This Cream Cheese Peach Cobbler Pound Cake is a scrumptious blend of creamy goodness and juicy peaches. The cake is rich and moist, perfect for any occasion!
Baking this cake fills the kitchen with a warm, sweet smell that makes everyone curious. I love serving it warm with a scoop of ice cream—heavenly! 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt level in your cake. If you’re in a pinch, use margarine, but I always prefer the flavor of real butter here.
Cream Cheese: It adds a rich creaminess to the cake. If you’re looking for a lighter option, try using low-fat cream cheese or Greek yogurt for a tangy kick.
Peaches: Fresh peaches are ideal, especially when they’re in season, as they add fresh flavor. Canned peaches work too, just make sure to drain and pat them dry to prevent excess moisture.
Milk: Whole milk gives a richer texture. If you’re lactose intolerant, substitute almond milk, oat milk, or any non-dairy alternative that you enjoy.
Flour: All-purpose flour is standard for cakes. You can use a gluten-free flour blend if needed, but results may vary a bit in texture.
What’s the Best Way to Ensure a Moist Cake?
Achieving a moist cake is all about the right mixing and baking method. Here are my tips:
- Make sure your butter and cream cheese are room temperature before you start. This helps create that perfect fluffy mixture.
- Don’t over-mix the batter once you add the dry ingredients. Mix just until combined to keep the cake tender.
- Check your cake toward the end of the baking time. Overbaking is a surefire way to dryness. The toothpick should come out clean with a few crumbs.
By following these steps, you’ll have a soft and delicious cake that everyone will love!
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 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
For the Peach Layer:
- 2 cups fresh or canned peaches, peeled and sliced (if using canned, drain well)
- 1 teaspoon ground cinnamon
- 1/4 cup light brown sugar
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prep and 70 to 85 minutes to bake. So, set aside about 1 hour and 45 minutes total, plus some extra time for it to cool down before you serve it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). Next, grab a 10-inch bundt or tube pan and grease it well with butter or spray, then sprinkle flour to coat it. This will help your cake come out easily after baking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, add the softened unsalted butter, cream cheese, and granulated sugar. Using a hand mixer or a stand mixer, beat everything together until it’s smooth and fluffy. This may take about 3-5 minutes.
3. Add the Eggs and Vanilla:
Now, add the eggs one at a time to the buttery mixture, mixing well after each addition. Don’t forget to stir in the vanilla extract until it’s all blended together nicely.
4. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, and salt. This helps to aerate the flour for a lighter cake!
5. Mix Everything Together:
Gradually add the dry mixture to the butter mixture alternately with the milk. Start and end with the dry mix. Be careful not to over-mix; just blend until everything is combined.
6. Layer the Batter and Peaches:
Pour half of the batter into the prepared pan and smooth it out. Next, lay the sliced peaches evenly over the batter layer. Then, sprinkle the peaches with ground cinnamon and brown sugar for extra flavor!
7. Add the Remaining Batter:
Carefully pour the remaining cake batter over the peach layer, smoothing it out gently so the peaches are all covered.
8. Bake the Cake:
Pop the cake into the oven and let it bake for 70 to 85 minutes. Around the 70-minute mark, stick a toothpick in the middle—when it comes out clean, the cake is ready!
9. Cooling Time:
Once done, take the cake out of the oven. Let it cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. This is where the magic happens, as the flavors meld together!
10. Serve and Enjoy:
Your Cream Cheese Peach Cobbler Pound Cake is now ready to be enjoyed! Serve it warm or at room temperature. For an extra treat, try it with a scoop of whipped cream or vanilla ice cream!
This cake is perfect for gatherings or as a sweet treat for yourself. Enjoy every delicious bite! 🍑✨
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Other Fruits Instead of Peaches?
Absolutely! This recipe is versatile. You can use other fruits like blueberries, cherries, or even apples. Just make sure to adjust the sugar slightly depending on the fruit’s sweetness.
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Check that the blend contains xanthan gum or add it according to the package instructions for the best texture.
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Reheat individual slices in the microwave for a few seconds before enjoying!
Can I Freeze This Cake?
Yes! To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. It can last in the freezer for up to 3 months. Thaw it in the fridge overnight before serving for the best taste and texture.
