This Moist Cream Cheese Peach Cobbler Pound Cake is a dream come true! With sweet peaches and rich cream cheese, it’s the perfect treat to share (or not)! 😋
Believe me, the flavor combo is out of this world. I love enjoying a slice with a scoop of vanilla ice cream—talk about a peachy paradise!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a creamy texture. You can use margarine or a plant-based butter for a dairy-free option.
Cream Cheese: This adds richness. If you’re looking for a lighter choice, you can use Neufchâtel cheese, which has less fat but still provides creaminess.
Fresh Peaches: Fresh peaches deliver the best flavor. If they’re out of season, canned peaches work, just make sure they are well-drained.
Sour Cream: Adds moisture and tang. You can substitute with Greek yogurt for a similar texture and taste. For a dairy-free option, use coconut yogurt.
How Do You Get the Perfect Texture for Your Pound Cake?
The texture of your pound cake is crucial for its success. To achieve the best results, pay close attention to mixing and baking times.
- First, cream the butter and cream cheese with the sugar until it’s really fluffy—this incorporates air for a lighter cake.
- When adding the eggs, mix one at a time so they combine fully—this helps with structure.
- Mix the dry ingredients separately to ensure they’re evenly distributed before adding to the wet mix to avoid lumps.
- Finally, don’t overmix once you add the flour; just mix until everything is combined for a tender cake.
How to Make Moist 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 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
- 1/2 teaspoon ground cinnamon (optional, for added flavor)
For the Topping:
- Powdered sugar (optional, for dusting)
Time Needed:
This delightful cake will take about 20 minutes to prepare and approximately 70-80 minutes to bake. Be sure to allow around 15 minutes for cooling in the pan, and then let it cool completely on a wire rack. So overall, set aside about 2 hours to enjoy this masterpiece from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 325°F (163°C). This is the perfect temperature for a pound cake to bake evenly and thoroughly. While your oven warms up, get your pan ready by greasing and flouring a 10-inch bundt pan or two 9×5-inch loaf pans.
2. Cream the Butter, Cheese, and Sugar:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using an electric mixer, cream these together until the mixture is light and fluffy. It’s important to mix well to incorporate air, which helps the cake rise beautifully!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time to the creamed mixture. Make sure to beat well after each addition to fully incorporate. Afterward, stir in the vanilla extract for that wonderful aroma.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon if you love that spiced flavor. This step ensures that the leavening agents are evenly distributed throughout the flour.
5. Combine Wet and Dry Mixes:
Now, gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix; you want a tender cake!
6. Fold in the Peaches:
Gently fold in the chopped peaches, taking care not to crush them. This is where the lovely peach flavor comes into play, creating pockets of juicy sweetness throughout the cake.
7. Pour into the Pan:
Pour the batter into your prepared pan(s) and smooth the top with a spatula to make sure it bakes evenly.
8. Bake Time:
Place the pan in the preheated oven and bake for about 70-80 minutes if using a bundt pan, or 60-70 minutes for loaf pans. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, it’s ready!
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully turn it out onto a wire rack to cool completely.
10. Serve and Enjoy:
When the cake has cooled, you can dust it with powdered sugar if you’d like. Slice it up and enjoy it by itself, or serve with a delicious scoop of vanilla ice cream or a dollop of whipped cream. It’s sure to be a hit!
Enjoy your moist, creamy, and peachy pound cake! 🍑🍰
FAQ for Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess liquid before chopping and folding them into the batter. This helps prevent the cake from becoming too wet.
Can I Substitute the Sour Cream?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk for a similar texture. If you’re looking for a dairy-free option, try using coconut yogurt!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly and refrigerate for up to 5 days or freeze for up to 2 months. To thaw, leave it in the fridge overnight.
Can I Add Nuts to the Cake?
Definitely! Chopped nuts like pecans or walnuts would add a delightful crunch. Just fold in about 1 cup of your favorite nuts along with the peaches for added flavor and texture.
