This delightful Cream Cheese Peach Cobbler Pound Cake is a perfect blend of sweet, soft cake and juicy peaches. It’s buttery, fruity, and has a lovely crumb that keeps every bite moist!
Mixing cream cheese into the batter adds a tangy twist that’s simply irresistible. Honestly, I can’t resist a slice—especially warm with a scoop of ice cream on top. Yum! 🍑
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you only have salted butter, just reduce the added salt in the recipe.
Cream Cheese: This adds moisture and a slight tang. You can use mascarpone or low-fat cream cheese for a lighter option without losing too much flavor.
Sour Cream: It keeps the cake moist. Greek yogurt is a great substitute if you’re out of sour cream.
Fresh Peaches: Fresh sliced peaches create the best texture. Canned peaches work too; just make sure to drain them well. Frozen peaches can be used, but thaw and drain before adding.
Ground Cinnamon: A classic flavor pairing with peaches. Feel free to add nutmeg or allspice for an extra kick!
How Do I Achieve a Perfectly Moist Cake?
To keep the cake moist, focus on a few important techniques:
- Don’t overmix the batter! Once you combine your wet and dry ingredients, mix just until they come together.
- Be sure to use room temperature ingredients like butter, cream cheese, and eggs. They blend together more smoothly and create a better texture.
- Start checking for doneness around the 70-minute mark. Every oven is different, and you want to avoid overbaking.
- Letting the cake cool in the pan for 20 minutes before transferring it will help keep it moist.
These tips should help you make a delicious, moist Cream Cheese Peach Cobbler Pound Cake. Happy baking!
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
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time, plus an additional 70-80 minutes for baking. Don’t forget to allow 20 minutes for cooling in the pan before transferring to a wire rack! So, set aside about 2 hours for the whole process.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 325°F (163°C). While the oven is heating, grease and flour a 10-inch bundt pan or a large loaf pan to prevent sticking later.
2. Creaming the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer. Keep mixing until the mixture is creamy and smooth. This step helps to incorporate air into the batter, leading to a light texture!
3. Add Sugar and Eggs:
Gradually add the granulated sugar to the creamed mixture, continuing to beat until it becomes light and fluffy. Then, add the eggs one by one, mixing well after each addition. Finally, stir in the vanilla extract, making your batter even more fragrant.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures there’s an even distribution of leavening agent in your final cake.
5. Mixing in the Dry Ingredients and Sour Cream:
Incorporate the dry ingredients into the butter mixture, alternating with the sour cream. Begin and end with the dry mixture. Mix gently just until everything is combined—don’t overmix as that can lead to a dense cake.
6. Fold in the Peaches:
Gently fold the diced peaches into the batter. Be careful not to crush them; you want those delicious chunks in your cake!
7. Creating the Cobbler Effect:
Pour half of the batter into your prepared pan. In a small bowl, mix the ground cinnamon and brown sugar, then sprinkle half of this mixture over the batter. Add the remaining batter on top, followed by the rest of the cinnamon sugar mixture.
8. Swirling:
Take a knife or skewer and gently swirl the cinnamon sugar into the batter. This creates that wonderful cobbler effect that makes each slice so special.
9. Bake the Cake:
Place the pan in the preheated oven and bake for 70-80 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready!
10. Cooling Time:
Once baked, allow the cake to cool in the pan for about 20 minutes. This helps it set and makes it easier to remove. After that, turn it out onto a wire rack to cool completely.
Enjoy your deliciously moist and flavorful Cream Cheese Peach Cobbler Pound Cake! Slice it up and share it with friends, or keep it all to yourself (we won’t judge!).
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches in This Recipe?
Yes, you can definitely use frozen peaches! Just make sure to thaw them first and drain any excess moisture before folding them into the batter. This will help maintain the cake’s texture.
How Do I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices, wrapped tightly in plastic wrap, for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Cream Cheese?
Absolutely! You can replace cream cheese with mascarpone or the same amount of Greek yogurt for a lighter option. Just remember that this may slightly alter the flavor and texture.
What Should I Serve with This Cake?
This cake is delicious on its own, but you can enhance it further with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for a delightful dessert experience!
