This Peach Cobbler Pound Cake is a real treat! It’s fluffy, sweet, and has delicious peach pieces mixed in. The creamy swirl on top makes it even better!
I love how this cake brings the flavors of summer right to my kitchen. Plus, it’s perfect for dessert or snack time, and let’s face it, who can resist cake? 🍰
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for the best flavor. If you’re out, you can substitute with an equal amount of margarine or coconut oil, but the texture might change a bit.
Granulated Sugar: The cake needs sugar for sweetness and structure. If you prefer, try using brown sugar for a deeper flavor. Just keep in mind it may affect the cake’s texture slightly.
Fresh Peaches: Fresh peaches give a lovely taste and texture. If they’re not in season, feel free to use canned peaches (just drain them well) or even frozen peaches (thawed and drained).
Sour Cream: This adds moisture and richness. Greek yogurt is a solid substitute if you want a tangier taste and a healthier option.
Cream Cheese: It adds creaminess to the swirl. Think of trying mascarpone or ricotta cheese if you don’t have cream cheese on hand.
How Do I Get a Great Creamy Swirl?
The creamy swirl is a special touch that makes this cake stand out. Here’s how to get it just right:
- First, beat the cream cheese until smooth to avoid lumps. This helps the swirl mix in easier.
- Add the sugar and egg, mixing well to combine. Don’t rush this step!
- When pouring the mixture over the cake batter, avoid pouring it all into one spot. Spread it out a little for a better distribution.
- While swirling, keep it gentle. You want a marbled effect, not completely mixed. A light hand works wonders.
Getting this swirl right makes your cake look and taste amazing! Enjoy every bite of this delightful dessert! 🍑
Peach Cobbler Pound Cake with Creamy Swirl
Ingredients You’ll Need:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches, peeled and diced (or canned peaches, drained)
For the Creamy Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prep and around 70-80 minutes to bake. Once baked, it needs to cool for about 15 minutes in the pan, and then you should let it cool completely on a wire rack before slicing. So, roughly 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). While your oven heats, grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and sugar together. Use an electric mixer on medium speed until the mixture is light and fluffy. This can take about 3-5 minutes!
3. Incorporate the Eggs:
Add the eggs to the butter mixture one at a time, beating well after each addition. This ensures each egg is fully mixed in before adding the next.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the cake.
5. Mix It All Together:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Stir in the vanilla extract after everything is combined.
6. Add the Peaches:
Gently fold in the diced peaches into the cake batter. Make sure they’re evenly distributed without over-mixing!
7. Make the Creamy Swirl:
In a separate bowl, beat the softened cream cheese with sugar until smooth. Then add in the egg and vanilla extract, mixing until everything is well combined and creamy.
8. Layer the Batter and Swirl:
Pour half of the pound cake batter into the prepared pan. Next, spoon half of the cream cheese mixture over the batter. Repeat this process with the remaining batter and cream cheese mixture.
9. Create the Swirl:
Using a knife or skewer, gently swirl the cream cheese mixture into the batter. Aim for a marbled effect—be gentle and don’t over-mix!
10. Bake the Cake:
Place the pan in the oven and bake for 70-80 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
11. Cool and Serve:
Let the cake cool in the pan for about 15 minutes before carefully turning it onto a wire rack to cool completely. Once it’s cool, slice and enjoy!
Enjoy your Peach Cobbler Pound Cake with its lovely creamy swirl! It’s perfect for any occasion! 🍑
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches can be a great alternative. Just make sure to thaw and drain them well before mixing them into the batter to avoid extra moisture in your cake.
Can I Make This Cake Ahead of Time?
Yes, you can! This cake stores well. You can make it a day in advance and keep it covered at room temperature. If you prefer, you can also refrigerate it for up to 3 days. Just allow it to come to room temperature before serving.
How Do I Store Leftovers?
To store any leftovers, place the cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge or at room temperature before enjoying!
What Should I Serve With This Cake?
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Fresh fruit or a drizzle of caramel sauce also complement the flavors beautifully!
