This Cream Cheese Peach Cobbler Pound Cake is a warm and cozy dessert, perfect for summer gatherings. It combines soft cake, creamy cheese, and juicy peaches for a sweet treat!
Believe me, this cake smells amazing while baking! It’s great with a scoop of ice cream on top—or just on its own for that matter. I can never resist sneaking a slice! 🍑
Key Ingredients & Substitutions
Unsalted Butter: This brings richness and moisture to the cake. If you’re out of unsalted butter, you can use regular butter and reduce the added salt slightly to balance the flavor.
Cream Cheese: Essential for a rich and creamy texture, it adds a unique tang to the cake. If you’re looking for a lighter option, mascarpone cheese works well as a substitute.
Fresh Peaches: Fresh peaches add amazing flavor and juiciness. If they’re out of season, canned peaches drained of syrup are a great alternative. Just cut down on any added sugar.
Sour Cream: This helps keep the cake moist and tender. Greek yogurt can be a perfect substitute if you don’t have sour cream on hand.
How Do I Get My Cake to Be Moist and Fluffy?
To ensure your cake is both moist and fluffy, mixing the butter and cream cheese until fluffy is key. Be sure to incorporate air by mixing well, which helps create a light texture. Here are some tips:
- Bring your butter and cream cheese to room temperature for smoother mixing.
- Add eggs one by one, mixing well after each addition to keep the batter airy.
- Don’t over-mix once the flour is added; mix just until ingredients are combined.
- Swirling the peaches gently into the batter gives a delightful texture and flavor distribution.
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups peeled and sliced fresh peaches (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful dessert takes about 20 minutes of prep time, plus 70 to 80 minutes baking time, and then it needs about 15 minutes to cool in the pan. Altogether, plan for around 2 hours before it’s ready to enjoy, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a large loaf pan. This helps the cake release easily once it’s done baking!
2. Cream the Butter and Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Beat them together with a mixer until the mixture is smooth and creamy.
3. Add Sugar and Eggs:
Gradually add the granulated sugar to the butter and cheese mixture, continuing to beat until it’s light and fluffy. Then, add the eggs one at a time, making sure to mix well after each addition.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt in your cake.
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, alternating with the sour cream. Start and finish with the dry ingredients, mixing until just combined. Finally, stir in the vanilla extract.
6. Prepare the Peach Mixture:
In a small bowl, mix the sliced peaches with the ground cinnamon and brown sugar. This adds delicious flavor and sweetness to the peaches!
7. Layer the Batter:
Pour half of the batter into the prepared pan, then spoon half of the peach mixture over it. Pour the remaining batter on top, and finally add the rest of the peaches over this layer.
8. Create a Marbled Effect:
Using a knife or skewer, gently swirl the peach mixture into the batter. This creates a lovely marbled effect and ensures peachy goodness in every bite!
9. Bake the Cake:
Place the pan in the oven and bake for about 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Stay nearby—you’ll start to smell the delicious aroma!
10. Cool it Down:
Once baked, let the cake cool in the pan for 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Finish with a Dusting:
Once fully cooled, you can dust the top of the cake with powdered sugar, if you like, for an elegant touch!
Enjoy your luscious Cream Cheese Peach Cobbler Pound Cake with friends and family! It’s the perfect treat for any occasion.
Frequently Asked Questions
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you use frozen peaches, make sure to thaw and drain them before slicing to avoid excess moisture in the batter. This keeps the cake from becoming soggy.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor and texture!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great substitute for sour cream in this recipe. It maintains the moisture level and adds a nice tang without changing the flavor profile significantly.
What’s the Best Way to Serve This Pound Cake?
This peach cobbler pound cake is delicious on its own, but you can take it up a notch by serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for summer gatherings!
