Cream Cheese Peach Cobbler Pound Cake: A Moist and Rich Summer Dessert
Cream Cheese Peach Cobbler Pound Cake: A Moist and Rich Summer Dessert
There’s nothing quite like the combination of sweet peaches and creamy cheese in a moist, buttery pound cake. This Cream Cheese Peach Cobbler Pound Cake is the perfect summer dessert, blending the richness of cream cheese with the juicy sweetness of fresh peaches. Whether you’re hosting a family gathering or simply craving a delicious treat, this cake is sure to impress.
For more peach-inspired desserts, check out our Ultimate Peach Cobbler with Crispy Buttery Oatmeal Crumble Topping or our Classic Peach Cobbler Recipe.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
- ½ cup sour cream
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Peaches
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
7. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Expert Tips
- Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Peach Variations: You can use canned peaches (drained) if fresh peaches are not in season.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
FAQ
Can I use frozen peaches?
Yes, you can use frozen peaches. Thaw and drain them well before adding to the batter to avoid excess moisture.
Can I substitute the sour cream?
Yes, you can use Greek yogurt as a substitute for sour cream in this recipe.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution for best results.
For more delicious dessert ideas, explore our Ultimate Bakery Style Blueberry Streusel Muffins Recipe or our Summer Peach Burrata Salad.
Cream Cheese Peach Cobbler Pound Cake: A Moist and Rich Summer Dessert
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
