This Peach Cobbler Cream Cheese Pound Cake features diced peaches in the batter, a peach cobbler base, and a tasty frosting.
Check out how we make this Peach Cobbler Pound Cake!
If you like Peach Cobbler, you will really adore this cake! And yes, it does taste just like Peach Cobbler.
This cake was made even more moist and delectable by the addition of cream cheese. Vanilla ice cream would be an excellent addition to this dessert.
This cake was excellent not cold, but kind of cool, but it is also delicious out of the oven and at room temperature.
So let’s get started on this recipe so I can show you how to make it!
INGREDIENTS REQUIRED FOR THE CAKE:
You will need the following ingredients to make the cake batter:
Flour for all purposes
Sugar, granulated
Large entire eggs, at room temperature
Room temperature unsalted butter
Room temperature cream cheese
Vanilla & Salt
drained liquid from chopped peaches
Peach slices with juice
The brown sugar
Nutmeg and cinnamon
You will need the following ingredients to make the glaze:
Peach nectar
granulated sugar
HOW TO MAKE THE CAKE:
Preheat the oven to 325 degrees Fahrenheit. Cream the butter and sugar together with a hand or stand mixer until blended. Mix in the cream cheese until well mixed.
Then, one at a time, add the eggs to the bowl, mixing thoroughly after each addition before adding the next. Mix in the vanilla extract. Then, on low speed, add the flour mixture 12 cup at a time until mixed.
Scrape down the sides of the bowl with a spoon or spatula and mix until the batter is thoroughly combined. 1 cup diced peaches should be folded into the batter. Set the batter aside while you prepare the topping.
Pour the leftover peaches’ syrup into a bowl. Combine the cinnamon, brown sugar, and nutmeg in a mixing basin.
Mix the peaches back into the bowl. Coat a 12-cup bundt pan with nonstick cooking spray. Spread the peaches and approximately 14 cup of the juice evenly in the bottom of the bundt pan.
Save the remaining liquid for making the glaze. Spread the batter as evenly as possible in the bundt pan. Cook the cake for 60-70 minutes.
When a toothpick pushed into the cake comes out clean, the cake is done. Remove the cake from the oven and set aside for 20 minutes before inverting.
To make the glazing, follow these steps:
In a large mixing bowl, whisk together the powdered sugar and 14 cup of the leftover peach juice mixture.
Once blended, drizzle desired amount of glaze over cake.
This cake should be kept in the refrigerator. When you’re ready to eat the cake, cut a slice and set it aside at room temperature if you don’t like cold cake or eating it as is.
This cake is even better the next day, after all of the ingredients and spices have settled into the cake!
Visit my Amazon store to purchase the bundt pan used in this recipe, as well as other cooking equipment used by Whip it like Butter!
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Cream Cheese Pound Cake with Peach Cobbler
This Peach Cobbler Cream Cheese Pound Cake features diced peaches in the batter, a peach cobbler base, and a delectable frosting.
Preparation Time: 15 Minutes
Cooking Time: 1 hour
Dessert is the final course.American cuisinepound cake with peach cobbler cream cheese, peach cobbler pound cake, pound cake 12 persons can be served 591kcal (Kilocalories)
To make the cake:
3 cups of all-purpose flour
3 cups of granulated sugar
6 entire big eggs
1 pound (3 sticks) unsalted butter
8 oz. room temperature cream cheese
2 teaspoons vanilla
18 teaspoon of salt
1 cup chopped peaches (drained juice from a 15-ounce can of peaches)
Topping for the cake:
Peaches from above that are still available
14 cup peach juice
14 cup brown sugar
12 teaspoon ground cinnamon
1 teaspoon ground nutmeg
14 cup leftover peach syrup for the glaze
2 tablespoons powdered sugar
Light brown sugar to sprinkle on top of the cake
Instructions
How to Make a Cake:
Preheat the oven to 325 degrees Fahrenheit.
Cream the butter and sugar together with a hand or stand mixer until blended. Mix in the cream cheese until well mixed.
Then, one at a time, add the eggs to the bowl, mixing thoroughly after each addition before adding the next.
Mix in the vanilla extract.
Then, on low speed, add the flour mixture 12 cup at a time until mixed.
Scrape down the sides of the bowl with a spoon or spatula and mix until the batter is thoroughly combined.
1 cup diced peaches should be folded into the batter. Set the batter aside while you prepare the topping.
To make the topping, follow these steps:
Pour the leftover peaches’ syrup into a bowl. Combine the cinnamon, brown sugar, and nutmeg in a mixing basin. Mix the peaches back into the bowl.
Coat a 12-cup bundt pan with nonstick cooking spray.
Spread the peaches and approximately 14 cup of the juice evenly in the bottom of the bundt pan. Save the remaining liquid for making the glaze.
Spread the batter as evenly as possible in the bundt pan.
Cook the cake for 60-70 minutes.
When a toothpick pushed into the cake comes out clean, the cake is done.
Remove the cake from the oven and set aside for 20 minutes before inverting.
To make the glaze:
In a large mixing bowl, whisk together the powdered sugar and 14 cup of the leftover peach juice mixture. When everything is blended, spoon your chosen amount of glaze over the cake.
Serve and have fun!
