If you're a peach lover, this Peach Cobbler Cream Cheese Pound Cake recipe is the perfect way to enjoy peach season. It has a moist pound cake base with juicy peaches baked in and a golden cinnamon streusel on top for the perfect texture and flavor.

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The base of this loaf is the same recipe I use in my popular Nothing Bundt Cake Lemon Copycat Cake. It’s made with cream cheese, butter, and buttermilk, which gives it a rich, moist crumb that holds up well to the peaches. It’s one of those bakes that makes your whole kitchen smell amazing.

This recipe consistently gets rave reviews:

For some reason I am not able to rate this recipe but I want to say….5 STARS!!! Best recipe I have ever made! Super moist and wonderful flavor! Thank you!

– Josette ⭐⭐⭐⭐⭐

This recipe is wonderful... thank you very much
– Alessandra ⭐⭐⭐⭐⭐

Why You’ll Love This Peach Cobbler Cream Cheese Pound Cake Recipe

This is one of those recipes that you’ll want to make again and again. Here’s why:

It’s not overly sweet, so the peach flavor really shines through.
That crunchy golden topping is the perfect contrast to the soft cake.
You can make it with fresh peaches or canned peaches

How to Prepare Peaches for This Cake

If you're using fresh peaches, look for ripe peaches that are still firm. This helps them hold their shape in the batter. Use a paring knife to gently remove the skin, then dice the peaches into small chunks. You’ll need about two medium peaches. Be sure to pat them dry with a paper towel to avoid adding excess moisture to the batter.

Canned peaches are also a great option. Choose peaches packed in pear juice or light syrup, drain well, dice, and pat dry before folding into the batter. You'll want about 1 cup of diced peaches total, or a 15 oz can, drained and patted dry.

Can I Bake This in Other Pans?

Yes! This recipe is incredibly versatile when it comes to baking pans:

Loaf pan (8.5 x 4.5 x 2.75) – This is my go-to for perfect, thick slices. Here’s the loaf pan I use.
Mini loaves – This recipe makes three mini loaves, perfect for sharing or selling. Link to favorite mini loaf pans.
Bundt cake pan – You can double this recipe and bake it in a 10-15 cup capacity bundt pan. I use this one from Nordic Ware.

What You’ll Need to Make This Cake

Here's a run down of the simple ingredients you'll need to make this peach cobbler cake:

All-purpose flour, baking powder, and salt for the dry base
Cream cheese, unsalted butter, and granulated sugar to create a rich, moist crumb
Eggs and vanilla extract for structure and flavor
Buttermilk to add moisture and tenderness
Peaches—fresh or canned, diced and patted dry
For the topping: brown sugar, granulated sugar, flour, cinnamon, and melted butter

Allyson’s Tip

For the best texture, always bake with room temperature ingredients. It helps everything mix smoothly and gives your pound cake that soft, even crumb.

Here’s how to warm things up quickly:

Microwave cream cheese and butter in 5-second intervals, flipping or rotating between each round. From the fridge, mine usually takes about 10 seconds total.
For cold eggs, place them in a bowl of warm water for 5–7 minutes.
If your buttermilk is cold, a quick 5-second zap in the microwave does the trick.

A few extra seconds here makes a big difference in how your cake turns out!

Tools You’ll Need

Here are the basic tools you'll want on hand:

Stand mixer or hand mixer
Large mixing bowl
Small mixing bowl for the streusel
Rubber spatula
8.5 x 4.5 loaf pan – this one gives a perfect rise and clean release
Wire rack
Cake tester or toothpick
Parchment paper or cooking spray

How to Make This Peach Cobbler Cream Cheese Pound Cake Recipe

This easy recipe follows a classic creaming method, which gives it a soft, buttery crumb and even rise.

Step 1: Prep the Pan and Oven

Preheat the oven to 350°F (177°C). Spray your loaf pan with baking spray and line with parchment paper.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Cream Cheese

In your stand mixer, beat the softened cream cheese until completely smooth. Take your time, if you skip this step or rush it, the lumps will never fully blend into the batter.

Step 4: Add the Butter and Sugar

Add the softened butter to the cream cheese and mix until everything is well combined and smooth. Then slowly mix in the granulated sugar. You want it to be fully incorporated, but don’t overdo it. Just mix until it comes together.

Allyson’s Tip

One of the biggest mistakes bakers make with pound cake is overmixing the batter!

It might seem like more mixing = more fluff, but it’s the opposite here. Overmixing creates a dense, gummy texture that looks underbaked and doesn’t rise properly. All that extra air can also cause the cake to collapse as it cools.

Step 5: Mix in Eggs and Vanilla

Add the eggs, one at a time, beating on low speed. Then stir in the vanilla extract.

Step 6: Add Dry Ingredients and Buttermilk

Add the dry ingredients in three additions, alternating with the buttermilk. Mix on low speed until just combined. The batter will be thick and creamy.

Step 7: Layer in the Peaches

Drain the canned peaches or prepare fresh peaches by peeling, dicing, and patting them dry. Toss the peaches with 1 tablespoon of flour and ¼ to ½ teaspoon of cinnamon. This helps prevent them from sinking while baking and adds a warm cobbler flavor.

Make the Streusel Topping

In a small bowl, stir together the brown sugar, granulated sugar, flour, and cinnamon. Pour in the melted butter and stir with a fork until large crumbs form.

Bake the Cake

To keep the peaches evenly spread and avoid sinking, layer the cake like this for the best texture in every bite:

Spoon about ⅓ of the batter into the bottom of your prepared loaf pan.
Add half of the peaches in an even layer over the batter.
Spread another ⅓ of the batter over the peaches.
Add the remaining peaches, followed by the rest of the batter.
Smooth the top and finish with the streusel topping.

Bake at 350°F (177°C) for 50–60 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 15 minutes, then carefully remove and let cool completely on a wire rack.

Serving Suggestions

This peach dessert is so versatile, and honestly, there’s no wrong way to enjoy it. Of course, it’s delicious warm with a pat of butter and a cup of tea, or dressed up for dessert with a scoop of vanilla ice cream.

But my favorite way to eat it is for Sunday brunch, right alongside a mimosa. The sweet peaches, buttery crumb, and cinnamon topping pair perfectly with something bubbly. It’s a total treat.

More Recipes to Try

Love loaf cakes and quick breads? Try one of these next:

Zucchini Bread – Lightly spiced, super moist, and easy to make.
Banana Bread – A classic loaf with a rich, buttery flavor.
Nothing Bundt Cake Lemon Copycat – This recipe’s citrusy cousin, perfect for spring and summer.

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