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Cream Cheese Peach Cobbler Pound Cake: A Moist and Rich Summer Dessert

This Cream Cheese Peach Cobbler Pound Cake combines sweet peaches and creamy cheese in a moist, buttery pound cake. It's the perfect summer dessert for gatherings or a delicious treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to ensure the cake doesn't stick.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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 the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. 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. Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
  7. 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. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent a dense cake. Fresh peaches can be substituted with canned or frozen peaches if needed.