This Cream Cheese Peach Cobbler Pound Cake is a dream come true for dessert lovers! With creamy cheese and sweet peaches, it feels like a warm hug from the oven.
Every slice is moist and bursting with flavor, making it perfect for any gathering. I love serving it warm with a scoop of ice cream on top—it’s just pure happiness! 🍑🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. You can substitute with a gluten-free mix if needed, but keep in mind it may change the texture a little.
Cream Cheese: It gives the cake that rich, moist texture. If you’re dairy-free, you might try a vegan cream cheese alternative or even blended silken tofu, but the flavor will be different.
Peaches: Fresh peaches are fantastic, but if they’re out of season, canned peaches work well too; just remember to drain them to avoid excess liquid. I often add a bit of peach juice for extra flavor!
Granulated & Brown Sugar: These sugars add sweetness and moisture. If you’re looking to reduce sugars, consider using a sugar substitute, but check the conversion rates as they vary.
What’s the Best Way to Get a Moist Cake?
Keeping the cake moist is key, and mixing the butter and cream cheese properly is essential. Creaming them together until they’re light and fluffy creates the right texture. Here are some tips:
- Soften your butter and cream cheese at room temperature before mixing; this helps incorporate air and gives a fluffier cake.
- Don’t overmix once you add the flour; stir until just combined to avoid a dense cake.
- Adding diced peaches not only flavors the cake but also contributes moisture.
- Letting the cake cool in the pan for a bit helps it hold together better when you flip it.
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned or fresh peaches, diced (drained if canned)
- 1/2 teaspoon ground cinnamon
- For Topping:
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare, plus about 60 to 70 minutes to bake. After baking, allow about 15 minutes for cooling in the pan, and then transfer it to a wire rack to cool completely. So, in total, plan on around 1 hour and 30 minutes from start to finish, not including cooling time.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While that’s heating up, grab a 9×5-inch loaf pan or a bundt pan and generously grease and flour it to prevent sticking later on.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. This will ensure that the leavening agent is evenly distributed throughout the flour. Then, set this mixture aside for later.
3. Creaming the Butter and Cream Cheese:
In a large bowl, beat the softened butter and cream cheese together using a mixer until the mixture is smooth and creamy. This step is essential for a light and fluffy cake!
4. Adding Sugars:
Gradually add the granulated sugar and brown sugar to the butter and cream cheese mixture. Keep beating until it’s nice and fluffy—this should take about 3–4 minutes.
5. Adding Eggs and Vanilla:
Next, add the eggs one at a time. Make sure to mix well after each addition so they’re fully incorporated. Don’t forget to stir in the vanilla extract, which adds wonderful flavor!
6. Combining Wet and Dry Ingredients:
Now, gradually add the dry flour mixture to your wet ingredients, mixing gently until just combined. Be careful not to overmix—this will help keep your cake nice and tender.
7. Folding in the Peaches:
Gently fold in the diced peaches until they are evenly distributed throughout the batter. Yum!
8. Pouring into the Pan:
Pour the batter into your prepared pan and smooth the top so it bakes evenly.
9. Baking:
Place the pan in the preheated oven and bake for 60 to 70 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean, it’s done!
10. Cooling:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
11. Serving:
If you like, dust the cooled cake with powdered sugar for a lovely finishing touch. Slice and enjoy this moist, delicious Cream Cheese Peach Cobbler Pound Cake!
Enjoy every bite of this delightful cake that perfectly marries the richness of cream cheese and the sweetness of peaches!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! You can use frozen peaches—just be sure to thaw and drain them first to remove excess moisture. This will help maintain the right texture in your cake!
How Should 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 tightly in plastic wrap and refrigerate it for up to a week, or freeze it for up to 3 months.
Can I Use a Different Type of Fruit?
Definitely! This recipe is versatile. You can substitute peaches with other fruits like blueberries, strawberries, or even apples. Just keep in mind that the flavor and moisture content may vary, so adjust accordingly.
Is There a Gluten-Free Option for This Cake?
Yes! You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. This will make your cake gluten-free while keeping it moist and delicious.
