This Easy Cream Cheese Peach Cobbler Pound Cake is a real treat! It combines creamy cheese and sweet peaches in a soft, buttery cake that’s perfect for dessert.
You’ll love how each slice feels like a hug! I like to serve it warm with a scoop of ice cream on top. Honestly, it makes everything better! 🍑🍰
Key Ingredients & Substitutions
Unsalted Butter: I prefer unsalted butter to control the saltiness of the cake. If you only have salted butter, just reduce the added salt a little (maybe by about 1/4 teaspoon).
Cream Cheese: This gives the cake its rich texture. If you’re dairy-free, you can use a vegan cream cheese alternative that can be found in stores.
Granulated Sugar: This is essential for sweetness and structure. You can use coconut sugar or even honey, but note that honey may change the texture slightly.
Peaches: Fresh peaches are best but use canned peaches in juice or light syrup if that’s what you have. Drain them well, so the cake doesn’t get too wet.
Cinnamon: Cinnamon adds warmth and depth. You can substitute with nutmeg or pumpkin pie spice if you’d like to change the flavor profile.
How Do You Make the Cake Moist and Fluffy?
The secret to a moist and fluffy pound cake is all about creaming the butter and sugar well. This incorporates air, helping to make the cake light. Here’s how to do it:
- Start with softened butter and cream cheese. Beat them together until fluffy, about 3-4 minutes. This is key!
- Add your sugar and continue to beat until well combined and fluffy. This step really builds the cake’s structure.
- When adding eggs, incorporate them one at a time, ensuring each one is mixed well before adding the next.
- Be careful not to overmix once you add the dry ingredients. Stir just until combined!
Follow these steps for a fabulous cake every time! Enjoy your baking!
Easy 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
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Peach Mixture:
- 1 cup fresh or canned peaches, peeled and diced (if canned, drained)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This delightful cake requires approximately 20 minutes of prep time. After that, it needs about 70-80 minutes in the oven to bake. Don’t forget to let it cool for 15 minutes before serving! In total, you’re looking at about 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake comes out easily after baking. Set it aside while you prepare the batter.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to cream them together with the granulated sugar until the mixture is light and fluffy. This should take around 3-4 minutes; patience is key here!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition to incorporate them into the mixture. Then, mix in the vanilla extract for that delicious flavor boost.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures your dry ingredients are evenly blended and helps prevent clumping in your cake.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture. Mix just until everything is combined; overmixing can lead to a dense cake. It’s okay if the batter is a bit lumpy!
6. Prepare the Peach Mixture:
In a small bowl, toss the diced peaches with ground cinnamon and brown sugar. This will add delicious flavor to the cake. Set this mixture aside.
7. Layer the Batter and Peaches:
Pour half of the batter into your prepared pan, then evenly sprinkle half of the peach mixture over the top. Follow up by pouring the remaining batter over the peaches, and on top of that, sprinkle the rest of the peach mixture.
8. Create the Swirl:
Take a knife or a toothpick and gently swirl the peaches into the batter for that classic cobbler effect. Be careful not to overdo it; you want swirls, not a full mix!
9. Bake the Cake:
Place the pan in the preheated oven and bake for 70-80 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready!
10. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Slice it up and enjoy it plain or add a scoop of whipped cream or ice cream for an extra treat!
Enjoy this creamy, fruity, and comforting pound cake that captures the flavors of peach cobbler in every bite!
FAQ for Easy Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them before using to avoid excess moisture in the batter. You may need to chop them into smaller pieces if they’re large.
How Can 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, refrigerate it, and it should last about a week. Just be sure to bring it back to room temperature before serving for the best texture!
Can I Make This Cake in Advance?
Absolutely! You can bake this cake a day ahead of time. Just cover it tightly with plastic wrap or aluminum foil once it has cooled completely. It also freezes well—just wrap it tightly and store it in the freezer for up to three months!
Is There a Gluten-Free Option for This Recipe?
Definitely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or include it in your mix to help with texture. Enjoy your gluten-free version!
