This spectacular cake marries the beloved flavors of traditional peach cobbler with the rich, buttery texture of classic pound cake. The result creates a delicious and indulgent dessert that captures the essence of both Southern favorites in every tender, fruit-studded slice.
Why You’ll Love This Recipe
- Best of both worlds – Combines two beloved desserts into one spectacular creation
- Impressive presentation – Beautiful marbled appearance with peach swirls throughout
- Perfect for special occasions – Ideal for potlucks, holidays, or weekend gatherings
- Tender and moist – Buttery pound cake texture with juicy peach pockets
- Warm spice flavors – Cinnamon and nutmeg enhance the peach’s natural sweetness
Complete Ingredient List
For the Spiced Peaches:
- 1 (29-ounce) can sliced peaches in juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Pound Cake Batter:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 4 large eggs (not listed in original but essential for pound cake)
Begin by draining the canned peaches thoroughly, reserving the juice for another use if desired. In a medium bowl, gently toss the drained peach slices with sugar, cinnamon, and nutmeg until evenly coated. Set aside to allow the flavors to meld while preparing the cake batter.
Setting Up for Baking
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan or 9×5-inch loaf pan with butter or non-stick spray, making sure to coat all surfaces to prevent sticking. For extra insurance, you can dust the greased pan lightly with flour.
Creating the Buttery Cake Batter
In a large mixing bowl, cream together the softened butter and 1½ cups of granulated sugar using an electric mixer on medium-high speed. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Mix in the vanilla extract until evenly distributed throughout the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the flour mixture). Mix on low speed just until combined after each addition, being careful not to overmix as this can result in a tough cake
Assembling the Cake Layers
Pour half of the prepared batter into your greased pan, spreading it evenly across the bottom. Arrange half of the spiced peach slices over the batter, distributing them evenly.
Pour the remaining batter over the peaches, spreading carefully to cover. Top with the remaining spiced peach slices, arranging them attractively.
For a beautiful marbled effect, use a butter knife or skewer to gently swirl through the batter in a figure-eight pattern, incorporating the peaches slightly into the cake.
Baking to Perfection
Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins browning too quickly, tent loosely with aluminum foil during the final 15 minutes.
Cooling and Serving
Allow the cake to cool in the pan for 10-15 minutes on a wire rack. This resting period helps the cake set and makes removal easier. Carefully invert the cake onto the wire rack to cool completely, or slice and serve warm with vanilla ice cream.
- Room temperature ingredients – Ensure butter, eggs, and milk are at room temperature for best texture
- Don’t overmix – Mix just until ingredients are combined to keep the cake tender
- Test for doneness – Start checking at 60 minutes to avoid overbaking
- Fresh vs. canned – Fresh peaches work beautifully when in season; adjust sugar based on sweetness
- Pan preparation – Proper greasing prevents sticking, especially in bundt pans with intricate designs
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or whipped cream
- Dust with powdered sugar for elegant presentation
- Drizzle with caramel sauce or peach glaze
- Pair with hot coffee or sweet tea
- Top with fresh whipped cream and a sprinkle of cinnamon
