This Moist Cream Cheese Peach Cobbler Pound Cake is a sweet delight! It combines soft, rich cake with juicy peaches and creamy cheese for a tasty bite each time.
Honestly, what’s better than cake? Cake with peaches and cream cheese! I love serving this at gatherings—it’s a hit every time. Everyone always asks for seconds! 🍑🎂
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is essential for a rich flavor. If you’re out of unsalted butter, you can use salted butter but reduce the added salt to taste.
Cream Cheese: This adds moisture and tang. You can substitute with mascarpone cheese for a different flavor that’s still creamy, or use Greek yogurt for a lighter option.
Peaches: Fresh peaches are fantastic, but if they aren’t in season, use canned peaches—just be sure to drain them well. Frozen peaches can also work; just let them thaw and drain excess liquid.
Buttermilk: Buttermilk keeps the cake moist and tender. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to thicken.
How Do I Ensure a Moist Cake?
Keeping your pound cake moist can be tricky, but here are a few steps to help: First, make sure your butter and cream cheese are well softened, as this will blend better and hold air when whipped, contributing to a fluffier texture.
- Don’t overmix when adding the flour mixture and buttermilk—mix just until combined to avoid a dense cake.
- Start checking the cake for doneness at around 1 hour, inserting a toothpick into the center; if it comes out clean, it’s done. Overbaking will dry it out.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack—this helps retain moisture.
How to Make Moist Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or canned peaches, sliced (drained if canned)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This delicious pound cake recipe will take you about 25 minutes to prepare and 1 hour and 15 minutes to 1 hour and 30 minutes to bake. After baking, allow another 15 minutes for cooling in the pan, then it needs to cool completely on a wire rack! So, in total, you’re looking at around 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. This is important to prevent the cake from sticking!
2. Creaming the Butter and Cheese:
In a large bowl, combine the softened butter and cream cheese. Use an electric mixer to beat them together until the mixture is creamy and smooth. This will help the cake have a light, fluffy texture.
3. Add Sugar and Eggs:
Gradually mix in the granulated sugar, beating until the sugar is fully blended and the mixture is fluffy. Then, add in the eggs, one at a time, making sure to beat well after each addition. Stir in the vanilla extract for a lovely aroma and flavor.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
5. Combine the Ingredients:
Now, you’ll start combining everything. Alternately add the dry ingredients and the buttermilk to the cream cheese mixture, starting and ending with the dry ingredients. Mix everything just until it is combined. Be careful not to overmix, or your cake may become dense!
6. Prepare the Peaches:
In a small bowl, toss the peach slices with cinnamon and brown sugar. This adds fantastic flavor to the fruit and complements the sweetness of the cake.
7. Layer the Batter and Peaches:
Pour half of the batter into the prepared pan. Then, layer half of the peach slices on top of the batter. Pour the rest of the batter over the peaches and finally, add the remaining peaches on top. This creates beautiful layers in your cake!
8. Baking Time:
Bake in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. If the top starts to brown too quickly, tent it with foil.
9. Cool and Serve:
Once baked, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. When you’re ready to serve, slice the cake and enjoy it on its own or with whipped cream or vanilla ice cream!
Enjoy this moist, flavorful pound cake that brings together the creamy goodness of cheese and the sweet juiciness of peaches!
FAQ for Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches in This Recipe?
Yes, frozen peaches can work great! Just ensure they are fully thawed and drained of excess moisture before adding them to the batter. This will prevent the cake from becoming too wet.
How Can I Make This Cake Ahead of Time?
You can definitely make the cake ahead! Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to 3 days or can be refrigerated for about a week.
What’s the Best Way to Store Leftover Pound Cake?
Leftover cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can slice the cake and freeze it for up to 3 months. Just wrap slices tightly in plastic wrap and place them in a freezer-safe bag.
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Both will provide a creamy texture, though the flavor may differ slightly. Just make sure whatever you use is softened for easy mixing!
