches
- 1 tablespoon (7.5 g) flour for tossing with the peaches
Instructions
Crumb Topping
- In a small bowl, stir to combine light brown sugar, granulated sugar, flour, cinnamon and salt. Add the melted butter and vanilla extract and stir til combined and crumbly. Set in the freezer to chill until needed.
Cinnamon Sugar Swirl (optional)
- Stir to combine the cinnamon and sugar. Set aside.
Peach Cobbler Pound Cake
- Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan and line bottom and sides with parchment paper.
- In a medium sized bowl, whisk to combine the flour, baking powder cinnamon, nutmeg and salt. Set aside.
- Wash, peel and chop the peaches. Spread the chopped peaches out on a few paper towels. Lightly blot them with paper towels. Toss the peaches with the tablespoon of flour. Set aside.
- In a large bowl or the bowl of a stand mixer, add the butter, sugar and ricotta cheese. Use a mixer to beat on medium high speed for about 3 minutes til light and fluffy. Scrape down the sides and bottom of the bowl with a spatula.
- Reduce the speed to low and mix in the eggs one at a time. Make sure each egg is fully combined. Mix in the lemon zest, lemon juice and vanilla extract.
- Add the dry ingredients and fold the ingredients together with the mixer or a spatula til just combined and a few streaks of flour remain. Scrape down the sides and bottom of the bowl. Do not over mix. Fold in the peaches til just combined.
- If you're adding a cinnamon sugar swirl, spoon half the batter into the prepared loaf pan. Spread it evenly with a spatula or small offset spatula. Sprinkle the cinnamon sugar evenly over the batter. Top with remaining batter. If you're not adding a cinnamon sugar swirl, spoon all the batter mixture into prepared pan. Smooth the top.
- Take the crumb topping out of the freezer. You should have some big and some smaller pea sized pieces. If any of the pieces of the topping are too large, break them up with a fork or your fingers. (If they're too large, they'll be difficult to slice into). Sprinkle the crumb topping evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 10 minutes then turn it out onto a rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Chris McLaughlin
Nice! Thank you: I needed to make a cake fast and had ricotta in the fridge so tried this.
It’s hard with a thick cake to tell when it’s done but I remembered the internal temp of about 205 works. Took me 15 extra minutes to get there.
Natalie
Hi Chris! I’m so happy you enjoyed this cake and that it was an enjoyable way to use up some ricotta! Thanks for sharing your helpful recipe notes! Have a great day. -Natalie
Mary Ann Priore
I love peaches sooo much and this recipe is exactly what I was looking for. Followed directions exactly and it turned out wonderful. I would definately make it again. I didn’t put the icing on, instead we served with vanilla ice cream and everyone loved it..
Natalie
Hi Mary Ann, Thanks so much for making this pound cake and for sharing your feedback! Great idea to serve it with vanilla ice cream. So happy it was a big hit! Have a great day. xo Natalie
Natalie
Hi Amy, thanks for your comment. I’m sorry I left that out. The recipe calls for 3 large room temperature eggs. I will be sure to update the recipe. Hope you enjoy it!
Amy
The flour was also missing in the streusel ingredients. I added enough to make the right crumble texture … not a problem. The texture of the cake is great and really moist! I might add a few more peaches next time. I also didn’t peel them… much faster! All in all a yummy cake for summer munching, thanks!
Natalie
I’m so sorry for that additional typo! I’ve just updated the streusel ingredients to include the flour. I really appreciate your understanding. Great idea to skip the peeling and to add more peaches! I’m so happy you enjoyed the this summery cake! 🙂 Have a great rest of your day. -Natalie