This Cream Cheese Peach Cobbler Pound Cake is a tasty treat! With creamy cheese and sweet peaches baked right in, it’s super moist and perfect for any occasion.
Who knew cake could taste like summer? 🍑 I love serving it with a scoop of ice cream on top—it’s like having cobbler and cake all in one bite! Give it a try—you won’t be sorry!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cake. If you’re out, you can use margarine, though butter gives the best flavor. I always prefer unsalted because you can control the saltiness better!
Cream Cheese: Essential for a moist texture and creamy taste. If you’re looking for a lighter option, Neufchâtel cheese works well since it has less fat but the same creaminess.
Sour Cream: This keeps the cake tender. If you’re avoiding dairy, try Greek yogurt. It’ll add creaminess and still give that tangy flavor!
Peaches: Fresh peaches are fantastic, but if they’re out of season, canned peaches (drained and chopped) work perfectly. I like to use frozen peaches too; just thaw them and pat dry to avoid excess moisture.
All-Purpose Flour: You can swap half of the all-purpose flour with whole wheat for a nuttier flavor, or use gluten-free flour if you’re avoiding gluten. Just check the packaging for 1:1 substitution ratios.
How Do You Ensure a Moist Cake?
For a moist pound cake, proper mixing and ingredient temperatures are key. First, make sure your butter and cream cheese are at room temperature before creaming. This helps incorporate air for a fluffier texture.
- Beat the butter and cream cheese until light and fluffy—this means 3 to 5 minutes of mixing!
- When adding eggs, do it one at a time. This ensures they incorporate fully and helps with structure.
- Don’t overmix once you add the flour; just mix until the ingredients are combined. This keeps the cake from becoming tough.
- Adding sour cream keeps the cake moist, so don’t skip this step!
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
- 2 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
For the Peach Layer:
- 2 cups fresh or canned peaches, peeled and chopped
- 1 tsp ground cinnamon
- 1/2 cup brown sugar
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare and about 70 to 80 minutes to bake. You’ll want to let it cool for about 15 minutes in the pan and then allow it to cool completely on a wire rack. So, in total, you can expect around 2 hours from start to finish. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first—preheat your oven to 325°F (163°C). Then, grease and flour a 10-inch bundt or tube pan to make sure your cake comes out easily after baking.
2. Cream the Butter, Cream Cheese, and Sugar:
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until it’s light and fluffy. This will take about 3-5 minutes, and it’s important because this step adds air to your cake!
3. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract to give your cake a wonderful flavor.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure everything is evenly mixed.
5. Combine the Mixtures:
Now, gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until everything is just combined; don’t overmix!
6. Prepare the Peach Filling:
In a small bowl, toss the chopped peaches with cinnamon and brown sugar. This will add a sweet and spicy flavor to your cake.
7. Layer the Batter and Peaches:
Pour half of your cake batter into the prepared pan. Then spread half of the peach mixture over the batter. Repeat this step with the remaining batter and peaches.
8. Swirl it Up:
Take a knife and gently swirl the peaches into the batter to create a beautiful marbled effect.
9. Bake:
Place the bundt pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. The aroma in your kitchen will be heavenly!
10. Cool and Serve:
Once baked, let the cake cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. Slice and serve your delicious Cream Cheese Peach Cobbler Pound Cake, and enjoy the burst of flavors!
Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before adding them to the batter. This will help prevent the cake from getting soggy.
Can I Make This Cake Ahead of Time?
Yes! You can prepare the entire cake a day in advance. Just allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. For longer storage, you can freeze the cake; just make sure it’s well wrapped to prevent freezer burn.
How Can I Prevent the Cake from Sticking to the Pan?
Greasing and flouring the bundt pan is essential! Make sure to cover all the crevices. You can also use a non-stick baking spray with flour for extra protection, which helps the cake release easily once baked.
What’s the Best Way to Serve This Cake?
This cake is delicious on its own, but I recommend serving it warm with a scoop of vanilla ice cream or whipped cream on top. A drizzle of caramel sauce can also elevate the flavors!
