This Cream Cheese Peach Cobbler Pound Cake is a delightful treat! Imagine soft cake mixed with sweet peaches and a creamy filling that makes every bite melt in your mouth.
It’s like a warm hug in cake form! I love serving it with a scoop of vanilla ice cream on top—because, let’s be honest, everything’s better with ice cream! 🍦
Key Ingredients & Substitutions
Unsalted butter: This is essential for rich flavor. If you’re in a pinch, you can use margarine, but real butter gives the best taste.
Cream cheese: It adds creaminess and body to the cake. If you’re looking for a lighter option, Neufchâtel cheese works well too!
Granulated sugar: This sweetens the cake. For a healthier twist, consider using coconut sugar or honey but adjust the wet ingredients slightly in that case.
Peaches: Fresh peaches are fantastic, but you can use canned ones, just make sure to drain them well. Frozen peaches could be used too; just thaw and drain excess water.
Cinnamon: It’s optional, but I love adding it for extra warmth. You could also try nutmeg or pumpkin spice for a different flavor.
What’s the Best Way to Cream Butter and Cream Cheese Together?
Creaming butter and cream cheese is a crucial step that makes your cake light and fluffy. Here’s how to do it right:
- Ensure both ingredients are at room temperature; this helps them blend smoothly.
- Use a hand mixer or stand mixer. Start on low speed to prevent splattering, then increase to medium.
- Beat until it’s light and fluffy, about 3-5 minutes. Don’t rush this step—it’s key to your cake’s texture!
How Can I Incorporate Peaches into the Cake?
Adding peaches is a special touch, but handling them the right way matters:
- If using fresh peaches, peel and slice them evenly so they bake uniformly.
- For canned peaches, ensure they are well-drained to avoid extra moisture in the batter.
- Gently fold in the peaches at the end to keep them intact, giving the cake great texture and flavor.
Now you’re ready to bake a delicious Cream Cheese Peach Cobbler Pound Cake! Enjoy making it and sharing with friends and family!
Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, peeled and sliced (if canned, drained)
For the Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This delightful cake takes about 25 minutes to prepare, plus 75-85 minutes to bake. After baking, allow for an additional 20 minutes to cool in the pan before transferring it to a wire rack. All in all, it’s about a 2-hour project, but most of that is baking time, so you can relax while it cooks!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating up, take a 10-inch bundt pan or tube pan, and grease it with butter or oil. Then, dust it lightly with flour to prevent sticking after baking.
2. Creaming the Butter and Cream Cheese:
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese. Beat them until they are smooth and fluffy—this step adds air into your batter, making it light and delicious!
3. Sweetening It Up:
Slowly add the granulated sugar to the butter and cream cheese mixture. Keep mixing well until everything is fully incorporated. Next, add the eggs one at a time, making sure to mix well after each addition.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This will help distribute the baking powder, ensuring your cake rises evenly.
5. Combining Wet and Dry Ingredients:
Now, it’s time to mix everything together! Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Stir until just mixed; don’t overdo it, or your cake might become dense!
6. Adding Flavor and Peaches:
Stir in the vanilla extract for that lovely flavor boost. Gently fold in the fresh or drained canned peaches, being careful not to break them apart too much.
7. Pouring and Topping:
Pour the batter into your prepared pan, smoothing the top with a spatula. In a small bowl, mix together the tablespoon of sugar and optional cinnamon. Sprinkle this mixture evenly over the top of the batter to create a sweet, crunchy topping.
8. Baking Time:
Pop your cake in the preheated oven and bake for 75-85 minutes. To check if it’s ready, insert a toothpick into the center; it should come out clean when the cake is done.
9. Cooling and Serving:
Once baked, take the cake out of the oven and let it cool in the pan for about 20 minutes. Then, carefully invert it onto a wire rack to cool completely. Enjoy it plain, or serve with whipped cream or a scoop of vanilla ice cream for an extra treat!
Now, sit back, relax, and enjoy every delicious bite of your Cream Cheese Peach Cobbler Pound Cake!
Frequently Asked Questions
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them first and drain any excess water. Pat them dry with a paper towel before folding them into the batter to prevent extra moisture.
How Can I Adjust the Sugar Level in This Recipe?
If you’re looking to reduce the sugar, you can cut the granulated sugar by up to 1 cup without significantly affecting the texture. Alternatively, try a sugar substitute such as stevia or erythritol, but check the conversion ratios, as they vary.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake up to two days in advance. Once it’s completely cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature. You can also freeze it for up to a month—just ensure it’s well-wrapped to prevent freezer burn!
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigeration is fine, but it may dry out a bit. To keep it moist, bring it to room temperature before serving!
