This Cream Cheese Peach Cobbler Pound Cake is a soft and fluffy treat, packed with peachy flavor and creamy goodness. It’s like summer on a plate!
Honestly, who can resist dessert that tastes like a warm peach cobbler? I love serving it warm with a scoop of ice cream on top. Yum! 🍑🍦
Making this cake is super easy! Just mix the ingredients, bake it until golden, and enjoy the delightful smells in your kitchen. It’s a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Butter: Unsalted butter is my go-to since it gives you the control over the salt level. If you’re dairy-free, you can use coconut oil or a vegan butter alternative for a similar texture.
Cream Cheese: This adds richness and moisture. If you want a lighter option, try using Greek yogurt or a dairy-free cream cheese alternative.
Peaches: Fresh peaches truly shine in this cake, but if they’re out of season, canned peaches work just fine. Just ensure they’re well-drained to avoid extra moisture.
Flour: All-purpose flour is standard here. If you need a gluten-free option, a 1:1 gluten-free flour blend should work. Just check the blend for xanthan gum.
How Can You Get the Perfect Cake Texture?
The key to a moist pound cake is carefully measuring your ingredients and creaming the butter and cream cheese until light and fluffy. Don’t rush!
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- Incorporate the eggs one at a time to maintain a smooth batter.
- Finally, fold in your peaches gently to avoid breaking them up too much.
Taking your time with these steps will result in a tender, delicious cake that tastes amazing!
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
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1 teaspoon ground cinnamon (optional)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 70–80 minutes to bake. Don’t forget to allow extra time for cooling before serving. In total, plan for about 2 hours from start to finish, but the wait is totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). Then, grease and flour a 10-inch bundt or tube pan to ensure your cake slides out easily later.
2. Cream the Butter and Cream Cheese:
In a large bowl, combine the softened butter and cream cheese. Using an electric mixer, beat them together until the mixture is smooth and creamy. This should take a couple of minutes.
3. Add Sugar:
Next, gradually add the granulated sugar to the bowl. Keep beating until the mixture becomes light and fluffy. This is where the magic happens!
4. Incorporate the Eggs:
Add the eggs one at a time, ensuring you beat the mixture well after each addition. This helps to create a nice, airy batter.
5. Stir in Vanilla:
Now, it’s time to mix in the vanilla extract for that warm, comforting flavor.
6. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if you’re using it. This ensures the baking powder is evenly distributed.
7. Combine Everything:
Now, alternately add the dry ingredient mixture and milk to the butter mixture. Start with a scoop of the dry ingredients, then a splash of milk, mixing gently after each addition. Make sure to start and finish with the dry ingredients!
8. Add the Peaches:
Gently fold in the diced peaches—this adds the delicious fruitiness we all love!
9. Pour the Batter:
Transfer the batter into your prepared pan, smoothing the top to make it nice and even.
10. Bake:
Bake in the preheated oven for about 70-80 minutes or until a toothpick inserted into the center comes out clean. Check on it around 65 minutes just to be safe!
11. Cool the Cake:
Once done, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
12. Serve and Enjoy!
Before serving, dust the cake with powdered sugar if you’d like. Slice it up and enjoy this delicious combination of cream cheese, peaches, and cake. Perfect for sharing or a sweet treat just for you!
This cake combines the rich cream cheese batter with juicy peaches for a dessert that tastes just like peach cobbler, in cake form! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before dicing and adding to the batter. This helps prevent extra moisture from affecting the cake’s texture.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and foil.
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt or a dairy-free cream cheese alternative. Both will keep the cake moist while altering the flavor slightly.
How Can I Tell When the Cake is Done Baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, it should spring back when lightly touched on the surface. If it’s still wet, give it a few more minutes in the oven!
