This peach cobbler pound cake is a tender, rich pound cake filled with peaches and topped with buttery cinnamon streusel. You can make this easy recipe with fresh, canned or frozen peaches and it’s perfect for breakfast, brunch and afternoon snacking!
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This peach cobbler pound cake recipe makes an incredibly moist loaf cake thanks to ricotta cheese in the batter. It is packed with juicy peaches and topped with delicious streusel!
This peach cobbler cake is super easy. It makes the best treat for both brunch and dessert. Make it during peach season with fresh peaches or with canned or frozen anytime of the year!
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!
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Why This Recipe Works
- Every slice is studded with peaches. It reminds me of my delicious strawberry pound cake that’s also packed with fresh fruit.
- Ricotta cheese makes this cake so tender and moist like my pistachio ricotta cake!
- Cinnamon, nutmeg and vanilla gives this cake a sweet, warm flavor similar to my carrot loaf cake!
- It’s simple to make and enjoy. Just slice and serve just like this chocolate chip cake loaf and neapolitan loaf cake.
- Enjoy it for perfect for breakfast or dessert. It’s incredible with coffee anytime of the day!
Ingredients
Below is useful information on some of the ingredients for this recipe for peach cobbler pound cake.
- Unsalted Butter-Use room temperature butter. 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. 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 canned peaches or frozen peaches. Thaw frozen peaches and drain canned peaches well before using.
Please see recipe card below for the full list of ingredients and their measurements.
Substitutions & Variations
- I recommend using whole milk ricotta. Part skim can be used as a substitute. The cake won’t be as rich, but will still be delicious!
- Lemon zest can be left out since we are only using a small amount.
- Instead of cinnamon and nutmeg, swap in cardamom or allspice.
- For a fruity variation, use half peaches and half blueberries! Be sure to also try my mixed berry galette for another fruity dessert!
- Drizzle the cake with lemon icing instead of ricotta cream.
Instructions
Step 1: (Picture 1 above). Beat the butter, sugar and ricotta cheese til light and fluffy. Prepare streusel topping by combining the melted butter, sugars, vanilla, flour, and salt in a small bowl. Set in the fridge.
Step 2: (Picture 2 above). With the mixer on low, add the eggs, one at a time.
Step 3: (Photo 3 above). Stir the dry ingredients in with a spatula til just combined. Do not over mix.
Step 4: (Photo 4 above). Stir in the peaches til just incorporated into the batter.
Step 5: (Photo 5 above). Spoon batter into a 9 x 5 inch loaf pan. Spread cake with an offset spatula.
Step 6 (Photo 6 above). Bake for 50-55 minutes. Allow to cool. Top with ricotta cream, icing, or enjoy as is!
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 adds to a smoother texture.
Yes! Use fresh, frozen or canned peaches. Thaw frozen peaches before baking. If you’re making a peach cobbler pound cake with canned peaches, drain the peaches before using.
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.
- Use a kitchen scale or spoon flour into your measuring cup. If you dredge the measuring cup in the flour, the it will be compact. This can lead to a dry pound cake.
- After spraying your pan with nonstick baking spray, line the bottom and two sides with parchment paper. This will make it easier to remove the cake from the pan.
- Avoid overmixing! Overmixing can make the cake tough and rubbery.
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Peach Cobbler Pound Cake
Equipment
Ingredients
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*
Streusel Topping
- 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
Lemon Icing (optional)
- ⅔ cup powdered sugar
- 1¾ tablespoons lemon juice
Instructions
Streusel
- In a small bowl, combine the melted butter, sugars, vanilla, flour, cinnamon 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.
Lemon Icing (optional)
- In a small bowl, mix the powdered sugar, lemon zest, pinch of salt and lemon juice. Add a little extra lemon juice if needed. The glaze is best if thick but add a touch extra lemon juice if needed to make it pourable.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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