This Moist Cream Cheese Peach Cobbler Pound Cake is a true treat! It’s rich and buttery, with juicy peaches and a hint of cream cheese to make it extra special.
Honestly, who can resist a cake that tastes like summer? I love serving it warm with a scoop of ice cream on top. It’s like a party for your taste buds! 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is used here for better control of salt levels. If you’re looking for a lighter option, you can substitute half of the butter with applesauce for moisture without all the fat.
Cream Cheese: This ingredient adds richness and moisture to the cake. If you’re making a lighter version, you can switch to Neufchâtel cheese, which has less fat but a similar taste.
Peaches: Fresh peaches bring amazing flavor, but canned peaches (just make sure they’re drained) can work in a pinch. I enjoy using frozen peaches too—just thaw and drain them before adding!
Sour Cream: It keeps the cake moist and adds a nice tang. If you don’t have sour cream, plain yogurt can be a great substitute. It works wonders in keeping the cake tender.
How Do I Ensure a Perfectly Baked Pound Cake?
Getting that perfectly baked pound cake can be tricky, but with a few tips, you’ll nail it! The most important is to check for doneness.
- Start at the 70-minute mark. Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Let the cake cool in the pan first—this prevents it from breaking. After 15 minutes, turn it out carefully onto a wire rack.
- If the cake looks a bit golden but isn’t fully baked, don’t worry. Cover it loosely with foil to prevent it from browning any further while it finishes baking.
With these tips in your pocket, you’ll have a delicious, moist cake everyone will love!
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
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes about 20 minutes of prep time and about 70-80 minutes to bake. Just a little patience while it cools, and you’ll be ready to enjoy a slice of sweet peachy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). It’s vital to have it nice and warm so your cake bakes evenly. Grease and flour your 10-inch bundt pan or a 9×5 inch loaf pan to keep it from sticking later.
2. Cream Butter, Cream Cheese, and Sugar:
In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. This step is key to getting that wonderful texture!
3. Add Eggs and Vanilla:
Now, crack in the eggs one at a time, making sure to mix well after each addition. Then, mix in the vanilla extract. This will give your cake a lovely flavor.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This mixture helps to ensure evenly distributed dry ingredients in your batter.
5. Mix It All Together:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, gently mixing just until combined. This helps the cake remain tender!
6. Fold in the Peaches:
Carefully fold in the diced peaches using a spatula, being gentle to keep the chunks intact.
7. Pour and Smooth:
Pour the batter into your prepared pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake Away:
Place the pan in the oven and bake for 70-80 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s done!
9. Cool the Cake:
Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. This prevents it from breaking apart.
10. Serve and Enjoy:
If you wish, dust the cooled cake with powdered sugar for a pretty finish. Now it’s time to slice up your Moist Cream Cheese Peach Cobbler Pound Cake and share the deliciousness—enjoy every bite!
FAQ About Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well in this recipe. Just make sure to thaw them first and drain any excess moisture before folding them into the batter. This will help maintain the cake’s texture.
How Do I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy it again!
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum, or add it to your mix for better structure in the cake.
Is There a Way to Add More Flavor to This Cake?
Definitely! You can add almond extract for a nutty flavor or enhance the spices by including a pinch of ginger or allspice. Experimenting with flavors can make the cake uniquely yours!
