This Cream Cheese Peach Cobbler Pound Cake is a sweet delight! It’s soft, rich, and packed with lovely peach flavors, making it perfect for dessert any day of the week.
Just imagine biting into a warm slice with juicy peaches inside—yum! I love to serve it with a dollop of whipped cream on top. It’s a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Unsalted butter: I recommend using unsalted butter for better control over the cake’s saltiness. If you’re out, you can substitute with margarine, but the flavor won’t be as rich.
Cream cheese: Cream cheese gives the cake a delightful richness. If you need a lighter option, try using Greek yogurt or a low-fat cream cheese. It will still work well!
Fresh peaches: I love using fresh peaches for their juicy flavor. If they’re out of season, canned peaches work great, just ensure they are well-drained to avoid excess moisture.
Granulated sugar: You can swap some or all of the granulated sugar for brown sugar for a deeper flavor. Just remember that brown sugar will make the cake a bit more moist.
How Can I Get My Peaches Perfectly Distributed in the Cake?
One common challenge with adding fruits to cakes is making sure they don’t sink to the bottom. Here’s how to ensure your peaches are evenly spread throughout the cake:
- Dust the diced peaches with a little flour before folding them into the batter. This helps them stay suspended in the batter during baking.
- When adding the peaches, do so gently to avoid breaking them up. This keeps your cake looking beautiful.
What’s the Best Way to Ensure My Cake is Moist?
Keeping your cake moist is crucial for a great flavor. Here are some tips:
- Don’t overmix the batter! Mix just until the ingredients are combined to retain moisture.
- Keep an eye on baking time. Overbaking can dry out your cake, so start checking at the 70-minute mark.
- Consider using buttermilk instead of whole milk for extra moisture.
These simple tips and techniques will help you create a delicious Cream Cheese Peach Cobbler Pound 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
- 5 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup whole milk
- 2 cups fresh peaches, peeled and diced (or canned, drained)
For the Topping:
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prep and 70 to 80 minutes to bake. Don’t forget to allow for about 15 minutes of cooling time after baking! In total, you’re looking at about 1 hour and 55 minutes to have your cake ready to enjoy.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 325°F (163°C). Take your 10-inch bundt or tube pan and grease it with butter or cooking spray, then sprinkle some flour around to coat the inside. This will help the cake come out easily once it’s baked.
2. Mixing the Butter and Cream Cheese:
In a large mixing bowl, take your softened butter and cream cheese. Using an electric mixer, beat them together until the mixture becomes nice and smooth. This is important as it helps to make your cake light and fluffy.
3. Adding Sugar and Eggs:
Now, gradually add in the granulated sugar. Keep mixing until it’s well blended. Next, add the eggs one at a time, making sure to mix well after each addition to help everything incorporate nicely. Stir in the vanilla extract to add that lovely flavor!
4. Combining Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures that your dry ingredients are mixed evenly. It’s an important step that helps with the rising of your cake.
5. Mixing Wet and Dry Ingredients:
Now, you’ll want to add the dry mixture to the butter mixture alternately with the milk. Start by adding a bit of the flour mixture, then pour in the milk, followed by more flour, and so on. Mix just until everything is combined – you don’t want overmixing here!
6. Adding the Peaches:
Gently fold in the diced peaches to the cake batter. Be careful not to smash them; you want those lovely peach pieces intact in your cake!
7. Layering the Batter:
Pour half of the batter into your prepared pan. In a small bowl, combine the brown sugar and cinnamon. Sprinkle half of this mixture over the batter already in the pan. Pour the remaining batter over it, and then top it with the last of the brown sugar and cinnamon mixture.
8. Swirling for Effect:
With a knife or skewer, gently swirl the cinnamon and sugar mixture into the batter to create a marbled look. This step adds a beautiful touch to your cake!
9. Baking the Cake:
Now it’s time to bake! Place the pan in your preheated oven and bake for about 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, you may want to check after 70 minutes.
10. Cooling Down:
Once baked, let the cake cool in the pan for about 15 minutes. This makes it easier to remove. Then turn it out onto a wire rack to cool completely.
11. Serving:
Slice your beautiful Cream Cheese Peach Cobbler Pound Cake and serve it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat! Enjoy each delicious slice!
Happy baking!
FAQ about Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw and drain them well before adding them to the batter. This helps prevent excess moisture from affecting the cake’s texture.
Can I Make This Cake in Advance?
Yes, you can! The cake can be made a day ahead and stored in an airtight container at room temperature. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for a fresher taste, but it may dry out slightly compared to when it’s at room temperature.
What Can I Substitute for Cream Cheese?
If you need a lighter option or want to substitute cream cheese, you can use Greek yogurt or a low-fat cream cheese alternative. Just make sure the texture remains smooth when mixing!
These tips should help ensure you have a delightful experience making and enjoying your Cream Cheese Peach Cobbler Pound Cake!
