Introduction: A Southern Classic with a Modern Twist
If you love the sweet, spiced goodness of peach cobbler and the rich, buttery texture of pound cake, then this Peach Cobbler Pound Cake is the perfect dessert for you! This recipe marries the two classic Southern treats into one decadent cake, featuring caramelized peaches baked into a moist, tender pound cake.
To take it to the next level, we’re adding a vanilla peach drizzle, inspired by the glossy glaze seen in the viral Instagram post. This drizzle is smooth, slightly tangy, and complements the warm spices in the cake beautifully. Whether for a Sunday dinner, a holiday gathering, or just because—you won’t regret making this!
This recipe was inspired by Chef Camaro (@cookingwcamaro), a celebrity chef known for creating soulful and elevated comfort food. If you’re looking for rich flavors with a gourmet twist, Camaro’s dishes are a must-try!
Ingredients: What You Need
Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 2 cups fresh or canned peaches, diced (if using canned, drain well)
Peach Topping
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 cup peach slices
Vanilla Peach Drizzle (Glossier & Thicker)
- 1 cup powdered sugar
- 2 tbsp heavy cream (for richness)
- 1 tbsp peach juice or puree
- ½ tsp vanilla extract
- ½ tsp lemon juice (for balance)
Step-by-Step Instructions
Step 1: Prepare the Peach Topping
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a small bowl, mix the melted butter, brown sugar, cinnamon, and nutmeg.
- Pour this mixture into the bottom of the Bundt pan, then arrange the peach slices on top. Set aside.
Step 2: Make the Pound Cake Batter
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk (starting and ending with the flour). Mix until just combined.
- Gently fold in the diced peaches.
- Pour the batter over the peach topping in the Bundt pan, spreading evenly.
Step 3: Bake & Cool
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a serving plate.
Step 4: Make the Vanilla Peach Drizzle
- In a small bowl, whisk together the powdered sugar, heavy cream, peach juice or puree, vanilla extract, and lemon juice until smooth.
- Adjust thickness: If needed, add more peach juice for a thinner drizzle or more powdered sugar for a thicker glaze.
- Let it sit for 5 minutes to develop a smooth, glossy finish.
Step 5: Glaze & Serve
- Drizzle the glaze generously over the warm cake, letting it cascade down the sides for that beautiful finish.
- Slice and enjoy this Peach Cobbler Pound Cake, served warm or at room temperature!
Pro Tips for the Best Peach Cobbler Pound Cake
- Use fresh peaches if possible for the best flavor, but canned peaches work well too! Just be sure to drain them properly.
- Don’t overmix the batter—this ensures the cake stays light and fluffy.
- For a deeper caramelized flavor, let the peach topping sit for 10 minutes before adding the batter.
- Want even more peach flavor? Add a little peach extract to the batter.
About the Creator
This recipe was inspired by Chef Camaro (@cookingwcamaro), a celebrity chef based in Orlando, FL, known for his elevated takes on classic comfort food. He brings soulful, gourmet flavors to the table, crafting dishes that are both nostalgic and high-end.
Follow him on Instagram at @cookingwcamaro and check out more of his work at cookingwithcamaro.com.