This Moist Cream Cheese Peach Cobbler Pound Cake is a dreamy dessert that will make your taste buds dance. It’s packed with juicy peaches and creamy cheese for a rich flavor!
Just picture yourself enjoying a slice with a scoop of ice cream on a sunny day. It’s so good, you might want to share it—maybe! 🍑
I love how easy it is to whip up this cake. Just mix, bake, and let the sweet aroma fill your kitchen. Perfect for gatherings or a cozy night in with family!
Key Ingredients & Substitutions
Unsalted Butter: This helps create a rich flavor. If you don’t have unsalted butter, you can use regular butter but skip adding any extra salt in the recipe.
Cream Cheese: It makes the cake super moist. If you want a lighter option, you could use Greek yogurt instead, which also adds a nice tangy flavor.
Fresh Peaches: Fresh peaches are ideal for this recipe, but you can substitute with canned peaches. Just make sure they’re well-drained to avoid excess moisture.
Sour Cream: This ingredient enhances the cake’s moisture. If you’re out of sour cream, plain yogurt can work in a pinch, providing a similar texture.
How Do I Ensure My Pound Cake is Moist and Fluffy?
To achieve a moist and fluffy texture, it’s crucial to cream your butter and cream cheese well until light and airy. This incorporates air, making the cake rise nicely.
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Be careful not to over-mix when adding the flour; mix just until combined to keep the cake tender.
- Adding sour cream (or yogurt) ensures that moisture stays locked in while baking.
Moist Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh peaches, peeled and chopped (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- Optional topping: powdered sugar for dusting or glaze (from powdered sugar and peach juice)
How Much Time Will You Need?
This delightful cake takes about 30 minutes to prepare and roughly 70-80 minutes to bake. After baking, it will need about 15 minutes to cool in the pan before you turn it out to cool completely on a rack. Set aside a bit of extra time if you want to add the optional glaze or powdered sugar topping afterward.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). While the oven is heating up, generously grease and flour a 10-inch bundt or tube pan to prevent sticking.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, add the softened butter, cream cheese, and granulated sugar. Beat those together using a mixer until the mixture becomes light and fluffy. This step is crucial for a soft cake!
3. Add the Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Once all the eggs are in, stir in the vanilla extract to add a warm flavor to your batter.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon to combine everything evenly. This helps ensure that your leavening agents are mixed well into the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture to combine everything. Do this by alternating with the sour cream—start and end with the flour mixture. Mix just until everything is combined; don’t overdo it!
6. Fold in the Peaches:
Gently fold in the chopped peaches, being careful not to crush them. You want to keep those lovely pieces of fruit intact so they give tasty bursts of flavor in every slice!
7. Pour and Smooth the Batter:
Pour the batter into your prepared pan and use a spatula to smooth the top. This will help it bake evenly.
8. Bake the Cake:
Place your cake in the preheated oven and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, you can lightly cover it with aluminum foil.
9. Cool the Cake:
Once the cake is done baking, take it out of the oven and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
10. Optional Topping:
If desired, dust the cooled cake with powdered sugar or drizzle over a simple glaze (made from mixing powdered sugar with a touch of peach juice) for an extra touch of sweetness.
Enjoy your moist, flavorful Cream Cheese Peach Cobbler Pound Cake with a slice of happiness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them thoroughly to avoid excess moisture in the batter. Pat them dry with a paper towel before folding them into the cake.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to cover it well to prevent it from drying out!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day in advance. Let it cool completely, then wrap it in plastic wrap and store it at room temperature. It will taste just as delicious the next day!
What Are Some Good Substitutes for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works well as a substitute. You can also use buttermilk, but keep in mind that it may slightly change the texture of the cake.
