Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert.

Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being “The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers and souvenirs. But the real peach enthusiasts? Well, they work a little harder.



Peach County residents host an annual Peach Festival where pageants, parades and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.


  • For the Cake:

3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 tsp Vanilla Extract
1/4 tsp Salt
1 cup diced peaches fresh or canned with the juices drained off

  • For the Topping:

2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter

  • For the Glaze:

1 cup Confectioners Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk adjust to desired thickness
2 Tbsp Brown Sugar for sprinkling on cake


  • Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
  • In a large mixing bowl, cream together the butter, sugar and cream cheese until combined.
  • Then add in the eggs, one at a time, mixing after each egg. Then add in the vanilla extract.
  • Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
  • Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.
  • Melt the butter in a small bowl and then mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
  • Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
  • Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
  • While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
  • Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top


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