Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert
Cream Cheese Peach Cobbler Pound Cake: A Delicious 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 recipes, check out this classic peach cobbler or this refreshing summer salad.
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 vanilla extract
- 1 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 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. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake doesn’t stick.
2. Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar, continuing to beat until light and fluffy.
3. Add the Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts to enhance the flavor.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in the Peaches
Gently fold the diced peaches into the batter, ensuring they are evenly distributed throughout.
6. Bake the Cake
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.
7. Add the Topping
In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture over the cake during the last 15 minutes of baking for a sweet, crunchy topping.
8. Cool and Serve
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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.
- Fresh Peaches: For the best flavor, use fresh, ripe peaches. If fresh peaches aren’t available, you can use frozen peaches, but be sure to thaw and drain them well.
- 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 canned peaches instead of fresh?
Yes, you can use canned peaches, but be sure to drain them well and pat them dry to avoid excess moisture in the batter.
Can I freeze this cake?
Absolutely! Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
What can I serve with this cake?
This cake is delicious on its own, but you can also serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.
For more dessert inspiration, explore this bakery-style blueberry muffin recipe or this chewy oatmeal cookie recipe.
Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake doesn’t stick.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar, continuing to beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts to enhance the flavor.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold the diced peaches into the batter, ensuring they are evenly distributed throughout.
- 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.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture over the cake during the last 15 minutes of baking for a sweet, crunchy topping.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
