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Cream Cheese Peach Cobbler Pound Cake: A Delicious Summer Dessert

This Cream Cheese Peach Cobbler Pound Cake is a moist, buttery dessert that combines the richness of cream cheese with the sweetness of fresh peaches. Perfect for summer gatherings or as a treat, this cake is sure to impress.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 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 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)

Method
 

Instructions
  1. 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. 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 one at a time, beating well after each addition. Stir in the vanilla and almond extracts to enhance the flavor.
  4. 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. Gently fold the diced peaches into the batter, ensuring they are evenly distributed throughout.
  6. 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. 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. 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.

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent a dense cake. Fresh, ripe peaches are recommended for the best flavor. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.