This Cream Cheese Peach Cobbler Pound Cake is a tasty treat with a soft, rich texture. It combines sweet peaches and creamy cheese for a delightful dessert that’s hard to resist!
Honestly, it feels like a hug in every slice! I like to serve it warm with a scoop of ice cream on top. You might want to grab a second piece—it’s just that good! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cake’s structure. You can swap it with a gluten-free blend if you’re avoiding gluten. I’ve also had success using whole wheat flour for added nutrition.
Cream Cheese: It gives the cake its moistness and rich flavor. If you’re looking for a lighter option, try using ricotta cheese instead, but keep in mind that it will change the taste and texture slightly.
Peaches: Fresh peaches are ideal for flavor, but you can use frozen or canned ones in a pinch—just make sure they’re well-drained. I’ve tried it with nectarines, which are also delightful!
Baking Powder: This helps the cake rise. If you’ve run out, you can mix 1/4 tsp baking soda with 1/2 tsp white vinegar as a substitute. Just be careful not to overmix!
How Do You Ensure Your Pound Cake is Moist and Fluffy?
Achieving a moist and fluffy texture is all about proper mixing and baking. Follow these easy tips:
- Beat room temperature cream cheese with butter until smooth. This step helps create air, adding fluffiness.
- Incorporate the eggs one at a time—this ensures they blend well without overworking the batter.
- Don’t overmix when adding flour. Mix until just combined to keep the cake tender.
- Check for doneness by inserting a toothpick. It should come out clean but not dry!
Allow your cake to cool properly. A little patience here can make a huge difference in texture!
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or canned peaches, chopped (drain well if canned)
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 60-70 minutes for baking time. Allow an additional 15 minutes to cool in the pan and then let it fully cool on a wire rack. In total, you’re looking at around 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 325°F (165°C). Take your 9×5-inch loaf pan and grease it well, then sprinkle a little flour to coat the sides. This helps the cake come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. These dry ingredients are important for getting the right texture in your cake. Once combined, set them aside.
3. Cream the Butter and Cheese:
In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. It should look light and fluffy at this point.
4. Add Sugar, Eggs, and Vanilla:
Gradually add the granulated sugar to the cream cheese and butter mixture, continuing to beat until fluffy. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract for that lovely flavor!
5. Combine Wet and Dry Ingredients:
Now, slowly add your dry ingredient mixture to the wet mixture. Carefully mix until everything is just combined—be cautious not to overmix, or your cake may become dense.
6. Fold in the Peaches:
Gently fold in the chopped peaches into the batter. This is where you can get excited! Fresh, juicy peaches make all the difference in taste.
7. Pour and Top:
Pour the batter into your prepared loaf pan. Don’t forget to sprinkle the brown sugar evenly on top for a nice caramelized finish!
8. Bake:
Pop your loaf pan into the preheated oven and bake for about 60-70 minutes. Check doneness by inserting a toothpick in the center — it should come out clean when ready!
9. Cool:
Let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Be gentle; you want to keep that lovely shape!
10. Serve and Enjoy:
If you’re feeling fancy, dust your cake with powdered sugar before serving. This cake is delightful on its own, or paired with a scoop of ice cream or fresh whipped cream. Enjoy a slice of your delicious Cream Cheese Peach Cobbler Pound Cake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, just make sure to thaw them first and drain any excess liquid before chopping. This will help maintain the cake’s consistency and prevent it from becoming too watery.
How Can I Make This Cake Gluten-Free?
You can easily substitute the all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent like xanthan gum if it’s not already included in the blend. The texture should still be delightful!
What’s the Best Way to Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can also wrap it tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before serving!
Can I Add Other Fruits to This Recipe?
Definitely! This recipe is versatile, and you can mix in other fruits like blueberries, raspberries, or even cherries. Just keep the total fruit amount around 1 cup for the best results! Enjoy experimenting!
