This Cream Cheese Peach Cobbler Pound Cake is a delicious twist on a classic favorite! It’s moist, fluffy, and filled with sweet peach goodness topped with a yummy buttery crumb.
What’s not to love? It’s like summer in every bite. I always make extra to share, but let’s be real—I usually keep a slice or two all for myself! 🍑😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cake a rich flavor. If you’re in a pinch, you can use margarine, but it will change the taste slightly.
Cream Cheese: This makes the cake moist. If you prefer a lighter option, you can try Neufchâtel cheese, which has lower fat.
Granulated Sugar: While regular sugar is standard, you can use brown sugar for a deeper flavor. Just be mindful it may change the color of the cake.
Peaches: Fresh peaches are ideal for taste, but canned peaches work too! Just drain them well to avoid sogginess.
Sour Cream: For a tangy kick, sour cream is great. Greek yogurt can be a healthier substitute if you need it!
How Do You Ensure a Super Moist Cake?
To get that perfect moist texture, focus on your mixing method. Cream the butter and cream cheese well — it incorporates air for fluffiness.
- Don’t overmix once you add flour; stop as soon as you see no streaks of flour. This keeps the cake light.
- Using sour cream helps retain moisture, so balance ingredients instead of mixing them too much.
- Be careful not to open the oven door during baking. Each time you do, it can affect the rise!
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
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delightful cake will take you approximately 30 minutes to prepare, and another 70-80 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). This step is important to ensure even baking. Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Using an electric mixer, beat them together until the mixture is creamy and fully combined.
3. Add Sugar and Eggs:
Gradually pour in the granulated sugar while continuing to beat the mixture until it turns light and fluffy. Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for a lovely flavor boost!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout your flour.
5. Combine Wet and Dry Ingredients:
Alternately add the dry mixture and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix!
6. Fold in the Peaches:
Gently fold the diced fresh peaches into the batter. This adds a wonderful fruity flavor to your cake!
7. Prepare for Baking:
Pour the batter evenly into your prepared bundt pan.
8. Make the Cobbler Topping:
In a small bowl, combine the flour, sugar, and cinnamon for the cobbler topping. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
9. Add the Topping:
Evenly sprinkle the cobbler topping over the cake batter in the pan. This will give your cake that lovely crumbly topping when it bakes.
10. Bake the Cake:
Place the pan in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
11. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
12. Serve and Enjoy:
Slice your delicious cake and serve it warm or at room temperature. For a truly decadent treat, serve with a scoop of vanilla ice cream on the side!
Enjoy every bite of your Cream Cheese Peach Cobbler Pound Cake!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead?
Absolutely! If using frozen peaches, just make sure to thaw and drain them well before folding them into the batter to prevent excess moisture, which can make the cake soggy.
How Should I Store Leftover Cake?
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. Just be sure to let it come to room temperature before serving for the best texture.
Can I Make This Cake in Advance?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just give it a quick stir before baking to ensure it’s well mixed. However, it’s best to bake it the same day for optimal freshness!
How Do I Know 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 a few moist crumbs (not wet batter), your cake is ready to take out of the oven!
