This moist cream cheese pound cake is a sweet and rich treat, topped with juicy peaches. It’s perfect for any gathering and will have everyone coming back for more!
Honestly, the combination of cream cheese and peaches makes this cake a winner. I love serving it warm with a scoop of vanilla ice cream—yum!
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. You can use salted butter, but hold back a bit on the added salt in the recipe. I always stick with unsalted to control the seasoning better.
Cream Cheese: This adds moisture and a unique flavor. Neufchâtel cheese is a great lower-fat alternative that still works well, plus you’ll save a few calories!
Peaches: Fresh peaches add the best flavor. If they’re out of season, go for canned peaches, just make sure to drain them well. Frozen peaches can work too, but thaw and drain them first.
Buttermilk: It gives the cake a soft texture. If you don’t have any, mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk.
Spices: The cinnamon and nutmeg really enhance the peach flavor. You can also add a pinch of ginger for a different twist, which I sometimes enjoy!
How Do I Ensure My Cake Is Perfectly Fluffy?
A fluffy pound cake requires proper mixing and the right technique. Make sure your butter and cream cheese are softened to room temperature for easy blending.
- Beat the butter and cream cheese until smooth and fluffy—this introduces air into the batter.
- Add eggs one at a time. This helps to keep the batter airy.
- Mix alternately with dry and wet ingredients; don’t overmix. Just mix until combined to keep your cake light.
- Always cool the cake in the pan briefly to help it set, then let it cool completely on a rack. This prevents sogginess!
Moist Cream Cheese Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups peeled and sliced fresh peaches (or canned peaches, drained)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For Dusting (Optional):
- Powdered sugar
How Much Time Will You Need?
This recipe will take approximately 20 minutes to prepare and about 70-80 minutes to bake. Once baked, it’s best to let the cake cool for 15 minutes before transferring it to a wire rack. Total time, including cooling, is about 2 hours, but trust me—it’s worth every second!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 325°F (165°C). While that’s warming up, take a 10-inch bundt pan or tube pan and grease it well with some butter or cooking spray, then dust with flour to prevent sticking.
2. Making the Cake Batter:
In a large mixing bowl, beat the softened butter and cream cheese together using a hand mixer or a stand mixer, until everything is smooth and creamy. Gradually add the granulated sugar, beating well after each addition until the mixture becomes light and fluffy. This is the texture you want for a deliciously airy cake!
3. Adding the Eggs and Flavors:
Add the eggs one at a time, mixing well after each addition to incorporate them fully into the batter. Then, stir in the vanilla extract for that lovely aroma and flavor.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step is crucial to evenly distribute your leavening agents and spices.
5. Combining Wet and Dry Ingredients:
Now, it’s time to combine! Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix gently just until everything is combined—do not overmix, as that can make the cake tough!
6. Adding the Peaches:
Carefully fold in the sliced peaches, making sure they’re evenly distributed throughout the batter.
7. Baking the Cake:
Pour the batter into the prepared pan, smoothing out the top with a spatula. Place the pan in the preheated oven and bake for about 70-80 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing, I promise!
8. Cooling and Serving:
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. After that, carefully invert it onto a wire rack to cool completely. If you like, sprinkle the cooled cake with powdered sugar before serving for that extra sweet touch. Enjoy every slice of this delightful peach cobbler pound cake with a cup of tea or coffee!
FAQ for Moist Cream Cheese Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well, but make sure to thaw and drain them before adding to the batter. This prevents excess moisture that can affect the cake’s texture.
How Should I Store Leftovers?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just make sure to let it thaw completely before enjoying!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day ahead! Allow it to cool completely, then wrap it well in plastic wrap and store it at room temperature. Just remember that it may taste even better the next day as the flavors meld!
Is There a Substitute for Buttermilk?
Definitely! If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll have a great buttermilk substitute!
