This Cream Cheese Peach Cobbler Pound Cake is a treat you won’t forget! It’s rich and moist, with tasty peaches and a hint of cinnamon that brings it all together. Yum!
Honestly, the cream cheese makes it extra fluffy and delicious. I sometimes add a scoop of ice cream on top, and my family gets so excited! Who could resist that combo? 🍑
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness to the cake. If you’re in a pinch, you can use salted butter, but just reduce the added salt in the recipe by a bit.
Cream Cheese: Cream cheese is key for that dense yet fluffy texture. If you want a lighter option, you can try Neufchâtel cheese, which is lower in fat but still creamy.
Fresh Peaches: Fresh peaches bring the best flavor, but you can use canned peaches if fresh ones aren’t available. Just make sure they’re well-drained to avoid excess moisture.
Granulated Sugar vs. Brown Sugar: This recipe uses both, but if you’re out of brown sugar, you can replace it with granulated sugar mixed with a bit of molasses for flavor.
How Do I Ensure My Cake Comes Out Perfectly Moist?
Getting a moist and flavorful cake can sometimes be tricky. Here are some important tips to keep in mind:
- Do Not Overmix: When adding the flour mixture, mix just until combined. Overmixing can lead to a dense cake.
- Eggs: Use room temperature eggs. They incorporate better and can help with the rise of the cake.
- Peach Prep: If using fresh peaches, ensure they’re ripe, as this enhances the flavor significantly. Dice them evenly for even distribution in the batter.
- Baking Temperature: Always preheat your oven; this ensures that the cake cooks evenly. If your cake is browning too fast, cover it loosely with foil.
With these tips, you’ll end up with a delicious and moist Cream Cheese Peach Cobbler Pound Cake to share with friends and family! Enjoy baking!
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups peeled, diced fresh peaches (or canned peaches, drained)
For the Topping:
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar (for topping)
- 1/4 cup unsalted butter, melted (for topping)
How Much Time Will You Need?
This delicious cake takes about 30 minutes to prep and between 60 to 75 minutes to bake. After baking, let the cake cool for about 20 minutes in the pan. It’s a great balance of work and enjoyment, leading to a delightful treat!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 325°F (163°C). Take your 10-inch bundt pan or tube pan and grease it well with butter, then sprinkle some flour inside to create a light coating. This helps your cake come out easily after baking.
2. Creaming Butter and Cream Cheese:
In a large bowl, beat the softened butter and cream cheese together using an electric mixer. Mix them until the mixture is smooth and creamy—this usually takes about 2-3 minutes.
3. Adding Sugar and Eggs:
Slowly add in the granulated sugar while continuing to beat. Once it’s fluffy, add the eggs one at a time. Make sure to beat well after each egg. Finally, stir in the vanilla extract for that lovely flavor!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that everything is blended well before mixing with your wet ingredients.
5. Mixing it All Together:
Gradually add the dry mixture to the butter and cream cheese mixture, mixing just until combined. Be careful not to overmix! Gently fold in the diced peaches to give your cake that fruity goodness.
6. Layering the Batter:
Pour half of the batter into your prepared pan. Now, mix the brown sugar and cinnamon together and sprinkle half of this mixture over the first layer of batter. Then, pour the remaining batter on top.
7. Topping Off:
In a small bowl, combine the melted butter with the remaining brown sugar and drizzle it evenly over the top of your cake. This adds a delicious crust when it bakes!
8. Baking Time:
Place the pan in the oven and bake for 60 to 75 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
9. Cooling the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
10. Serve & Enjoy:
Your Cream Cheese Peach Cobbler Pound Cake is ready! Slice it up and serve it as is, or with a lovely dollop of whipped cream or vanilla ice cream on top for an extra treat. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can definitely use frozen peaches! Make sure to thaw them completely and drain any excess moisture before dicing. This will help prevent the cake from becoming too wet.
How Should I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend shelf life, but be sure to allow it to come to room temperature before serving for the best texture!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. You can reheat individual slices in the microwave before serving if desired.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitution, you can use mascarpone cheese for a rich flavor or Greek yogurt for a lighter option. Keep in mind that using Greek yogurt may alter the texture slightly, making it a bit denser.
