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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.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
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.