This Cream Cheese Peach Cobbler Pound Cake is a dreamy blend of soft cake, creamy cheese, and juicy peaches. It’s super moist and full of flavor, perfect for any gathering!
I love serving this cake warm, maybe with a scoop of ice cream on the side. Who can resist that? Trust me, each slice feels like a warm hug! 🍑
Key Ingredients & Substitutions
Butter: I recommend using unsalted butter to control the salt level in your cake. If you need a dairy-free option, coconut oil or a plant-based butter will work well.
Cream Cheese: This adds moisture and richness to the cake. You can swap it with a vegan cream cheese for a dairy-free version. Don’t forget to let it soften for the best mixing!
Peaches: Fresh peaches are amazing when in season! However, frozen peaches or canned peaches (drained) can be used if fresh ones aren’t available. Just make sure to adjust the amount of sugar based on their sweetness.
Buttermilk: If you don’t have buttermilk, you can mix 1/2 cup of regular milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before adding it to your batter.
How Do I Achieve the Perfect Cake Texture?
Getting the right texture for your pound cake is all about mixing and baking techniques. Start by properly creaming the butter and cream cheese—this introduces air and helps the cake rise.
- Be sure to beat the butter and cream cheese until it’s light and fluffy; this takes about 3-4 minutes.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next, which helps with the batter’s structure.
- Mix the dry ingredients gently with the wet ingredients; overmixing can lead to a dense cake.
Lastly, don’t open the oven door during baking—this keeps the temperature steady for an even rise!
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
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For the Peach Filling:
- 2 cups fresh or canned peaches, peeled and sliced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp cornstarch
Optional Toppings:
- 1/4 cup brown sugar (for topping)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious pound cake will take you roughly 20 minutes to prepare, plus 70 to 80 minutes of baking time. Don’t forget about the cooling time—let the cake cool in the pan for about 15 minutes, then on a wire rack until cool. So, overall, set aside about 2 hours to make and enjoy this cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grab a 9×5-inch loaf pan or a bundt pan, and generously grease it with butter or non-stick spray. Then, lightly flour the pan to ensure your cake doesn’t stick!
2. Creaming Butter and Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese. Use an electric mixer on medium speed for about 3-4 minutes until it’s creamy and light. This step is key for a fluffy cake.
3. Adding Sugar and Eggs:
Gradually add in the granulated sugar while continuing to mix. Once mixed well, add the eggs, one at a time, ensuring each egg is fully integrated before adding the next. This will help maintain a smooth batter.
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure even distribution of the baking powder in your cake.
5. Mixing it All Together:
Now, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined; don’t overmix to keep your cake tender!
6. Flavoring the Peaches:
In a small bowl, toss the sliced peaches with cornstarch, cinnamon, and nutmeg until they’re well-coated. This adds flavor and helps prevent the peaches from sinking in the batter.
7. Folding in Peaches:
Gently fold the peach mixture into the cake batter with a spatula. Be careful not to overmix; you just want to incorporate the peach slices into the batter.
8. Pouring and Baking:
Pour the batter into the prepared pan and smooth the top. If you’d like, sprinkle brown sugar over the top for an extra sweet and crunchy finish! Place the pan in the oven and bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
9. Cooling the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, gently turn it out onto a wire rack to cool completely.
10. Serving Suggestions:
When you’re ready to enjoy, dust with powdered sugar if desired. This cake is delightful when served warm, or at room temperature, and goes exceptionally well with whipped cream or a scoop of vanilla ice cream!
Now, sit back and enjoy your delicious Cream Cheese Peach Cobbler Pound Cake! 🍑🎂
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches can work well in this recipe. Just make sure to thaw them first and drain any excess moisture before adding them to your batter to prevent the cake from becoming soggy.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it; just be sure to let it come to room temperature before serving for the best flavor and texture.
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lower-fat option, you can substitute the cream cheese with Greek yogurt or a non-dairy cream cheese alternative. Just keep in mind that this might slightly alter the texture and flavor of the cake.
What’s the Best Way to Tell if the Cake is Done Baking?
To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. If it has wet batter on it, give it more time and check again in 5 minutes.
