Hennessy Peach Cobbler Pound Cake (Easy Bundt for Grown‑Up Gatherings)

When Grandma’s Pound Cake Meets a Peach‑Soaked Nightcap

Cue the church picnic memories and that first grown‑up sip of cognac—because this cake delivers both in one slice. Picture the tight‑crumbed, buttery pound cake you grew up on, but ribboned with cinnamon‑kissed peaches and kissed with a smooth pour of Hennessy. The result is a show‑stopping Bundt that looks like peach cobbler decided to put on its Sunday best.

Story time: I first baked this on a sticky July evening when peaches were piling up faster than we could eat them. My husband set a glass of Hennessy on the counter, I splashed a little into the batter “for flavor,” and the rest, as they say, is history. One bite later, we agreed it needed a permanent spot in the family recipe box—right next to Peach Skillet Cobbler and Lemon Cream Cheese Pound Cake. (Use the search bar here on the blog to find those if you need a full summer dessert spread!)

Below you’ll find the full recipe, personal tips, swaps, troubleshooting, and everything Google shoppers want to know—because, yes, the world is searching for this cake. TikTok videos of the same flavor mash‑up clocked 1.4 M views last week alone (tiktok.com), and “peach cobbler pound cake” now pulls thousands of monthly searches with relatively low competition (iscreamforbuttercream.com, grandbaby-cakes.com). We’re jumping in while the algorithm—and the peaches—are ripe.

Why You’ll Love This Cake

3‑in‑1 Flavor: Pound cake base, fruity cobbler swirl, warm cognac finish.
Make‑Ahead Friendly: Flavor deepens after a day—perfect for parties.
No Fancy Gear: A hand mixer and a trusty Bundt pan are all you need.
Crowd‑Pleaser: Serves 16 generous slices—meaning more applause for you.

Ingredients

For the Pound Cake Batter

3 sticks (1 ½ cups) unsalted butter, room temperature
3 cups granulated sugar
½ block (4 oz) cream cheese, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon Hennessy VS or Hennessy Vanilla
3 cups cake flour, spooned & leveled
½ teaspoon baking powder
½ teaspoon kosher salt

For the Peach Cobbler Swirl

2 cups fresh peaches, peeled & diced (about 3 large)
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon

Shortcut: Off‑season? Use thawed, well‑drained frozen peaches.

Step‑by‑Step Instructions

1. Prep Pan & Oven

Grease and flour a deep 10‑inch Bundt pan (or two 8×4‑inch loaf pans). Preheat oven to 325°F (163°C).

2. Make Peach Swirl

In a small saucepan over medium heat, combine diced peaches, both sugars, vanilla, and cinnamon. Bring to a gentle simmer; cook 5 minutes until the juices thicken slightly. Remove from heat and cool while you start the cake.

3. Cream Butter, Sugar & Cream Cheese

In a large bowl, beat butter and sugar on medium‑high 5 minutes until pale and fluffy. Beat in cream cheese until fully blended.

4. Add Eggs & Flavorings

Beat in eggs one at a time, scraping bowl after each. Mix in vanilla and Hennessy.

5. Incorporate Dry Ingredients

Whisk flour, baking powder, and salt in a separate bowl. Add to wet mixture in three parts, mixing on low just until streaks disappear.

6. Assemble

Spread half the batter into prepared pan. Spoon peach mixture over batter, avoiding edges. Top with remaining batter. Use a long skewer or butter knife to gently swirl—one or two figure‑eights does the trick.

7. Bake

Bake at 325°F for 1 hour 40–50 minutes. Begin testing with a skewer at 1 hour 30 minutes; cake is done when it comes out mostly clean with just a few moist crumbs.

8. Cool & Unmold

Cool cake 15 minutes in pan. Invert onto rack; cool completely before slicing so the peach pockets can set.

Hennessy Glaze (Optional but Amazing)

Whisk 1 cup powdered sugar with 2 tablespoons Hennessy and 1 tablespoon peach juice (from the pan). Drizzle over cooled cake for a glossy finish.

Variations & Helpful Tips

Mini Bundts: Divide batter among six mini Bundt pans; bake 30–35 minutes.
Bourbon Swap: No cognac? Sub equal parts bourbon for a Southern spin.
Spice It Up: Add ¼ teaspoon ground ginger to the peach swirl for warmth.
Room‑Temp Rule: Cold butter or eggs can cause dense streaks—set everything out 1 hour ahead.

Storage & Freezing

Wrap leftovers tightly; store at room temperature 3 days or refrigerated up to 7 days. To freeze, wrap whole cake in plastic + foil and freeze up to 2 months. Thaw overnight in fridge.

Serving Suggestions

Pair a slice with a scoop of vanilla ice cream and an extra drizzle of Hennessy for the adults.
Serve alongside a scoop of Peach Skillet Cobbler for the ultimate peach duet fileciteturn3file6.
Offer thin slices on a holiday dessert bar next to Lemon Cream Cheese Pound Cake for flavor contrast fileciteturn3file12.
Craving a boozy Southern dessert bar? Set this Bundt beside our Kentucky Bourbon Butter Cake and watch guests swoon.

Fun Kitchen Debate

Cobblers or Pound Cakes? Which dessert says “summer” to you—gooey cobbler or sturdy slice? Weigh in below!

Frequently Asked Questions

Can I use canned peaches?
Yes—choose peaches in juice, drain well, and reduce simmer time to 2 minutes to avoid excess moisture.

Does the alcohol bake out?
Most does, but a faint cognac note lingers. For zero proof, swap Hennessy for peach nectar and a teaspoon of rum extract.

Why did my cake stick to the pan?
Bundt pans love crevices. Use a baking spray that contains flour and be sure to cool the cake 15 minutes (no longer) before turning out.

Join the Conversation!

Bake this beauty? Leave a comment sharing whether you used Hennessy, bourbon, or went alcohol‑free, and tag your photo #MidlifeBitesBakes on Instagram. Don’t forget to Pin it for peach season!