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Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert

This Cream Cheese Peach Cobbler Pound Cake is a perfect summer dessert that combines the richness of cream cheese with the juicy sweetness of fresh peaches. It's a moist, buttery cake that is sure to impress at any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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 one at a time, beating well after each addition. Stir in the vanilla extract.
  5. 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. In a small bowl, toss the diced peaches with brown sugar and cinnamon. Set aside.
  7. 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 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. 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.

Notes

Use room temperature ingredients for a smoother batter. Fresh peaches are recommended, but frozen or canned peaches can be used if drained well. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.