This Cream Cheese Peach Cobbler Pound Cake is a match made in dessert heaven! It’s moist, rich, and packed with juicy peaches, making it perfect for any occasion.
Honestly, who doesn’t love a cake that tastes like summer? I like to serve it warm with a scoop of ice cream on top—pure bliss! 🍑🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base of your pound cake. If you need gluten-free options, you could try using a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for the right texture!
Cream cheese: The cream cheese gives the cake its rich and creamy texture. If you’re looking for a lighter version, you could swap it for Greek yogurt, though it might slightly change the flavor.
Peaches: Fresh peaches are stellar when they’re in season! If they’re unavailable, canned peaches work well too. Just drain them thoroughly and pat them dry to avoid excess moisture in the batter.
Sour cream: This adds moisture and a slight tanginess. If you want a healthier option, plain yogurt can be a great substitute!
How Do I Ensure My Cake Fluffs Up Perfectly?
Getting that light and fluffy texture in your pound cake is all about aerating your batter correctly. Here’s how to do it right:
- Make sure your butter and cream cheese are at room temperature—it helps them mix smoothly.
- Beat the butter and cream cheese until they’re light and fluffy before adding sugar. This will incorporate air into your mix.
- Don’t rush when adding the eggs; add them one at a time and beat well after each addition. This helps stabilize the batter.
- When combining the flour mixture and sour cream, mix just until combined. Overmixing can lead to a dense texture.
Following these tips should give you a beautifully fluffy pound cake every time!
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh or canned peaches, peeled and diced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious pound cake takes about 20 minutes of prep time and approximately 60 to 70 minutes to bake. Plus, you’ll want to let it cool for about 15 minutes before serving. In total, you can expect to dedicate about 1.5 hours to making this cake!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×5 inch loaf pan or a bundt pan so that your cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is your dry mix! Set it aside for now while you move to the next step.
3. Cream Together the Butter and Cream Cheese:
In a large bowl, use a mixer to beat together the softened butter, cream cheese, and granulated sugar. Mix until it’s smooth and creamy—this will give your cake a lovely texture.
4. Incorporate the Eggs:
Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract for added flavor.
5. Combine Everything:
Gradually add the dry mixture to the wet mixture, alternating it with the sour cream. Start and end with the flour mixture. Carefully mix until everything is just combined—don’t overdo it!
6. Prepare the Peaches:
In a separate bowl, toss the diced peaches with brown sugar and cinnamon until they’re well coated. This adds a sweet and spicy flavor to the cake.
7. Fold in the Peaches:
Gently fold the peach mixture into the batter. Be careful not to overmix; you want the peaches evenly distributed but be gentle!
8. Pour and Smooth:
Pour the batter into your prepared pan and use a spatula to smooth the top out evenly.
9. Bake the Cake:
Put your cake in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick in the center—when it comes out clean, your cake is ready. If it begins to brown too much, loosely cover it with foil.
10. Cool It Down:
Once baked, let the cake cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before serving.
11. Serve and Enjoy:
For a sweet finishing touch, dust the cooled cake with powdered sugar just before serving. Enjoy your Cream Cheese Peach Cobbler Pound Cake warm or at room temperature!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them first and drain any excess liquid. Pat them dry to prevent adding extra moisture to the batter.
Is There a Dairy-Free Option for This Cake?
Absolutely! You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut oil or a plant-based butter instead of unsalted butter. For the sour cream, try using a dairy-free yogurt!
How Do I Store Leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week. To keep it fresh longer, consider freezing individual slices.
Can I Add More Spices or Nuts?
Definitely! Feel free to experiment with spices such as nutmeg or ginger for an extra flavor kick. Chopped nuts like walnuts or pecans can also be folded into the batter for added texture. Just make sure to adjust the peach quantity slightly if you add more ingredients!
