Go Back
–+ servings
Southern Peach Cobbler Pound Cake with Cream Cheese

Southern Peach Cobbler Pound Cake with Cream Cheese

Delicious Southern Peach Cobbler Pound Cake with Cream Cheese, a perfect blend of flavors and textures, ideal for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 14 slices
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter and Cream Cheese
  • 3.5 sticks unsalted butter divided
  • 8 ounces cream cheese
Eggs and Sugar
  • 6 large eggs
  • 1.5 cups granulated sugar
  • 0.5 cup packed light brown sugar
Dry Ingredients
  • 3 cups all-purpose flour plus 1 tablespoon divided
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon kosher salt divided
Fruits and Flavorings
  • 2 cups frozen sliced peaches
  • 0.5 cup peach preserves
  • 1 tablespoon vanilla extract
Glaze Ingredients
  • 0.5 cup powdered sugar
  • 2 teaspoons water
  • 0.125 teaspoon ground cinnamon

Equipment

  • bundt pan
  • Mixing Bowl
  • whisk
  • hand mixer

Method
 

Baking Instructions
  1. Preheat the oven and prepare the bundt pan.
  2. In a bowl, cream together 3 sticks of butter and cream cheese until smooth.
  3. Add granulated sugar and brown sugar, mixing until combined.
  4. Beat in eggs one at a time.
  5. In a separate bowl, whisk together 3 cups of flour, baking powder, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in sliced peaches and peach preserves.
  8. Pour batter into the prepared bundt pan.
  9. Bake in preheated oven for 65 minutes or until a toothpick inserted comes out clean.
  10. Let the cake cool before removing from the pan.
  11. Mix powdered sugar, water, and ground cinnamon for glaze and drizzle over cooled cake.

Nutrition

Serving: 1slice

Notes

For added flavor, consider using fresh peaches or adding nuts for a crunchy texture. This cake stores well for a few days and can be frozen for longer preservation.

Tried this recipe?

Let us know how it was!