Peach Cobbler Cream Cheese Pound Cake
A delightful dessert combining rich pound cake with sweet peaches and a creamy texture, perfect for summer gatherings.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature.
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Peach Topping
- 2 cups fresh or canned peaches, sliced If using canned, ensure they are well-drained.
- 1/2 cup granulated sugar For topping.
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch mixed with 2 tbsp water For thickening.
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract For glaze.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan.
- In a large bowl, beat the butter and cream cheese until smooth and creamy. Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Peach Topping
- In a saucepan, combine peaches, sugars, cinnamon, and nutmeg. Cook over medium heat until the peaches soften and the mixture becomes syrupy.
- Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool slightly.
Making the Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Serving
- Drizzle the peach topping over the cooled cake. Finish with a drizzle of the glaze for a sweet, creamy finish.
- Slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. Wrap tightly in plastic wrap and store in the refrigerator for up to a week. Can be frozen for up to three months. Adjust spices to taste and consider adding nuts for crunch.