Can I use frozen peaches for this pound cake?

Yes, you can use frozen peaches if you thaw them completely and drain the excess liquid first. Frozen fruit tends to hold more water than canned or fresh, so failing to drain them can make your cake soggy. Once thawed, treat them exactly like the canned version in the recipe instructions.

How should I store leftovers to keep them fresh?

Keep your cake in an airtight container at room temperature for up to three days. Because this recipe contains cream cheese and fruit, it stays moist longer than traditional sponge cakes. If you need to keep it longer, move it to the refrigerator for up to a week, but let it come to room temperature before serving for the best flavor.

Can this recipe be made in a standard loaf pan?

This batter volume is designed for a large 12-cup Bundt pan, so it will likely overflow a standard loaf pan. If you only have loaf pans, you will need to split the batter between two pans and reduce the baking time to about 45 to 55 minutes. Always check the center with a toothpick to ensure it is fully baked through.

Why did my peaches sink to the bottom of the cake?

In this specific recipe, we actually want the peaches at the bottom because we invert the cake after baking. If the peaches folded into the batter are sinking, it might be because the batter is too thin or the fruit pieces are too large. Make sure your butter is creamed properly to create a thick suspension that holds the fruit in place.

Can I freeze the entire cake for a later date?

This pound cake freezes beautifully because of the high fat content from the butter and cream cheese. Wrap the completely cooled cake tightly in plastic wrap and then a layer of aluminum foil. It will stay fresh in the freezer for up to three months; just thaw it overnight in the refrigerator before adding the glaze.

What can I use as a substitute for cream cheese?

If you are out of cream cheese, you can substitute it with an equal amount of full-fat sour cream or Greek yogurt. This will provide a similar moisture and tang to the cake, though the crumb may be slightly less dense than the original version. Be sure your substitute is at room temperature before you start mixing the batter.

Best Ever Cream Cheese Peach Cobbler Pound Cake Easy Recipe

Description

This decadent pound cake balances a rich, cream cheese-infused crumb with a syrupy, caramelized peach cobbler layer. It is a simple, pantry-friendly dessert that delivers bakery-quality results using just one Bundt pan.

Ingredients

2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups canned peaches, diced
1/4 cup peach syrup (reserved from canned peaches)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup powdered sugar

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Instructions

Prepare your oven. Preheat the oven to 325 degrees F and sift the all-purpose flour and salt together in a medium bowl.
Cream butter and sugar. Beat the softened butter and granulated sugar in a large bowl for five minutes until the mixture is light and fluffy.
Combine dairy and eggs. Mix in the room temperature cream cheese, then incorporate the eggs one at a time, ensuring each is fully integrated.
Add dry ingredients. Stir in the vanilla extract, then slowly add the flour mixture on low speed until just combined.
Fold in peaches. Gently fold in the diced peaches using a spatula to maintain the batter’s airy structure.
Mix cobbler topping. In a separate bowl, whisk together the remaining peaches, peach juice, brown sugar, cinnamon, and nutmeg.
Layer and bake. Spread the fruit topping into a greased Bundt pan, spoon the batter on top, and bake for one hour and fifteen minutes.
Glaze the cake. Let the cake cool for twenty minutes before inverting, then whisk powdered sugar with remaining peach syrup and drizzle over the top.

Notes

Ensure all dairy items are at room temperature to prevent the batter from curdling or becoming greasy.
Spoon and level your flour rather than scooping the measuring cup directly into the bag to avoid a dense, dry cake.
Use a high-quality baking spray that includes flour to ensure the caramelized peach topping releases from the pan cleanly.
Allow the cake to cool for at least twenty minutes in the pan to set its structure before attempting to invert it.

Prep Time: 15 mins
Cook Time: 75 mins
Category: Dessert
Method: Baking
Cuisine: American