Description

This Southern Peach Cobbler Pound Cake with Cream Cheese is a delightful fusion of a classic peach cobbler and a rich cream cheese pound cake, topped with a buttery crumb streusel and a sweet vanilla glaze. Made with either fresh, canned, or frozen peaches, this recipe captures the essence of peach season and provides a moist, tender cake with a flavorful, cinnamony peach topping. Perfect for dessert lovers craving a nostalgic southern treat with a modern twist.

Ingredients

Scale

Make-Ahead Crumb Topping (Optional)

⅔ cup (83 g) all-purpose flour
⅔ cup (133 g) granulated sugar
4 tablespoons (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 or by 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 cups (231 g) chopped peaches (fresh, canned in juice, or thawed from frozen)
4 tablespoons (48 g) brown sugar, packed
6 tablespoons (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 tablespoons (30 ml) milk
1 teaspoon (5 ml) pure vanilla extract
Pinch of salt

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Instructions

Prepare Crumb Topping: Preheat the oven to 400°F (204°C). Combine the flour, sugar, and room temperature butter by mixing with a fork or your hands until the mixture resembles coarse crumbs. Spread this crumb mixture evenly on a baking pan lined with parchment paper. Bake for 10-15 minutes or until golden brown. Set aside or chill covered in the fridge until ready to use.
Prepare Peach Topping: In a bowl, mix chopped peaches with brown sugar, melted butter, ground cinnamon, and ground nutmeg. Stir well and set aside while preparing the cake batter to allow flavors to meld.
Prepare Pound Cake Batter: Using a stand mixer or hand mixer, beat together the salted butter and cream cheese on low speed until creamy and combined. Gradually add granulated sugar and beat on medium speed for 3-5 minutes until the mixture becomes light in color and fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract and mix well.
Incorporate Dry Ingredients: In a separate bowl, whisk together cake flour, baking soda, and ground cinnamon until thoroughly combined. Fold half of this flour mixture into the wet ingredients gently using a rubber spatula until just incorporated. Next, gently fold in the whole milk, followed by the remaining flour mixture just until combined, being careful not to overmix.
Prepare Bundt Pan and Assemble: Preheat your oven to 325°F (163°C). Generously spray a 10-12 cup Bundt pan with baking spray, making sure to coat all crevices. Pour the peach topping mixture evenly around the bottom of the pan. Carefully spoon the prepared cake batter over the peach layer, spreading it evenly and smoothing the top.
Bake the Cake: Place the Bundt pan in the preheated oven and bake for 55-75 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center—if it comes out clean, or if an instant-read thermometer reads 210°F (99°C), the cake is done.
Cool the Cake: Allow the cake to cool in the pan for one hour. After cooling, carefully invert the pan onto a serving plate or wire rack to release the cake. Let it cool completely before proceeding.
Add Cobbler Topping: Once the cake is fully cooled, sprinkle the reserved crumb topping evenly over the cake, on top of the peach mixture for added texture and flavor.
Prepare and Drizzle Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable. Drizzle this glaze over the cooled cake just before serving to add a sweet finishing touch.

Notes

For best results, use room temperature ingredients to ensure proper mixing and texture.
The crumb topping can be prepared a day ahead and refrigerated until needed.
Peaches can be fresh, canned, or frozen – just be sure they are well-drained or thawed.
Measure cake flour accurately by weight or spoon and level method for best texture.
Check cake doneness with a toothpick or instant-read thermometer for precise baking.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To make this recipe dairy-free or lower fat, substitute the cream cheese and butter with vegan alternatives, though texture and flavor will vary.