Southern Peach Cobbler Pound Cake with Cream Cheese: The Best Old-Fashioned Recipe
Welcome to the ultimate celebration of Southern baking: our luscious Southern Peach Cobbler Pound Cake with Cream Cheese. This isn’t just any pound cake; it’s a harmonious blend of a moist, rich cream cheese pound cake, infused with the sweet essence of peaches, crowned with a delightful streusel crumb topping, and finished with a delicate vanilla glaze. Whether you’re using juicy canned peaches or fresh, in-season fruit, this recipe captures the heart of traditional peach cobbler in a surprisingly elegant pound cake form. Perfect for a summer gathering, a holiday feast, or simply a comforting treat, it’s a dessert that truly speaks to the soul of every peach lover.
If this delightful peach cobbler pound cake with cream cheese captures your heart, you’ll also adore my Peach Mango Pie, my No Bake Oreo Cheesecake, and my Cherry Crumb Pie!
The Best Peach Cobbler Pound Cake with Canned or Fresh Peaches
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Peaches are undeniably one of my absolute favorite fruits, and this peach cobbler pound cake recipe stands out as one of my go-to summer desserts! It all begins with an incredibly easy-to-follow recipe for a rich cream cheese pound cake batter. What truly makes this cake special is the juicy peach mixture, prepared with either readily available canned, frozen, or ripe fresh peaches, combined with melted butter and fragrant brown sugar, all layered at the bottom of your Bundt pan. This creates a beautifully caramelized, fruit-forward base that bakes into the cake.
Once baked, we elevate this peach-infused creation even further. The cake is inverted, revealing the vibrant peach topping, and then complemented by a buttery streusel crumb topping and a sweet powdered sugar icing. This combination of textures and flavors gives our peach cobbler cake an absolutely amazing, unforgettable taste that is reminiscent of traditional cobbler but with the elegant density of a pound cake. It’s truly a treat for the senses!
If you’re a fan of this rich cream cheese pound cake, you absolutely must try my Carrot Pound Cake, my playful Strawberry Crunch Cupcakes, or my indulgent Salted Caramel Kentucky Butter Cake!
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Why is Pound Cake Different from Regular Cake?
Pound cake, such as this delectable Southern Peach Cobbler Pound Cake, distinguishes itself from typical cakes through its unique, rich composition and distinctive texture. Historically, pound cakes earned their name from being made with a pound of each key ingredient: flour, butter, eggs, and sugar. This traditional ratio results in a cake that is remarkably dense, incredibly moist, and boasts a deep, buttery flavor that lighter, fluffier cakes simply can’t match. Unlike many regular cakes that rely heavily on chemical leavening agents like baking powder or baking soda for their rise, classic pound cakes achieve their lift and tender crumb primarily through the air incorporated during the creaming of butter and sugar. This meticulous process contributes to its signature tightly-packed, yet melt-in-your-mouth texture.
Our peach cobbler pound cake with cream cheese takes this indulgence a step further. The addition of cream cheese makes the batter even more decadent and dense, requiring a longer, slower bake time to ensure it cooks through perfectly. This distinctive texture is precisely why I adore pound cakes – they offer a satisfying chew and a luxurious feel that sets them apart as a truly special dessert.
Is a Bundt Cake the Same as a Pound Cake?
While many pound cakes are baked in Bundt pans, and thus can be considered Bundt cakes, the terms aren’t interchangeable. “Pound cake” refers to the specific *type* of cake and its traditional ingredient ratios, which result in its dense, rich texture. “Bundt cake,” on the other hand, describes the *shape* of the cake, specifically one baked in a Bundt pan with its characteristic fluted sides and central tube. So, a cake like this Peach Cobbler Pound Cake, and my delightful Oreo Pound Cake, can indeed be both a pound cake and a Bundt cake!
For a more in-depth exploration of this topic, be sure to check out my detailed post on Pound Cake vs Bundt Cake: What’s the Difference? + Recipes. It covers everything you need to know about these delicious distinctions.
What Makes a Pound Cake Too Dry?
Pound cake is one of my all-time favorite dessert recipes, and when done right, it should be beautifully moist and tender, with a slight density. However, it’s a common pitfall for pound cakes to end up disappointingly dry. To ensure the best results and achieve that coveted moist texture, I always advocate for including a full-fat dairy product with a touch of acidic tang, such as cream cheese, sour cream, or buttermilk, in your recipe. These ingredients add richness and moisture that are crucial for a perfect pound cake.
Several factors can lead to a dry pound cake: overbaking, overmixing the batter, or adding too much flour. To combat these issues, I highly recommend using a kitchen scale to measure your flour by weight. This is the most accurate method and prevents inadvertently adding excess flour, which can drastically dry out your cake. When combining your dry ingredients with the wet, mix your cake batter only until they are just combined – overmixing develops gluten, leading to a tougher, drier crumb. Always use a timer when baking and start checking your cake a little before the minimum bake time to assess its readiness. For ultimate precision, I love using an instant-read thermometer inserted into the center of the cake; it should register 210℉ when perfectly done.
What is the Secret to a Good Pound Cake?
The single most important piece of advice I can offer for achieving a truly exceptional pound cake is to use room temperature ingredients. We’re often mindful about softening butter and cream cheese, but it’s equally crucial for your eggs and milk to be at room temperature. If cold ingredients are added to a beautifully creamed butter and sugar mixture, they can cause the butter to seize up and firm, undoing all the aeration work you’ve done. This leads to a less airy batter and a denser, less tender cake.
Speaking of creaming, don’t rush this vital step. Take your time to thoroughly cream the butter and sugar together – I typically recommend a full 3-5 minutes of mixing. During this process, the mixture should transform, becoming noticeably lighter in color and much airier in texture. This creaming action incorporates essential air into the batter, which is key for a tender, well-risen pound cake. A properly creamed base is the foundation for a moist, flavorful, and perfectly textured pound cake every single time.
Key Ingredients for this Irresistible Peach Cobbler Pound Cake with Cream Cheese
I’ll provide the exact measurements in the detailed recipe card below, but here’s a breakdown of the essential ingredients you’ll need for your incredibly buttery cake batter and delicious toppings:
- Granulated Sugar – This forms the sweet foundation of our pound cake. We’ll cream our granulated sugar with butter to create a light, airy emulsion, which is the secret to the tender crumb of this delicious peach cobbler pound cake.
- Salted Butter – Quality butter is non-negotiable for a rich pound cake. Ensure your butter is at a true room temperature, around 70 degrees Fahrenheit – soft enough to cream easily but not melted or greasy. If your kitchen is particularly warm or cool, a meat thermometer can help you get it just right. If you only have unsalted butter, simply add an additional ½ teaspoon of salt to your dry ingredients.
- Cream Cheese – The star ingredient for that extra rich, dense, and moist texture! Using full-fat cream cheese is crucial for achieving the desired velvety crumb. Like the butter, ensure your cream cheese is at room temperature for smooth incorporation.
- Eggs – For proper emulsification and structure, your eggs must be at room temperature. Cold eggs can stiffen the creamed butter and sugar, hindering the cake’s texture. A quick tip: place them in a bowl of lukewarm water for about 15 minutes to bring them to temperature.
- Vanilla Extract – For the most exquisite flavor, I always recommend using pure vanilla extract. Or, if you’re feeling adventurous, you can even make your own for an unparalleled aroma and taste!
- Whole Milk – Just a touch of whole milk helps to achieve the perfect consistency for the batter, ensuring it’s smooth and pourable without being too thin.
- Cake Flour – While all-purpose flour can work, I personally love the incredibly light and tender texture that cake flour imparts to classic pound cake recipes. Precision is key when measuring flour: always measure by weight with a kitchen scale to avoid a heavy, dry cake.
- Baking Soda – A small amount of baking soda provides just enough lift, ensuring this moist and delicious pound cake isn’t overly dense.
- Cinnamon – This spice is optional, but I find that a hint of ground cinnamon adds a wonderful warmth and depth of flavor, making it a fantastic addition to this southern peach pound cake recipe! If you adore the combination of cinnamon and peach, you’ll definitely want to try my Cinnamon Rolls Peach Cobbler!
But before we gently spoon our prepared cake batter into the Bundt pan, we’ll first create an incredible upside-down peach cobbler filling right in the pan!
- Chopped Peaches – The star of our show! You have the flexibility to use fresh, frozen, or canned peaches for this recipe. For fresh peaches, a vegetable peeler makes quick work of their skin, then chop them into ½-inch to 1-inch chunks. If you opt for frozen peaches, remember to thaw them completely and drain any excess liquid to prevent a soggy cake. Canned peaches should also be well-drained.
- Brown Sugar – This is what gives our caramelized topping that unmistakable, deep, and rich flavor, capturing the classic essence of peach cobbler. Its molasses notes pair beautifully with the peaches.
- Melted Butter – A generous amount of melted butter adds luxurious richness and helps to create that irresistible caramelization on the peach topping, ensuring a golden, buttery crust once inverted.
- Cinnamon & Nutmeg – These warm spices are the perfect complement to the sweetness of the peaches and brown sugar, adding a cozy, inviting aroma and a delightful depth to the fruit topping.
To further enhance our finished peach Bundt cake, we’re also preparing a delightful make-ahead crumb topping! Here’s what you’ll need to create those irresistible buttery crumbles:
- All-Purpose Flour – This provides the structure for our crumb topping. If you prefer a slightly lighter crumble, you can certainly use cake flour, just like we do in the pound cake batter itself!
- Granulated Sugar – Sweetness for the crumble. Feel free to use brown sugar if you prefer a deeper, more molasses-like flavor in your topping.
- Salted Butter – Crucial for that rich, buttery taste and texture. Ensure your butter is at room temperature before mixing, as this will allow it to combine beautifully with the flour and sugar to form the perfect streusel crumbs.
And finally, we’ll add a touch of elegance with a quick, sweet powdered sugar icing:
- Powdered Sugar – The foundation of our icing, providing its essential sweetness and contributing to its smooth, pourable texture.
- Milk – Used to thin the icing to the perfect drizzling consistency. For an extra boost of peach flavor, consider using heavy cream for richness or even drained peach nectar from your canned peaches!
- Cinnamon – This is an optional but highly recommended addition that beautifully enhances the overall spice profile of the cake and icing.
- Vanilla Extract – A classic flavor that perfectly complements the sweetness of the icing and ties all the elements of the cake together with its warm, aromatic notes!
Essential Equipment for Baking Your Peach Cobbler Pound Cake
To ensure your peach cobbler pound cake turns out perfectly, having the right tools makes all the difference. I highly recommend baking this delicious cake in a high-quality Bundt or tube cake pan. My personal favorite is the Elegant Party Bundt Pan from Nordic Ware, which consistently delivers beautifully shaped cakes. For more insights on cake pans, you can always refer back to my post on the differences and similarities between pound cake vs Bundt cake!
For mixing your luscious batter, you’ll need either a robust stand mixer or a reliable hand mixer. These are essential for properly creaming the butter and sugar, which is a critical step for a tender pound cake. A flexible rubber spatula is also incredibly useful for folding in dry ingredients gently and ensuring you scrape down the sides of your mixing bowl thoroughly, leaving no delicious batter behind. To help your cake cool evenly and prevent it from becoming soggy, a sturdy wire rack is a must-have. Finally, to confidently determine when your cake is perfectly baked (when it reaches an internal temperature of 210 degrees F), a good quality cooking thermometer is an invaluable tool.
Perhaps my most highly recommended tool for any baker is a kitchen scale. This inexpensive gadget is the key to preventing the most common pound cake mistake: using too much flour. Measuring flour by volume with a measuring cup can be notoriously inaccurate, leading to a dense, dry cake. A kitchen scale ensures precise measurements every time, guaranteeing a moist and perfectly textured cake.
Step-by-Step Guide to Baking Your Perfect Peach Cobbler Pound Cake
Creating this magnificent peach cobbler pound cake is a rewarding process. Follow these simple steps for a truly memorable dessert. Remember to have all your ingredients at room temperature before you begin!
1. In the bowl of your stand mixer (or a large bowl with a hand mixer), combine the room temperature butter, cream cheese, and granulated sugar. Cream them together on medium speed for about 4-5 minutes until the mixture is visibly lightened in color and wonderfully fluffy. Don’t forget to stop and scrape down the sides of your bowl with a spatula to ensure everything is thoroughly combined. Next, crack in your room temperature eggs, one at a time, mixing well after each addition until fully incorporated. Finish by stirring in the pure vanilla extract.
2. In a separate, medium-sized bowl, whisk together your carefully measured cake flour, baking soda, and the optional ground cinnamon. Ensure these dry ingredients are thoroughly combined to distribute the leavening and spice evenly throughout the batter. This step is key for a consistent texture and flavor in your finished pound cake.
3. Now, we’ll gently alternate adding your dry ingredients and your room temperature milk into your wet ingredients. Begin by folding in about half of the flour mixture with a rubber spatula until it’s just incorporated, being careful not to overmix. Then, gently fold in the milk, followed by the remaining flour mixture. Continue folding only until everything is just combined and no streaks of dry flour remain. The batter should be thick, smooth, and fluffy.
4. In a separate bowl, prepare your irresistible peach topping by combining the chopped peaches (fresh, canned, or thawed frozen), packed brown sugar, rich melted butter, ground cinnamon, and a pinch of ground nutmeg. Stir this mixture well until the peaches are evenly coated. Generously grease your Bundt pan with baking spray, making sure to get into all the intricate crevices. Then, carefully pour this delicious peach mixture evenly into the bottom of the prepared Bundt pan.
5. Carefully spoon your prepared pound cake batter over the peach mixture in the Bundt pan, spreading it evenly to cover the fruit completely. To help eliminate any large air bubbles that could form pockets in your cake, gently drop the pan onto your kitchen counter a couple of times. This simple technique ensures a beautifully uniform crumb. Now, your cake is ready for the oven!
6. Once your cake has cooled completely, it’s time for the crowning touches! Generously top the inverted peach mixture with your prepared crumble topping, creating a delightful crunch. Then, drizzle liberally with the smooth vanilla glaze, allowing it to cascade beautifully down the sides. For an extra special treat, serve each slice with a generous scoop of creamy vanilla ice cream – the perfect accompaniment to this warm, peachy dessert!
Hint: Baking times can vary depending on your oven. To avoid overbaking, begin checking your cake with a toothpick after about 50 minutes. Insert the toothpick into the deepest part of the cake; it should come out clean when the cake is done. The total baking time will typically range from 55 to 75 minutes.
Helpful Substitutions for Your Peach Cobbler Pound Cake
Don’t have every ingredient on hand? No worries! Here’s how you can make this delicious recipe work with some simple substitutions:
- Cake Flour – If your pantry is out of cake flour, you can easily create a homemade substitute for this easy peach cobbler pound cake. For every 2 ½ cups of all-purpose flour, simply remove 5 tablespoons and replace them with cornstarch. If measuring by weight, this translates to 273 grams of all-purpose flour sifted together with 40 grams of cornstarch. This blend helps mimic the fine texture of cake flour.
- Cream Cheese & Milk – For a slightly different but equally delicious result, you can replace both the cream cheese and milk with 8 ounces of full-fat sour cream. This substitution, similar to my Lemon Sour Cream Pound Cake recipe or my Blueberry and Lemon Pound Cake, will still yield a wonderfully moist and tender cake with a tangy twist.
- Cinnamon – To introduce a more complex and autumnal spice flavor, consider replacing the individual cinnamon and nutmeg with an equal amount of pumpkin pie spice. This blend often includes ginger, cloves, and allspice, adding a rich, warm depth to your peach cobbler pound cake.
I haven’t personally experimented with gluten-free or vegan substitutions for this particular cake, but if you do, I would absolutely love to hear about your results and any successful adaptations!
Creative Variations for Your Peach Cobbler Pound Cake
Feel free to get creative and put your own unique twist on this already fantastic fresh peach cobbler pound cake recipe. Baking is all about experimentation and making a recipe truly yours!
- Change the Fruit – Peaches are wonderful, but this recipe is incredibly versatile! You can easily swap out the peaches for other delicious fruits like sweet blueberries, crisp apples (perfect for an apple cobbler pound cake!), or even ripe bananas. Use whatever is in season or whatever delightful fruit you have on hand to customize your cake.
- Boost the Peach Flavor with Peach Icing – If you’re using canned peaches, don’t let that flavorful juice go to waste! Instead of regular milk, use the drained peach juice from the can in your powdered sugar icing. This simple trick will significantly boost the peach flavor and sweetness in your glaze, making it an even more intensely peachy experience.
- Use Sliced Peaches – For a different and visually stunning presentation, consider arranging neatly sliced peaches instead of chopped ones at the bottom of your Bundt pan. When the cake is inverted, you’ll reveal a beautiful, fanned-out peach design, making for an even more impressive upside-down peach cobbler pound cake!
If you enjoy upside-down cakes, you should also try my delightful pineapple upside-down cake for more inspiration and a taste of tropical sweetness!
Can I Make Peach Cobbler Pound Cake with Cake Mix?
Absolutely! If you’re looking for a shortcut or simply prefer the convenience of a boxed mix, you can certainly adapt this recipe to make a peach cobbler pound cake with cake mix. The process is straightforward: first, prepare your chosen pound cake mix according to the package instructions to create the cake batter. While that’s mixing, prepare the delicious streusel crumb topping and the caramelized peach upside-down topping exactly as instructed in the recipe card below.
Once your peach mixture is in the Bundt pan and topped with the cake mix batter, bake it according to the box directions. However, keep in mind that the addition of the peaches might increase the baking time slightly, so be sure to check for doneness with a toothpick. Finally, assemble your cake as usual, topping it with the crumb topping and glaze. Just ensure you use a pound cake mix quantity that is suitable for a standard Bundt pan to avoid overflow.
More Juneteenth Ideas For You To Try
You can find all the information about this Juneteenth culinary collaboration on Eat the Culture’s website, where you’ll learn more about the different regions of Black cuisine we honor with our recipe contributions.
This easy peach cobbler pound cake is featured as part of Black Cowboy Cuisine (Southwest Region):
Cowboy Cuisine from the southwestern region of the United States honors the legacy of Black cowboys who forged physical trails in this country, as well as culinary and cultural trails.
Southwestern soul food combines the flavors and ingredients of Southern cuisine with vibrant and spicy elements. Recipes like Bacon Jalapeño Deviled Eggs, Spicy Sausage and Baked Bean Casserole, and Strawberry Margaritas offer a unique fusion of bold flavors and culinary traditions.
- Big Delicious Life – Bacon Jalapeno Deviled Eggs
- Food Fidelity – Smoked Wings
- Food Fidelity – Rib Tips
- Seasoned To Taste – Spicy Sausage and Baked Bean Casserole
- Collards Are The Old Kale – White Beans w/Tomato Chow Chow
- Sims Home Kitchen – Strawberry Margarita
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Storage Tips for Your Peach Cobbler Pound Cake
To keep your delicious upside-down peach cobbler pound cake fresh and moist for as long as possible, proper storage is key. At room temperature, well-covered with plastic wrap or in an airtight cake dome, this cake will stay fresh and delightful for up to two days. For extended freshness, especially in warmer climates, you can store it in an airtight container in the refrigerator for up to four days. Be sure to bring it to room temperature before serving for the best flavor and texture.
If you want to enjoy this incredible dessert even further into the future, it freezes beautifully! Wrap the cooled cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. Stored this way, your peach cobbler pound cake can be kept in the freezer for up to two months. When ready to serve, thaw it overnight in the refrigerator, then bring it to room temperature before enjoying.
Top Tip for the Best Pound Cake
I know I sound like a broken record, but seriously, invest in a kitchen scale and measure your flour by weight! This one simple change will dramatically improve your baking by ensuring accurate measurements every time, virtually guaranteeing a perfectly moist and tender cake instead of a dry, crumbly one. It’s the game-changer for consistently fantastic pound cakes!
More Irresistible Recipes To Try
- Chocolate Blueberry Cake
- Peanut Butter Rice Krispie Treats
- Lemon Dump Cake
- Pie Crust Cookie Twists
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Southern Peach Cobbler Pound Cake with Cream Cheese
Equipment you may need
- mixing bowls
- measuring cups and spoons
- rubber spatula
- whisk
- hand mixer
- food scale
- stand mixer
- cooling rack
- 10-12 cup bundt pan
- instant-read thermometer
Ingredients
Make-Ahead Crumb Topping (Optional)
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 4 tablespoon (56 g) salted butter – room temperature
Cinnamon Cream Cheese Pound Cake
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) salted butter – room temperature
- 8 oz (227 g) full-fat cream cheese – room temperature
- 4 large eggs – room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅓ cup (81 g) whole milk – room temperature
- 2 ½ cups (313 g) cake flour – measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (1 g) ground cinnamon
- baking spray
Peach Cobbler Upside-Down Topping
- 1.5 cup (231 g) chopped peaches – fresh, canned in juice, or thawed from frozen
- 4 tablespoon (48 g) brown sugar – packed
- 6 tablespoon (84 g) salted butter – melted
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (1 g) ground nutmeg
Glaze
- 2 cups (240 g) powdered sugar
- 2 tablespoon (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- pinch salt
Instructions
Prepare Crumb Topping
- Preheat oven to 400°F. Use a fork or your hands to mix and press together flour, sugar, and butter until well combined and mixture resembles coarse crumbs.
- Spread mixture into a baking pan lined with parchment paper.
- Bake in preheated oven for 10-15 minutes, or until golden brown. Set aside or chill in fridge, covered, until ready to add to finished cake.
Prepare Peach Topping
- In a bowl, stir together chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg.
- Set aside while you prepare the cake batter.
Prepare Pound Cake Batter
- Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy.
- Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes.
- Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined.
- Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined.
- Preheat oven to 325°F. Spray Bundt pan generously with baking spray, being sure to get it in the crevices of the pan.
- Pour peach topping mixture around the bottom of the pan. Gently spoon cake batter on top evenly and smooth the top.
- Bake in preheated oven for 55-75 minutes, or until a toothpick entered into the center of the cake comes out clean, or an instant-read thermometer in the center of the cake reads 210℉. Begin checking for doneness at 50 minutes.
- Let cake cool in pan one hour, then carefully flip out onto a serving dish or wire rack to cool completely.
Cobbler Topping
- Sprinkle reserved crumb topping over cake on top of peach mixture.
- To make vanilla icing, whisk together powdered sugar, milk, vanilla, and salt in a bowl. Drizzle over cooled cake just before serving.
Video
Notes
- Cake Flour – If you don’t have cake flour, you can make a substitute to use for this easy peach cobbler pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it’ll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
- Cream Cheese & Milk – replace both the cream cheese and milk with 8 ounces of full-fat sour cream (like in my Lemon Sour Cream Pound Cake recipe).
- Cinnamon – replace the cinnamon and nutmeg with pumpkin pie spice for a more complex spice flavor!
Nutrition
Frequently Asked Questions About Peach Cobbler Pound Cake
Yes, it is very easy to overmix a pound cake, largely due to its typically thick batter. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and chewy cake rather than the desired soft and tender crumb. To avoid this common pitfall, I highly recommend adding your dry and wet ingredients gradually, alternating between them. This technique minimizes the amount of mixing needed once the flour is introduced, ensuring your cake stays wonderfully soft and tender. Stop mixing as soon as the ingredients are just combined and no streaks of dry flour remain.
For most pound cakes, I find that cake flour yields the best results. Its lower protein content produces a more tender and delicate crumb, which is ideal for the rich, dense texture characteristic of a perfect pound cake. However, there are exceptions. For instance, in recipes like my Chocolate Sour Cream Pound Cake, all-purpose flour might be a better choice. In such cases, the cake powder might not provide enough structural integrity to support a more liquidy batter or the added weight of ingredients like cocoa powder, which can make the batter heavier.
Traditionally, peach cobbler is baked with a pastry topping over fruit, and to achieve a thicker consistency in the fruit filling, you would typically toss your sliced peaches with a small amount of flour or cornstarch, similar to how you would prepare a peach pie filling. However, for this unique upside-down peach cobbler pound cake, we approach it differently. We create a luscious peach, brown sugar, and melted butter mixture that is poured into the bottom of the prepared pan before the cake batter. As the cake bakes upside down, this peach mixture caramelizes beautifully and naturally melds with the pound cake batter, creating a wonderfully integrated, thick, and flavorful topping without the need for pre-thickening agents.
Elvis Presley Pound Cake is a dessert affectionately named after the iconic American singer and actor, Elvis Presley. It’s renowned for being a rich and decadent pound cake, celebrated for its incredibly dense texture and pronounced buttery flavor. While there isn’t a direct historical record linking Elvis to the *creation* of this specific cake, it became associated with him due to his legendary love for Southern cuisine and his well-known fondness for pound cakes. Its hearty, comforting nature perfectly aligns with the indulgent Southern comfort foods he enjoyed.
The exact recipe for Elvis Presley Pound Cake can vary slightly among different interpretations, but it typically features classic pound cake ingredients such as generous amounts of butter, sugar, eggs, flour, buttermilk (which adds a wonderful tang and moisture), and vanilla extract. Some variations might also incorporate additional flavorings like vibrant lemon zest or a hint of almond extract for an extra layer of complexity. The cake is traditionally baked in a beautiful Bundt pan, giving it an elegant, fluted appearance.
A gummy or sticky texture in the middle of your pound cake is a classic sign of it being underbaked. This often happens because pound cakes are dense and require a longer baking time than lighter cakes. To prevent this, first, ensure your oven temperature is accurate by using an oven thermometer, and always make sure your oven is fully preheated before placing the cake inside. Then, during baking, consistently check your cake for doneness. The most reliable method is to insert a clean wooden toothpick into the center; if it comes out clean, your cake is ready. For ultimate precision, use an instant-read cooking thermometer into the deepest part of the cake – once it registers 210 degrees F, you can confidently remove it from the oven.
Typically, most pound cakes should be allowed to cool in their pan for about 10-15 minutes after baking. This brief cooling period helps the cake structure set, making it easier to remove cleanly from the pan without sticking or breaking. However, this particular recipe for peach cobbler pound cake is a bit different due to its delicious upside-down peach topping. For this specific cake, it’s crucial to let it cool in the pan for approximately one full hour. This extended cooling time allows the warm, caramelized peach topping to firm up sufficiently, ensuring it stays beautifully intact when you carefully invert the cake onto your serving plate.
If you’re aiming to boost the moistness of your pound cake even further, there are a few excellent tricks to employ. Firstly, ensure you’re using full-fat dairy like cream cheese, sour cream, or buttermilk as mentioned earlier. Beyond that, incorporating a tablespoon or two of a neutral oil (like vegetable or canola oil) or vegetable shortening into your batter can work wonders. These fats contribute an incredible tenderness and moist texture that we all adore in a good pound cake, without significantly altering the flavor profile. Additionally, don’t overbake your cake, as even a few extra minutes in the oven can dry it out.
