This Cream Cheese Peach Cobbler Pound Cake is a sweet treat bursting with juicy peaches and a rich cream cheese flavor. It’s perfect for any occasion or just a delicious dessert at home!
When I bake this cake, my kitchen smells amazing! The crust is a little crunchy, and the inside is soft and fruity. I love serving it warm with a scoop of ice cream—yum! 🍑
Ingredients & Substitutions
Unsalted Butter: Softened butter creates a tender texture in the cake. If you’re out of unsalted butter, you can use salted butter but reduce the added salt in the recipe.
Cream Cheese: For a rich taste, go with regular cream cheese. Neufchâtel is a lighter alternative if you’re aiming for fewer calories. I find cream cheese adds a wonderful moisture and richness to the cake.
Granulated Sugar: Brown sugar could replace some granulated sugar for a deeper flavor. This would give the cake a slightly caramel-like taste that pairs well with peaches.
Peaches: Fresh peaches are fantastic but frozen or canned peaches can work too! Just make sure to drain canned peaches well. I suggest using ripe, juicy peaches for the best flavor.
Baking Powder: If you’re out of baking powder, you can substitute 1/2 teaspoon baking soda and 1 teaspoon of vinegar or lemon juice as a leavening agent.
How Can I Ensure My Cake Has the Right Texture?
Texture is super important in this pound cake. Start by creaming the butter and cream cheese together well to incorporate air, which helps it rise. Next, don’t overmix when combining wet and dry ingredients; mix just until no flour is visible for a tender crumb.
- Make sure your butter and cream cheese are at room temperature for easy blending.
- When adding dry ingredients, alternate with milk to keep the batter smooth.
- Gently fold in the peaches to keep chunks intact and juicy rather than mashing them into the batter.
What’s the Best Way to Bake This Cake?
Baking long enough is key to ensuring your cake is cooked through without being dry. Bake at 325°F (163°C) to promote even cooking. If the top is browning too quickly, cover it loosely with foil.
- Check for doneness around 70 minutes using a toothpick. If it comes out dirty, bake a little longer.
- Once baked, cool in the pan for about 15 minutes before transferring to a wire rack; this helps prevent breakage.
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, peeled and diced
For Topping (optional):
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
How Much Time Will You Need?
This delicious Cream Cheese Peach Cobbler Pound Cake takes about 20 minutes to prepare, and then you’ll need 70-80 minutes baking time. Don’t forget to allow about 15 minutes for cooling in the pan before enjoying your cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). While it’s heating, take a 10-inch bundt or tube pan and generously grease and flour it to help the cake come out easily after baking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Using a hand mixer or stand mixer, beat them together until the mixture is smooth and fluffy. This step is key for a light texture in your cake.
3. Add Sugar and Eggs:
Next, gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until it’s light and fluffy. Then, add the eggs one at a time, making sure to beat well after each addition to ensure everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help evenly distribute the baking powder throughout the flour, key for a well-risen cake.
5. Mix Everything Together:
Now, alternately add the dry flour mixture and the whole milk to the butter mixture. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as that could make the cake dense.
6. Add Vanilla and Peaches:
Stir in the vanilla extract, then gently fold in the diced peaches, making sure they are evenly distributed throughout the batter without smashing them up.
7. Pour and Prepare for Bake:
Pour the batter into your prepared bundt or tube pan, smoothing the top with a spatula. If you’d like that extra cobbler-like topping, mix the cinnamon and brown sugar together and sprinkle it evenly over the batter.
8. Bake the Cake:
Place the pan in the preheated oven and bake for 70-80 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean or with a few crumbs, your cake is ready.
9. Cool the Cake:
Once done, take it out of the oven and let it cool in the pan for about 15 minutes. Then, gently invert it onto a wire rack to cool completely.
10. Serve and Enjoy!
After the cake has cooled, slice it and serve as is, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy your delightful Cream Cheese Peach Cobbler Pound Cake!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw and drain any excess liquid from frozen peaches before using them. This will prevent your batter from becoming too watery. Gently fold them into the batter to maintain their shape!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake stores well. You can bake it up to 3 days in advance. After it has completely cooled, wrap it tightly in plastic wrap and store it in the fridge. Just allow it to come to room temperature before serving for the best flavor and texture.
What’s the Best Way to Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week, or freeze slices for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before freezing!
Can I Add Other Fruits to This Recipe?
Yes, feel free to get creative! You can add other fruits like blueberries, raspberries, or chopped apples. Just be mindful of the moisture content; if you add juicier fruits, consider reducing the quantity of peaches slightly to balance it out.
