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Cream Cheese Peach Cobbler Pound Cake

Cream Cheese Peach Cobbler Pound Cake is an ultra-dense, velvety Southern pound cake swirled with a cobbler-spiced peach layer and finished with a glossy peach glaze. The dense crumb stays moist while the peach layer bakes into a soft, cinnamon-sweet layer.
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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
  

all-purpose flour
  • 3 cup all-purpose flour
baking soda
  • 0.5 tsp baking soda
salt
  • 0.25 tsp salt
unsalted butter
  • 1 lb unsalted butter softened
cream cheese
  • 8 oz cream cheese softened
granulated sugar
  • 3 cup granulated sugar
eggs
  • 6 eggs
vanilla extract
  • 2 tsp vanilla extract
fresh peaches
  • 2 cup fresh peaches peeled and finely diced
brown sugar
  • 0.25 cup brown sugar for peach swirl
cinnamon
  • 1 tsp cinnamon for peach swirl
powdered sugar
  • 1 cup powdered sugar for glaze
peach juice
  • 3 tbsp peach juice for glaze

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and peach swirl
  1. Preheat oven to 325F and grease a 10-inch bundt pan. Lightly coat all ridges so the dense cake releases cleanly.
  2. Toss diced peaches with brown sugar and cinnamon, then set aside. The peaches should look glossy and lightly coated after a brief mix.
Make the cream cheese pound cake batter
  1. Beat butter, cream cheese, and sugar for 5 minutes until very light and fluffy. Stop and scrape the bowl as needed so the mixture turns smooth and airy.
  2. Add eggs one at a time, then add vanilla, beating well after each addition. The batter should look thick and well-emulsified after all eggs are mixed in.
  3. Gradually mix in flour, baking soda, and salt until just combined. Stop as soon as no dry streaks remain to keep the crumb ultra tender.
Assemble and bake
  1. Pour half the batter into the prepared pan, then top with the spiced peach mixture. Spread the peaches evenly so you get a visible swirl layer in the slice.
  2. Pour the remaining batter on top to cover the peaches. Tap the pan gently to settle the batter and reduce air pockets.
  3. Bake at 325F for 70-75 minutes until a toothpick comes out clean. The cake should be deeply golden and the center should test free of wet batter.
  4. Cool the cake 20 minutes in the pan before inverting. The exterior should firm up and pull away slightly from the pan for an easier release.
Glaze
  1. Drizzle with peach glaze when the cake is cool. Let the glaze drip down the sides for a glossy finish.

Notes

Pro tip: Make sure the butter and cream cheese are truly softened before creaming so the batter turns very light and fluffy; that’s what gives the dense-yet-velvety crumb. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months (wrap well); thaw overnight in the fridge. For a lower-sugar option, use a reduced-sugar peach preserves/juice concentrate in place of peach juice for the glaze and keep the same ratios for thickness.