Moist peach cobbler pound cake with a rich, buttery flavor and caramelized peaches. A simple Southern pound cake that’s perfect for summer gatherings.

The Inspiration Behind the Cake

There they sit…the juiciest, sweetest, most beautiful peaches this side of Chilton County!

juicy fresh Chilton county Alabama peaches in a blue bowl on a farmhouse table. seasonal Southern produce perfect for cobblers and pound cake

While returning from a trip to Auburn University to drop off my oldest, David, at a weeklong outdoor sciences camp, the twins and I decided to treat ourselves with a little detour. We stopped at Peach Park in Chilton County—a beloved roadside gem most Alabama natives know very well. It’s the perfect spot to stock up on fresh produce, and honestly, they get me every time. I always leave with a double scoop of peach ice cream and a basket full of goodies I didn’t even know I needed….but I did know I needed these beautiful, juicy peaches!

Chilton county peaches displayed in bulk at Peach Park in alabama. Fresh Southern fruit pefect for baking, canning, or eating fresh. — **Fresh, sweet, juicy Chilton County Peaches—a true Alabama Southern Treasure.**

two boys standing in front of peach park mural in July summmer time, in Chilton county alabama

Around here, when life hands you Chilton County Peaches, you don’t just eat them, you bake them into something worthy of the season. This Southern Peach Cobbler Pound Cake is the kind of dessert that makes a summer supper feel like a celebration—buttery, fruit-filled, and made to share.

Why You’ll Love This Recipe

This Southern Peach Cobbler Pound Cake is the best kind of baking—simple ingredients, big flavor, and a little Southern magic. It’s moist, buttery, and loaded with sweet peach goodness in every bite. The caramelized peaches on the bottom of the Bundt pan turn into a beautiful beautiful cobbler-style topping once flipped, giving you that classic peach cobbler feel. It’s the perfect mashup!

The peach layer in the inside of this cake gives you an unexpected burst of peach flavor that elevates the style and makes it look like you pulled off something complicated, when really it’s no extra trouble at all. It slices beautifully, serves a crowd, and tastes even better the next day. If you love old-fashioned cake pound cake and fresh summer fruit, this dessert might just become your new summer go to.

Ingredients You’ll Need

1/2 block full fat cream cheese (softened)
3 sticks unsalted butter (softened)
3 cups granulated sugar
1/2 cup full fat sour cream (at room temperature)
6 large eggs (at room temperature)
1 teaspoon butter extract
2 teaspoons vanilla extract
3 cups cake flour (like Swan’s Down Cake Flour)
4 cups sliced peaches (about 6-7 medium to large peaches)
4 tablespoons brown sugar
1 teaspoon cinnamon

Step By Step: Southern Peach Cobbler Pound Cake Recipe (Easy Peasy!)

Peel and slice 6-7 fresh peaches and place in a mixing bowl. This should yield 4 cups sliced peaches (4 cups of frozen sliced peaches would also work). Add 4 tablespoons brown sugar and 1 teaspoon cinnamon to the sliced peaches—mix well to coat. Allow peaches to sit and develop a syrup while preparing the cake.

cut up fresh and juicy peaches for a fresh pound cake, 4 cups peaches sitting in glass measuring cup

Preheat oven to 325°F. Spray a 12 cup Bundt pan with Baker's Joy spray (or grease and flour a Bundt pan).

Cream together the softened butter and 1/2 block of cream cheese with the paddle attachment of a stand mixer on medium high speed until light and fluffy (about 5 minutes). Scrape down sides of bowl with a rubber spatula as needed to ensure proper mixing.

Beat in 3 cups granulated sugar, and mix until just incorporated.

Mix in 1/2 cup room temperature full fat sour cream, and mix until just incorporated. The sour cream gives this cake a more acidic kick that works well with the peaches!

Add eggs one at a time (make sure eggs are at room temperature), mixing well after each addition.

Mix in 2 teaspoons vanilla extract and 1 teaspoon of butter extract, then add 3 cups cake flour slowly.

Mix cake batter for 3 minutes after adding flour.

Pour 1/2 of your prepared sliced peaches (2 cups) into Bundt pan, spreading evenly to cover bottom of pan.

Pour 1/2 of prepared cake batter evenly over peaches, then layer the remaining 2 cups of peaches over the cake batter, making sure to spread evenly. Your cake should look something like this at this point:

Pour the rest of the cake batter on top of your peach layer, then somewhat smooth out the top with a rubber spatula. Mine looked a little like this—it’s smooth-ish on top!

southern peach cobbler pound cake before going into the oven. A perfect summer fruit dessert to serve with ice cream.

Bake for 90 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool on a wire baking rack for about 1 hour before inverting it onto a cake stand and removing Bundt pan. And here’s my secret tip: I always give the top of a Bundt pan a good slap. I don’t know if there's any science to it, but your cake LITERALLY WILL NOT STICK TO THE PAN if it’s slapped on out of there.

A rich, Southern pound cake dream-peach cobbler pound cake with sour cream and cream cheese in the recipe. — **Not a one little carmelized peach slice stuck to that Bundt pan!**

Serve as a stand alone cake slice, serve a slice topped with ice cream, or even whipped cream and enjoy with friends! This rich pound cake recipe makes 16 big slices or 24 small ones, so share it with friends and family!

Tips for a Moist & Perfect Pound Cake Every Time

Use full fat cream cheese and real butter. The fats are needed for a rich, moist pound cake. No one wants a dry pound cake. It may taste delicious but then be dry and hard to swallow. That's just a tradgedy!
I use unsalted butter always unless I want to add salt to a recipe.
Room temperature ingredients=better texture. Cold ingredients straight from the fridge won’t emulsify as well as room temperature ingredients.
Using cake flour is an easy step for this cake since you don’t have to add any other leavening agents (baking soda, baking powder, etc.). But if you don’t have cake flour on hand, you can always make your own. For every 1 cup of all-purpose flour, remove 2 tablespoons from it and add 2 tablespoons cornstarch. Sift it together to blend, or just mix it lightly with a fork to ensure the cornstarch incorporates.
Don’t open the oven early—trust the process! It really does take 90 minutes to bake.
You really do need to let your cake cool in the pan on top of a wire rack for about an hour before you even think about flipping it over. If not, your pound cake may stick to the pan.

Serving, storage & Freezing Tips

Serve cake slices with ice cream or whipped cream for the ultimate summer dessert plate!
Store cake in an airtight container at room temp for 2-3 days.
Refrigerate for up to 1 week.
You can freeze slices individually, wrapped tightly in aluminum foil or plastic wrap for up to 3 months.

More Southern Summer Recipes to Try

Try this Southern Cream Cheese Pound Cake with Strawberries for another rich and buttery Suthern dessert!

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