Cream Cheese Peach Cobbler Pound Cake Recipe

Category: Desserts

This Cream Cheese Peach Cobbler Pound Cake is a tasty mix of fluffy cake and sweet peaches, topped with a lovely crumb. It’s perfect for summer or any time you crave a fruity treat!

The best part? It’s super easy to whip up! Just mix, bake, and enjoy the delightful smell filling your kitchen. Plus, it pairs wonderfully with a scoop of ice cream. Yum!

Key Ingredients & Substitutions

Butter: Unsalted butter is key for control over the cake’s saltiness. If you only have salted butter, just skip any added salt in the recipe. This will keep the flavors balanced.

Cream Cheese: The cream cheese adds moisture and richness. If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese, but the texture will vary slightly.

Peaches: Canned peaches are convenient, but fresh peaches give a wonderful flavor. You can also use frozen peaches—just thaw and drain them well before adding to the batter.

Baking Powder: It’s crucial for giving the cake its rise. If you’re out of regular baking powder, make a substitute with 1/2 tsp baking soda and 1/2 tsp vinegar or lemon juice for each teaspoon needed.

How Do I Ensure My Cake Bakes Evenly?

To get that perfect bake, pay attention to your mixing and baking time. Here’s how to ensure your cake bakes evenly:

  • Preheat your oven fully before putting the cake in. An oven thermometer can help confirm the right temperature.
  • Don’t skip greasing and flouring the pan; this will help prevent sticking.
  • When baking, place the cake in the middle of the oven for even distribution of heat.
  • Check for doneness by inserting a toothpick in the center. It should come out clean; if it’s wet with batter, give it a few more minutes.

Cream Cheese Peach Cobbler Pound Cake Recipe

Cream Cheese Peach Cobbler Pound Cake

Ingredients You’ll Need:

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (15 oz) sliced peaches, drained and chopped (or about 1 1/2 cups fresh peaches, peeled and diced)

For the Topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

How Much Time Will You Need?

This delightful cake takes about 30 minutes to prepare and 75-90 minutes to bake. Make sure to account for cooling time of about 15-20 minutes in the pan and then additional time to cool completely on a wire rack. Overall, you’ll want to set aside around 2.5 hours to make this scrumptious dessert!

Step-by-Step Instructions:

1. Preheat and Prepare the Pan:

Start by preheating your oven to 325°F (163°C). While that’s warming up, take a 10-inch bundt pan or a tube pan and grease it well with butter. Then, add a bit of flour to coat the inside, knocking out any excess flour. This helps your cake come out easily after baking.

2. Cream the Butter and Cream Cheese:

In a large mixing bowl, use a hand mixer to cream together the softened unsalted butter and cream cheese. Mix until it’s nice and smooth. This is where you’ll develop a lovely base that adds richness to your cake!

3. Add the Sugar and Eggs:

Next, gradually sprinkle in the sugar while mixing. Keep beating until the mixture appears light and fluffy, which should take a few minutes. Then, add the eggs one at a time. Make sure each one is well incorporated before adding the next. Don’t forget to stir in the vanilla extract for that delicious flavor!

4. Mix the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and will ensure your cake is light and fluffy.

5. Combine Wet and Dry Ingredients:

Now, gradually add the dry ingredients to the creamed mixture. Mix gently just until combined—don’t overdo it! Then, fold in the chopped peaches carefully so they don’t break apart too much.

6. Pour and Prepare the Topping:

Pour the batter into your prepared pan evenly. In a small bowl, mix together the flour, brown sugar, and ground cinnamon for the topping. Cut in the cold unsalted butter until it resembles coarse crumbs—this will give your cake a delicious crunch on top. Sprinkle this mixture evenly over the batter in the pan.

7. Bake Your Cake:

Pop the cake in the oven and bake it for about 75 to 90 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no wet batter should stick to it. If the top is browning too quickly, you can tent it with some aluminum foil during baking.

8. Cool and Serve:

Once your cake is baked, take it out and let it cool in the pan for about 15-20 minutes. After it’s slightly cooled, invert the cake onto a wire rack to cool completely. When you’re ready to serve, slice it up and enjoy as is, or with a dollop of whipped cream or a scoop of ice cream if you’re feeling indulgent!

Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake with friends and family!

Cream Cheese Peach Cobbler Pound Cake Recipe

Frequently Asked Questions (FAQ)

Can I Use Fresh Peaches Instead of Canned?

Absolutely! You can use about 1 1/2 cups of fresh peaches, peeled and diced. Just make sure they’re ripe for the best flavor!

How Should 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, you can refrigerate it for up to a week or freeze individual slices for up to 3 months—just wrap them well in plastic wrap and aluminum foil.

Can I Make This Pound Cake Gluten-Free?

Yes! To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend contains xanthan gum for the best texture!

How Can I Tell When the Cake is Done Baking?

The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready! If it’s wet with batter, give it a few more minutes in the oven.

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