This Cream Cheese Peach Cobbler Pound Cake is a delightful treat! It’s moist and bursting with juicy peaches, mixed perfectly with cream cheese for a rich flavor that everyone will love.
I like to enjoy it warm with a scoop of vanilla ice cream on top. It makes any day feel like a special occasion! Trust me, your taste buds will thank you! 🍑💖
Key Ingredients & Substitutions
Unsalted Butter: It’s best to use unsalted butter for this recipe to control the salt levels. If you’re in a pinch, you can use salted butter but reduce the added salt by a pinch.
Cream Cheese: This ingredient adds richness and moisture. If you want a lower-fat option, you can substitute with Neufchâtel cheese. For a non-dairy option, try a dairy-free cream cheese or cashew cream.
Peaches: Fresh peaches give the best flavor, but you can use canned peaches if fresh ones aren’t available. Make sure they’re well-drained for the best results!
Sour Cream: This adds moisture and a slight tang. You can swap it with Greek yogurt for a healthier twist. Just keep an eye on the consistency.
How Do I Ensure My Cake Doesn’t Sink in the Middle?
The key to a well-risen pound cake is to handle the batter gently, especially when incorporating the peaches. Here’s how to make sure your cake holds its shape:
- Make sure your butter and cream cheese are properly softened to room temperature. This helps to incorporate air into the batter.
- Coat the diced peaches in flour before folding them into the batter. This not only helps to keep them suspended but also prevents excess moisture from affecting the batter.
- Avoid over-mixing once you add the flour. Combine until just mixed to keep the cake light.
Following these tips will help ensure that your Cream Cheese Peach Cobbler Pound Cake rises beautifully and does not sink in the middle. Enjoy baking this delicious treat!
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 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced (or canned peaches, well drained)
- 2 tbsp all-purpose flour (for tossing peaches)
- 1 tsp ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake will take about 20 minutes to prepare and around 70-85 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan before transferring it to a rack. In total, plan for about 1.5 to 2 hours to have this delicious dessert ready!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). While the oven heats up, grease and flour a 10-inch bundt pan or tube pan. This helps the cake come out easily after baking!
2. Cream Butter and Cheese:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, cream cheese, and granulated sugar. Mix until the mixture is light and fluffy, about 3-5 minutes. This step is important as it adds air to the batter!
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Stir in the vanilla extract for a delicious aroma and flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the 3 cups of all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
5. Mix Dry with Wet Ingredients:
Gradually add the flour mixture to the creamed mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined to keep the cake tender!
6. Coat the Peaches:
In a small bowl, toss the diced peaches with the 2 tablespoons of flour and the ground cinnamon. This helps to prevent the peaches from sinking in the batter.
7. Fold in the Peaches:
Gently fold the prepared peaches into the batter using a spatula. Be careful not to over-mix; just ensure they’re distributed evenly.
8. Pour and Bake:
Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 70-85 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, turn the cake out onto a wire rack to cool completely.
10. Serve and Enjoy:
For an extra touch, dust the cooled cake with powdered sugar if desired. Slice and enjoy your delightful Cream Cheese Peach Cobbler Pound Cake as a dessert or with your afternoon tea!
Happy baking! 🎉🍰
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw and drain the frozen peaches before using them. Toss them in flour as you would with fresh peaches to prevent them from sinking in the batter.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer to keep the cake longer, refrigerate it for up to a week. Just make sure to wrap it tightly to maintain its moisture!
What Can I Substitute for Sour Cream?
You can substitute sour cream with plain Greek yogurt for a healthier option. It adds a similar tanginess and moisture to the cake while keeping it deliciously rich!
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be made a day in advance. Just let it cool completely and store it in an airtight container. It also freezes well; wrap tightly and freeze for up to 3 months, then thaw in the fridge before serving!
