Peach Cobbler Streusel Pound Cake

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There’s something sacred about a dessert that tastes like home, and this Peach Cobbler Streusel Pound Cake does exactly that. Warm peaches, a tender buttery crumb, and that golden, crunchy streusel come together in a way that feels like Sunday dinner and summer afternoons all at once. It’s the kind of cake you slice thick, share generously, and savor slowly.

Ingredients

Peach Filling

• • 2 cups diced peaches (fresh, frozen, or canned—drained)

  • ¼ cup brown sugar

  • 2 tbsp white sugar

  • 1 tbsp cornstarch

  • 1 tsp lemon juice

  • 1 tsp vanilla

  • ½–1 tsp cinnamon

  • Pinch nutmeg

  • 1 tbsp melted butter

  • 2 oz cream cheese, softened

  • 1 tbsp powdered sugar

  Instructions:

  1. Mix peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and melted butter.

  2. Separately, beat cream cheese + powdered sugar until smooth.

  3. Fold the cream cheese mixture into the peaches.

  4. Let sit 10 minutes to thicken.

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Streusel Topping

• ½ cup flour

• ½ cup brown sugar

• ¼ cup cold butter, cubed

• ½ tsp cinnamon

• Pinch salt

Instructions: Mix dry ingredients, cut in butter, chill.

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Pound Cake Batter

• 1 cup (2 sticks) unsalted butter, room temp

• 2 cups sugar

• 4 large eggs, room temp

• 1 tbsp vanilla

• 3 cups all‑purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup whole milk or buttermilk

Instructions:

1. Preheat oven to 325°F. Grease and flour a Bundt pan.

2. Cream butter + sugar 4–5 minutes.

3. Add eggs one at a time.

4. Add vanilla.

5. Whisk dry ingredients separately.

6. Add dry ingredients alternating with milk.

7. Do not overmix.

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Assembly

1. Add half the batter to the Bundt pan.

2. Spoon stabilized peach filling in a ring (avoid edges).

3. Add remaining batter.

4. Top with streusel.

Bake

• Bake 70–85 minutes at 325°F.

• Cool 15 minutes, turn out, glaze if desired.

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FAQ’s

Can I use canned or frozen peaches?

Yes. Canned (drained) or frozen (thawed and drained) peaches work beautifully. Just avoid adding excess liquid so the filling stays thick and stable.

Why add cream cheese to the peach filling?

The cream cheese binds the juices and prevents the filling from sinking or creating a gummy layer. It keeps the swirl clean and the crumb tender.

Can I make this without the streusel?

Absolutely. The cake bakes perfectly without it, but the streusel adds a cobbler‑like crunch that really sets it apart.

How do I know when the cake is done?

Look for:

• A golden top

• A toothpick that comes out clean from the cake portion

• Slight pulling from the edges of the pan

Because of the filling, test in multiple spots.

Can I bake this in loaf pans instead of a Bundt?

Yes, divide the batter between two 9×5 loaf pans and reduce the bake time to 55–65 minutes.

Does it freeze well?

Very well. Wrap tightly and freeze up to 2 months. Thaw at room temperature and glaze after thawing.

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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.