Peach Cobbler Pound Cake with Bourbon Glaze

Nutrition Estimate

Nutrition information is provided as a courtesy and is only an estimate.

Picture this: a buttery pound cake packed with juicy chunks of peach and a pinch of cinnamon, all resting on a sticky, sweet brown sugar layer topped with a silky vanilla-bourbon glaze. That’s exactly the kind of cozy, comforting dessert this Peach Cobbler Pound Cake brings to your table.

This recipe is so friendly to home bakers — it uses a classic bundt pan and simple mixing. You’ll cream together butter and sugar, mix up the dry ingredients with tangy buttermilk, and gently fold in those luscious peaches. The prep takes about 25 minutes, then a slow bake for around 75 to 80 minutes produces a perfectly tender, evenly baked cake. You get about 12 generous slices, and once glazed, the cake keeps well in the fridge for up to 4 or 5 days.

• Flavor highlights: juicy, ripe peaches, cozy cinnamon, rich brown sugar layers, and a vanilla bourbon glaze that bursts with warmth.
• Simple equipment: just one standard bundt pan (9–10 inches, 10–12 cups capacity) you likely already own.
• Stepwise and clear: detailed recipe steps with photos and swaps (for vanilla, buttermilk, and bourbon) keep things easy and friendly.

What Makes It Irresistible

This cake hits the best of two worlds — the juicy fruit and sweetness you expect from a peach cobbler, plus the soft, buttery texture of a classic pound cake. Plus, it’s easy enough for a weekday bake but pretty enough for guests and gatherings.

• Comfort in every bite — The cozy mix of cinnamon, brown sugar, vanilla bean paste, and a whisper of bourbon creates that warm, nostalgic feeling you’ll love. If those flavors speak to you, try the Easy Cinnamon Roll Apple Pie.
• Moist and tender — With plenty of butter, eggs, and buttermilk, each slice stays soft and satisfying, no dryness around here.
• Seasonal but flexible — Fresh summer peaches are the star, but frozen or drained canned peaches work just fine if you’re out of season.
• Simple tools — Just one bundt pan keeps the technique easy and approachable for home bakers at any experience level.
• Looks that wow — The bundt shape, the glossy glaze, and a few peach slices on top make it a showstopper for your dessert table—much like our Red Velvet Cheesecake Swirl Bundt Cake.
• Easy to make ahead — It bakes up all at once and keeps beautifully in the fridge for several days after glazing.

If you love desserts with that warm, fruity appeal and a little homemade charm, you will adore baking and sharing this Peach Cobbler Pound Cake.

This recipe combines juicy summer peaches, the comfort of cinnamon, a gooey brown sugar topping, and a smooth vanilla-bourbon glaze that brings it all together. It’s rich, flavorful, and wonderfully moist thanks to butter, eggs, and tangy buttermilk.

Even better, it’s foolproof and calls for just one trusty bundt pan. So whether it’s a slow weekend afternoon or a holiday feast, this cake comes together without stress and always looks gorgeous with its shiny glaze and fresh peach garnishes.

• Seasonal highlight — juicy, fresh peaches (or frozen/canned, well drained) really shine here.
• Flavor layers — cinnamon-peach cake with a sticky brown sugar base and silky vanilla-bourbon glaze.
• Simple and welcoming — one bundt pan and straightforward mixing, no fancy gadgets or complicated steps.
• Prep ahead — bakes all at once and keeps well in the fridge after glazing for several days.

Ingredients You’ll Need

• Flour – This binds everything together while adding moisture, and I stick with classic all-purpose flour for the perfect texture.
• Ground Cinnamon – Adds that warm, friendly spice that makes this cake feel like a hug.
• Baking Powder – Helps the cake rise up nice and light.
• Salt – Essential to balance all the sweetness and bring out the flavors.
• Unsalted Butter – Adds richness and moisture. Using unsalted lets you control salt levels, and make sure it’s softened to room temp for easier mixing.
• Sugar – Sweetens the cake and keeps it tender and moist.
• Eggs – Give the cake structure and lift. Using room temperature eggs really helps everything mix smoothly.
• Buttermilk – Adds tang and moisture that keeps the cake soft and fluffy. Buttermilk is honestly magic in cakes! (If you don’t have any, see my notes below for easy substitutes.)
• Vanilla Bean Paste – Brings depth and real vanilla flavor beyond the regular extract.
• Diced Peaches – For juicy sweetness and to keep the cake extra moist.
• Sliced Peaches – Fresh slices add flavor and a pretty layer at the bottom.
• Brown Sugar – Gives that deep molasses-y sweetness for the topping.
• Unsalted Butter – Adds richness and helps create the gooey topping texture.
• Ground Cinnamon – Rounds out the topping with warm spice.
• Powdered Sugar – Creates a shiny, smooth glaze that’s perfect for drizzling.
• Milk – Thins the glaze just right; I like whole milk for creaminess.
• Bourbon – Adds a rich, sophisticated flavor. If you want to skip the booze, just use extra milk for a sweet vanilla glaze.
• Vanilla Bean Paste – Boosts the glaze’s vanilla goodness with a little extra depth.

Step-by-Step Baking Method

1. Heat your oven to 300°F and grease your standard bundt pan thoroughly.
2. In a medium bowl, whisk flour, cinnamon, baking powder, and salt together.
3. Using your stand mixer, beat softened unsalted butter and sugar on medium speed until light and fluffy—roughly 3 minutes.

4. Add eggs one at a time, scraping the bowl down between additions; stir in vanilla bean paste.

   

5. Alternate adding the dry mix and buttermilk to the butter mixture: start with half the dry mix, then the buttermilk, then the rest of the dry ingredients; mix just until combined.
6. Coat diced peaches with a couple tablespoons of flour to keep them suspended in the batter.
7. Fold the peaches gently into the batter using a spatula until evenly mixed.

8. Arrange sliced peaches in an even layer in the bottom of the greased bundt pan.

   

9. Combine brown sugar, cinnamon, and melted butter in a small bowl until smooth.
10. Pour the brown sugar topping evenly over the sliced peaches in the pan.
11. Spoon the cake batter evenly over the topping and smooth the surface gently.

12. Bake for 75-80 minutes until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

    

13. Let the cake cool completely in the pan before turning it out onto a rack.
14. Whisk powdered sugar, milk, bourbon, and vanilla bean paste in a small bowl until smooth. Adjust the thickness with more powdered sugar or milk as needed to get a nice drizzle.

15. Drizzle the glaze over the cooled cake, add fresh peach slices on top if you like, and let it set for a few minutes before slicing.

    

Pro Tips for Flawless Results

The key piece of equipment you’ll need here is a standard bundt pan, which is about 9 to 10 inches across with a capacity of 10 to 12 cups (or around 2.4 to 2.8 liters).

Wondering if your bundt pan fits the bill? Just fill it cup by cup with water to check its capacity. This helps you know if your pan will work perfectly or if you might need to adjust baking times.

Bundt pans come in all sizes—from tiny mini pans to huge ones holding up to 18 cups. You don’t have to fill the pan completely every time, but how full it is and its size definitely affect the bake time. This recipe’s quantities and bake time are built with a “standard” bundt pan in mind.

Beyond greasing the pan well, one of my best tips is to let the cake cool fully before flipping it out. Taking it out while still warm can cause it to break apart — and after all your work, that’s the last thing you want!

Flavor Swaps and Add-Ins

Looking to mix things up a bit? Here are some easy swaps I recommend:

• Vanilla Bean Paste Swap – If you don’t have vanilla bean paste, no worries — just use the same amount of vanilla extract instead.
• Buttermilk Swap – No buttermilk? Make your own by mixing 1 teaspoon of vinegar or lemon juice into a cup, then add milk to fill up to 1 cup (2% or whole milk works great). Let it sit a few minutes to curdle, and you’re good to go!
• Bourbon Swap – Want to skip the alcohol? Rum works wonderful for a flavor twist, or simply use extra milk in the glaze for pure vanilla goodness without the booze. For a fresh, fruit-forward finish, top slices with macerated strawberries.

Storage and Make-Ahead

Once your cake is baked and glazed, pop it in the fridge, where it will stay fresh and tasting great for 4 to 5 days. I don’t usually recommend freezing this one since the peaches can release moisture, which might make the texture soggy after thawing. If you want a freezer-friendly make-ahead dessert instead, try The Best Pecan Pie Cheesecake Recipe. Common Questions, Quick Answers

Can I use canned peaches?

Definitely! Fresh peaches are my favorite, but frozen or canned peaches are totally fine too. Just make sure you drain them really well so the cake stays just right—not soggy.

What size bundt pan do I need?

This recipe is designed for a “standard” bundt pan, about 9 to 10 inches wide and holding 10–12 cups (2.4–2.8 liters). You can use other sizes, but the baking time might change, so watch your cake closely while it bakes.