This Peach Cobbler Cream Cheese Pound Cake is made with diced peaches
in the batter with a peach cobbler base and a delicious glaze.
Watch us make this Peach Cobbler Pound Cake!
If you love Peach Cobbler, then you will definitely love this cake! And yes it absolutely tastes like Peach Cobbler.
Cream cheese was added to this cake to make it just that much more moist and delicious. A great addition to this cake would be some vanilla ice cream.
I enjoyed this cake not cold, but kind of cool, but of course, it is delicious out of the oven and at room temperature as well.
So let's get into this recipe so I can show you how it's done!
Ingredients needed to make the cake:
For the cake batter- you will need:
- All-purpose flour
- Granulated sugar
- Large, whole eggs- room temperature
- Unsalted butter- room temperature
- Cream cheese- room temperature
- Vanilla
- Salt
- Chopped peaches- juice drained
For the cake topping- you will need:
- Sliced peaches with juice
- Brown sugar
- Cinnamon
- Nutmeg
For the glaze- you will need:
- Peach syrup
- Powdered sugar
Steps to make the cake:
Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Add the vanilla extract and mix. Then add the flour mixture ½ c to 1 c at a time on low speed until combined.
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.
Steps to make the topping:
Drain the syrup from the remaining peaches into a bowl. Add cinnamon, brown sugar, and nutmeg to the bowl and mix.
Return the peaches to the bowl and mix. Spray a 12-cup bundt pan with non-stick spray. Spoon the peaches and about ¼ c of the juice into the bottom of the bundt pan spreading evenly.
Keep the remaining liquid to prepare the glaze. Spoon the batter into the bundt pan as evenly as possible. Bake the cake for 60 -70 minutes.
The cake is done once an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
Steps to make the glaze:
Add powdered sugar to a large bowl and add about ¼ c of the remaining peach juice mixture and whisk together.
Once combined spoon your desired amount of glaze over the cake.
This cake is best stored in the refrigerator. When you're ready to eat the cake, cut a slice and allow it to stand at room temperature if you do not enjoy cold cake or as is.
This cake is definitely better the second day when all of the seasonings and spice have set into the cake!
**Shop my Amazon store to get the bundt pan used to make this recipe and check out other cooking items used by Whip it like Butter!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
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Ingredients
- For the cake:
- 3 c all-purpose flour
- 3 c granulated sugar
- 6 large whole eggs
- 1 ½ c unsalted butter (3 sticks)
- 8 oz. cream cheese - room temperature
- 2 tsps vanilla
- ⅛ teaspoon salt
- 1 c diced peaches (1 15-ounce can of peaches is needed/juice drained)
- For the cake topping:
- Remaining peaches from above
- ¼ c peach juice
- ¼ c light brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- For the glaze:
- ¼ c remaining peach syrup
- 2 c powdered sugar
- Light brown sugar for sprinkling over the cake
Instructions
- Steps to make the cake:
- Preheat your oven to 325 degrees F.
- Using a hand or stand mixer, cream the butter and sugar together until combined. Add the cream cheese and mix until combined.
- Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Add the vanilla extract and mix.
- Then, add the flour mixture ½ c to 1 c at a time on low speed until combined.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.
- Steps to make the topping:
- Drain the syrup from the remaining peaches into a bowl. Add cinnamon, brown sugar, and nutmeg to the bowl and mix. Return the peaches to the bowl and mix.
- Spray a 12-cup bundt pan with non-stick spray.
- Spoon the peaches and about ¼ c of the juice into the bottom of the bundt pan spreading evenly. Keep the remaining liquid to prepare the glaze.
- Spoon the batter into the bundt pan as evenly as possible.
- Bake the cake for 60 -70 minutes.The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
- For the glaze:
- Add powdered sugar to a large bowl and add about ¼ c of the remaining peach juice mixture and whisk together. Once combined spoon your desired amount of glaze over the cake.
- Serve and enjoy!
Kay says
Do you refrigerate the cake? Im making it the day before Thanksgiving so i wanted to know how do I store it
Whip it like Butter says
I did refrigerate the cake. I recommend removing it from the refrigerator at least a few hours before serving it to give it time to come to room temperature.
Valerie says
Hi I forgot the brown sugar for the topping will it come out ok?
Whip it like Butter says
Hi there! It may not be as flavorful, but it will probably be fine.
Valerie says
Hi what if I forgot the brown sugar in the topping? Will it turn out right still?
Lorna Smith says
Love this cake. I have made about 10 of them for friends and family. TheLast 2 that I made the cake broke first one had 1 Crack the 2nd one cracked in 3 different places. Please help what could cause this
Whip it like Butter says
I'm so glad you love the cake. Cracking is not necessarily unusual for a pound cake. It's possible that the one that broke was overmixed.
Diana says
I followed the directions as written. However, I had to add more peaches. The cake was very tasty. I will make it again.
Whip it like Butter says
Thank you so much! I'm glad you enjoyed it Diana!
Cakes4CupsnGalore says
This came out very well warm and moist very very good.
Whip it like Butter says
Thank you very much! I'm glad it came out great!
April says
This is in the oven..easy peasy! Thank you for the recipe. I know it will be one my family will enjoy for years to come.
Whip it like Butter says
Yay! I'm so glad to hear that! Thank you so much!
Sandra says
This cake is great. I will be making it again and share it with family and friends
Whip it like Butter says
Thank you! I'm so glad you enjoy the cake! I hope your family and friends enjoy it as well.
Amelia Marie Holder says
I'll be making this delicious recipe tomorrow for a family get together, can't wait! Thank you so very much!
Whip it like Butter says
Oh wonderful! I hope that you all really enjoy it! You're welcome!