If you are on the hunt for a show-stopping dessert that combines the comforting richness of classic Southern baking with a fresh twist, then the Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe is about to become your new obsession. This delightful cake marries the juicy sweetness of ripe peaches with the dense, buttery texture of pound cake, all crowned by a luscious cream cheese layer and a crunchy streusel topping that adds the perfect hint of texture. It’s like having a warm slice of Southern hospitality on your plate, ready to share with family and friends at any gathering or just to treat yourself on a quiet afternoon.

Ingredients You’ll Need

Gathering your ingredients for this recipe is surprisingly straightforward, yet each component is essential to bring out the harmony of flavors and textures that make this dessert truly irresistible. From the fruit that brings natural sweetness and moisture to the cake, to the cream cheese that adds tangy creaminess, each ingredient plays a vital role.

Fresh ripe peaches: Your star fruit, perfectly juicy and fragrant, lending natural sweetness and vibrant color.
All-purpose flour: The foundation for the pound cake, providing structure and tenderness.
Granulated sugar: Sweetens the batter and helps create a golden crust.
Unsalted butter: Adds richness and moisture, essential for that melt-in-your-mouth feel.
Cream cheese: For the luscious frosting layer that balances the sweetness with tang.
Eggs: Bind the batter together and contribute to a tender crumb.
Baking powder: Ensures your pound cake rises beautifully and maintains a light texture.
Vanilla extract: Enhances flavor depth and aroma.
Cinnamon and nutmeg: Warm spices that elevate the peach’s natural flavor and the streusel topping.
Brown sugar: Key for the crumbly, golden streusel topping that adds texture and caramel notes.
All-purpose flour (for streusel): Combines with butter and brown sugar to create that irresistible crumb topping.

How to Make Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe

Step 1: Prepare the Peaches

Start by peeling and slicing your fresh peaches into thin, even wedges. This step is crucial because evenly sliced peaches will bake consistently, releasing just the right amount of juice to infuse the cake with moisture and flavor. If fresh peaches aren’t in season, thawed frozen peaches can be a good substitute—just make sure to drain excess liquid to avoid a soggy cake.

Step 2: Make the Pound Cake Batter

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Adding air at this stage is essential for that tender crumb everyone loves. Next, mix in the eggs one at a time, followed by vanilla extract for aromatic depth. In a separate bowl, whisk the flour with baking powder and warm spices like cinnamon and nutmeg. Gradually fold the dry ingredients into the wet, being careful not to overmix to keep the batter from becoming dense.

Step 3: Layer the Batter and Peaches

Pour half of the pound cake batter into a prepared loaf pan, smoothing it into an even layer. Arrange the sliced peaches over this layer thoughtfully, ensuring they are evenly distributed. Top with the remaining batter, concealing the peaches inside, which will bake into pockets of juicy sweetness throughout the cake.

Step 4: Prepare and Add the Streusel Topping

In a small bowl, combine brown sugar, cinnamon, nutmeg, flour, and cold butter. Use your fingers or a pastry cutter to work the mixture together until it resembles coarse crumbs. This crumbly blend will create a gorgeous golden crust that’s both sweet and slightly crunchy. Sprinkle the streusel generously over the top of the cake before baking.

Step 5: Bake to Perfection

Place your cake in a preheated oven and bake until a skewer inserted into the center comes out clean and the streusel topping is beautifully golden, usually around 60 to 70 minutes. Baking at a moderate temperature ensures the cake cooks evenly without drying out or burning the topping.

Step 6: Cream Cheese Layer

While your cake cools, whip cream cheese with a little powdered sugar and vanilla until smooth and fluffy. Once the pound cake is completely cooled, spread this luscious cream cheese frosting over the top. This silky layer contrasts perfectly with the crumbly streusel and tender cake, adding richness and a subtle tang that enhances every bite.

How to Serve Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe

Garnishes

To elevate your serving experience, fresh peach slices or a sprig of mint placed lightly atop the cream cheese frosting add a fresh, inviting look and a burst of natural color. A light dusting of powdered sugar over the streusel can also add a pretty finish that’s perfect for special occasions.

Side Dishes

This Southern Peach Cobbler Pound Cake pairs exquisitely with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, adding an extra dimension of creaminess. If you prefer something warm, serve with a drizzle of warm caramel sauce or honey for an indulgent touch that’s hard to resist.

Creative Ways to Present

For a marvelous presentation, slice the cake thick and arrange it on a rustic wooden board surrounded by fresh peaches and sprigs of dill or mint. Alternatively, serve individual portions alongside a small fruit salad for a refreshing balance between dense cake and fresh fruit. Using pretty pastel plates or vintage china can add a charming Southern vibe to your dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe keeps beautifully when stored in an airtight container in the refrigerator. The cream cheese layer means refrigeration is essential to keep everything fresh and safe to eat. It will remain moist and delicious for up to 3 days.

Freezing

You can freeze this cake if you want to make it ahead of time. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain texture and flavor integrity.

Reheating

Reheat slices gently in a warm oven (around 300°F or 150°C) for about 10 minutes to refresh the streusel’s crispiness and bring the cake back to a soft, tender bite. Avoid microwaving as it may make the streusel soggy. Serve warm with a scoop of ice cream for a comforting treat.

FAQs

Can I use canned peaches instead of fresh for the Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe?

While fresh peaches provide the best texture and flavor, canned peaches can be used in a pinch. Make sure to drain them thoroughly and pat dry to prevent excess moisture from making the cake soggy.

What kind of cream cheese is best for the frosting layer?

Regular full-fat cream cheese is ideal for the rich, smooth frosting you want in this recipe. Low-fat or whipped versions won’t provide the same creamy texture or flavor intensity.

Can I make this Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Be sure that your baking powder and other ingredients are also gluten-free to ensure the best results.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few moist crumbs clinging to it, the cake is done. The streusel topping should be golden brown and slightly crisp.

Can I prepare this cake a day in advance?

Absolutely! In fact, chilling the cake with the cream cheese layer overnight helps the flavors meld beautifully. Just cover it tightly and keep refrigerated until ready to serve.

Final Thoughts

I truly hope you give the Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe a try because it’s more than just a cake—it’s a celebration of Southern charm and lush peaches wrapped in buttery goodness. Every bite is a warm hug from the kitchen, perfect for family dinners, holiday gatherings, or simply when you need a special treat to brighten your day. Once you make it, I’m sure it will quickly become a beloved staple in your dessert repertoire too.

Southern Peach Cobbler Pound Cake with Cream Cheese and Streusel Topping Recipe

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Author: Elina
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: European

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Description

A festive and elegant layered salmon salad called ‘Tender Velvet’ featuring silky layers of lightly salted diced salmon, hard-boiled eggs, fresh cucumbers, semi-hard cheese, and creamy mayonnaise, garnished with fresh dill. This salad is beautifully presented in a mold, chilled to perfection, and perfect for special occasions or sophisticated gatherings.

Ingredients

Scale

Salmon

200 g lightly salted salmon, finely diced

Eggs

4 pcs hard-boiled eggs, grated

Vegetables & Herbs

2 small fresh cucumbers, diced into small cubes or thin half-rounds
Green onion, finely chopped, to taste
Fresh dill for garnish

Dairy

120 g semi-hard cheese (such as Gouda or Edam), grated

Condiments

150 g mayonnaise (prepared in a piping bag or spoon for spreading and decoration)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Ingredients: Boil the eggs for approximately 10 minutes until hard-boiled. Cool them in cold water, peel, and grate finely. Grate the semi-hard cheese using a fine grater. Dice the fresh cucumbers into small cubes or thin half-rounds, then lightly pat dry with a paper towel to remove excess moisture. Finely chop the green onions. Dice the lightly salted salmon into small, even cubes. Prepare mayonnaise in a piping bag or a spoon to make spreading easier.
Assembly (Layer by Layer): Place a round ring mold or a 15–18 cm springform pan on a clean white ceramic plate to get a perfect shape and symmetry. Begin layering the salad inside the mold.
Layer 1: Spread an even layer of grated eggs inside the mold and press down lightly. Add a thin layer of mayonnaise on top.
Layer 2: Mix the finely chopped green onion (optional) with grated cheese. Spread this mixture evenly as the second layer. Smooth the surface and add another thin layer of mayonnaise.
Layer 3: Add a layer of diced cucumbers evenly on top of the cheese mixture. Do not add mayonnaise to this layer to maintain the crispness of the cucumbers.
Layer 4: Spread another light layer of grated cheese or eggs (optional) and top it with a thin layer of mayonnaise.
Layer 5 (Top Layer): Evenly layer the finely diced lightly salted salmon on top. Smooth the surface and gently press to compact the layers.
Decoration: Use the mayonnaise in the piping bag to pipe a decorative criss-cross grid over the top of the salad. Place a small sprig of fresh dill in the center as a garnish.
Chill & Serve: Refrigerate the salad for 1 to 2 hours to allow the flavors to meld together and the layers to set firmly. Remove from the mold carefully before serving.
Presentation Tips: Serve the salad on a clean white ceramic plate. Wipe off any excess ingredients from the sides of the plate and present it on a light-colored kitchen surface such as white marble. For best photographic results, ensure the serving area is illuminated with bright, soft daylight.

Notes

Using a round ring mold or springform pan helps in achieving neat, uniform layers.
Patting the cucumbers dry prevents excess moisture, keeping the salad from becoming soggy.
The mayonnaise layers add moisture and creaminess but can be adjusted for taste or dietary needs.
Chilling the salad for at least an hour is important for flavor melding and firmer layers before serving.
Optionally include or omit green onions and the fourth layer of cheese or egg to suit your preference.