This Cream Cheese Peach Cobbler Pound Cake is a sweet treat full of juicy peach pieces and creamy goodness. It’s the perfect dessert for summer or anytime you want a taste of sunshine!
I love how simple it is to make! Just mix, pour, and bake. It’s great with a scoop of ice cream on top—because who doesn’t love cake and ice cream? 🥳
Key Ingredients & Substitutions
Unsalted Butter: Butter adds richness and flavor. You can use margarine if you’re looking for a dairy-free option, but butter gives the best taste.
Cream Cheese: This is key for creaminess. If you want a lighter version, use reduced-fat cream cheese, or swap it out with Greek yogurt for added tang.
Granulated Sugar: Granulated sugar sweetens the cake beautifully. For a different flavor, try using coconut sugar, which gives a hint of caramel taste.
Peaches: Fresh peaches are great, but canned peaches work too! Just make sure to drain them well if they’re canned. If you’re out of peaches, any other soft fruit like pears or apricots will work.
How Do You Get the Perfect Texture for Your Pound Cake?
The texture of this pound cake is a big deal! For a soft and moist cake, it’s essential to cream your butter and sugar really well at the start. The air you whip in helps the cake rise.
- Beat the butter and cream cheese until light and fluffy. This usually takes about 3-5 minutes.
- Don’t rush the addition of eggs! Add them one at a time, mixing thoroughly after each.
- Be gentle when folding in the flour and peaches to keep the batter light and airy.
Perfecting these methods leads to a tender crumb that melts in your mouth. Enjoy the baking! 🍰
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 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canned or fresh peaches, diced (drained if canned)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This Cream Cheese Peach Cobbler Pound Cake will take about 15 minutes to prep and around 70 to 80 minutes to bake. Including cooling time, set aside at least 2 hours to let this delicious cake shine!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). While that’s heating, make sure to grease and flour a 10-inch bundt pan or tube pan to help your cake come out smoothly later!
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
3. Add Eggs and Vanilla:
Crack the eggs one at a time into the mixture, making sure to beat well after each addition. Then, stir in the vanilla extract to add a lovely flavor to your batter.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures even mixing of the leavening agent!
5. Mix It All Together:
Gradually add the dry ingredient mix to the butter mixture. Fold them together gently, mixing just until everything is combined—don’t overdo it!
6. Fold in the Peaches:
Carefully fold in the diced peaches, ensuring they’re evenly distributed throughout the batter. The peachy goodness is what makes this cake special!
7. Layer the Batter:
Pour half of the batter into the prepared pan, smoothing it out. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle half of this mixture evenly over the batter in the pan.
8. Finish with the Remaining Batter:
Pour the rest of the batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar mix on top. Yay, more flavor!
9. Swirl and Bake:
Using a knife or skewer, gently swirl the layers together for a lovely marbled effect. Now it’s time to bake! Place it in the oven and let it bake for 70 to 80 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done!
10. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 15 minutes. Carefully invert it onto a wire rack to cool completely. Slice, serve, and enjoy this moist and flavorful Cream Cheese Peach Cobbler Pound Cake!
Happy baking! 🍑🍰
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! You can use frozen peaches, but be sure to thaw them first and drain any excess moisture. This will prevent the cake from becoming too soggy. Pat them dry with paper towels after thawing for the best results!
How Can I Store Leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well and freeze for up to 3 months. Just thaw in the fridge before serving!
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter alternative, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. However, this may change the flavor and texture slightly, so keep that in mind!
What Toppings Would Pair Well with This Cake?
This pound cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. Fresh berries also make a lovely topping!
