Peach Cobbler Pound Cake Recipe With Cream Cheese

Ingredients

FOR THE PEACH COBBLER MIXTURE:

• 2 large peaches

• ⅓ cup brown sugar

• 1 tbsp cinnamon

• ¼ tsp nutmeg

• 2 tbsp rum or bourbon

• ¼ cup butter, melted

FOR THE CREAM CHEESE POUND CAKE:

• 2 large peaches

• 1 cup unsalted butter

• 1 cup cream cheese

• 2 cups granulated sugar

• 5 eggs

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1 tbsp vanilla extract

• ⅓ cup milk

• Vegetable oil for greasing the baking dish 

FOR THE VANILLA FROSTING:

• 1 cup powdered sugar

• 2 to 3 tbsp milk

• 1 tsp vanilla extract

• Mint leaves, optional for garnish 

Tools you need

• Measuring cups and spoons

• Whisk

• Mixing bowls

• Hand mixer

• Spatula

• Round baking pan

• Wire rack

Instructions

STEP 1: Gather and measure all the peach cobbler pound cake ingredients. Preheat the oven to 350°F.

STEP 2: Peel the peaches and cut them into thin slices. Grease a baking dish with vegetable oil and layer the bottom with half of the sliced peaches. 

STEP 3: Mix cinnamon, brown sugar, and nutmeg. Use half of the sugar mixture to sprinkle the peaches on the baking dish. 

STEP 4: Drizzle bourbon and melted butter on top of the peaches and sugar. 

STEP 5: In a separate bowl, beat butter and cream cheese with a hand mixer on medium-high or manually with a whisk. Scrape the sides of the bowl and add the sugar, then continue mixing until fluffy.

STEP 6: Add the eggs, one at a time, ensuring that everything is mixed well between each addition. For each egg added, beat the mixture for 30 seconds.  

STEP 7: Add the milk and vanilla extract to the mixture.

STEP 8: In another bowl, whisk flour, baking powder, and salt.

STEP 9: Add the dry ingredients to the cream cheese mixture, half a cup at a time, on low speed or with a spatula. Scrape the bowl halfway through and continue mixing but do not overmix.

STEP 10: Spread half of the peach cobbler cream cheese pound cake batter over the peaches on the baking dish. 

STEP 11: Layer the remaining peaches over the batter and sprinkle with the remaining cinnamon-sugar mixture. 

STEP 12: Spread the remaining batter over the peach layer. Smoothen the cake with a spatula and bake for 45 to 50 minutes until golden brown.

STEP 13: For the frosting, whisk the milk, powdered sugar, and vanilla extract until smooth and creamy. 

STEP 14: Allow the peach cobbler pound cake to sit for 10 minutes. Then, invert it onto a wire rack to finish cooling.

STEP 15: Spoon the vanilla frosting over the cooled pound cake, and enjoy. You can also top the cake with mint leaves.