This peach cobbler pound cake is easy to make and full of fresh peach flavor. It is incredibly soft and moist. It is topped with a delicious cinnamon streusel and served with whipped ricotta cream!
This peach cobbler pound cake recipe makes an incredibly moist loaf cake thanks to ricotta cheese in the batter. It is studded with fresh peaches and topped with the most delicious streusel!
This peach cobbler cake would be perfect for brunch during peach season. Its warm spices make it delicious for fall as well.
I used my delicious blueberry ricotta pound cake as the base for this recipe.
For more peach recipes, try my peach cobbler cookies and peach cupcakes!
WHY THIS RECIPE WORKS
- Peach filled: Every slice is studded with peaches!
- Tender: The ricotta cheese makes this cake so tender and moist.
- Flavorful: Cinnamon, nutmeg and vanilla and almond extract gives this cake a sweet, warm flavor.
- Quick: Both the cake and the whipped ricotta cream are simple to make!
- Perfect for breakfast or dessert: It’s incredible with coffee anytime of the day!
Below is some useful information on some of the ingredients. See the recipe card below for the full list of ingredients and their measurements.
- Butter-Use unsalted butter so that the cake doesn’t end up too salty. You’ll want to take butter out of the refrigerator 2 hours before baking so that it can come to room temperature. Room temperature butter creams more easily.
- Ricotta Cheese-Ricotta is mildly flavored, but adds a moist, creamy texture! I recommend baking with whole milk ricotta.
- Eggs- This recipe uses 3 room temperature large eggs. Take the eggs out of the fridge 2 hours before baking.
- Peaches– I highly recommend using fresh, ripe peaches. They are still somewhat firm, are easy to peel and are the most flavorful. Frozen or canned peaches can be used if fresh peaches are not available. Thaw frozen peaches before baking and drain canned peaches well before using.
- Part Skim Ricotta-I recommend using whole milk ricotta. Part skim can be used as a substitute. The cake won’t be as rich, but it will still be delicious!
- Lemon– I always feel like lemon adds an extra freshness to baked goods. That said, the lemon zest can be left out since we are only using a small amount.
- Spices-I use cinnamon and a dash of nutmeg here to hint at traditional peach cobbler flavor. That said, you could use different spices. Cardamom or allspice would be nice!
STEP BY STEP INSTRUCTIONS
Below are the directions for making this recipe for peach cobbler pound cake. See recipe card for ingredients and measurements.
STEP 1: Make the streusel topping. Stir together the melted butter, sugars, vanilla, flour, and salt in a small bowl. Cover with plastic wrap and set aside.
STEP 2: Whisk to combine dry ingredients. Whisk to combine the flour, baking powder and salt. Set aside.
STEP 3: Mix together the ricotta cheese, butter and sugar. In a large bowl or the bowl of a stand mixer, beat the butter, sugar and ricotta cheese til light and fluffy.
STEP 4: Mix in the eggs and vanilla extract. With the mixer on low, add the eggs, one at a time.
STEP 5: Add the dry ingredients. Stir the dry ingredients in with a spatula til just combined. Do not over mix. Make sure to scrape the sides and bottom of the bowl.
STEP 6: Stir in the peaches. Stir in the peaches til just incorporated into the batter.
STEP 7: Spoon batter into loaf pan. Spoon batter into a 9 x 5 inch loaf pan lined with parchment paper. Spread cake with an offset spatula.
STEP 8: Bake. Bake for 50-55 minutes.
STEP 9: Cool. Allow the cake to cool for 10 minutes in the pan then let it cool completely on a cooling rack.
STEP 10: Make the ricotta cream. In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine.
STEP 11: Enjoy! Cut the pound cake into slices. Top with a dollop of whipped ricotta cream.
- Blueberries-Instead of using only peaches, use half peaches and half blueberries.
- Lemon Icing- Instead of whipped ricotta cream, drizzle the cake with lemon icing.
The cake can be kept at room temperature the day it’s made, but it’s best kept refrigerated after that. Cover cake in an airtight container for up to three days.
The whipped ricotta cream can be made ahead of time and kept in an airtight container in the fridge for up 2-3 days.
To freeze the pound cake peach cobbler, wrap it in two layers of plastic wrap then place it in a freezer bag. The cake can be frozen for up to 2 months. Thaw the cake at room temperature on the counter before serving.
Peaches have a thin skin you, so you don’t have to peel them. People often prefer the skin for a smoother texture in baked goods.
Frozen or canned peaches can be used if fresh peaches are not available. Thaw frozen peaches before baking. If you’re making a peach cobbler pound cake with canned peaches, make sure to drain the peaches well before using.
Your peach cobbler pound cake is done when a toothpick comes out clean when inserted in the pound cake.
EXPERT BAKING TIPS
- Scrape the sides of the bowl. Use a spatula to scrape the sides of the mixing bowl as you make the filling. This will make sure all the ingredients are incorporated.
- Spoon don’t scoop your flour. Level the measuring cup off with the back of a knife. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry pound cake.
- Leave an overhang of parchment paper. After spraying your pan with nonstick baking spray, line the bottom and two sides with parchment paper. The overhang will make it easier to remove the cake from the pan when it’s finished baking.
- Avoid overmixing. Overmixing the cake batter leads to a tough, rubbery cake.
OTHER RECIPES TO TRY
Peach Cobbler Pound Cake
Peach Cobbler Cake
- 1 ¼ cups granulated sugar
- 1/2 cup unsalted butter room temperature
- 3/4 cup ricotta cheese room temperature
- ½ tablespoon lemon zest optional
- 3 large eggs room temperature
- 1 ¼ teaspoons vanilla extract
- 2 cups all purpose flour plus an extra 2 tablespoons flour for tossing with the peaches.
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- ½ teaspoon salt
- 1¾ cups peaches peeled and chopped, divided*
- 3 tablespoons unsalted butter melted
- ¼ cup all purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- 1 pinch salt
Whipped Ricotta Cream
- 8 ounces whole milk ricotta
- ¾ cup powdered sugar
- 1¼ teaspoon vanilla extract
- In a small bowl, combine the melted butter, sugars, vanilla, flour, and salt. Stir til combined. The mixture will be fairly wet. Cover with plastic wrap and 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 and salt. Set aside. Wash, peel and chop the peaches.
- Toss 1 1/2 cups of the peaches with 2 tablespoons of flour.
- 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 until light and fluffy. Scrape the sides of the bowl.
- Reduce the speed to low and add the eggs, one at a time. Add the vanilla extract.
- Add the dry ingredients and fold the ingredients together with a spatula til just combined. Scrape the sides and bottom of the bowl. Do not over mix. Fold in the peaches.
- Spoon the batter mixture into prepared pan. Top with the remaining 1/4 cup of chopped peaches. Top with streusel topping. Stir the streusel and use a spoon or your fingers to break it up. You should have some big and some smaller pea sized pieces. See photo in blog post.
- Bake for 45-55 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. Cut into slices and serve with a dollop of whipped ricotta cream.
Whipped Ricotta Cream
- In a food processor, whip the ricotta until smooth. Add the powdered sugar and vanilla and pulse to combine. (Whipped ricotta cream can be made ahead of time and kept in an airtight container in the fridge for up 2-3 days).
How many eggs?
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!
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!
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