The Southern Peach Cobbler Pound Cake with Cream Cheese is like a warm hug on a plate, enveloping you in velvety layers of flavor and nostalgia. Imagine a soft, buttery pound cake laced with sweet peach bits, giving you a delightful surprise with every bite. The inviting aroma of baked peaches and cinnamon wafts through your home, promising a slice of pure bliss that takes you straight to Grandma’s kitchen on a sunny afternoon.
This cake is perfect for all occasions, from summer barbecues to holiday gatherings, or even just a quiet Sunday dessert. So, if you’re looking to impress friends and family or simply indulge yourself, this Southern Peach Cobbler Pound Cake with Cream Cheese is here to elevate your baking game. Prepare for an explosion of flavor that combines the cozy charm of a classic cobbler with the rich, creamy texture of a pound cake, making it a showstopper on any dessert table.
Why You'll Love This Southern Peach Cobbler Pound Cake with Cream Cheese
- This incredible Southern Peach Cobbler Pound Cake with Cream Cheese transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Southern Peach Cobbler Pound Cake with Cream Cheese
Here’s what you’ll need to make this delicious Southern Peach Cobbler Pound Cake with Cream Cheese:
3 1/2 sticks (14 ounces) unsalted butter – Use high-quality butter for the best flavor and texture in your cake.
8 ounces cream cheese – This adds richness and a creamy texture, making your pound cake moist.
6 large eggs – Eggs act as a binder and add moisture to the cake. Make sure they’re at room temperature.
2 cups (10 ounces) frozen sliced peaches – Use frozen peaches for convenience; they’re picked at peak ripeness and packed with flavor.
3 cups plus 1 tablespoon all-purpose flour – A versatile flour that helps achieve the cake’s structure.
1/2 cup packed light brown sugar – Brown sugar gives a rich depth of flavor and moisture.
1/2 teaspoon ground cinnamon – A warm spice that beautifully complements the peaches.
1 teaspoon kosher salt – Just a pinch enhances the flavors.
1 teaspoon baking powder – This helps the cake rise and stay fluffy.
1 1/2 cups granulated sugar – Sweetens and balances the flavors, creating that scrumptious cake experience.
1/2 cup peach preserves – Adds a fruity glaze and moisture, binding everything together.
1 tablespoon vanilla extract – Pure vanilla extract elevates the overall flavor of the cake.
1/2 cup powdered sugar – Used for the glaze, giving it a sweet finish.
2 teaspoons water – This helps achieve the right consistency for the glaze.
1/8 teaspoon ground cinnamon – A touch more cinnamon for the glaze enhances its flavor.
How to Make Southern Peach Cobbler Pound Cake with Cream Cheese
Follow these simple steps to prepare this delicious Southern Peach Cobbler Pound Cake with Cream Cheese:
Step 1: Prepare the Butter and Cream Cheese
In the bowl of a stand mixer, combine the 3 sticks of unsalted butter and cream cheese. Allow them to sit at room temperature until softened, about 1 1/2 hours. This step is crucial for achieving a light and fluffy texture.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (160°C). While it warms up, line a 10-cup Bundt cake pan with parchment paper or aluminum foil for easy removal. Melt 1 tablespoon of unsalted butter in a medium microwave-safe bowl, mix in 1 tablespoon of flour to form a paste, and brush it inside the prepared pan.
Step 3: Make the Peach Mixture
Melt the remaining 1/2 stick (4 tablespoons) of unsalted butter. In a mixing bowl, combine it with the light brown sugar, 1/4 teaspoon of kosher salt, and ground cinnamon. Stir until well combined. Chop the thawed peaches into 1/2-inch pieces, and fold them into the mixture.
Step 4: Combine the Dry Ingredients
In a large bowl, whisk together the remaining 3 cups of all-purpose flour and baking powder until well mixed. This will help distribute the leavening agent evenly.
Step 5: Make the Cake Batter
In the stand mixer, add granulated sugar and the remaining 3/4 teaspoon of kosher salt to the butter and cream cheese blend. Beat on medium speed until light and fluffy, around 4 to 5 minutes. Then add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the peach preserves and vanilla extract until everything is blended smoothly.
Step 6: Combine and Bake
Carefully scrape the sides of the bowl and gradually add the flour mixture, mixing on low speed until the batter is smooth. Spoon half of the peach mixture into the prepared Bundt pan, followed by the batter. Finish with the remaining peach mixture, swirling gently to combine. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack. Allow it to cool completely for at least 2 hours.
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side for an extra indulgent experience. Your friends and family won’t believe how delicious this cake is, or that it came from your kitchen!
You Must Know About Southern Peach Cobbler Pound Cake with Cream Cheese
- This showstopping Southern Peach Cobbler Pound Cake with Cream Cheese delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Southern Peach Cobbler Pound Cake with Cream Cheese Cooking Process
Start by softening the butter and cream cheese together for the creamiest batter. Prepare your Bundt pan while the oven preheats, and whip the sugars with the soft mixture until light and fluffy. Integrate the peaches and batter to create a cohesive masterpiece.
Add Your Touch to Southern Peach Cobbler Pound Cake with Cream Cheese
Feel free to swap out the peaches for other seasonal fruits like cherries or blueberries to create a new favorite. Adding a splash of almond extract can elevate the flavor, giving the cake an unexpected twist. Don’t shy away from incorporating nuts for an extra crunch.
Storing & Reheating Southern Peach Cobbler Pound Cake with Cream Cheese
Store leftovers in an airtight container at room temperature for up to three days. For longer shelf life, refrigerate for up to a week. To enjoy later, simply warm it in the microwave for a few seconds for that fresh-baked taste.
Chef's Helpful Tips for Southern Peach Cobbler Pound Cake with Cream Cheese
- This professional-quality Southern Peach Cobbler Pound Cake with Cream Cheese relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Creating this cake reminded me of a family gathering where everyone raved about how moist and flavorful it was, prompting requests for the recipe. It always feels good to share something delicious with loved ones.
FAQs About Southern Peach Cobbler Pound Cake with Cream Cheese
What is Southern Peach Cobbler Pound Cake with Cream Cheese?
Southern Peach Cobbler Pound Cake with Cream Cheese is a delightful fusion of two beloved desserts. This cake combines the rich, buttery texture of a pound cake with the sweet, fruity goodness of peach cobbler. The addition of cream cheese not only enhances the cake’s moistness but also adds a creamy, tangy flavor. It’s perfect for family gatherings, potlucks, or simply indulging yourself after a long day. The vibrant flavors and textures make it impossible to resist, ensuring that it will be a hit at any gathering.
How can I make my Southern Peach Cobbler Pound Cake more flavorful?
To enhance the flavor of your Southern Peach Cobbler Pound Cake with Cream Cheese, consider adding spices like nutmeg or allspice along with the cinnamon. Incorporating lemon zest can brighten the cake’s flavors beautifully. Additionally, using ripe, fresh peaches or high-quality peach preserves makes a significant difference. You can also add a splash of almond extract for a nutty depth that pairs well with the peaches, turning this lovely treat into an even more delightful experience.
Can I substitute fresh peaches in Southern Peach Cobbler Pound Cake with Cream Cheese?
Absolutely! If you prefer fresh peaches, they can be used instead of frozen. Make sure to peel and slice them into small pieces, as this will help them blend seamlessly into the batter. Fresh peaches tend to have a juicier texture, which can elevate the cake’s moistness. If fresh peaches are in season, this substitution will brighten up your Southern Peach Cobbler Pound Cake with Cream Cheese, bringing a delightful freshness to each slice.
What should I serve with Southern Peach Cobbler Pound Cake with Cream Cheese?
Serving options for your Southern Peach Cobbler Pound Cake with Cream Cheese are endless. A scoop of vanilla ice cream or a dollop of whipped cream makes for a classic pairing, adding creaminess to the sweetness. You can also drizzle some warm peach preserves over the top for an extra burst of flavor. For a more sophisticated touch, consider serving it with a sweet ginger sauce or a fruit compote, transforming your dessert into a gourmet experience that’s sure to impress.
Conclusion for Southern Peach Cobbler Pound Cake with Cream Cheese
The Southern Peach Cobbler Pound Cake with Cream Cheese is a wonderful dessert that brings the comforts of home baking to the table. With its buttery, moist texture and sweet peach flavor, it’s a treat that everyone will adore. Whether you enjoy it at a family gathering or a quiet night in, this delightful cake offers the perfect blend of nostalgia and indulgence. Make sure to keep this recipe handy, as it’s bound to become a favorite in your dessert rotation!
Southern Peach Cobbler Pound Cake with Cream Cheese
Ingredients
Equipment
Method
- Place 3 sticks of unsalted butter and cream cheese in the bowl of a stand mixer. Let sit at room temperature until softened, about 1 1/2 hours.
- Preheat oven to 325°F and line a baking sheet with parchment paper or aluminum foil.
- Melt 1 tablespoon of unsalted butter in a medium microwave-safe bowl. Add 1 tablespoon of all-purpose flour and stir until a smooth paste forms. Brush this paste on the inside of a 10-cup Bundt cake pan.
- Melt the remaining 1/2 stick (4 tablespoons) unsalted butter. Add light brown sugar, ground cinnamon, and 1/4 teaspoon kosher salt. Stir to combine. Chop thawed peaches into 1/2-inch pieces, add to the mixture, and stir.
- Spoon the peach mixture evenly into the Bundt pan.
- In a large bowl, whisk together the remaining 3 cups all-purpose flour and baking powder.
- In the stand mixer, add granulated sugar and the remaining 3/4 teaspoon kosher salt to the butter and cream cheese. Beat on medium speed until light and fluffy, about 4 to 5 minutes.
- Add eggs one at a time, beating well after each addition. Add peach preserves and vanilla extract; beat until well combined.
- Scrape down the sides of the bowl. Add the flour mixture and mix on low speed until smooth, about 1 minute. Transfer the batter to the pan and spread evenly.
- Bake for 60 to 65 minutes until golden-brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 30 minutes before inverting onto a wire rack. Let cool completely, at least 2 hours.
- To make the glaze, whisk together powdered sugar, water, and ground cinnamon in a small bowl until smooth.
- Pour over the cake and let sit until set, at least 15 minutes, before slicing and serving.
