This Cream Cheese Peach Cobbler Pound Cake is soft, sweet, and bursting with juicy peaches. The cream cheese adds a rich touch, making it extra moist!
Honestly, it’s a slice of summer on a plate. I can’t stop smiling when I have it with a scoop of ice cream. Who can resist that combo? 😋
Making this cake is a breeze! Just mix, bake, and enjoy. I love serving it warm with whipped cream for that extra special treat.
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you have salted butter, just omit the salt in the recipe. I always go for unsalted to control the saltiness better.
Cream Cheese: Adds moisture and richness. If you’re looking for a lighter option, you can use ricotta cheese, but it will change the texture somewhat.
Peaches: Fresh peaches are wonderful in this cake, but you can also use frozen sliced peaches. Just thaw and drain them well. Canned peaches work too; make sure they’re packed in juice, not syrup.
Granulated Sugar: The main sweetener in our cake. You might substitute half with brown sugar for added moisture and depth of flavor, but the texture may vary a bit.
All-Purpose Flour: If you need a gluten-free option, you can use a 1-to-1 gluten-free flour blend. It works quite well in this recipe!
How Do I Ensure My Pound Cake Comes Out Moist and Fluffy?
Getting that perfect moist and fluffy texture in pound cake can be tricky, but there are some key techniques. Here’s how to nail it:
- **Room Temperature Ingredients:** Make sure your butter and cream cheese are softened to room temperature. This helps them incorporate better, yielding a lighter batter.
- **Don’t Overmix:** Once you add the flour, mix until just combined. Overmixing can lead to a dense cake.
- **Cool Properly:** Let the cake cool in the pan for 15 minutes before moving it to a wire rack. This helps it set and can prevent it from breaking apart.
Following these tips will help you create a beautiful, moist cake every time. Enjoy the baking process!
Making Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) 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 cup fresh peaches, peeled and diced (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 delightful cake requires about 20 minutes of prep time and 60-70 minutes of baking. After baking, let it cool for 15 minutes before transferring it to a wire rack. So overall, carve out about 1.5 to 2 hours to enjoy this delicious experience!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 325°F (163°C). While that’s heating up, take a 9×5-inch loaf pan or a bundt pan and grease it with butter or spray it with non-stick cooking spray. Then, sprinkle some flour around inside to help prevent sticking later. Easy peasy!
2. Blend the Creamy Ingredients:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, cream cheese, and granulated sugar together. Mix until it’s light and fluffy—this will give your cake that lovely texture!
3. Add the Eggs and Flavors:
Now, add the eggs to your creamy mixture, one at a time, mixing well between each addition. This will help to fully incorporate them into the batter. Then, stir in the vanilla extract to give your cake a lovely aroma.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. It’s always good to have your dry ingredients mixed first to make sure they’re evenly distributed. This will help your cake rise beautifully!
5. Combine Everything Together:
Slowly add the dry mixture to the wet mixture, stirring until everything is just combined. Be careful not to overmix! Now, gently fold in those lovely diced peaches. We want them evenly mixed without becoming mushy.
6. Layer the Batter:
Pour half of the batter into your prepared pan. Then, in a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mix over the batter in your pan for that delicious flavor boost! Now, pour the rest of the batter on top, and finish by sprinkling the remaining brown sugar and cinnamon mixture on top. Yum!
7. Bake to Perfection:
Place your pan in the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. You might want to start checking around the 60-minute mark.
8. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 15 minutes before carefully transferring it to a wire rack. Let it cool completely before serving. If you like, you can dust it with powdered sugar right before serving for an extra touch of sweetness!
Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake, perfect with a cup of tea or a scoop of vanilla ice cream!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches for This Recipe?
Absolutely! Just make sure to thaw the peaches completely and drain any excess liquid before dicing. This will prevent the cake from becoming too wet.
Can I Make This Cake Ahead of Time?
Yes! The cake can be baked a day or two in advance. Store it wrapped in plastic wrap at room temperature. Just be sure to let it cool completely before wrapping, so it doesn’t trap moisture.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but the cake is best enjoyed fresh!
Can I Substitute the Cream Cheese?
If you want a lighter option, you can substitute cream cheese with Greek yogurt or ricotta cheese. This will change the texture slightly but still be delicious!
