Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert

If you’re looking for a show-stopping dessert that combines the richness of cream cheese with the sweetness of peaches, this Cream Cheese Peach Cobbler Pound Cake is the perfect choice. It’s moist, buttery, and packed with flavor, making it an ideal treat for summer gatherings or family dinners. This recipe is a delightful twist on classic Southern desserts, bringing together the best of peach cobbler and pound cake.

For more peach-inspired desserts, check out this Easy Peach Cobbler Pound Cake or the Classic Southern Peach Cobbler.

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp baking powder
• ½ tsp salt
• 2 cups fresh peaches, peeled and diced
• ½ cup brown sugar
• 1 tsp ground cinnamon

Step-by-Step Instructions

1. Prepare the Peach Filling

In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to let the peaches macerate while you prepare the cake batter.

2. Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until light and fluffy.

3. Add the Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

5. Layer the Batter and Peaches

Pour half of the cake batter into a greased and floured 10-inch Bundt pan. Spoon the macerated peaches evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.

6. Bake the Cake

Preheat your oven to 325°F (165°C). Bake the cake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Expert Tips

• Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter.
• Peach Selection: Use ripe but firm peaches for the best texture and flavor. You can also substitute with canned peaches if fresh ones are not available.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

FAQ

Can I use frozen peaches?

Yes, you can use frozen peaches. Thaw and drain them well before using to avoid excess moisture in the cake.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors meld together. Just store it properly in an airtight container.

Can I substitute the cream cheese?

For a lighter version, you can use Greek yogurt, but the texture and richness will differ slightly.

For more delicious dessert ideas, explore our Heavenly Peach Cobbler Cupcakes or The Best Peach Cobbler Recipe.

Cream Cheese Peach Cobbler Pound Cake: A Delicious Southern Dessert

This Cream Cheese Peach Cobbler Pound Cake combines the richness of cream cheese with the sweetness of peaches, creating a moist and buttery dessert. It’s a delightful twist on classic Southern desserts, perfect for summer gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 10 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp baking powder
• ½ tsp salt
• 2 cups fresh peaches, peeled and diced
• ½ cup brown sugar
• 1 tsp ground cinnamon

Method

 

Instructions

1. In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to let the peaches macerate while you prepare the cake batter.
2. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Pour half of the cake batter into a greased and floured 10-inch Bundt pan. Spoon the macerated peaches evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches.
6. Preheat your oven to 325°F (165°C). Bake the cake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your butter, cream cheese, and eggs are at room temperature for a smoother batter. Use ripe but firm peaches for the best texture and flavor. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.