This Cream Cheese Peach Cobbler Pound Cake is a lovely mix of soft cake and juicy peaches. The cream cheese makes it super moist, giving you that perfect slice every time!
Who can resist the sweet, fruity goodness? I love to enjoy a slice with coffee in the morning. It’s like dessert for breakfast—don’t judge me! 😂
Making this cake is a breeze! Just mix, bake, and savor those peachy flavors. It’s a great treat to share or hoard all to yourself—no judgment here!
Key Ingredients & Substitutions
Unsalted Butter: This adds moisture and richness to the cake. If you’re out of unsalted butter, you can use salted butter; just reduce the added salt a little.
Cream Cheese: The star of the cake! It gives a nice creaminess. If you’re looking for a lower-fat option, you can substitute with Greek yogurt or low-fat cream cheese.
Fresh Peaches: Using fresh peaches gives the best flavor. If they’re out of season, frozen peaches can work in a pinch, but make sure to thaw and drain them thoroughly. Canned peaches are also a good alternative if you don’t mind the added sugar.
Granulated Sugar: This sweetens and helps with the cake’s structure. For a healthier twist, you could use a sugar substitute like coconut sugar, but taste might slightly change.
How Do I Ensure My Cake Is Moist and Tender?
To keep the pound cake moist, there are a couple of key steps. First, make sure not to overmix the batter after adding the flour. Overmixing can lead to a dense cake. Mixing just until combined is ideal.
- Always start with room-temperature butter and cream cheese for better incorporation.
- Add the eggs one at a time, ensuring each egg is fully mixed before adding the next.
- Don’t skip the milk—this adds moisture. If the batter seems too thick, adding a little more milk can help.
Lastly, be sure to check your cake with a toothpick towards the end of the baking time. Overbaking can dry it out. Aim for that perfect balance of golden brown and soft texture!
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60ml) whole milk
- 1 tsp vanilla extract
- 2 cups fresh peaches, peeled and sliced (or canned, drained)
- 2 tbsp granulated sugar (for peach topping)
- 1 tsp ground cinnamon (for peach topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This Cream Cheese Peach Cobbler Pound Cake will take approximately 15-20 minutes for preparation and about 70-80 minutes for baking. After baking, allow it to cool for 15 minutes in the pan, then cool completely on a wire rack. So, you’re looking at roughly 1 hour and 45 minutes to 2 hours before you can indulge in this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First things first, preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a tube pan. This will help ensure your cake comes out easily after baking!
2. Cream the Butter and Cream Cheese:
In a large bowl, beat the softened butter and cream cheese together until they are creamy and well combined. This can take a couple of minutes using a hand mixer.
3. Add Sugar and Eggs:
Now, gradually add in the granulated sugar. Keep beating until the mixture is light and fluffy. After this, add the eggs one at a time, making sure to beat well after each addition. This step is crucial for a light texture!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt in your flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the butter mixture alternately with the milk, starting and ending with flour. This helps keep the batter nice and smooth. Stir in the vanilla extract at the end.
6. Prepare the Peaches:
In a small bowl, mix the sliced peaches with 2 tablespoons of sugar and 1 teaspoon of cinnamon. Gently toss to coat the peaches evenly.
7. Layer the Cake:
Pour half of the batter into the prepared pan. Spread half of the peach mixture evenly over this layer. Pour the remaining batter over the peaches and top with the rest of the peach mixture for a lovely topping.
8. Swirl it Up:
If you like, take a knife or skewer and gently swirl the peaches into the batter for a marbled look. This step is optional but adds a nice flair!
9. Bake the Cake:
Now it’s time to bake! Place your cake in the preheated oven and bake for about 70-80 minutes. Keep an eye on it, and use a toothpick to check if it’s done: if it comes out clean, your cake is ready!
10. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. If you like, dust the top with some powdered sugar before serving! Enjoy your delicious cake with a cup of coffee or as a sweet dessert treat!
This cake is perfect for celebrating any special occasion, or just for enjoying a slice with family and friends. Happy baking!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain off any excess moisture before using them in the recipe. This will help prevent the cake from becoming soggy.
How Do I Store Leftovers?
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 refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to avoid freezer burn!
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt. This will slightly change the flavor and texture, but it’ll still be delicious!
What Can I Pair This Cake With for Serving?
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of nuts can also add a lovely touch!
