Put your fresh peaches to good use with this light and fluffy peach cobbler pound cake! The cake is soft and airy, unlike traditional pound cake, and filled with cool whip and oat clusters and topped off with a mound of juicy peach slices. It's like peach cobbler in cake form and the perfect summertime dessert.
What Is a Peach Cobbler Pound Cake?
I'll go ahead and tell you this is not your Grandma's pound cake. In fact, my Grandma will probably see this recipe and say just that.
The classic pound cake are make with a pound of each ingredient; butter sugar, flour, and eggs (hence the name, pound cake). When I was dreaming up this recipe though, I knew I wanted a lightened up version of rich buttery pound cake flavor, almost like an angel food cake situation. Because to me, a light and fluffy moist pound cake with airy cool whip and fresh fruit just screams SUMMER PEACH SEASON.
If you're a peach lover, this delicious peach cobbler pound cake has your name all over it. It's filled with peach slices baked into the cake, similar to an upside down cake, and then piled high with fresh juicy peaches on top.
Ingredients and Substitutions
- Peaches - Use fresh, ripe sweet peaches for best results, not canned peaches. When picking them out in the store, you want them to be somewhat soft so when you squeeze them they give just a little.
- Almond flour - The gluten free flour used in the cake batter. It provides a soft and nutty flavor and texture to the cake. Substitute with gluten free 1:1 or all purpose flour if needed.
- Tapioca flour - This helps the cake not become too dense which can happen when baking with almond flour. Swap with arrowroot starch or corn starch if desired.
- Almond milk - Any type of milk or nut milk will work in this recipe.
- Coconut oil - The fat source used to ensure a moist cake. No, it will provide no coconut flavor. Swap with melted butter or vegan butter if needed.
- Sugar - Granulated sugar is needed to provide the little air pockets we know and love in this fluffy cake. You can use coconut sugar if desired, the cake will just be darker after it's baked. Do not use maple syrup or honey, I tried this and the cake becomes too dense and spongy.
- Oats - Used for the oat crumble. Old fashion rolled oats are best.
- Unsalted butter - Also used in the oat crumble. Substitute with dairy free vegan or coconut oil if desired.
- Coconut sugar - This is the sugar in the toasted oat crumble. Light brown sugar will also work.
- Cool whip - Instead of icing or ice cream, we use cool whip in between the cake layers and on top of the cake. Feel free to use a cream cheese icing or even vanilla ice cream if you want to though!
How To Make Peach Cobbler Pound Cake
This peach cobbler pound cake recipe is super easy to make. You will need a large mixing bowl for the cake batter, a hand or stand mixer, two 6-inch cake pans, a separate bowl to make the oat crumble, and a baking sheet to roast the crumble.
Step 1 : Slice the peaches. First, cut the peaches into quarters and remove the skins. You should be able to easily peel the skins off if the peaches are ripe. Slice the peaches into thin slices and place them in a bowl with the cinnamon and vanilla extract. Toss gently to coat the peaches.
Place a piece of parchment paper into the cake pans and layer the peach slices into the bottom. You want to make an even layer with the slices and it's okay if there are a few bare spots.
Step 2 : Prepare the pound cake batter. This step is easy. Simply mix the wet ingredients together with the sugar and then gently fold in the dry ingredients. The batter will be slightly thick in consistency.
Pour half of the batter into each of the cake pans on top of the layer of peaches. I like to use a large cookie scoop to scoop the batter into the cake pans so they both contain the same amount of batter and therefore bake the same. You can also use a food scale to measure exactly how much batter to pour into each pan.
Step 3 : Bake the cake. Bake the cakes in the oven until the edges turn a golden brown and begin to pull away from the edges of the pan. Allow the cakes to cool down before flipping them upside down on a wire rack. Once you peel the parchment paper off the cake, you'll see a layer of juicy golden peaches.
Step 4 : Prepare the oat crumble. Reduce the oven heat and while the cakes are cooling down to room temperature and make the oat crumble. Mix together the ingredients in a small mixing bowl and then pour it onto a baking sheet with a sheet of parchment paper for easy clean up. Bake the oats until they turn a dark brown color and have clumped together. Let the oats cool down completely.
Step 5 : Assemble the cake. First and foremost, the cake layers and oat crumble needs to be completely cooled before assembling the cake. If needed, place them in the fridge to cool down just before you begin putting the cake together.
Start by spreading a thick layer of cool whip on the center of the cake. Leave at least an inch of space around the edges of the cake. Sprinkle half of the oat crumbles on top of the cool whip. Place the other cake layer gently on top, pressing down gently to secure the cake layer on top. Spread another extra thick layer of cool whip on top followed by a pile of fresh sliced peaches and the other half of the oat cobbler topping.
How To Serve And Store
Use a sharp thin knife to slice the cake into pieces. Serve with a fork on a dessert plate and enjoy.
Store the cake in the fridge, just like you would angel food cake, in an airtight container. The cake will stay fresh for up to 4 days in the fridge.
- Make sure to use ripe peaches that are slightly soft. This allows them to get even softer and juicier when baked in the oven.
- Evenly distribute the cake batter into the two pans so ensure they both bake the same. The easiest way to do this is to use a food scale but you can also use a measuring cup or scoop to evenly distribute the batter.
- Don't assemble the cake until everything has cooled completely. The cool whip will melt on anything that is slightly warm and will cause a big mess. I like to pop the cake layers in the fridge for a few minutes right before I assemble the cakes just to make.
- Leave some room around the edges of the cake layers when spreading the cool whip on top. This prevents the cool whip from spilling out of the sides when you cut the cake
Can I Make This In A Bundt Cake Pan?
You can make this recipe in a bundt pan if desired. Spray the pan very well before layering in the cinnamon peach slices followed by the cake batter. The bundt cake will take a bit longer to bake so I recommend checking it after 40 minutes. You will know it's done when the edges of the cake are pulling away from the sides of the pan.
How to Make a Smaller Version
When I first tested this recipe I actually wanted a single layer "snack cake" with the peaches baked into the cake like they are here in an upside down fashion. This is a great option for those that want to make this cake for a smaller crowd or not go through the hassle of layering the cake (even though it is easy).
Simply half the recipe ingredients below and follow the directions as written to make a single layer snack cake version.
Frequently Asked Questions
In this recipe we use coconut oil as the fat source which is very important in keeping the cake moist. Almond flour inherently is also a moist flour which helps to produce a soft texture when the cake is baked.
Yes, when the flours listed in the ingredient list are used this cake is completely gluten free.
Use a dairy free milk in the cake batter along with a vegan butter or coconut oil for the oat crumble. Swap the cool whip for tru whip when assembling the cake.
For more summer desserts, check out my:
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Peach Cobbler Pound Cake
For the cake
- 2 peaches - small
- ½ tsp cinnamon
- 2 tsp vanilla extract - divided
- 2 eggs
- 3 Tbsp coconut oil - melted, or butter
- ½ cup almond milk - unsweetened
- ½ cup sugar - or coconut sugar
- 2 cups almond flour
- ⅔ cup tapioca flour - or arrowroot four or cornstarch
- 2 tsp baking powder
For the oat crumble
- ½ cup oat flour - or gluten free 1:1 or all purpose flour
- ¼ cup rolled oats
- ¼ cup coconut sugar - or brown sugar
- 1 tsp cinnamon
- 2 Tbsp butter - melted, or coconut oil
- 8 oz Cool whip - or Tru Whip or whipped cream
- 1 peach - cut into thin slices
- Preheat oven to 350 F. Slice the peaches into quarters and remove the skins and the pit. Slice the peach quarters into thin slices and add to a large bowl along with the cinnamon and 1 tsp of vanilla. Gently toss the peach slices to coat them in the cinnamon. Place a piece of parchment paper into two 6-inch cake pans and layer the peach slices into the bottom in an even layer. Set aside.
- In a large bowl or using the bowl of a stand mixer, mix the eggs, coconut oil, almond milk, sugar, and the remaining 1 tsp of vanilla until well combined.
- Gently fold in the almond flour, tapioca flour, and baking powder with a rubber spatula until no flour clumps remain.
- Evenly pour the batter into the two cake pans on top of the layer of peach slices. It’s easiest to use a food scale to accurately measure the batter so each cake pan is the same and therefore bakes the same. You can also use a measuring cup or cookie scoop to evenly distribute the batter.
- Bake the cake pans in the oven for 35 - 45 minutes until the edges of the cake are golden brown and are pulling away from the sides of the pan. Let the cakes cool while you make the oat crumble.
- Drop the oven temperature to 300 F. For the oat topping, mix together the oat flour, rolled oats, coconut sugar, cinnamon, and melted butter with a fork until the dry ingredients begin to create clumps. Spread the oat mixture onto a baking sheet with a piece of parchment paper for easy clean up. Bake in the oven for 13 - 15 minutes until the oats turn a darker brown. Let them cool all the way before breaking into pieces.
- Once the cake has cooled, run a knife around the edges of the pan and flip the pan over onto a plate or wire rack. Once you peel off the parchment paper, you will see a layer of juicy baked peaches!
- To assemble the cake, make sure everything has cooled, including the cake layers and the oat crumble. Then place a cake layer on a serving tray, peach side up, and spoon about 3 oz of the cool whip onto the cake. Use an offset spatula to spread it out into an even layer, leaving at least an inch around the side of the cake. Sprinkle half of the oat mixture over top of the cool whip. Gently press the other cake layer on top and spoon the rest of the cool whip on top. Pile the peach slices on top of the cool whip and sprinkle the remaining oat crumble on top and enjoy!
- You may want to pop the cake in the fridge if you plan to cut it later in the day as the cool whip will soften at room temperature. When ready to serve, use a thin sharp knife to cut the cake into slices.