This Cream Cheese Peach Cobbler Pound Cake is a sweet treat that brings together soft cake and juicy peaches. It’s rich and creamy on the inside with a lovely golden crust outside.
I always get excited when fresh peaches are in season! This cake is great for sharing with friends or enjoying with a scoop of ice cream. Trust me, you’ll be coming back for seconds!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cake. If you’re in a pinch, you can use margarine, though I prefer the flavor of butter. Just make sure to avoid using salted butter to keep the right balance.
Cream Cheese: Cream cheese lends a tangy flavor and moisture. If you’re looking for a lighter option, Neufchâtel cheese can be a great substitute. It has similar texture but with less fat.
Fresh Peaches: Fresh peaches bring juicy sweetness. If they’re out of season, feel free to use canned peaches (drained and chopped) or frozen peaches; just make sure to thaw and drain them well first.
Sour Cream: This ingredient keeps the cake moist. You can use plain yogurt as a substitute if you want a lighter version. Greek yogurt works well too, adding a nice tang.
Brown Sugar: It adds a rich flavor to the topping. If you don’t have any, granulated sugar will work fine, though the flavor won’t be as deep. You can also mix a little molasses with granulated sugar to mimic brown sugar.
How Do You Ensure Your Pound Cake is Moist and Fluffy?
The key to a moist cake is not just in the ingredients but also how you mix them. Start by creaming your butter and cream cheese well. This incorporates air, making the cake fluffy. When adding eggs, beat them one at a time to maintain a smooth texture.
- Mix the butter and cream cheese until light and fluffy, which takes about 3-5 minutes.
- Be gentle when folding in the peaches; this keeps them whole and adds tasty bites throughout the cake.
- Check for doneness with a toothpick. It should come out clean, but a few moist crumbs are okay. Overbaking leads to dryness.
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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced
For the Topping:
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful dessert requires about 20 minutes for preparation and 1 hour and 15 minutes to 1 hour and 30 minutes for baking. Plus, you’ll want a little time for cooling before serving. Total time including cooling: approximately 2 hours.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (165°C). Take a 10-inch bundt or tube pan and grease it well with butter or cooking spray, then lightly flour it to prevent sticking.
2. Creaming the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy. This will take about 3-5 minutes.
3. Adding the Sugar and Eggs:
Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until it becomes light and fluffy. Add in the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract to enhance the flavor.
4. Mixing the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. This step helps to incorporate air and ensures even mixing.
5. Combining Wet and Dry Ingredients:
Now, alternately add the flour mixture and sour cream to the creamed butter mixture, starting and ending with the flour mixture. Mix just until everything is combined without overmixing.
6. Adding the Peaches:
Gently fold in the diced peaches. Be careful not to break them too much—this way, you’ll have nice chunks of peach in your cake!
7. Transferring to the Pan:
Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
8. Preparing the Topping:
In a small bowl, mix the ground cinnamon and brown sugar together. Sprinkle this mixture evenly over the batter in the pan for a sweet crust.
9. Baking the Cake:
Place the pan in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 1-hour mark.
10. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. After that, carefully invert it onto a wire rack to cool completely.
11. Finishing Touch:
For an extra touch, dust the cooled cake with powdered sugar before serving. Slice and enjoy your delightful Cream Cheese Peach Cobbler Pound Cake!
This cake is perfect as a dessert or a sweet snack with coffee or tea. Enjoy!
Frequently Asked Questions
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them well to avoid excess moisture in the cake. You can chop them into small pieces before folding them into your batter.
Can I Substitute the Cream Cheese with Greek Yogurt?
Yes, you can substitute cream cheese with Greek yogurt for a lighter version, but keep in mind that it may alter the flavor slightly. Use the same amount of Greek yogurt as you would cream cheese for a good texture and moisture balance.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for about a week. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw in the fridge before enjoying!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and store it at room temperature. Just make sure it’s completely cooled before storing. You can add the powdered sugar or any toppings right before serving to keep them fresh!
