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Cream Cheese Peach Cobbler Pound Cake

Cream cheese peach cobbler pound cake with an ultra-dense, velvety crumb swirled with a cobbler-spiced peach layer. Finished with a glossy peach glaze that drips down the sides after cooling and inverting.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Pound cake base
  • 1 lb unsalted butter softened (2 sticks)
  • 8 oz cream cheese softened
  • 3 cup granulated sugar
  • 6 eggs
  • 2 tsp vanilla extract
Peach swirl
  • 2 cup fresh peaches peeled and finely diced
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
Peach glaze
  • 1 cup powdered sugar
  • 3 tbsp peach juice strained from peaches or store-bought

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat oven to 325F and grease a 10-inch bundt pan for an easy release after baking.
  2. Toss diced peaches with brown sugar and cinnamon, then set aside so the juices start to release while you mix the batter.
  3. Beat butter, cream cheese, and sugar for 5 minutes until very light and fluffy for a velvety pound cake crumb.
  4. Add eggs one at a time, beating well after each, until the batter looks smooth and glossy.
  5. Beat in vanilla extract until evenly incorporated with no streaks.
  6. Gradually mix in flour, baking soda, and salt just until combined so the cake stays dense and tender.
  7. Pour half the batter into the bundt pan, then top with the spiced peach mixture to form a visible peach layer.
  8. Pour the remaining batter over the peaches so the fruit is nested in the cake batter.
  9. Bake for 70-75 minutes at 325F until a toothpick comes out clean with no wet batter clinging.
  10. Cool for 20 minutes before inverting so the glaze drip and swirl stay intact when sliced.
Make the glaze and finish
  1. Mix powdered sugar with peach juice until smooth and glossy, then drizzle over the cooled cake so it drips down the sides.

Notes

Pro tip: Soften the butter and cream cheese until truly pliable—this keeps the batter from looking curdled and helps the cake bake into an ultra-dense, tender crumb. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter version, use light cream cheese and reduce granulated sugar by 1/4 cup (texture will be slightly less rich but still moist).