Peach Cobbler Pound Cake

Welcome back to the Everyday Crumb Club!

Can you believe we are already on Episode 6? If you’re new here, the club rule is simple: we make easy, effortless cakes designed to be sliced, shared, and ready on your counter whenever you are. No fussy decorations, just pure comfort baking.

And since summer is finally in full swing, we are celebrating with THE BEST warm-weather combo dessert: Peach Cobbler Pound Cake.

Imagine the rich, velvety texture of a classic sour cream pound cake, swirled with juicy, cinnamon spiced summer peaches, and topped with a buttery oat crumble that gives you that signature cobbler crunch. It’s moist, tender, and exactly what your summer weekend plans are missing.

Go ahead and grab a bundt pan, and let’s bake!

Why You’ll Love This Cake

• The Best of Both Worlds: You get the dense, buttery crumb of a traditional pound cake mixed with the nostalgic flavor of a bubbling peach cobbler.
• The Double-Duty Crumble: We are making one batch of oat crumble but using it two ways. Half gets baked directly onto the bottom of the cake for a built-in crunch, and the other half gets toasted separately to garnish the top. Genius, right?
• Made for Sharing: Like every cake in the Everyday Crumb Club, this travels beautifully. Bring it to a backyard BBQ, a morning brunch, or just leave it on the kitchen island for your family to slice a piece every time they walk by.

Sue’s Crumb Club Tips:

• Room Temp is Key: For the ultimate velvet texture, make sure your butter, eggs, and sour cream are truly at room temperature before you start mixing. It helps the emulsion come together perfectly!
• Storage: If you somehow have leftovers, store this cake in the fridge. It stays incredibly moist and is delicious eaten cold straight from the refrigerator, or brought back to room temp for afternoon tea. Eat within 3 days (if it even lasts that long!).

Are you baking along with Episode 6? Tag me on social media @littlebbanghouse and use the hashtag #EverydayCrumbClub so I can see your beautiful peach bundt creations! Happy baking!

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Peach Cobbler Pound Cake

Created by Sue Mun

Makes One, 10-Cup capacity Bundt cake pan

Ingredients:

Peach Filling/Topping: 

• 5 medium ripe peaches, diced, peeled if desired
• 1/4 cup (50g) granulated sugar 
• 1/4 cup (55g) brown sugar
• 3/4 tsp cinnamon
• juice from 1/2 lemon juice
• 1 tbsp corn starch plus 1 tbsp water

Oat Crumble Topping:

• 1 cup (140g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ¼ cup (50g) light brown sugar
• ½ cup (46g) old-fashioned rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon table salt
• 1 stick (113g) unsalted butter, melted and cooled

Pound Cake:

• 225 grams all-purpose flour, spooned and leveled
• 240 grams granulated sugar
• 1 1/4 tsps baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 226 grams unsalted butter, room temperature
• 4 large eggs, room temperature
• 160 grams Sour cream or Greek yogurt
• 2 tsp vanilla extract

Cinnamon Glaze:

• 1 cup powdered sugar
• 1 tbsp whole milk
• 1/2 tsp ground cinnamon

Other Optional Toppings:

• Salted Caramel Sauce

Instructions:

Make the Peach Filling: 

1. In a small pot, add all of the peach filling ingredients (except the cornstarch slurry) in the pot. Cook over medium high heat for about 5-7 minutes.
2. In a small bowl, mix together the cornstarch and water to make a cornstarch slurry and then mix stir it into the peach mixture. Continue cooking for about 1 minutes until thickened.
3. Remove from the heat immediately and pour the mixture into a medium bowl to cool off completely in the fridge.

Make the Oat Crumble Topping:

1. Preheat the oven to 350° F.
2. Melt the butter in a medium mixing bowl. Stir in the remaining oat crumble ingredients. You should have a clumpy and crumbly mixture. 
3. Set aside half of the oat crumble mixture in a small bowl. This will be used to top on top of the pound cake batter later in the recipe.
4. Pour the remaining half of the mixture onto a parchment lined baking pan and bake for about 15 minutes until golden brown and crunchy. Set the baked oat crumble aside to cool. This will be used as garnish once the bundt cake is baked.

Make the Pound Cake:

1. Preheat the oven to 350F and grease and flour a 10-cup capacity bundt cake pan. Tap out any excess flour in the pan.
2. In a medium bowl, mix together the all purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set the dry ingredients aside.
3. In a large bowl, cream together the butter and granulated sugar together until light and fluffy.
4. Add in the eggs and vanilla extract and mix again until light, fluffy, and smooth. 
5. Add in half of the dry ingredients and fold everything together until just combined.
6. Fold in all of the sour cream and mix everything together until just combined.
7. Then add in the remaining dry ingredients and fold everything together until just combined.
8. Scoop half of the batter into your prepared bundt pan and smooth out into an even layer. Spoon in about 1/2 cup of the peach filling on top of the batter. Cover the peach filling with the remaining batter and smooth it out. Sprinkle the raw/unbaked oat crumble on top and bake the cake for about 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean with no raw batter stuck to the toothpick.
9. Cool the cake off for about 1 hour before unmolding onto a serving platter.

Make the Cinnamon Glaze:

1. In a small bowl, mix together the powdered sugar, milk, and ground cinnamon together until a loose glaze forms. You can add more powdered sugar and milk to make your desired consistency.

Assembly:

1. Glaze the unmolded pound cake with the cinnamon glaze and garnish with some remaining peach filling and the baked oat crumble. Slice, serve, and enjoy!
2. The cake should be stored in the fridge and be eaten within 3 days.

Sue Mun