This Cream Cheese Peach Cobbler Pound Cake is a yummy twist on two favorites! Imagine a rich, moist cake with sweet peaches and a touch of cream cheese for extra flavor. It’s a summer treat that feels like a hug!
Honestly, every bite is like a picnic in your mouth! I like to enjoy it warm with a scoop of ice cream on top. It’s a crowd-pleaser, and your taste buds will thank you for making it! 🍑❤️
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the cake’s saltiness. If you need a dairy-free option, coconut oil or a plant-based butter can work well as substitutes.
Cream Cheese: The cream cheese adds moisture and richness. You can swap it with a dairy-free cream cheese for a lighter version or Greek yogurt for a tangy twist.
Peaches: Fresh peaches are amazing, but if they aren’t in season, canned peaches work too. Just remember to drain them well. You can also use other fruits like blueberries or cherries to change things up!
Milk: Whole milk is recommended for richness, but you may replace it with buttermilk or even plant milk like almond or oat milk for a lighter option.
How Do I Ensure My Cake is Moist and Fluffy?
Getting the right texture in your pound cake is all about mixing and baking accurately. Follow these tips for the perfect moisture and fluff!
- Beat the butter and cream cheese until fluffy before adding sugar; this helps incorporate air, which makes the cake lighter.
- Don’t overmix when adding the flour; mix just until combined to keep the cake tender.
- Check the cake 5-10 mins before the recommended time. Ovens can vary, and you don’t want to overbake it. A toothpick should come out with a few crumbs, not wet batter.
These little details make a big difference in achieving that melt-in-your-mouth experience! Enjoy baking! 🍰
How to Make 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 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk or buttermilk
- 2 cups fresh or canned peaches, peeled and sliced (drain canned peaches well)
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar (optional topping)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
You will need about 20 minutes for prep and 60-70 minutes for baking. Total time is around 1.5 hours, plus some time for cooling down. This recipe is a breeze and perfect for impressing friends and family!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan to ensure your cake comes out easily after baking. This little prep work makes a big difference!
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer. Keep mixing until the mixture is smooth and creamy. This step is essential as it helps create a fluffy texture.
3. Add Sugar and Eggs:
Gradually add in the granulated sugar, and continue to beat until the mixture becomes light and fluffy. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract for that lovely flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This will ensure that the leavening agents are evenly distributed throughout the cake.
5. Combine Dry and Wet Ingredients:
Now, you’re going to alternately add the flour mixture and milk to the butter mixture. Start with one-third of the flour, mix it in, then add half the milk, and repeat until everything is combined. Be careful not to overmix; we just want it combined!
6. Fold in the Peaches:
Gently fold in the sliced peaches, being careful not to break them up too much. This will give your cake bursts of peach goodness throughout!
7. Layer the Batter:
Pour half of the batter into your prepared pan. If you’d like, sprinkle a little brown sugar and cinnamon over this layer. Then, pour the rest of the batter on top, smoothing it out gently.
8. Bake the Cake:
Bake your cake in the preheated oven for about 60-70 minutes. Check it with a toothpick inserted into the center; if it comes out clean or with a few crumbs, it’s done!
9. Cooling Time:
Let the cake cool in the pan for about 20 minutes. Then, carefully invert it onto a wire rack to cool completely. This is a great time to clean up and get your toppings ready.
10. Serve and Enjoy:
Once the cake has cooled, you can dust it with powdered sugar if you want a sweet finishing touch. Serve it warm or at room temperature, possibly with a scoop of vanilla ice cream or whipped cream on the side. Enjoy every delicious bite of your Cream Cheese Peach Cobbler Pound Cake!
This delightful cake combines the richness of cream cheese with succulent peaches, creating a moist and flavorful dessert that’s sure to be a hit at any gathering. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, be sure to thaw and drain them first to remove excess moisture. This will help maintain the texture of the cake.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add it to ensure proper texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it for about a week. Just allow it to come to room temperature before serving.
Can I Add Other Fruits to This Cake?
Yes, feel free to mix it up! Other fruits like blueberries, raspberries, or chopped apples can complement the flavors well. Just make sure to adjust the quantities for balanced moisture in the cake.
