This Cream Cheese Peach Cobbler Pound Cake is a delicious dessert. With creamy cheese mixed into the batter and sweet peaches, it’s like a warm hug on a plate!
You’ll love how moist and flavorful this cake is, plus it has a lovely crispy top. I like to serve it warm with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, you can substitute with a gluten-free flour blend. I’ve used a 1:1 blend and it works great!
Cream Cheese: Adds rich flavor and moisture. If you need a lighter option, try Greek yogurt or silken tofu – both can work, but the flavors will slightly change.
Peaches: Fresh peaches are my favorite for this recipe, but you can use canned peaches if you’re short on time. Just make sure to drain them well. For a twist, try using other fruits like nectarines or plums!
Butter: Unsalted butter helps control the flavor, but if you only have salted butter, you can use it; just reduce the added salt.
How Do You Mix the Batter Without Overmixing?
The batter for this cake is a bit different due to the cream cheese and butter. To avoid tough cake, mix until just combined, as too much mixing can create gluten and make it dense.
- Start by creaming the butter and cream cheese until smooth. Make sure to scrape the sides of the bowl.
- When adding eggs, incorporate each egg completely before adding the next.
- Finally, when adding the flour mixture, use a spatula or wooden spoon to gently fold it in until you no longer see streaks of flour.
Taking these steps will help you achieve a light and fluffy cake that’s perfect for dessert or brunch!
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
For the Peach Layer:
- 3 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the Cobbler Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (4 tablespoons) unsalted butter, melted
How Much Time Will You Need?
This delightful cake takes about 30 minutes of preparation time. You’ll also need around 70-80 minutes for baking, and it’s best to let it cool for about 15 minutes in the pan afterward. So, all in all, you’re looking at roughly 2 hours from start to finish, but it’s so worth the wait!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
First things first! Preheat your oven to 325°F (163°C). While it warms up, take your 10-inch bundt pan or tube pan and grease it well with butter or non-stick spray, then sprinkle some flour inside to ensure the cake comes out easily later.
2. Mixing the Dry Ingredients:
In a medium-size bowl, whisk together the all-purpose flour, baking powder, and salt. It’s a good idea to do this first so that the baking powder is evenly distributed. Set it aside for now.
3. Creaming the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer, beat them together on medium speed until the mixture is smooth and creamy.
4. Adding the Sugar:
Gradually add in the 1 ½ cups of granulated sugar while continuing to beat the mixture. Keep going until it’s fluffy and pale—this will take a few minutes!
5. Mixing in the Eggs:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that lovely aroma.
6. Combining Wet and Dry Ingredients:
Slowly add the dry flour mixture to the wet mixture. Mix just until combined! You want to avoid overmixing because we want the cake to remain fluffy and tender.
7. Preparing the Peach Layer:
Take your sliced peaches and toss them in a separate bowl with the ¼ cup sugar and 1 teaspoon of cinnamon until they’re well-coated. The sugar will help to release some of their juices and enhance their sweetness.
8. Assembling the Cake:
Spread half of the cake batter evenly into the bottom of your prepared bundt pan. Then, layer all the peach slices on top of that batter. Spoon the remaining batter over the peaches and spread gently to cover them.
9. Making the Cobbler Topping:
In a small bowl, mix together the flour, sugar, cinnamon, and melted butter until you have a crumbly mixture. This will be your cobbler topping!
10. Adding the Topping:
Sprinkle the cobbler topping evenly over the last layer of batter. This will give your cake a lovely crispy layer on top while baking!
11. Baking the Cake:
Pop the cake into the preheated oven and bake it for about 70-80 minutes. Keep an eye on it! Check for doneness by inserting a toothpick into the center; it should come out clean. If it’s still gooey, let it bake a bit longer.
12. Cooling Time:
Once baked, take the cake out and let it cool in the pan for 15 minutes. Then, run a knife around the edges to loosen it and carefully turn it out onto a wire rack to cool completely.
13. Serving Suggestions:
Enjoy your Cream Cheese Peach Cobbler Pound Cake warm or at room temperature. It’s delicious on its own, but you can also serve it with whipped cream or a scoop of vanilla ice cream for a delightful treat!
This cake is truly a dessert to savor—rich, creamy, and bursting with peachy goodness. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, just be sure to thaw and drain them well before adding them to the cake. This helps prevent excess moisture from affecting the cake texture.
How Can I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze individual slices for up to 3 months.
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter alternative, you can use Greek yogurt or cottage cheese. Just keep in mind that the texture and flavor may slightly change, but it will still yield a tasty result!
How Do I Prevent the Cake from Sticking to the Pan?
Make sure to greasing and flouring your bundt pan thoroughly. You can also use a non-stick baking spray, which often includes flour. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack for best results!
