Southern Peach Cobbler Pound Cake with Cream Cheese

Peach Cobbler Pound Cake has all the flavors of a peach cobbler baked into a velvety cream cheese bundt cake. The rich cobbler-flavored pound cake has chunks of fresh peaches mixed into the batter. Then it is topped with more peaches that are smothered in caramelized brown sugar and cinnamon.

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• Why You Will Love This Recipe
• Ingredients
• Instructions
• Expert Tips
• Recipe FAQs
• Recommended Recipes
• Recipe
• Reviews

Why You Will Love This Recipe

• Delicious Summer Dessert: This dessert tastes like a summer picnic! It has everything that you love about a gooey peach cobbler baked into an easy-to-transport cake. This is the perfect dessert for backyard barbecues and potlucks!
• Easy Recipe: The recipe steps may sound overwhelming, but even though there are lots of ingredients your mixer does most of the work.
• Classic Pound Cake: A delicate crumb and moist, dense texture come together with perfectly gooey peaches on top.

If you love the flavor of peach cobber then you will want to check out this Bourbon Peach Cobbler recipe!

Ingredients

Butter: This is one of those recipes you'll want to buy unsalted butter for. Unsalted butter has a lower water content than salted butter, which helps make your pound cake perfect! If you do have to use salted butter then omit the additional salt that the recipe calls for.

Cream Cheese: Cream cheese adds moisture and a subtle tangy flavor. Make sure that it is at room temperature, along with all of the other ingredients, so that it mixes in smoothly.

Sour Cream: Adding sour cream to a pound cake adds to the richness of the flavors and the texture of the crumb that gives it the distinct characteristics of a moist pound cake.

Cake Flour: Another specific ingredient to make the texture of the cake turn out as perfect as possible is using cake flour. If you can't get cake flour then substitute all-purpose flour instead. When substituting with all-purpose flour, use 2 tablespoons less flour per cup than the recipe calls for. (Measure out the 3 cups of all-purpose flour and then remove six tablespoons.)

Peaches: During peach season it is best to use fresh ripe peaches. Sweet peaches should have a nice peach aroma and be firm with just a little bit of give when gently squeezed. If they are hard without any peach aroma then your dessert may be tart. You can also use frozen peaches, in a pinch. Just thaw them at room temperature and then pat them dry before adding to the batter.

Instructions

Step One: Prepare Streusel

• Spray your 12-cup Bundt pan with nonstick baking spray (a nonstick spray with flour added). Alternatively, you can coat your pan with butter or shortening and flour, if you prefer that method. Coat every crevice of the pan well so that your cake does not stick.
• Chop 3 peaches and set them aside. Cut the remaining peach into slices.
• Place the peach slices in the bottom of the pan.
• Combine the brown sugar and cinnamon in a small bowl with melted butter.
• Sprinkle the brown sugar mixture on top of the sliced peach in the bottom of the bundt pan.

Step Two: Cream Wet Ingredients

• In a large bowl use an electric mixer to cream the butter for two minutes. You can use a hand mixer or the paddle attachment with your stand mixer.
• Add the cream cheese and beat on high speed for another minute.
• Pour the sugar into the bowl and continue beating for an additional minute.
• Add in the vanilla and sour cream and beat again until everything is smooth and creamy.

Step Three: Beat in Eggs

• Add the eggs one at a time, beating after each addition.
• Scrape the sides of the bowl down between each egg to ensure everything is fully incorporated into the batter.
• Once all eggs are mixed in add the chopped peaches and stir them into the batter.

Step Four: Add Dry Ingredients

• Add the flour, baking powder, and salt on top of the wet batter. They do not have to be stirred together before adding them to the mixture.
• Mix on low speed just until they are combined and no flour is visible. You do not want to overmix this batter.

Step Five: Bake Cake

• Pour the cake batter into the prepared pan and scrape out all remaining batter, making sure it is evenly spread in the pan. It will go almost to the top of the pan.
• Tap the pan on the counter a few times to remove air bubbles.
• All ovens are different, so keep an eye on your cake once it hits about 40-45 minutes. If the edges are already browning then place aluminum foil lightly over the cake and continue to bake.
• You'll know it's done the top of your cake is golden brown, it is firm with no jiggly movement, and a toothpick inserted in the middle comes out clean.

Expert Tips

• For best results, all ingredients must be at room temperature when you start mixing them. Set out the eggs, butter, cream cheese, sour cream, and peaches a few hours before baking.
• You will need a large mixing bowl. Pound cakes require a large volume of ingredients that are beaten to a very smooth consistency, so allow room for expansion while you're mixing. This will give you a nice rich buttery cake to enjoy.
• Once the flour is added you do not need to mix as much. You just want it combined, not beaten into the wet ingredients.
• Pound cake is baked at a lower oven temperature than traditional cakes. Because of this lower temperature, it bakes for almost an hour and a half. Check on the cake halfway through to see if the top is browning too much. Have aluminum foil ready to place over the cake if it starts to darken.
• When the edges have started to pull away from the sides of the pan, and the center of the cake looks firm, insert a toothpick or cake tester in the middle of a section. If it comes out clean then the cake is cooked and you can remove it from the oven.
• Allow your cake to cool completely before you try to remove it. It should cool in the pan for one hour before you flip it over onto a plate or wire rack.
• It is a very moist delicious cake that may look a little wet once sliced.

Recipe FAQs

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