This tasty cream cheese peach cobbler pound cake is a delightful mix of rich cake and sweet peaches. With its soft and moist texture, it’s perfect for any dessert lover!
You’ll love how the peaches make each slice burst with flavor! I like to enjoy mine with a scoop of vanilla ice cream on top—because who can say no to that? 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for better control of saltiness. If you need a substitute, coconut oil or margarine can work, but butter gives the best flavor.
Cream Cheese: Cream cheese adds richness and moisture. If you want a lighter version, you can use low-fat cream cheese or Greek yogurt, but it may slightly change the texture.
Peaches: Fresh peaches are fantastic if they’re in season! If not, canned peaches work well—just make sure to drain them well. For a different twist, try using other fruits like plums or nectarines!
Sour Cream: Sour cream keeps the cake moist. You can substitute with plain yogurt if you’re out. If you’d like a vegan version, use coconut yogurt.
How Do I Get a Moist Pound Cake Without Overmixing?
To ensure your pound cake stays moist, it’s crucial to mix the batter gently. Overmixing can lead to a tough cake. Here’s what to do:
- When adding dry ingredients, mix until just combined. Some lumps are okay!
- Alternate adding dry ingredients and sour cream to keep the batter from being too thick, which helps avoid overmixing.
- After folding in the peaches, do so carefully to avoid breaking them up too much.
By following these tips, your cake will come out airy and delicious every time!
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
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 2 cups peeled, sliced fresh peaches (or canned peaches, drained)
- 1 tsp ground cinnamon
- 1/4 cup brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 70-80 minutes to bake. After baking, let it cool for another 15 minutes in the pan. In total, you should plan for about 1 hour and 55 minutes before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (163°C). Greasing and flouring a 10-inch bundt pan or tube pan will help your cake release easily later on.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a mixer to cream the softened butter and cream cheese together until you have a smooth and fluffy mixture. This will help create a light cake!
3. Add the Sugar:
Gradually add in the granulated sugar to your butter and cream cheese mixture. Keep mixing until it’s light and fluffy—this should take a few minutes.
4. Mix in the Eggs:
Add the eggs one at a time, making sure to beat well after each addition. Pour in the vanilla extract and mix until everything is well combined.
5. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon so they are evenly mixed.
6. Alternate Adding Ingredients:
Now, gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients, mixing just until everything is combined. You want to be careful not to overmix.
7. Fold in the Peaches:
Gently fold in the sliced peaches. This will help keep the fruit in nice pieces throughout the cake.
8. Prepare for Baking:
Pour the batter into your prepared bundt pan. Before baking, sprinkle the brown sugar evenly over the top of the batter—it adds a sweet, caramelized topping!
9. Bake the Cake:
Place the pan in the oven and bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. If you notice it browning too quickly, you can cover it loosely with foil.
10. Cool Down:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
11. Dust with Sugar (Optional):
If you like, dust the cooled cake with powdered sugar for a lovely finish. Now it’s ready to serve!
Enjoy your rich, peachy cream cheese cobbler pound cake! It’s a real treat for any occasion!
Frequently Asked Questions
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! If using frozen peaches, make sure to thaw them in the refrigerator overnight and drain any excess liquid before adding them to the batter. This will prevent the cake from becoming too wet.
How Do I Store Leftover Pound Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just wrap each slice tightly in plastic wrap before freezing!
Can I Make This Recipe in a Different Pan?
Yes! You can use a 9×13-inch baking dish instead of a bundt pan. Just be sure to adjust the baking time, as it may bake a bit faster—start checking for doneness around 60 minutes.
What Can I Substitute for Sour Cream?
You can substitute plain Greek yogurt for sour cream if you’re looking for a healthier option. This will give a similar tangy flavor and moist texture. Alternatively, homemade buttermilk (mixing milk with a splash of lemon juice or vinegar) can also work in a pinch!
