This moist cream cheese peach cobbler pound cake is a lovely treat! It combines creamy cheese with sweet peaches, all wrapped in a fluffy cake that’s hard to resist.
Every bite feels like summer! I usually serve it warm with a scoop of ice cream on top. Trust me, it’s a slice of happiness on a plate! 🍑
Key Ingredients & Substitutions
Unsalted Butter: Freshly softened butter adds richness to the cake. If you’re looking for a healthier option, you can use coconut oil or a light margarine instead, but the flavor will differ slightly.
Cream Cheese: This is key for that creamy texture. For a lighter version, consider using Neufchâtel cheese. Vegan cream cheese can also work if you want a dairy-free option.
Sliced Peaches: Canned peaches work well here, but fresh peaches add a delightful flavor. If you can’t find peaches, try other fruits like pears or apples. Just adjust the cinnamon and sugar as needed.
Sour Cream: This gives a rich moisture to the cake. You can substitute Greek yogurt for a healthier twist, or even apple sauce for a lighter version, though it may alter the taste a bit.
How Do You Ensure a Perfectly Moist Pound Cake?
The secret to a moist pound cake lies in the mixing and baking method. Avoid overmixing, as it develops the gluten and can lead to a dense cake. Here’s how to do it correctly:
- Mix your butter, cream cheese, and sugar just until creamy. Then, add eggs one at a time, ensuring each is incorporated.
- Alternate adding dry ingredients with sour cream, which helps maintain moisture. Start and end with the dry ingredients.
- When folding in the peaches, be gentle to avoid breaking them up too much.
- Make sure to check your cake a few minutes before the recommended baking time. Every oven is unique, and a toothpick should come out clean but moist from the peaches.
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 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
- 1 (15 oz) can sliced peaches, drained and chopped (reserve some slices for topping)
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious cake takes about 20 minutes of prep time, followed by 70-85 minutes of baking. After that, let it cool for about 15 minutes before transferring to a wire rack. So, all in all, you’ll be enjoying your cake in just around 2 hours!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). While that’s heating up, take a 10-inch bundt or tube pan and grease it well. Then, lightly dust it with flour to prevent sticking later.
2. Cream the Butter and Cheese:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Use a mixer to beat them together until the mixture is light and fluffy—it should look creamy and smooth!
3. Add in the Eggs and Flavor:
Next, crack the eggs into the bowl one at a time, making sure to beat well after each addition. This helps incorporate the ingredients nicely. Stir in the vanilla extract for that lovely flavor.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This will ensure the leavening agents are mixed evenly throughout your cake.
5. Mix It All Together:
Now, it’s time to bring it all together! Gradually add the dry mixture to the creamed mixture, alternating it with the sour cream. Start and end with the flour mixture—mix until everything is just combined. Be careful not to overmix!
6. Add the Peaches:
Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter without breaking them up too much.
7. Pour and Top:
Pour the batter into your prepared pan and smooth the top. Take your reserved peach slices and arrange them on top of the batter. Finally, sprinkle the brown sugar evenly over the top for a sweet, caramelized crust.
8. Bake to Perfection:
Place your pan in the preheated oven and bake for 70-85 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!
9. Cool It Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. Dust and Serve:
Before serving, you can dust the cake with powdered sugar for a lovely presentation. Enjoy every slice of your moist cream cheese peach cobbler pound cake!
There you have it! Treat yourself to this delightful dessert that’s bursting with peachy goodness and creamy flavor. Enjoy!
FAQ for Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches can add even more flavor to the cake. Just make sure to peel and chop them into small pieces, and use about 2-3 medium ripe peaches for a similar quantity as the canned ones.
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain Greek yogurt for a similar texture and tang. Alternatively, you can use buttermilk or even unsweetened applesauce for a lighter version, though it may change the flavor slightly.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to 2-3 months. Just thaw at room temperature before enjoying!
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day or two in advance. Keep it wrapped or in an airtight container to maintain freshness. If you want, you can also frost or dust it with sugar right before serving for the best presentation.
