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To make the Peach Cobbler Cream Cheese Pound Cake, gather these key ingredients: - 1 cup cream cheese, softened to room temperature - 1 cup unsalted butter, softened - 3 cups granulated sugar - 6 large eggs, at room temperature - 3 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1 teaspoon almond extract - 1 cup buttermilk, at room temperature - 2 cups fresh peaches, diced (or 2 cups canned peaches, thoroughly drained) - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - Optional: powdered sugar for dusting These ingredients create a moist, flavorful cake that brings together the joy of peach cobbler and the richness of pound cake. The cream cheese and butter form a creamy base, while the peaches add sweetness and texture. Each bite is a delightful mix of flavors. You can find the full recipe for the steps to create this delicious cake. - Preheat the oven to 350°F (175°C). - In a large bowl, mix cream cheese and butter. - Beat until smooth and creamy. - Gradually add sugar and mix until fluffy. - Add eggs one at a time, mixing well after each. - In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. - Alternate adding the dry mix and buttermilk to the cream mixture. - Start with some flour, then add buttermilk. - Repeat this until all ingredients are combined. - Stir in vanilla and almond extracts. - Fold in diced peaches gently to keep them whole. - Pour the batter into the prepared pans and smooth the top. - Bake for 60-70 minutes, checking for doneness with a toothpick. - Let the cake cool for 15 minutes in the pan. - Transfer to a wire rack to cool completely. This recipe is simple and fun! You can find the Full Recipe for more details. Enjoy your baking adventure! - Always use room temperature ingredients. This helps the cake rise better. - A toothpick is your best friend. Stick it into the cake to test if it's done. - This cake shines when served with whipped cream or ice cream. - You can dust it with powdered sugar for that lovely finish. - Do not overmix the batter. This can make the cake dense. - Properly prepare your pans. Grease and flour well to avoid sticking. By following these tips, you can make your Peach Cobbler Cream Cheese Pound Cake truly special. For the full recipe, check out the details provided earlier. Enjoy baking! {{image_4}} You can make this cake even more special! - Add nuts, such as pecans or walnuts, for a nice crunch. - Mix in other fruits like blueberries or cherries for a twist of flavor. If you need a gluten-free cake, it's simple! - Substitute all-purpose flour with a gluten-free blend. This keeps the cake tasty and light. Want to make this cake vegan? You can! - Use plant-based cream cheese and butter alternatives. - Replace chicken eggs with flax eggs. Just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for a few minutes, and use it as an egg substitute. These variations let you enjoy Peach Cobbler Cream Cheese Pound Cake in many ways! Try them out and see which ones you love best. For the complete recipe, check out the Full Recipe. Store leftovers in an airtight container in the fridge for up to 5 days. This keeps the cake fresh and moist. I recommend slicing it first before storing. This way, you can grab a quick piece whenever you want a sweet treat. If you want to save some for later, freeze slices wrapped well in plastic wrap for up to 3 months. Make sure to press the wrap tightly against the cake to avoid freezer burn. When you’re ready to enjoy it, simply let it thaw in the fridge overnight. Reheat slices in the microwave or oven to restore moisture. If using the microwave, heat for about 15-20 seconds. For the oven, warm it at 350°F (175°C) for about 10 minutes. This will make your cake soft and delicious again. For the full recipe, check out the complete guide! To make this cake from scratch, follow these key steps: 1. Preheat the oven to 350°F (175°C). Grease and flour your bundt pan. 2. Cream the butter and cream cheese together until smooth. 3. Add sugar gradually, mixing until fluffy. 4. Incorporate eggs one by one, blending well after each addition. 5. Mix dry ingredients in a separate bowl, then add them to the wet mix, alternating with buttermilk. 6. Stir in flavorings and fold in diced peaches gently. 7. Pour batter into the prepared pan and smooth the top. 8. Bake for 60-70 minutes, checking doneness with a toothpick. 9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack. 10. Optionally, dust with powdered sugar before serving. Yes, you can use canned peaches. They work well in this recipe. Just make sure to thoroughly drain them before adding to the batter. Canned peaches may be softer than fresh ones. This can change the texture of your cake. Fresh peaches provide a firmer bite and a more vibrant flavor. Both options will still yield a delicious cake. If you don't have buttermilk, you can use these alternatives: - Milk with vinegar or lemon juice: Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes. - Plain yogurt: Use an equal amount of plain yogurt, thinned with a little milk if needed. - Sour cream: This works well too, use it in the same amount as buttermilk. These substitutes will help maintain the moisture and richness in your cake. This blog post covers a delicious Peach Cobbler Cream Cheese Pound Cake. It guides you through the necessary ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage methods, and answers to common questions. Baking can be fun and rewarding. With fresh peaches or other fruits, you can customize your cake. Follow these steps, and you will impress friends and family. Happy baking!

Peach Cobbler Cream Cheese Pound Cake

Indulge in the delightful Peach Cobbler Cream Cheese Pound Cake that perfectly blends the rich creaminess of cream cheese with the sweet flavor of fresh peaches. This easy recipe is perfect for any occasion and delivers a moist, flavorful cake that everyone will love. Ready to impress your friends and family? Click to explore this delicious recipe and treat yourself to a slice of happiness!
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Ingredients
  

1 cup cream cheese, softened to room temperature

1 cup unsalted butter, softened

3 cups granulated sugar

6 large eggs, at room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup buttermilk, at room temperature

2 cups fresh peaches, diced (or 2 cups canned peaches, thoroughly drained)

1 teaspoon ground cinnamon

1/4 teaspoon salt

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 10-inch bundt pan or two 9-inch loaf pans by greasing and flouring them well to prevent the cake from sticking.

    Cream the Mixture: In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, beat them together on medium speed for about 3-4 minutes until the mixture is smooth and creamy.

      Add Sugar: Gradually incorporate the granulated sugar into the mixture while continuing to beat. Mix until the batter is light and fluffy, approximately 2-3 minutes.

        Incorporate Eggs: Add the eggs one by one, ensuring to beat well after each addition. This will help create a rich texture in your cake.

          Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This will ensure even distribution of the leavening agents and spices throughout the cake.

            Combine Mixtures: Gradually add the dry ingredient mixture to the cream cheese mixture, alternating with the buttermilk. Start with a portion of the flour, then add some buttermilk, repeating this until all ingredients are incorporated. Mix gently until just combined to avoid overmixing.

              Flavoring and Peaches: Stir in the vanilla and almond extracts for a robust flavor. Carefully fold in the diced peaches, ensuring they are evenly distributed throughout the batter. Take care not to mash the peaches while mixing.

                Prepare for Baking: Pour the batter into the prepared pan(s) and use a spatula to smooth the top evenly.

                  Bake: Place the pan(s) in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If using loaf pans, check for doneness at about 50-60 minutes.

                    Cooling: Once baked, remove the pan from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer the cake onto a wire rack to cool completely.

                      Finishing Touches: After the cake has cooled, lightly dust the top with powdered sugar for a lovely presentation, if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12-16

                          - Presentation Tips: For an attractive display, slice the cake and serve it on a decorative platter. For an added touch of elegance, garnish each slice with a dollop of whipped cream and a few extra peach slices. Enjoy your creation!