Description
This Southern Peach Cobbler Pound Cake with Cream Cheese is a delightful blend of classic pound cake richness infused with fresh peaches and topped with a crunchy crumb topping and a smooth vanilla icing. Perfect for summer gatherings or any occasion, this cake combines moist, creamy cake layers with a tangy peach topping for a deliciously comforting dessert.
Ingredients
Cake Batter
- ⅔ cup all-purpose flour
- ⅔ cup granulated sugar
- 4 tbsp salted butter (room temperature)
- 2 cups granulated sugar
- 1 cup salted butter (room temperature)
- 8 oz full-fat cream cheese (room temperature)
- 4 large eggs (room temperature)
- 1 tbsp pure vanilla extract
- ⅓ cup whole milk (room temperature)
- 2 ½ cups cake flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
Crumb Topping
- Baking spray
- Flour for topping: ⅔ cup
- Sugar for topping: ⅔ cup granulated sugar
- Butter for topping: 4 tbsp salted butter (room temperature)
Peach Topping
- 1.5 cup chopped peaches (fresh, canned in juice, or thawed from frozen)
- 4 tbsp brown sugar (packed)
- 6 tbsp salted butter (melted)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Vanilla Icing
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare Crumb Topping: Preheat oven to 400°F. Use a fork or your hands to mix together flour, sugar, and butter until the mixture resembles coarse crumbs. Spread this crumb mixture evenly into a baking pan lined with parchment paper and bake for 10-15 minutes or until golden brown. Set aside or chill.
- Prepare Peach Topping: In a bowl, stir chopped peaches with brown sugar, melted butter, cinnamon, and nutmeg. Set aside.
- Prepare Pound Cake Batter: In a stand mixer bowl, cream butter and cream cheese on low speed until combined and creamy. Gradually add sugar and beat on medium speed until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking soda, and cinnamon. Fold half the dry mixture into the wet ingredients gently with a rubber spatula, then fold in milk. Repeat folding in the remaining flour mixture until just combined; avoid overmixing.
- Prepare Pan and Assemble: Preheat oven to 325°F. Spray a Bundt pan generously with baking spray, including crevices. Pour peach topping mixture evenly on the bottom of the pan, then gently spoon the cake batter over the peaches and smooth the top.
- Bake the Cake: Bake for 55-75 minutes, checking doneness at 50 minutes by inserting a toothpick or instant-read thermometer (should read 210°F). Once done, let the cake cool in the pan for one hour.
- Cool and Top Cake: Carefully remove the cake from the pan onto a serving dish or wire rack to cool completely. Sprinkle the reserved crumb topping evenly over the cooled cake atop the peach layer.
- Make Vanilla Icing: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle the icing over the cooled cake just before serving.
Notes
- Use room temperature ingredients (butter, eggs, cream cheese, milk) for a smooth and consistent batter.
- Fresh, canned, or frozen peaches work equally well—just ensure to drain excess liquid if using canned or thawed frozen peaches.
- The crumb topping can be made ahead and refrigerated until needed.
- Check cake doneness early to prevent overbaking.
- Serve at room temperature for best flavor and texture.
