Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert
Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert
If you’re looking for a show-stopping dessert that combines the richness of cream cheese with the sweetness of fresh peaches, this Cream Cheese Peach Cobbler Pound Cake is the perfect choice. It’s moist, buttery, and packed with flavor, making it an ideal treat for summer gatherings or family dinners. This recipe is a delightful twist on traditional pound cake, incorporating the beloved flavors of peach cobbler.
Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups fresh peaches, peeled and diced
- ½ cup brown sugar
- 1 tsp ground cinnamon
Step-by-Step Instructions
1. Prepare the Peach Filling
In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to let the flavors meld while you prepare the cake batter.
2. Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until light and fluffy.
3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Layer the Batter and Peach Filling
Pour half of the cake batter into a greased and floured 10-inch bundt pan. Spoon the peach filling evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
6. Bake the Cake
Preheat your oven to 325°F (165°C). Bake the cake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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 fresh, ripe peaches. If fresh peaches are not available, you can substitute with frozen peaches, but be sure to thaw and drain them well.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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 remove excess moisture.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
What can I serve with this cake?
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For more peach-inspired desserts, check out our Best Peach Cobbler Recipe.
For another delightful summer dessert, try our Easy Peach Cobbler Pound Cake Recipe. It’s a crowd-pleaser that combines the best of both worlds!
If you’re a fan of fruit-filled cakes, you might also enjoy our Best Recipe for Zucchini Bread, which is moist, tender, and packed with flavor.
Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert
Ingredients
Method
- In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to let the flavors meld while you prepare the cake batter.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour half of the cake batter into a greased and floured 10-inch bundt pan. Spoon the peach filling evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
- Preheat your oven to 325°F (165°C). Bake the cake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
