Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert

There’s nothing quite like the combination of juicy peaches and creamy cheese in a moist, buttery pound cake. This Cream Cheese Peach Cobbler Pound Cake is the ultimate summer dessert, blending the richness of cream cheese with the sweetness of fresh peaches. Perfect for family gatherings or a cozy treat, this cake is sure to impress.

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 cups fresh peaches, peeled and diced
• 1/2 cup brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
3. Add Sugar: Gradually add the granulated sugar, beating until light and fluffy.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet 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 pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare Topping: While the cake is baking, mix the brown sugar and cinnamon together in a small bowl.
9. Add Topping: Once the cake is done, sprinkle the brown sugar and cinnamon mixture evenly over the top. Return the cake to the oven for an additional 5 minutes to caramelize the topping.
10. Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.
• Peach Selection: Use ripe but firm peaches for the best texture and flavor. You can also substitute with canned peaches if fresh ones are not available.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

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 make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors meld together. Just store it properly in an airtight container.

Can I substitute the cream cheese?

For a lighter version, you can use Greek yogurt, but the texture and flavor will differ slightly.

For more delicious peach recipes, check out our Easy Peach Cobbler Pound Cake or explore our Best Peach Cobbler Recipe for more summer dessert inspiration.

Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert

This Cream Cheese Peach Cobbler Pound Cake combines juicy peaches and creamy cheese in a moist, buttery pound cake. Perfect for family gatherings or a cozy treat, it’s sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 cups fresh peaches, peeled and diced
• 1/2 cup brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Method

 

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
3. Gradually add the granulated sugar, beating until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet 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 pan and smooth the top. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, mix the brown sugar and cinnamon together in a small bowl.
9. Once the cake is done, sprinkle the brown sugar and cinnamon mixture evenly over the top. Return the cake to the oven for an additional 5 minutes to caramelize the topping.
10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter. Use ripe but firm peaches for the best texture and flavor. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Serve with whipped cream or vanilla ice cream for an extra treat.