Description
A delightful twist on the classic peach cobbler, this pound cake features creamy richness and juicy peaches, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh peaches, diced
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Cream together the softened cream cheese, butter, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced peaches and cinnamon, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers wrapped tightly for up to 3 days at room temperature or refrigerate for up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg