Pioneer Woman Peach Cobbler Pound Cake Recipe

This dense, buttery Pioneer Woman Peach Cobbler Pound Cake Recipe is made with fresh juicy peaches, a cinnamon-sugar swirl, and a rich vanilla batter, ready in about 90 minutes. The real magic happens when the brown sugar crumble on top caramelizes into a golden, crunchy crust that mimics the best part of a traditional cobbler. I love making this for summer gatherings because it combines the sturdy comfort of a pound cake with the messy, fruity joy of a cobbler.

Why This Classic Works

I used to struggle deciding between baking a structured cake or a messy, juicy cobbler for family get-togethers. Making this hybrid dessert taught me that you don’t have to choose; the heavy cream pound cake batter is strong enough to suspend the fruit without turning soggy, while the cinnamon swirl mimics that gooey cobbler filling we all crave.

One mistake I made early on was using peaches that were too wet, which created a gummy layer at the bottom of the bundt pan. The secret I learned is tossing the diced fruit in a little flour before folding it in, ensuring every slice gives you a perfect balance of tender cake and sweet peach.

Pioneer Woman Peach Cobbler Pound Cake Recipe Ingredients

• 3 cups granulated sugar
• 1 1/2 cups (3 sticks) salted butter, softened
• 6 large eggs, room temperature
• 3 cups all-purpose flour (plus 2 tablespoons for coating peaches)
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups fresh peaches, peeled and diced (about 3-4 peaches)

For the Cobbler Swirl & Topping:

• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

How To Make Pioneer Woman Peach Cobbler Pound Cake Recipe

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with butter and dust it with flour (or use baking spray with flour), ensuring every nook is covered to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on high speed for 5-7 minutes until the mixture is pale yellow and extremely fluffy.
3. Add Eggs: Reduce speed to medium and add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure everything is incorporated.
4. Combine Dry and Wet: Sift the 3 cups of flour. Add the flour to the butter mixture alternately with the heavy cream, beginning and ending with the flour. Mix gently until just combined—do not overmix. Stir in the vanilla and almond extracts.
5. Prepare Peaches: In a small bowl, toss the diced peaches with the extra 2 tablespoons of flour. This coating helps suspend them in the batter so they don’t sink to the bottom.
6. Layer the Batter: In a small dish, mix the brown sugar, cinnamon, and nutmeg. Pour one-third of the batter into the prepared pan. Sprinkle half of the peach chunks and half of the brown sugar mixture over the batter.
7. Finish Assembly: Add another third of the batter, followed by the remaining peaches and brown sugar mixture. Top with the final layer of batter and smooth it out gently with a spatula.
8. Bake: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The cake is done when a long skewer inserted into the center comes out clean or with just a few moist crumbs (avoid hitting a peach chunk if possible).
9. Cool and Serve: Let the cake cool in the pan for exactly 20 minutes. Invert it carefully onto a wire rack to cool completely before slicing.

Recipe Tips

• Room Temperature Matters: Ensure your butter, eggs, and heavy cream are at room temperature before starting. Cold ingredients won’t emulsify properly, leading to a dense, heavy cake rather than a fluffy one.
• Don’t Skip the Flour Toss: Peaches are heavy and wet. Coating them in flour creates friction that holds them in place during the long bake time, preventing a soggy bottom.
• The Cooling Window: Pound cakes are fragile when hot. If you try to flip the bundt pan too soon, the cake may break; wait too long, and the sugars will harden, sticking the cake to the pan. 20 minutes is the sweet spot.
• Test for Doneness: Since ovens vary, start checking at the 1 hour 15-minute mark. If the top is browning too quickly but the center is still jiggly, tent the pan loosely with aluminum foil.

What To Serve With Peach Cobbler Pound Cake

Since this cake is rich and dense, a dollop of lightly sweetened whipped cream is the perfect accompaniment to cut through the butteriness. For a warm dessert experience, serve thick slices with a scoop of vanilla bean ice cream that melts into the cinnamon swirls. Fresh berries or a simple peach coulis can also add a bright, acidic contrast to the sweet crumb.

How To Store

Store this pound cake in an airtight container at room temperature for up to 3 days; the high sugar content keeps it preserved well. For longer storage, wrap slices individually in plastic wrap and freeze them for up to 3 months, thawing on the counter when a craving hits.

FAQs

• Can I use frozen peaches? Yes, but thaw them completely and pat them very dry with paper towels before dicing. Excess water from frozen fruit can make the batter too runny and affect the rise.
• Why did my pound cake stick to the pan? The sugar in the fruit or the cinnamon swirl likely caramelized against the metal. Be sure to grease the pan thoroughly, even the non-stick ones, and consider using a baking spray that contains flour.
• Can I bake this in loaf pans? Absolutely. This recipe yields enough batter for two standard 9×5-inch loaf pans. Reduce the baking time to roughly 55-65 minutes and check for doneness early.
• Can I use canned peaches? You can, but drain them very well and pat them dry. Fresh peaches offer a better texture and tartness that balances the sweet cake, whereas canned peaches might be softer.
• What if I don’t have heavy cream? You can substitute full-fat sour cream or plain Greek yogurt. This will give the cake a slightly tangier flavor and a very moist, tender crumb similar to the original texture.

Nutrition

• Calories: 580
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 145mg
• Sodium: 210mg
• Total Carbohydrate: 76g
• Protein: 7g

Try More Recipes:

• Pioneer Woman Pumpkin Chai Pie Recipe
• Pioneer Woman Pumpkin Whoopie Pie Recipe
• Pioneer Woman Pumpkin Chocolate Chip Cookies