This Cream Cheese Peach Cobbler Pound Cake is a sweet treat that combines moist cake with juicy peaches. It’s like summer in every bite!
Who can resist the soft, creamy texture paired with fruity goodness? I often bake this cake for potlucks, and trust me, it disappears in no time! 🍑🍰
Making it is a breeze! Just mix, pour, and bake. I love serving it warm with a scoop of ice cream—it’s pure joy on a plate!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and moist texture. If you’re out, a good substitute is coconut oil, which can add a slight tropical taste.
Cream Cheese: Cream cheese adds moisture and a lovely creaminess. If you prefer a lighter option, you can use Greek yogurt, though the texture will change a bit.
Peaches: Fresh peaches are great in this recipe, but you can use canned peaches as long as you drain them well. If peaches aren’t available, you could substitute with canned apricots or even pear slices.
Ground Cinnamon and Nutmeg: These spices enhance the warm flavors of the cake. If you’re out of nutmeg, try using allspice instead for a similar flavor profile.
How Do I Get the Perfect Texture for the Cake?
The technique for mixing the ingredients is crucial here. To achieve a light and fluffy texture, make sure to cream the butter and cream cheese together well until smooth. This aerates the mixture.
- Beat the sugar into the butter and cream cheese until fluffy—don’t rush this step!
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- When mixing in the flour batter, mix until just combined. Overmixing can lead to a dense cake.
These tips will help you create a soft and delicious pound cake that everyone will love! Enjoy baking!
Delicious Cream Cheese Peach Cobbler Pound Cake Recipe
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 tsp baking powder
- 1/2 tsp salt
- 1 cup canned or fresh peaches, diced (drained if canned)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This cream cheese peach cobbler pound cake takes about 20 minutes to prepare, and then you’ll need about 70-80 minutes for baking. Be sure to give it extra time to cool before serving; it’s best enjoyed once it’s completely cooled off, about 15 minutes after baking, plus additional cooling time on a wire rack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). Greasing and flouring a 10-inch bundt pan or tube pan will help your cake come out easily without sticking later.
2. Cream Together:
In a large bowl, using a hand mixer or stand mixer, combine the softened butter and cream cheese. Beat until smooth and fluffy, which should take just a few minutes.
3. Add Sugar & Eggs:
Gradually add the granulated sugar to the butter mixture. Continue to beat until the mixture is light and fluffy. Next, add the eggs one at a time, ensuring each egg is well mixed in before adding the next. Mix in the vanilla extract after all the eggs are added.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg to ensure they’re evenly distributed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep the cake light.
6. Add Peaches:
Gently fold in the diced peaches with a spatula, making sure they are evenly distributed throughout the batter.
7. Pour and Sprinkle:
Pour the batter into your prepared pan and smooth the top. Sprinkle the brown sugar evenly over the top to create a lovely sweet crust when baking.
8. Bake:
Place the pan in the preheated oven and bake for about 70 to 80 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
9. Cool:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely.
10. Serve:
If you like, dust the cooled cake with powdered sugar before serving for a lovely finish. Enjoy every moist and flavorful bite of your Cream Cheese Peach Cobbler Pound Cake!
Frequently Asked Questions (FAQ)
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches work wonderful in this recipe. Just make sure to peel and dice them before adding them to the batter. If they’re not in season, canned peaches also work well; just ensure they’re well-drained.
How Should I Store Leftover Pound Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for later enjoyment!
Can I Make This Into a Mini Cake or Cupcakes?
Yes, you can! To make mini cakes or cupcakes, adjust the baking time to about 18-25 minutes depending on the size. Keep an eye on them; they’re done when a toothpick inserted comes out clean!
What’s the Best Way to Serve This Cake?
This cake is lovely on its own, but for an extra treat, serve it warm with a scoop of vanilla ice cream or drizzle with caramel sauce. It also pairs beautifully with whipped cream!
