This delicious pound cake combines the creamy goodness of cream cheese with juicy peaches, creating a sweet treat that’s perfect for any occasion. It’s like a hug in cake form!
Don’t be surprised if your friends ask for seconds, because this cake is just so tasty! I love enjoying a slice with a scoop of vanilla ice cream on the side. Yum!
Making this cake is a breeze! Just mix, bake, and enjoy. It’s a great way to use fresh peaches in the summer, or you can use canned ones any time of the year!
Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to better control the saltiness of the cake. If you only have salted butter, just reduce the added salt from the recipe by a pinch.
Cream Cheese: Cream cheese adds moisture and richness. If you’re looking for a lighter option, you can substitute with Greek yogurt or mascarpone cheese!
Fresh Peaches: Fresh peaches work best when in season for flavor and juiciness. If they’re not available, use canned peaches—but be sure to drain them well to avoid excess moisture.
Granulated Sugar: For a twist, consider using brown sugar instead for a deeper flavor. You could also use coconut sugar for a more natural option.
Milk: Any milk works, but if you’re lactose intolerant, almond milk or oat milk are great alternatives!
How Do I Ensure My Cake’s Texture is Perfect?
Getting the right texture in your pound cake is key! Here are some tips to help you achieve that moist and tender crumb:
- Make sure your butter and cream cheese are at room temperature. This allows them to cream together more easily.
- When adding eggs, ensure each one is fully combined before adding the next. This helps the mixture stay light and fluffy.
- Avoid over-mixing the batter once the flour is added. Mix just until combined; it’s okay if there are a few small streaks of flour left.
- Keep an eye on the baking time as ovens may vary. Start checking for doneness at 70 minutes and test with a toothpick.
With these tips and substitutions, you’ll create a wonderful Cream Cheese Peach Cobbler Pound Cake that’s perfect for any gathering!
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
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- 1 tsp ground cinnamon
- 1/4 cup brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious pound cake will take about 15 minutes to prepare and approximately 70-80 minutes to bake. After baking, allow it to cool in the pan for about 15 minutes, then cool completely on a wire rack. Total time from start to finish is roughly 1.5 to 2 hours.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). This is essential for an even bake. While it’s heating up, grease and flour a 10-inch bundt pan or a large loaf pan to ensure your cake comes out easily.
2. Cream Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to beat them together until the mixture is smooth and fluffy. This step helps incorporate air, which will make your cake light and tender.
3. Add Sugar:
Gradually add the granulated sugar to the butter and cream cheese mixture. Beat until the combination is light and creamy. This usually takes a few minutes, so take your time!
4. Incorporate Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for that lovely flavor boost!
5. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This ensures your dry ingredients are well combined before adding to the wet mixture.
6. Combine Everything:
Alternately add the dry ingredients and milk to the butter mixture, starting and finishing with the dry ingredients. Be careful not to over-mix; just combine until you no longer see flour streaks.
7. Fold in the Peaches:
Gently fold in the sliced peaches, being careful not to break them up too much. This adds a wonderful burst of flavor throughout the cake.
8. Pour and Smooth:
Pour the batter into the prepared pan and use a spatula to smooth the top evenly.
9. Add the Topping:
Sprinkle the brown sugar evenly over the top of the batter. This creates a delicious cobbler-like crust during baking.
10. Bake:
Place the pan in the preheated oven and bake for about 70-80 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
11. Cool the Cake:
Once baked, remove the cake from the oven and let it sit in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
12. Serve:
If desired, dust the cooled cake with powdered sugar before serving. Enjoy your moist, flavorful Cream Cheese Peach Cobbler Pound Cake alongside a cup of tea or coffee!
Happy baking! Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Recipe?
Yes, you can! If using frozen peaches, make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will prevent the cake from becoming too wet.
How Can I Store Leftover Pound Cake?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap for up to 2 months. Just let them thaw in the fridge overnight before enjoying!
Can I Substitute the Cream Cheese?
Absolutely! If you want a lighter option, you can substitute cream cheese with Greek yogurt or mascarpone. This will change the flavor slightly, but will still result in a delicious cake.
What Can I Serve with This Cake?
This pound cake is delicious on its own, but you can elevate it by serving it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Fresh fruit on the side also makes a delightful pairing!
