Peach Cobbler Pound Cake
This easy Peach Cobbler Pound Cake recipe is packed with juicy peaches and topped with a buttery cinnamon streusel. You can use fresh or frozen peaches—perfect for breakfast, brunch, or an afternoon treat.
Servings: 9 servings
Calories: 465kcal
Ingredients
Crumb Topping
- 3 tablespoons unsalted butter melted
- ½ cup all purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 pinch salt
Cinnamon Sugar Swirl (optional)
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
Peach Cobbler Cake
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 cup ricotta cheese room temperature
- 3 large eggs room temperature
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1¾ cups all purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- ½ teaspoon salt
- 1½ cups chopped peaches peeled and chopped, two medium to large peaches
- 1 tablespoon 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
Peaches: I recommend using fresh, peeled peaches. They should be slightly firm (not hard but not too soft or bruised). Chop them to around 1/2 inch to 3/4 inch cubes. Blot them with paper towels before tossing with flour. You can also use frozen peaches. Thaw frozen peaches and blot them with paper towels as much as possible to remove excess water. I don't recommend canned peaches for this recipe.
Avoid overmixing: Overmixing can make the cake tough and rubbery.
Storage: Store in an airtight container at room temperature for 1 day. After 1 day, it's store it in the fridge for up to 3 days. Wrap in foil or store in an airtight container with a paper towel underneath to absorb excess moisture. You can also freeze leftovers for up to 2 months. Wrap slices or the full loaf tightly in plastic wrap, then foil or a freezer-safe bag. Thaw the cake at room temperature.
Recipe: This recipe was updated in July 2025. Please email us if you'd like the original recipe.
Nutrition
Serving: 1slice | Calories: 465kcal | Carbohydrates: 65g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 268mg | Potassium: 133mg | Fiber: 2g | Sugar: 39g | Vitamin A: 719IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg
