This Cream Cheese Peach Cobbler Pound Cake brings together the rich taste of cream cheese and sweet peaches in a moist, fluffy slice. It’s like a warm hug in cake form!
Honestly, every bite feels like summer, and the peaches just shine through. I love serving it warm with a scoop of ice cream on top—pure bliss! 🍑
Key Ingredients & Substitutions
Unsalted Butter: The butter adds richness to the cake. If you’re out of unsalted butter, you can use salted butter, just skip adding extra salt in the recipe.
Cream Cheese: This ingredient is key for that creamy texture. If you prefer a lighter cake, you can substitute with Greek yogurt or cottage cheese for a slightly different spin.
Granulated Sugar: Regular sugar is great, but for a richer flavor, you can use brown sugar. It will also help keep the cake moist.
Fresh Peaches: Fresh peaches give the best flavor. If they’re not in season, feel free to use canned peaches; just make sure to drain them well. Frozen peaches can work too, but thaw and drain excess moisture first.
Sour Cream: This keeps the cake tender. If you don’t have it, plain yogurt or buttermilk can be used as a substitute.
How Do You Cream Butter and Cream Cheese Effectively?
Creaming butter and cream cheese together is an important step for a fluffy pound cake. Here’s how to get it right:
- Ensure both butter and cream cheese are at room temperature for smoother mixing.
- Start with the butter in the bowl and beat until it’s soft and creamy first.
- Add the cream cheese and continue beating until the mixture is well combined and fluffy, usually 2-3 minutes.
- This creates air pockets that help the cake rise beautifully, so don’t rush it!
How to Make 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 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- 1 tsp ground cinnamon (optional)
- 2 tbsp brown sugar (optional, for topping)
How Much Time Will You Need?
This scrumptious cake takes about 20 minutes to prepare and 60-70 minutes to bake, plus a little cooling time. Altogether, you’re looking at roughly 1 hour and 30 minutes before you can enjoy a slice of this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 350°F (175°C). Grab a 10-inch bundt pan or tube pan, and grease it well with butter, then dust it lightly with flour to prevent sticking later.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until they’re nice and smooth, about 2-3 minutes. This step is crucial for making your cake fluffy!
3. Add Sugar and Eggs:
Next, gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. Then, crack in the eggs one by one, making sure to beat well after each addition. Stir in the vanilla extract for a lovely flavor boost!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that all those leavening agents are evenly distributed in your batter.
5. Mix it All Together:
Now, it’s time to combine! Alternately add the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—don’t overdo it!
6. Fold in the Peaches:
Carefully fold in your sliced peaches and cinnamon (if you’re using it). Be gentle—overmixing can make the cake dense, and we want it to be light and airy!
7. Pour and Prepare for Baking:
Pour the batter into your prepared pan and smooth the top. If you’d like a nice crust, sprinkle brown sugar over the batter.
8. Bake the Cake:
Slide the pan into your preheated oven and bake for about 60-70 minutes. To check if it’s done, poke a toothpick into the center; if it comes out clean, your cake is ready!
9. Cool and Serve:
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once it’s cool, slice and serve plain or with a light dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Enjoy your homemade Cream Cheese Peach Cobbler Pound Cake! It’s a delightful way to celebrate any occasion—or simply enjoy a sweet day at home.
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Cake?
Absolutely! While peaches are fantastic, you can substitute them with other fruits like blueberries, raspberries, or even diced apples. Just be sure to adjust the sweetness slightly if your chosen fruit is particularly tart!
What If I Don’t Have Sour Cream?
No worries! You can easily replace sour cream with plain yogurt or buttermilk. Both options will keep the cake moist and tender, giving you a deliciously rich texture.
How Should I Store Leftovers?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. Just remember to bring it to room temperature before serving for the best flavor!
Can I Freeze the Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It will keep for up to three months. Thaw in the fridge overnight before enjoying it again!
