Delicious Peach Cobbler Pound Cake

This buttery peach cobbler pound cake combines Southern comfort dessert vibes in a rich, moist loaf that's packed with delightful surprises. Each slice reveals juicy peach swirls and a dreamy cream center that brings back memories of classic snack cakes. It's the kind of summer treat that vanishes quickly whenever friends and family gather around.

I can't help thinking about those final days of summer whenever I bake this - peaches are at their peak, and my family's always begging for another piece before the cake even has time to cool down.

Round Up Your Ingredients

• Unsalted butter: Make sure it's completely softened for maximum creaminess and a tender crumb
• Granulated sugar: Provides sweetness and helps create that airy texture
• Large eggs: They bind everything together and add richness - room temperature works best
• Vanilla extract: Adds warmth to the overall flavor profile - don't skimp here
• All-purpose flour: Creates that classic dense pound cake structure we all love
• Baking powder: Makes sure your cake gets that perfect lift - double-check it's not expired
• Salt: Just a bit enhances all the sweet components
• Milk: Adds moisture and softness - full-fat delivers the best results
• Diced peaches: They create juicy pockets throughout - pick super ripe ones or quality canned options
• Cinnamon (optional): Adds that wonderful warm bakery smell
• Brown sugar: Creates that caramelized cobbler feeling on top
• Melted butter: Helps form that beautiful golden crust
• Marshmallow fluff: Creates that cloud-like cream center
• Powdered sugar: Mixes smoothly into the filling for that perfect texture
• Lemon juice: A small splash makes the peach flavor pop - pick a plump, juicy one

How to Make It

Prepare the Cake Batter:

Get your oven going at 350 F for that perfect slow bake. Coat your loaf or bundt pan with butter and flour, making sure to knock out any extra. Whip the soft butter with sugar for a full three minutes until it looks pale and fluffy – this step is key for a tender cake.

Add the Eggs and Vanilla:

Drop in each egg separately, mixing thoroughly between additions to keep the batter smooth and airy. Pour in the vanilla and mix well.

Combine Dry Ingredients:

Grab another bowl and stir together your flour, baking powder and salt until they're fully mixed – this makes sure your cake rises evenly.

Mix Wet and Dry Alternating with Milk:

Add your flour mixture bit by bit, switching back and forth with splashes of milk. Don't overmix or you'll end up with a tough cake.

Stir in Peaches and Cinnamon:

Use a light hand to fold in your diced peaches and cinnamon, making sure they're spread out nicely without deflating all that air you've worked into the batter.

Add the Cobbler Topping:

Stir together the brown sugar, melted butter and a bit of flour until crumbly. Scatter this all over the top of your batter to create that classic cobbler look that'll turn golden as it bakes.

Bake:

Spoon your batter into the pan, level the surface and pop it on the middle rack for about 50-60 minutes. You'll know it's done when it's golden brown and a toothpick comes out clean when you poke the center. Let it cool completely in the pan.

Make the Cream Filling:

Mix butter, marshmallow fluff, powdered sugar and vanilla until you've got a silky, fluffy mixture that forms stiff peaks. This gives you that nostalgic snack cake feeling we're after.

Fill the Cake Twinkie Style:

After the cake is completely cool, take a piping bag (or plastic bag with the corner snipped off) and push the tip into different spots on the bottom or sides of the cake. Squeeze in cream as you pull out so every slice has some of that hidden treasure.

Slice and Serve:

Cut big slices and watch everyone's faces light up when they spot that surprise cream filling inside.

My kids go crazy for that bakery frosting taste, so I always pour in extra vanilla when making the filling. My sister never lets me forget about that family cookout where this cake completely disappeared before we even sat down for our backyard dinner.

Tasty Flavor Boosters

Want more flavor? Try adding a dash of cardamom or ginger to your mixture, or toss some crushed pecans onto that cobbler topping before it goes in the oven. Adding fresh lemon juice to your peaches really wakes up all the flavors and gives everything a summery kick.

Serving Suggestions

Enjoy thick slices by themselves, either warm or cool. Add a scoop of vanilla ice cream on top, sprinkle with more powdered sugar, or pour some caramel sauce over everything for that ultimate cobbler cake experience.

Creative Twists

Don't have peaches? Swap in nectarines or plums instead. Try half and half instead of regular milk for extra richness. You can make it dairy-free with plant butters and milks, use frozen peaches when fresh aren't available, or change up the spices based on what season it is.

You can whip up this crowd-pleaser on a moment's notice, and it'll bring smiles all around. Each creamy, peachy bite is like sharing a little bit of Southern tradition with the people who matter most to you.

Common Questions About This Recipe

→ How do I keep the pound cake moist?

Don't leave it in the oven too long. Use room temperature butter, add milk, and mix the peaches in carefully to keep everything nice and moist.

→ Can I use canned peaches instead of fresh?

Sure thing, just make sure to drain them well so they don't make the batter too wet. Both kinds of peaches taste great in this recipe.

→ How is the cream filling added?

Wait until the cake cools down, then use a piping bag to push the marshmallow filling into the bottom or sides to get it evenly throughout the cake.

→ Is cinnamon necessary in the batter?

Nope, you can skip the cinnamon if you want. It does make the peach flavor taste better, but feel free to use as much or little as you like.

→ How do I serve this dessert?

It's yummy by itself, but if you want the full peach cobbler experience, try serving warm slices with some vanilla ice cream on top.

→ Can I freeze leftovers?

Definitely! Just wrap it up tight and freeze for up to 2 months. Let it come to room temperature before eating for the best taste and texture.