This Cream Cheese Peach Cobbler Pound Cake is a sweet treat that brings peachy goodness into every slice! It combines a moist pound cake with chunks of juicy peaches and a creamy layer of cheese.
Trust me, the combination of flavors makes it perfect for summer gatherings. It’s delightful with a scoop of ice cream on the side—who can say no to that?
Making this cake is a breeze! Just mix, bake, and enjoy. I love to serve it warm, especially when the peaches are in season—just heavenly!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the saltiness of the cake. If you only have salted butter, you can use it, but be cautious about adding extra salt in the recipe.
Cream Cheese: This ingredient adds a rich, creamy texture. If you’re looking for a lighter option, consider using reduced-fat cream cheese, but the texture may be slightly different.
Granulated Sugar: Regular sugar works best here. For a touch of brown sugar flavor, you can substitute half with brown sugar. It adds a lovely depth of flavor!
Fresh Peaches: Fresh is always best for flavor, but canned peaches work too—just make sure to drain them well. If you want to switch it up with another fruit, blueberries or apples could be great options!
What’s the Best Way to Cream Butter and Cream Cheese?
Creaming butter and cream cheese properly is key to a light cake. Start with softened ingredients so they blend smoothly. Here’s how:
- Use a stand mixer or hand mixer on medium speed.
- Beat for 3-4 minutes until the mixture is light and fluffy.
- Scrape down the sides of the bowl occasionally to ensure everything is well combined.
This step makes your cake airy and gives it a nice rise!
How Do I Fold Peaches into the Batter Without Smooshing Them?
Folding ingredients is all about being gentle. Here’s a quick guide:
- Use a spatula and scoop from the bottom of the bowl to the top.
- Turn the bowl as you fold to incorporate the batter with the peaches.
- Avoid stirring vigorously to keep the peach slices intact.
With this method, you’ll have beautiful peach pieces throughout your cake!
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 2 cups fresh peaches, peeled, pitted, and sliced (or canned, drained)
- 1/4 cup brown sugar (for topping)
- 1 tsp ground cinnamon (for topping)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and about 70-80 minutes to bake. Plus, you’ll want to cool it for at least 15 minutes before serving. In total, plan for around 1.5 to 2 hours. A little patience goes a long way for perfectly baked goodness!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). This ensures your cake bakes evenly. Greasing and flouring your 9×5-inch loaf pan or bundt pan will help the cake slide out smoothly once it’s done.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the softened butter and cream cheese. Beat them for about 3-4 minutes until the mixture is smooth and fluffy—this step adds air to your batter, making the cake light and delicious.
3. Add Sugar and Eggs:
Next, add the granulated sugar and beat the mixture until it becomes light and fluffy. Then, add the eggs one at a time, making sure to beat well after each one. Stir in the vanilla extract to add a sweet aroma and flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring your cake rises nicely.
5. Mix It Up:
Gradually add the dry ingredients to the butter mixture. Alternate this with the milk, starting and ending with the flour. Stir just until everything is combined; don’t overmix it, as that can make your cake dense.
6. Fold in the Peaches:
Now comes the best part—gently fold in the sliced peaches with a spatula. Be careful! We don’t want to smash the lovely peach pieces; we want them to stay intact in the batter.
7. Prepare to Bake:
Pour the batter into the prepared pan, smoothing out the top with your spatula. In a small bowl, mix together the brown sugar and cinnamon, and then sprinkle this mixture evenly over the top of the batter.
8. Bake Away:
Pop the pan into your preheated oven and bake for about 70-80 minutes. Keep an eye on it and check for doneness by inserting a toothpick into the center—it should come out clean when your cake is ready!
9. Cool and Enjoy:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Slice it up once cooled and serve it plain or topped with whipped cream or vanilla ice cream for a delightful treat!
Enjoy your delicious, moist Cream Cheese Peach Cobbler Pound Cake!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches in This Recipe?
Absolutely! Frozen peaches can work well too. Just make sure to thaw and drain them thoroughly before adding to the batter to prevent excess moisture.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. For longer storage, you can freeze the cake for up to 3 months!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you have a lot of leftovers, refrigerating them can extend their freshness, but make sure to allow the cake to return to room temperature before serving for the best texture.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitute, try Greek yogurt or sour cream for a similar creamy texture. Just keep in mind that the flavor may be slightly different, but still delicious!
