This Cream Cheese Peach Cobbler Pound Cake is a sweet twist on a classic dessert! Soft, fluffy cake meets juicy peaches and creamy goodness for something you won’t want to miss.
Plus, what’s better than peach cobbler and cake together? It’s like a warm hug on a plate! I love serving this with a scoop of ice cream on top—heavenly! 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is my go-to for better control of the salt in the recipe. If you’re in a pinch, you can use margarine, though it may affect the cake’s richness.
Cream Cheese: This is key for creaminess. If you’re watching calories or want a dairy-free option, you could try cashew cream or a vegan cream cheese alternative.
Peaches: Fresh peaches are amazing in this cake! If out of season, use canned peaches. Just remember to drain them well to avoid excess moisture.
Sour Cream: It helps keep the cake moist. If you’re looking for a substitute, plain Greek yogurt works well, or even a mix of milk and lemon juice for that tang!
How Do I Get the Perfect Swirl in My Cake?
Creating a beautiful marbled effect can seem tricky, but it’s all about the technique! Follow these steps:
- After pouring half the batter, sprinkle half of the cinnamon sugar mixture evenly on top.
- Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar.
- Use a knife or skewer to gently swirl through the layers. Aim for a figure-eight motion without combining them too much.
- This technique gives you that stunning swirled look while keeping the separate flavors intact!
Be gentle with your swirling and you’ll have a gorgeous cake full of flavor!
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups peeled and diced fresh peaches (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 60-70 minutes to bake. After baking, allow for at least 15 minutes of cooling in the pan, and then let it cool completely on a wire rack. So, you’ll have a delicious cake ready in about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s warming up, grab your 10-inch bundt or tube pan and grease and flour it well. This will help your cake slide out easily once it’s baked.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Using a mixer, beat them together until the mixture is smooth and fluffy. This will take a few minutes, and it’s essential for a light cake!
3. Add Sugar and Eggs:
Next, gradually add in the granulated sugar, continuing to beat until it’s light and fluffy. Now, add the eggs one at a time—making sure to beat well after each addition. Finally, stir in the vanilla extract until everything is well combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures all the dry ingredients are evenly mixed and helps prevent clumps.
5. Combine Ingredients:
Now, it’s time to add the dry ingredients! Alternately add the flour mixture and sour cream to the butter mixture. Start and finish with the flour. Mix just until combined to avoid over-mixing, which can make the cake dense.
6. Fold in Peaches:
Gently fold in the diced peaches—this adds such a lovely flavor and texture! Be careful not to overmix, or you might break up the peaches too much.
7. Layer the Batter:
Pour half of the batter into the prepared pan. In a small bowl, mix the ground cinnamon and brown sugar together, then sprinkle half of this mixture over the first layer of batter.
8. Complete the Layers:
Pour the remaining batter over the cinnamon sugar layer, followed by the rest of the cinnamon sugar on top. Using a knife or skewer, swirl through the batter lightly to create that beautiful marbled effect.
9. Bake the Cake:
Place your cake in the preheated oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Cool and Serve:
Once the cake is done baking, let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. Slice and serve as is or with a dollop of whipped cream or a scoop of ice cream for an extra treat!
Enjoy your delicious Cream Cheese Peach Cobbler Pound Cake! It’s perfect for gatherings or simply indulging yourself at home. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! If using frozen peaches, make sure to thaw them completely and drain any excess moisture before adding them to the batter. This helps avoid excess liquid in the cake.
Can I Make This Pound Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for better texture, or add about 1/2 teaspoon of xanthan gum if it doesn’t already contain it.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
What’s the Best Way to Serve This Cake?
This cake is delicious on its own, but for an extra indulgent treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh fruit or a drizzle of caramel sauce also pairs wonderfully!