This Cream Cheese Peach Cobbler Pound Cake is a sweet and moist treat! It’s packed with juicy peaches and has a lovely rich texture, perfect for enjoying with a cup of coffee.
I love how the cream cheese makes it extra smooth. Plus, it’s so easy to whip up—just mix, bake, and enjoy! Trust me, your taste buds will thank you. 🍑
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for this recipe, helping control the saltiness. If you’re looking for a healthier option, you can use coconut oil or a butter substitute. Just keep the amounts similar!
Cream Cheese: Cream cheese adds moisture and a rich flavor. If you want a lower-fat option, you can use Neufchâtel cheese, which has less fat but still works great in baking.
Sugar: The recipe calls for granulated sugar, but you can substitute it with brown sugar for a deeper flavor. Remember to adjust the liquid content since brown sugar adds moisture.
Peaches: Fresh peaches are delicious, but canned peaches work too, especially when out of season. Just make sure they’re well-drained to avoid excess moisture.
How Do I Get a Perfectly Moist Pound Cake?
Making moist pound cake is all about the mixing and baking process. Here are my tips for success:
- Start with softened butter and cream cheese. This helps to incorporate air while mixing, yielding a fluffier texture.
- Do not overmix the batter after adding the dry ingredients. Stir until just combined to keep the cake light!
- Invest in a good bundt pan—this can help distribute heat evenly, ensuring your cake bakes consistently.
- Check the cake a few minutes before the expected baking time. Every oven is a little different—watch for that toothpick to come out clean!
How to Make 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
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For The Peach Filling:
- 1 cup canned or fresh peaches, diced (if using fresh, peel and dice)
- ½ teaspoon ground cinnamon
- 2 tablespoons brown sugar
For Serving:
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful Cream Cheese Peach Cobbler Pound Cake takes about 20 minutes to prepare and 70-80 minutes to bake. You’ll want to allow time for cooling, so plan for an additional 15-30 minutes afterward before serving. Total time is about 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While the oven heats, grease and flour a 10-inch bundt or tube pan to ensure your cake won’t stick after baking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use a hand mixer or a stand mixer to beat them together until the mixture is smooth and fluffy. This step is important as it helps to incorporate air for a light cake!
3. Add Sugar and Eggs:
Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating until it becomes pale and fluffy. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until well combined. This ensures the leavening agents are evenly distributed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
6. Prepare the Peaches:
In a small bowl, toss the diced peaches with ground cinnamon and brown sugar. This step enhances the flavor of the peaches and helps to incorporate them into the batter evenly.
7. Fold in Peaches:
Gently fold the peach mixture into the batter, taking care not to break up the peaches too much, as you want nice chunks of peach in your cake.
8. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Place in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely. Just before serving, you can dust the top with powdered sugar if desired.
Enjoy your moist and flavorful Cream Cheese Peach Cobbler Pound Cake! It’s perfect for dessert or a sweet treat anytime. 🍑
FAQ About Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! You can use frozen peaches, but make sure to thaw and drain them well to remove excess moisture. Fresh peaches are preferred for texture, but frozen will still give you great flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze slices for longer storage—just wrap them tightly in plastic wrap and place in a freezer-safe bag.
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can replace cream cheese with Neufchâtel cheese or a similar cream cheese alternative. For a dairy-free version, consider using a vegan cream cheese substitute, but note that this may slightly alter the flavor and texture.
What Can I Serve with This Cake?
This cake is delicious on its own, but you can serve it with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra treat. Fresh fruit or a simple berry compote also complement it beautifully!
