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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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.