Friday, August 24, 2012

Peach Cobbler Pound Cake

I love the summer for all its bounty.  The fabulous berries, squash, melons, and beans just to name a few.  I especially love the peaches, but seeing them arrive is bittersweet.  You are excited to eat them, but it is a sure sign summer produce is coming to an end!

Summer ending on the other hand is reason enough to celebrate out here in the desert.  The promise of temperatures to dip below 90 and fall flavors, colors and holidays to come our way truly makes me giddy.  I love fall and I can't even describe how much I love the Christmas season, but that is a discussion for another day.

In anticipation of the fall season and with love of all the summer brings us, I developed this fabulous pound cake, which is a combination of the two.  The seasons freshest most flavorful peaches combined with some of my favorite fall flavors.  Vanilla, nutmeg and cinnamon combine with a touch of almond and peach Schapps to really bring the flavor home.  Sugared pans, in lieu of floured help to create a fantastic crisp crust, the perfect touch to this melt in your mouth moist pound cake!

As if that isn't enough to make your mouth water, drizzle slices of this incredible cake with a simple brown sugar caramel sauce for the perfect Peach Cobbler Pound Cake!  This is 'happy dance in the kitchen' good. 


Sometimes you really need to be up inside the cake.  This is one of those moments, trust me.  You see those beautiful fresh peach chunks in that moist pound cake with that crisp crust...  Um...  Would you like a napkin?  You're drooling.       : )

This Rosemary-Lemon Pound Cake with Lemon Icing is bursting with fresh Rosemary and Lemon flavors. It is plate licking good!!!

Simple Butter Cake with Peach Sauce:  Easy, fast, flavorful, buttery, moist and comforting.  What more can you ask for in a cake?
Peach Cobbler Pound Cake
makes 2 cakes

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons peach Schnapps, divided
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups fresh peaches, diced about 1/2"
Brown sugar caramel sauce (optional, for serving)

In a medium bowl combine peaches and 1 tablespoon schnapps.  Stir to coat.  Set aside.

Preheat oven to 300 degrees F.  Butter 2 9x5 bread pans and coat with butter and sugar (to get a crispy crust).

In a large bowl using an electric mixer; cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 tablespoon peach schnapps, vanilla and almond extracts.  Whisk together the flour, baking powder, cinnamon, nutmeg and salt. 

Add ¼ cup flour mixture to peaches and stir to combine well.

Gradually stir remaining flour mixture into the butter mixture. Then, fold the peach mixture into the batter. Spread evenly into the prepared pans.

Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.  Slice and serve with brown sugar caramel sauce (optional).


Click here for a printable version of this recipe - The Slow Roasted


  1. Wonderful dessert! My husband would be all over that. I make a pound cake that he likes to slice and put in the toaster. Beautiful and delicious - reason enough to celebrate. Have a wonderful weekend Donna.

  2. You're so right about peaches -- a short window of juiciness, then they're gone. Love 'em, though.

  3. Love that up close and personal shot of the pound cake and drizzles!

  4. Love this!! Peaches are my favorite fruit. I can't wait to try this out. Thanks for sharing!


  5. This sounds wonderful, Donna!! You know exactly how much I love my peach desserts. That closeup is a GREAT shot too.

  6. Very yummy Donna! What a wonderful idea to combine pound cake and cobbler! Love your pictures!

  7. What a fab pound cake! I'm with you on summer and autumn, but I wish those were the only seasons we had, hehe:) It's my first time here, and really loving what I've seen. Have a great weekend:)

  8. What an awesome way to prepare a pound cake! I've got some fresh peaches just screaming to be used! Thanks for sharing and as always, "I LOVE your blog"!

  9. Wow, I love peaches and these pictures are mouthwatering! Such a great idea to combine the flavors of peach cobbler with pound cake- yum!

  10. Perfect way to use up some peaches and I love the sound of the brown sugar drizzle :)

  11. This looks delicious. I am having company over this week and may just have to make this. Thanks for sharing on Foodie Friends Friday.

  12. I am still dreaming about this peach cobbler pound cake....I chose this recipe as my host favorite at Foodie Friends Friday.

  13. I love this recipe! Poundcakes are my favorite desert to serve with a cup of coffee after dinner. Thank you for sharing this great recipe! You are the greatest....

  14. I love this recipe! Poundcakes are my favorite desert to serve with a cup of coffee after dinner. Thank you for sharing this great recipe! You are the greatest....

  15. Can this be made in a traditional bundt pan? Would the recipe still make 2 cakes?

  16. I have fresh peaches that I froze this past summer can I thaw some and use them in this cake

  17. I froze fresh peaches this past summer,if I thaw them can they be used in the receipe

  18. I froze fresh peaches this past summer if I thaw them can they be used

  19. I have fresh peaches that I frozen last summer if I thaw then and pat them dry can they be used in this reeipe

  20. I'm confused, the recipe says to fold the peaches into the batter. I see peaches on top, not in the cake. What am I missing here?


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