Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert
Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert
There’s nothing quite like the combination of sweet peaches and creamy cheese in a moist, buttery pound cake. This Cream Cheese Peach Cobbler Pound Cake is the perfect summer dessert, blending the richness of cream cheese with the juicy sweetness of fresh peaches. Whether you’re hosting a family gathering or simply craving a delicious treat, this cake is sure to impress.
For more peach-inspired recipes, check out this Classic Southern Peach Cobbler or this refreshing Grilled Peach Burrata Salad.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and diced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a 9-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Prepare the Peach Filling
In a small bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.
7. Assemble the Cake
Pour half of the batter into the prepared loaf pan. Spoon half of the peach mixture evenly over the batter. Top with the remaining batter and then the remaining peaches.
8. Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil.
9. Cool and Serve
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tips
- Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.
- Fresh Peaches: For the best flavor, use ripe, fresh peaches. If fresh peaches are not available, you can use frozen peaches, but be sure to thaw and drain them well.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: Add a streusel topping for extra texture or swap out peaches for other fruits like apples or berries.
FAQ
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches. Be sure to drain them well and pat them dry to avoid excess moisture in the cake.
Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors have time to meld together. Store it properly and enjoy it within a few days.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
For more delicious dessert ideas, explore our Ultimate Guide to the Best Homemade Blueberry Muffins or try this World’s Best Zucchini Bread.
Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- In a small bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.
- Pour half of the batter into the prepared loaf pan. Spoon half of the peach mixture evenly over the batter. Top with the remaining batter and then the remaining peaches.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
