This Cream Cheese Peach Cobbler Pound Cake is a delicious treat that combines soft, buttery cake with sweet peaches and a rich cream cheese flavor. Perfect for any occasion!
I love how easy it is to whip up. Just mix everything, fold in the peaches, and bake! Serve it warm with ice cream, and I promise you’ll be smiling with every bite! 🍑
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your cake. If you’re in a pinch, you can substitute with salted butter, just reduce the salt in the recipe slightly.
Cream Cheese: Cream cheese adds a nice richness. If you want a lighter option, consider using Neufchâtel cheese, which has less fat but similar texture.
Granulated Sugar: This gives sweetness and a nice crumb. For a twist, you might use coconut sugar for a deeper flavor, but keep an eye on the color of your cake as it bakes.
Sour Cream: It keeps the cake moist. Greek yogurt is a great substitute if you want a slightly tangy flavor and a bit more protein.
Peaches: Fresh peaches create the best flavor, but you can use canned or frozen peaches if fresh ones aren’t available. Just make sure to drain them well to avoid excess moisture.
How Do I Get My Pound Cake to Bake Evenly?
Baking a cake can sometimes be tricky, especially with a dense recipe like this. Here are some tips to help ensure an even bake:
- Preheat the Oven: Always preheat your oven fully before putting your cake in. This sets the foundation for even baking.
- Room Temperature Ingredients: Use room temperature butter, cream cheese, and eggs. This helps them mix together better and trap air for a lighter texture.
- Mix Gently: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a tougher texture.
- Middle of the Oven: Place your cake in the center of the oven for the most consistent heat circulation.
- Check for Doneness: Baking times can vary. Start checking your cake a few minutes early. A toothpick should come out clean or with just a few moist crumbs.
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
Base Ingredients:
- 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
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups peeled and diced fresh peaches (or canned peaches, drained)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious Cream Cheese Peach Cobbler Pound Cake will take about 20 minutes of prep time and 70-80 minutes of baking. After baking, you’ll want to cool it for a bit before you dig in, so plan on about 30 minutes to cool. Overall, expect about 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first! Preheat your oven to 325°F (163°C). While that’s warming up, grab a 10-inch Bundt pan or tube pan, and grease and flour it well. This ensures your cake will come out easily once it’s baked.
2. Cream the Buttery Goodness:
In a large mixing bowl, combine the softened unsalted butter, softened cream cheese, and granulated sugar. Use an electric mixer on medium speed to cream these ingredients together until the mixture is light and fluffy. This should take about 2-3 minutes—make sure to scrape down the sides of the bowl to get everything well mixed!
3. Add Eggs and Flavor:
Now, add the eggs one at a time. Beat well after each egg until everything is nicely combined. Stir in the vanilla extract; this will add a lovely flavor to your cake!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute all the leavening agents.
5. Combine Everything:
Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream. Start with some of the flour mixture, then add some sour cream, and keep alternating. Make sure to begin and end with the flour mixture. Mix just until it’s combined—don’t overdo it!
6. Fold in the Peaches:
Carefully fold in the diced peaches. This is the best part that adds that fresh peachy goodness to your cake!
7. Prepare the Cinnamon Sugar:
In a small bowl, combine the brown sugar and ground cinnamon. This mixture will add a lovely sweet crust to your cake.
8. Layer the Batter:
Now, pour half of the cake batter into your prepared pan. Sprinkle half of the cinnamon sugar mixture on top. Then, pour the remaining batter over that. Finish by sprinkling the rest of the cinnamon sugar on top. Yum!
9. Bake to Perfection:
Place the pan in the preheated oven and bake for 70-80 minutes. Keep an eye on it, and do the toothpick test: when a toothpick inserted into the center comes out clean, your cake is done!
10. Cooling Time:
Once baked, let the cake cool in the pan on a wire rack for about 20 minutes. This will make it easier to remove from the pan.
11. Slice and Serve:
Carefully turn the cake out onto a serving plate and allow it to cool completely. Once cool, slice it up, serve, and enjoy every delicious bite of your Cream Cheese Peach Cobbler Pound Cake!
Can I Use Frozen Peaches in This Recipe?
Absolutely! If using frozen peaches, make sure to thaw and drain them well to prevent excess moisture in the cake. Pat them dry with a paper towel after thawing for the best results.
How Should I Store Leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, which will keep it fresh for about a week. Just make sure to bring it to room temperature before serving, or enjoy it slightly warmed!
Can I Make This Cake Ahead of Time?
Yes, you can! This cake keeps well, so feel free to bake it a day or two in advance. Just be sure to allow it to cool completely before storing it to maintain its moistness. It also freezes well—wrap it tightly and store for up to 3 months!
What Other Fruits Can I Use?
While peaches are delicious, you can easily substitute with other fruits like blueberries, diced apples, or even mixed berries. Just adjust the quantity according to the fruit’s moisture content to keep the cake from becoming too wet.
