This moist cream cheese peach cobbler pound cake is the perfect dessert! With juicy peaches and a rich cream cheese batter, it’s a sweet treat that everyone will adore.
Honestly, the combination of creamy and fruity is hard to resist. I love it warm with a scoop of ice cream on top—it’s like a cozy hug in cake form! 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter provides a rich flavor and helps ensure the right texture. If you’re out, you can use margarine, but I find butter enhances the taste better.
Cream Cheese: This makes the cake moist and adds a lovely tang. Neufchâtel cheese is a lighter alternative if you want fewer calories without losing creaminess.
Peaches: Fresh peaches are fantastic for flavor. But if they’re not in season, canned peaches work too—just make sure to drain them well to reduce moisture.
Sour Cream: This adds moisture and richness. You can swap it with Greek yogurt for a similar texture, which is healthier but still delicious.
How Do You Cream Butter and Sugar for the Best Texture?
Creaming butter and sugar properly is crucial for a light and fluffy pound cake. Here’s how to do it:
- Make sure your butter and cream cheese are at room temperature to ensure proper mixing.
- Use a stand mixer or hand mixer on medium speed. Start slowly, then increase to medium-high.
- Cream for about 4-5 minutes, scraping down the sides occasionally. You want it to be light, fluffy, and pale in color.
This step incorporates air into the batter, which helps to leaven the cake as it bakes!
What’s the Best Way to Fold Ingredients for Even Distribution?
Folding ingredients like peach slices into your batter requires a gentle touch to avoid deflating the mixture. Here’s how:
- Using a spatula, scoop from the bottom and fold over the top. Turn the bowl slightly to incorporate more batter.
- Be careful not to overmix, as this can toughen the cake. Stop folding when you can’t see any dry flour.
This keeps your cake fluffy while ensuring the peaches are evenly distributed.
Enjoy making this delicious cake!
Moist Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 cups fresh or canned peaches, peeled and sliced (if canned, drained)
- 1 tsp ground cinnamon
- 1/2 cup brown sugar
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This moist cream cheese peach cobbler pound cake takes approximately 15 minutes to prepare and 70-80 minutes to bake. Allow additional time for cooling, about 15 minutes in the pan and then completely on a rack. In total, you’re looking at around 2 hours, but it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This step is essential for even baking. Grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking.
2. Cream the Base Ingredients:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using an electric mixer, beat these together until the mixture is light and fluffy. This usually takes about 3-5 minutes. Scrape the sides of the bowl occasionally to ensure everything gets mixed in well.
3. Add Eggs and Vanilla:
Add the eggs one at a time to the creamy mixture, making sure to beat well after each addition. This helps to incorporate air and makes the cake fluffy. Stir in the vanilla extract for that delicious flavor boost!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.
6. Prepare the Peaches:
In a small bowl, toss the sliced peaches with brown sugar and ground cinnamon. This will add sweetness and flavor. Reserve about 1 cup of the peach mixture for topping the cake later.
7. Fold in the Peaches:
Gently fold the remaining peach slices into the batter using a spatula. Be careful to keep the batter light and fluffy.
8. Layer the Batter:
Pour half of the batter into your prepared pan. Layer with half of the reserved peach topping, then pour the remaining batter on top. Finish by placing the rest of the peach mixture on top.
9. Bake the Cake:
Put the cake in the preheated oven and bake for 70-80 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This prevents the bottom from getting soggy.
11. Serve:
If desired, dust the cooled cake with powdered sugar before serving. Enjoy your warm or room temperature moist cream cheese peach cobbler pound cake with a scoop of ice cream or just on its own!
Happy baking!
FAQ for Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This helps prevent the cake from becoming soggy.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate the cake for up to a week. Just make sure to let it come back to room temperature before serving for the best texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it in the fridge. Bring it to room temperature before serving, or gently reheat individual slices in the microwave for a few seconds.
What if I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt or buttermilk in equal amounts. Both will give the cake a similar moisture and tangy flavor.
