Peach Cobbler Cream Cheese Pound Cake

Prep Time:

35m

Bake/Cook Time:

1h 10m

Yield:

1 large tube cake

Peach Cobbler and Pound Cake are two of our most popular desserts, which is why Chef Eddy combined them into this fabulous mashup! Peach Cobbler Cream Cheese Pound Cake is a special summery dessert packed full of juicy peaches and a deliciously sweet cream cheese topping. Slices of this delish pound cake popped in a toaster and served with vanilla ice cream take it over the top.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Peach Cobbler Pound Cake

2 3/4 cups all-purpose flour*
1 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons cinnamon
3 medium-sized peaches, ripe
2 tablespoons + 2 sticks (16 tablespoons) unsalted butter, soft
3 ounces (slightly less than 1/2 block), soft
1/4 cup + 2 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup all-purpose flour* to toss peaches

Finishing

1/2 package cream cheese, soft
1 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1 tablespoon water or peach liquor

Optional

1 (16 oz) bag frozen peaches, defrosted and juice retained
5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
Pinch nutmeg

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Sift together flour, baking powder, baking soda, and cinnamon. Set aside.
Cut peaches in half, remove pit and cut in even sized small pieces.
Barely melt first listed 2 tablespoons butter and brush it thickly in a 9 or 10-inch tube pan. Sprinkle evenly with first listed 1/4 cup of sugar. Some extra sugar may be on bottom of pan which is fine. Set aside.
Mix remaining 16 tablespoons butter until creamy. Add soft cream cheese and sugar and mix until light and fluffy.
Add eggs one at a time waiting for previously added egg to be fully incorporated and scraping well in between additions. Add vanilla and almond extract and mix until thoroughly combined.
Add dry sifted ingredients in one step and mix just until almost combined.
Thoroughly toss peaches in 1/4 cup flour and add to above. Mix just until combined. Batter will be thick. Don’t be tempted to add milk.
Transfer mixture into prepared pan and bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 70 minutes.
Let cake cool for a few minutes before removing from pan.
For frosting, combine soft cream cheese with powdered sugar. Once completely smooth add vanilla and desired liquid.
OPTIONAL: For peach topping, pour any obtained defrosted peach juice in a measuring cup. Add water to obtain a half cup.
Pour about 3/4 of water/juice in a saucepan with sugar and bring to a boil.
Combine remaining water/juice with cornstarch. Once juice mixture boils pour in cornstarch mixture. Whisk until thickened and remove from heat. Do not whisk too much since this will break down cornstarch and result in a runny filling.
Add well drained peaches, vanilla, and nutmeg and set aside in a refrigerator.