Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert

Name: Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1 ½ 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; ½ tsp salt; 1 tsp vanilla extract; 2 cups fresh peaches, peeled and diced; ½ cup brown sugar; 1 tsp ground cinnamon

If you’re looking for a show-stopping dessert that combines the richness of cream cheese with the sweetness of fresh peaches, this Cream Cheese Peach Cobbler Pound Cake is the perfect choice. It’s moist, buttery, and bursting with flavor, making it an ideal treat for summer gatherings or family dinners. This recipe is a delightful twist on classic Southern desserts, and it’s sure to become a favorite in your household.

Ingredients

1 ½ 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
½ tsp salt
1 tsp vanilla extract
2 cups fresh peaches, peeled and diced
½ cup brown sugar
1 tsp ground cinnamon

Step-by-Step Instructions

1. Prepare the Peach Filling

In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to allow the peaches to macerate while you prepare the cake batter.

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, beating until light and fluffy.

3. Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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. Layer the Batter and Peaches

Pour half of the cake batter into a greased and floured 10-inch Bundt pan. Spoon the peach mixture evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.

6. Bake the Cake

Preheat your oven to 325°F (165°C). Bake the cake for 75-90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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 the batter can result in 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 substitute with 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 remove excess moisture.

Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

What can I serve with this cake?

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

For more delightful summer desserts, check out our Joanna Gaines Peach Cobbler or Heavenly Peach Cobbler Cupcakes. If you’re looking for a savory dish to balance your meal, our Easy Cheesy Zucchini Corn Tomato Bake is a perfect choice.