This Easy Cream Cheese Peach Cobbler Pound Cake is a yummy twist on a classic dessert! It’s moist and flavorful, with cream cheese to make it extra rich and peaches for a sweet, fruity touch.
Honestly, when this cake is baking, my kitchen smells like a peachy paradise! 🥰 I love to enjoy a slice with a scoop of vanilla ice cream on top—it’s simply the best way to treat yourself!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. If you’re out of unsalted butter, you can use salted butter, just reduce other added salt by a pinch.
Cream Cheese: It adds moisture and richness. If you need a lighter option, you can use Neufchâtel cheese, which is lower in fat but still creamy.
Granulated Sugar: The sugar sweetens the cake. If you’re looking to cut down on sugar, swap in a sugar alternative, following package guidelines for measurements.
Peaches: Fresh peaches are the best for flavor! If they’re not in season, canned peaches work well, just drain them before adding to the batter. Frozen peaches can also be handy, but let them thaw first.
How Do I Ensure My Pound Cake is Extra Moist?
To achieve a moist pound cake, it’s important to measure ingredients accurately and not overmix the batter. Here’s how:
- Use room temperature ingredients—this helps them combine better.
- Mix only until everything is just combined. Overmixing can lead to a tougher texture.
- Adding buttermilk helps keep the cake moist, so don’t skip it.
Lastly, let the cake cool before serving. This resting time helps all those delicious flavors meld together!
Easy 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
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, peeled and sliced
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and then around 1 hour and 15 minutes to bake. You’ll want to let the cake cool for about 15 minutes after baking, making the total time about 1 hour and 50 minutes before serving. Perfect for a leisurely afternoon baking session!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (165°C). While it’s heating up, grease and flour a 10-inch bundt pan or tube pan. This step is important to ensure the cake comes out smoothly once it’s baked.
2. Creaming the Butter and 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 creamy. This creamy base is going to give your cake that awesome texture.
3. Add the Sugar:
Gradually add in the granulated sugar. Keep mixing until the batter is light and fluffy, which should take a few minutes. This is where the magic starts!
4. Incorporate the Eggs:
Add the eggs, one at a time, and make sure to beat well after each addition. This helps to incorporate air into the batter, which keeps the cake light.
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are distributed evenly before adding them to the wet ingredients.
6. Mix It Up:
Now, alternately add the dry flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture, mixing just until everything is combined. Don’t overmix—just a gentle mix is enough!
7. Flavor It Up:
Stir in the vanilla extract to add a lovely flavor to your cake. It’s amazing how just a little vanilla makes such a big difference!
8. Fold in the Peaches:
Gently fold in the sliced peaches to keep them intact. This will ensure you get delicious peach bits in every bite.
9. Prepare the Cake Layers:
Pour half of the batter into the prepared pan and sprinkle half of the cinnamon and brown sugar mixture on top. This gives you a lovely layer of flavor.
10. Top It Off:
Pour the remaining batter over the sprinkle layer, then take the rest of the cinnamon and brown sugar and sprinkle it evenly on top. This will create a yummy crust on the cake!
11. Bake:
Place your cake in the oven and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end!
12. Cool it Down:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. This is a great time to clean up your kitchen!
13. Serve and Enjoy:
Slice the cake and serve with whipped cream or a scoop of vanilla ice cream if you like. Enjoy your delicious homemade peach cobbler pound cake—it’s sure to be a hit!
Frequently Asked Questions (FAQ) about 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 adding to the batter to avoid excess moisture. Pat them dry with a paper towel for the best results!
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake, wrapped tightly in plastic wrap, for up to 3 months.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can create a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes, and you’ll have a great buttermilk substitute!
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to mix in other fruits like blueberries or raspberries. Just be cautious of the moisture content. You may need to adjust the amount of flour slightly if using additional juicy fruits.
