This Cream Cheese Peach Cobbler Pound Cake is a sweet treat that’s perfect for any occasion! With creamy cheese and juicy peaches, it’s oh-so-delicious and moist!
Picture this: a slice of cake that’s like a hug from a sunny day, with peach pieces popping up to say hello! I love to serve it warm with a scoop of ice cream. Yum! 🍑
Key Ingredients & Substitutions
Cream Cheese: This gives the cake its rich texture. If you’re looking for a lighter option, you can use Neufchâtel cheese instead, which has less fat but maintains creaminess.
Peaches: Fresh peaches are delicious, but canned peaches work well too! Just make sure they’re well-drained. If you’re out of peaches, you could substitute with other fruits like blueberries or strawberries for a different flavor.
Baking Powder: This ingredient helps the cake rise. Ensure it’s fresh for the best results. If you’re out, you can make a substitute using baking soda and cream of tartar in a pinch.
Flour: All-purpose flour creates a light texture, but if you’re gluten-free, try a 1:1 gluten-free flour blend instead!
What Do I Need to Know About Folding in Peaches?
Folding the peaches into the batter is crucial to keep them from sinking. Here’s how to do it right:
- After coating the peaches in flour and cinnamon, gently add them to the batter.
- Use a spatula or a wooden spoon and scoop from the bottom to the top, turning the mixture gently as you go.
- Avoid vigorous mixing; you want to maintain the fluffiness of the batter!
Taking your time with this step ensures you have delicious peach pieces throughout the cake, not just at the bottom. Enjoy the process!
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
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canned peaches, drained and diced (or fresh peaches peeled and diced)
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (for coating peaches)
- Optional: powdered sugar for dusting
Time Estimate:
This delightful Cream Cheese Peach Cobbler Pound Cake will take about 20 minutes to prepare and around 70 to 80 minutes to bake. Allow for additional time to cool before serving. Altogether, expect to spend about 1.5 – 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Don’t forget to grease and flour a 10-inch bundt pan or tube pan, or you can simply spray it with baking spray to ensure your cake comes out easily.
2. Cream Butter and Cheese:
In a large mixing bowl, use a hand mixer (or a stand mixer if you have one) to beat together the softened butter and cream cheese until it’s nice and smooth. You want it creamy and well combined!
3. Add Sugar:
Gradually sprinkle in the granulated sugar while continuing to beat the mixture. Keep going until it’s light and fluffy—this usually takes about 3-5 minutes!
4. Incorporate Eggs:
Add the eggs, one at a time, making sure to mix well after each addition. This helps to ensure that everything is well blended. Stir in the vanilla extract for that lovely flavor.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until well combined. This ensures that the leavening is evenly distributed throughout the cake.
6. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the butter mixture, mixing gently until just combined. Don’t overmix; it’s okay if there are a few lumps!
7. Prepare the Peaches:
In a small bowl, toss the diced peaches with 2 tablespoons of flour and ground cinnamon. This will help prevent the peaches from sinking to the bottom of your cake as it bakes.
8. Fold in Peaches:
Gently fold the peach mixture into the batter. Use a spatula and lift the batter from the bottom to the top to keep it light and airy.
9. Pour the Batter:
Pour the batter into your prepared pan, smoothing the top with a spatula so it’s even.
10. Bake the Cake:
Place the cake in your preheated oven and bake for 70 to 80 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done!
11. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely.
12. Serve and Enjoy:
Once the cake is cool, you can dust the top with powdered sugar if you’d like. Slice it up and enjoy your delightful Cream Cheese Peach Cobbler Pound Cake warm or at room temperature!
Happy baking! 🍰
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches will work wonderfully in this recipe. Just make sure to peel and dice them before adding them to the batter. If they’re in season, they’ll add a bright, fresh flavor!
What Should I Do If My Cake Sinks in the Middle?
If your cake sinks, it might be due to overmixing the batter or not baking it long enough. Ensure you’re mixing until just combined and that you give it enough time in the oven. A properly preheated oven is also key!
Can I Make This Cake Ahead of Time?
Yes, you can make this cake a day in advance! Allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days, or refrigerate for longer storage.
What’s the Best Way to Serve Leftover Cake?
This cake is delicious both warm and at room temperature! You can enjoy it as is, or serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
