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Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert

This Cream Cheese Peach Cobbler Pound Cake is a moist, buttery dessert that combines the richness of cream cheese with the sweetness of fresh peaches. It's perfect for summer gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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. 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 one at a time, beating well after each addition. Stir in the vanilla extract.
  4. 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. 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. 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.

Notes

Use room temperature ingredients for a smoother batter. Fresh, ripe peaches are recommended for the best flavor. Avoid overmixing the batter to prevent a dense cake. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.