This Cream Cheese Peach Cobbler Pound Cake is a delightful twist on a classic dessert! It’s moist and rich, packed with sweet peaches and a creamy layer that makes every bite special.
Honestly, who can resist the combo of cake and peach cobbler? I mean, it’s like a hug for your taste buds! I love serving this warm with a scoop of vanilla ice cream on top—pure bliss!
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure for the cake. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend.
Cream Cheese: This adds richness and moisture. For a lighter option, you could use Neufchâtel cheese, which has lower fat content.
Peaches: Fresh peaches are fantastic for this recipe, but canned peaches work in a pinch. Just be sure to drain them well. For another fruity twist, try using canned or frozen blueberries or strawberries!
Sour Cream & Buttermilk: Both contribute to the cake’s moisture and tenderness. You can substitute plain yogurt for either ingredient in a 1:1 ratio.
How Can I Get a Light and Fluffy Cake?
Achieving a light and fluffy cake relies on a few key steps. Start by creaming the butter and cream cheese until they are very light and fluffy. This aerates the mix and creates that airy texture!
- Make sure all your ingredients, especially the butter and cream cheese, are at room temperature for easy mixing.
- Beat the sugar into the butter mixture until it changes color and becomes fluffy; this usually takes about 3-5 minutes.
- Add eggs one at a time, fully incorporating each before adding the next. This helps maintain the airy structure.
- When mixing in the dry ingredients, do this gently until just combined to avoid overmixing, which can make the cake dense.
Follow these tips, and you’ll have a wonderfully fluffy Cream Cheese Peach Cobbler Pound Cake!
How to Make Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cups fresh or canned peaches, diced
For the Cobbler Topping:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare and approximately 1 hour and 15 minutes to bake. After baking, allow at least 20 minutes for the cake to cool in the pan before serving. So, overall you’re looking at about 2 hours from start to finish. Perfect for a lovely afternoon treat or dessert!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking, ensuring easy removal once the cake is done baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to incorporate the leavening agents evenly into your flour. Set this bowl aside while you work on the wet ingredients.
3. Cream Butter and Cream Cheese:
In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or stand mixer. Mix until it’s smooth and creamy—that’s the perfection you’re looking for!
4. Add Sugar:
Gradually add the granulated sugar to the mixture, beating until it becomes light and fluffy. This usually takes about 3-5 minutes, and it’s key for getting that airy cake texture.
5. Add Eggs:
One by one, add in the eggs. Be sure to beat well after each addition. This helps incorporate air into the batter and ensures each egg is mixed in thoroughly. Follow this by stirring in the vanilla extract.
6. Combine Wet and Dry Ingredients:
Start adding the dry ingredients into the butter mixture, alternating with the sour cream and buttermilk. Begin and end with the dry ingredients. Gently mix until everything is just combined; you want to avoid overmixing!
7. Fold in the Peaches:
Carefully fold in the diced peaches to the batter. Make sure they’re evenly distributed; no one wants a peach-less bite!
8. Pour Batter Into Pan:
Pour the batter evenly into the prepared pan, smoothing the top with a spatula for even baking.
9. Prepare the Cobbler Topping:
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Mix this together, then sprinkle it evenly over the batter in the pan to create that delightful cobbler topping.
10. Bake the Cake:
Place the pan in the preheated oven and bake for about 1 hour and 15 minutes. Check if it’s done by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
11. Cool Down:
Once the cake is done, allow it to cool in the pan for about 20 minutes. This will help it set and make it easier to remove from the pan.
12. Serve!
After it has cooled, turn the cake out onto a wire rack to cool completely. Serve slices plain or topped with whipped cream or ice cream for that extra bit of indulgence. Enjoy your heavenly Cream Cheese Peach Cobbler Pound Cake!
FAQ for Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches for This Recipe?
Absolutely! If you’re using frozen peaches, just make sure to thaw them completely and drain any excess liquid before dicing and adding to the batter. This will help prevent excess moisture in your cake.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for a few seconds or enjoy it cold!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Just cover it tightly once it’s completely cooled, and store it at room temperature. You can also freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil, which will keep it fresh for about 2-3 months.
What Can I Substitute for Sour Cream and Buttermilk?
If you don’t have sour cream or buttermilk, plain yogurt works great as a substitute in a 1:1 ratio. For buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes to curdle before using.