This Cream Cheese Peach Cobbler Pound Cake combines the richness of cream cheese with sweet, juicy peaches. It’s like a warm hug in a slice!
The tender cake has a delightful texture, and the peach flavor shines through. It’s perfect for sharing with friends—just don’t forget to keep a slice for yourself! 😋
I love serving this cake warm with a scoop of vanilla ice cream on top. It’s a simple, delicious treat that brings smiles every time I bake it!
Key Ingredients & Substitutions
Unsalted Butter: This is important for flavor and moisture. If you’re in a pinch, you can use margarine, but butter really makes a difference!
Cream Cheese: Adds richness and moisture to the cake. If you’re looking for a lighter option, Neufchâtel cheese is a great substitute.
Granulated Sugar: For sweetness and texture. You can use coconut sugar or honey as alternatives, but adjust the quantity accordingly for sweetness.
Peaches: Fresh peaches are best for flavor. If they’re out of season, canned or frozen peaches will work. Just make sure to drain them well!
Sour Cream: This gives the cake a lovely tang and moisture. Greek yogurt is a suitable substitute if you’re looking for a healthier option.
How Do I Ensure My Cake Rises Perfectly?
A big part of making a fluffy pound cake is the creaming method. When you cream the butter, cream cheese, and sugar, you’re incorporating air into the mixture, which helps the cake rise. Here’s how to do it right:
- Make sure your butter and cream cheese are softened. This will help them blend smoothly.
- Beat them together until it’s light and fluffy, which usually takes about 3-5 minutes.
- Add the eggs one at a time and mix well after each addition. This keeps everything well combined and airy!
Following these steps will give you a beautiful, high-rising cake with a wonderful texture. Happy baking!
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
- 2 cups granulated sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Topping:
- 1 tsp ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This delightful cake requires about 25 minutes of prep time and 70-80 minutes of baking time, followed by 15 minutes of cooling in the pan. All in all, you’re looking at around 2 hours to make this fabulous dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). While it’s warming up, prepare your pan by greasing and flouring a 10-inch bundt or tube pan. This will prevent your cake from sticking later!
2. Cream the Butter and Cheese:
In a large bowl, beat together the softened butter, cream cheese, and granulated sugar using an electric mixer on medium speed. You want to mix it until it’s light and fluffy, which usually takes about 3-5 minutes. This step is key for a fluffy cake!
3. Add the Eggs and Vanilla:
Now it’s time to add the eggs! Add them one at a time, mixing well after each addition to ensure everything is well blended. Finally, stir in the vanilla extract to give your cake some extra flavor.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent (baking powder) so your cake rises beautifully!
5. Combine Wet and Dry Ingredients:
Next, alternately add the dry ingredients and sour cream to the butter mixture. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make your cake dense!
6. Fold in the Peaches:
Gently fold in the diced peaches to the batter. This will add a lovely fruity flavor and texture to your cake!
7. Prepare for Baking:
Pour half of the batter into your prepared pan, smoothing it out evenly. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle half of this mixture over the batter in the pan for a sweet layer of flavor.
8. Complete the Batter Layer:
Pour the remaining batter over the sugar-cinnamon layer and sprinkle the rest of the mixture on top. This will create a delicious topping once baked!
9. Bake!
Place the cake in your preheated oven and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as it approaches the end of the baking time.
10. Cool and Serve:
Once baked, let the cake cool in the pan for 15 minutes. This helps it to set. Then, carefully turn it onto a wire rack to cool completely before slicing. It’s best served warm, either plain or with a scoop of vanilla ice cream!
Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain off any excess liquid before folding them into the batter. This will prevent excess moisture that could affect the cake’s texture.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week or freeze slices individually for up to 3 months.
Can I Substitute the Sour Cream?
Yes, you can substitute the sour cream with Greek yogurt for a healthier option, or even buttermilk if that’s what you have. Just keep in mind that the flavor and texture may vary slightly.
How Can I Tell When the Cake Is Done Baking?
Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If the toothpick is covered in wet batter, it needs more baking time!
