This Cream Cheese Peach Cobbler Pound Cake is a perfect blend of sweet peaches and rich cream cheese, creating a moist, tasty treat. It’s like a hug from the oven!
Everyone loves the warm, cozy flavors, especially the juicy peach bits tucked inside. I can’t resist having a slice with my coffee! It’s a simple delight that always impresses my friends!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here since you can control the saltiness. If you’re short on time, you could use margarine, but I prefer real butter for flavor.
Cream Cheese: This adds richness. You can substitute with Neufchâtel cheese for a lighter version, or even use ricotta if you’re in a pinch, though the texture will be different.
Peaches: Fresh peaches are ideal, especially during summer. However, canned peaches work too—just make sure to drain them well. You can also use frozen peaches, but let them thaw and drain excess water before use.
Milk: Whole milk is great for moisture, but you can use skim milk, almond milk, or coconut milk as a lighter alternative. Each adds a slightly different flavor.
How Do I Get This Cake to Rise Perfectly?
Getting that perfect rise in your pound cake comes down to proper mixing and baking temperature. Here’s how to nail it:
- Ensure your butter and cream cheese are at room temperature before mixing. This helps create a smoother batter.
- Don’t over-mix when adding the flour; we want light and fluffy cake, not dense!
- Verify your oven temperature with an oven thermometer. An incorrect temperature can lead to an uneven bake.
Taking the time to prepare each ingredient correctly will help achieve a beautiful, tall cake. Enjoy your baking!
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk or buttermilk
- 2 cups fresh or canned peaches, diced (drained if canned)
- 1 tsp ground cinnamon
- 1/2 cup brown sugar
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 70-80 minutes to bake. Additionally, you’ll need about 15 minutes for cooling. Altogether, you can expect to spend around 1 hour and 55 minutes from start to enjoying your delicious pound cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While that’s warming up, take your 10-inch bundt or tube pan and grease it well with butter or cooking spray, then dust it with a little flour to prevent sticking.
2. Creaming Butter and Cheese:
In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer. Keep mixing until the mixture is nice and creamy with no lumps. This step makes your cake rich and delicious!
3. Sweeten It Up:
Gradually add in the granulated sugar. Keep beating until this mix becomes light and fluffy. Next, it’s time to add the eggs—one at a time—mixing well after each addition. This is crucial for making your cake fluffy!
4. Adding Flavor:
Stir in your vanilla extract to give the cake that lovely flavor. Set this mixture aside for now.
5. Mixing Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures that your leavening agent is evenly distributed throughout the flour.
6. Combining Everything:
Now, you’ll add this dry mix to your butter and sugar bowl. Do it gradually, mixing alternately with the milk (starting and ending with the flour mixture). Be careful not to overmix—just mix until combined!
7. Prepping the Peaches:
In a small bowl, toss your diced peaches with ground cinnamon and brown sugar. This step enhances the flavor of the peaches and adds a nice touch to the cake.
8. Assembling the Cake:
Fold half of the peach mixture gently into the batter. Then, pour half of this delicious batter into your prepared pan, spreading it evenly.
9. Adding the Rest:
Spoon the remaining peach mixture evenly over the batter in the pan. Finally, pour the rest of the batter over the peaches, smoothing the top to make it look nice.
10. Baking:
Pop the cake in your preheated oven and bake for about 70-80 minutes. Keep an eye on it towards the end and use a toothpick to check for doneness—insert it into the center, and if it comes out clean, you’re all set!
11. Cooling and Serving:
Let the cake cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely. When serving, you can dust it with powdered sugar or add a dollop of whipped cream for that extra special touch.
Enjoy your Cream Cheese Peach Cobbler Pound Cake—an irresistible treat that’s sure to please!
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. This will help prevent your cake from becoming too soggy.
How Should I Store Leftover Pound Cake?
To store leftovers, wrap the cooled cake in plastic wrap and keep it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months; just wrap them tightly in plastic wrap and foil.
Can I Substitute the Cream Cheese?
Yes! You can substitute cream cheese with Neufchâtel cheese for a lower-fat option. If you want a dairy-free alternative, try using a vegan cream cheese. Just note that this may slightly affect the flavor and texture of the cake.
What Variations Can I Try With This Recipe?
There are plenty of delicious variations you can make! Try adding berries for a different flavor profile, or incorporate nuts like pecans or walnuts for added crunch. You can also experiment with spices, such as nutmeg or cardamom, to customize the taste to your liking!
