This Cream Cheese Peach Cobbler Pound Cake is a sweet treat that blends soft cake with juicy peaches. It’s rich, buttery, and loaded with flavor!
When you slice into it, you’ll see those lovely peach pieces! I love having a piece with a scoop of ice cream on top—yum! 🍰🍑
Key Ingredients & Substitutions
Unsalted Butter: Unsalted butter is best for baking since it allows you to control the saltiness. If you’re out, you can use margarine as a substitute, but the flavor may be slightly different.
Cream Cheese: It adds richness to the cake. You can replace it with a soft mascarpone cheese if you want a little twist. Just ensure it’s at room temperature for easier mixing.
Granulated Sugar: This is for sweetness. If you want a healthier option, you can use coconut sugar or an equal amount of honey. Just remember that honey will add moisture, so you might need to reduce the milk slightly.
Peaches: Fresh peaches are great for flavor, but if they are out of season, opt for canned peaches in juice. Just make sure to drain and chop them well.
How to Ensure Your Cake Comes Out Perfectly Moist?
Getting that perfect moisture balance in your cake is essential. The combination of butter, cream cheese, and milk does a great job at this, but there are a few tips to follow:
- Don’t overmix the batter once you add the flour—the goal is a just-combined texture, which helps keep it light.
- Check your oven temperature—using an oven thermometer can help confirm it’s just right!
- Let the cake cool for a short while in the pan before transferring to a wire rack to prevent moisture loss.
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups fresh or canned peaches, peeled and chopped
- 1 tsp ground cinnamon
- 2 tbsp brown sugar (optional, for topping)
How Much Time Will You Need?
This delicious Cream Cheese Peach Cobbler Pound Cake takes about 20 minutes to prepare and 60 to 75 minutes to bake. Make sure to let it cool before slicing for the best taste and texture!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (165°C). While the oven heats up, grease and flour your 9×5 inch loaf pan or bundt pan to ensure your cake doesn’t stick.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use a hand mixer to beat them together until the mixture is smooth and fluffy. This will give the cake a rich texture!
3. Add Sugar and Eggs:
Next, gradually add in the granulated sugar while continuing to mix. Once it’s light and creamy, add the eggs one at a time. Make sure to beat well after each egg, then mix in the vanilla extract. Your batter will start to look fabulous!
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. This step ensures that all the dry ingredients are well mixed and ready to join the wet ingredients!
5. Mix Dry and Wet Ingredients:
Now it’s time to bring everything together! Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Be careful not to overmix—just mix until combined.
6. Add the Peaches:
Gently fold in the chopped peaches, being careful to evenly distribute them throughout the batter. You want those sweet peach pieces in every bite!
7. Transfer to the Pan:
Pour the batter into your prepared pan, smoothing the top with a spatula. If you like, sprinkle brown sugar on top for an extra sweet finish.
8. Bake the Cake:
Pop the pan in the preheated oven and bake for 60 to 75 minutes. Check the cake by inserting a toothpick into the center; if it comes out clean, it’s done!
9. Cool and Serve:
Allow the cake to cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely. Once cool, slice and enjoy this delightful peach cobbler pound cake!
Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake! Perfect for a treat with family and friends.
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches can be used in this recipe; just make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
Is There a Substitution for Cream Cheese?
Yes! If you don’t have cream cheese, you can substitute it with the same amount of mascarpone cheese or Greek yogurt for a lighter alternative. Just ensure they are at room temperature for easy mixing.
How Do I Store Leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving!
Can I Add Nuts to the Recipe?
Definitely! Chopped nuts like pecans or walnuts would add a delightful crunch. Just fold them in with the peaches for an extra layer of texture and flavor!
