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- 1 cup cream cheese, softened - 1 cup unsalted butter, softened - 3 cups granulated sugar - 6 large eggs - 3 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon vanilla extract - 1 teaspoon almond extract - 1 cup buttermilk - 2 cups fresh peaches, diced (or canned peaches, drained) - 1 teaspoon ground cinnamon - 1/4 teaspoon salt - Optional: powdered sugar for dusting The cream cheese in this cake adds a rich and soft texture. It makes the cake moist and dense. This is crucial for a pound cake. The cream cheese also helps the cake rise nicely, giving it a lovely crumb. Fresh peaches bring the flavor of summer right into your kitchen. They add sweetness and moisture to the cake. Their juicy texture contrasts perfectly with the rich cake. If you use canned peaches, make sure to drain them well. This prevents extra moisture that might make the batter too wet. For this delightful treat, you can find the Full Recipe above. Enjoy making this sweet and fruity cake! Error: Error code: 429 - {'error': {'message': 'Rate limit reached for gpt-4o-mini in organization org-zFeAnX8gJvsCtEtJubNX3NN3 on tokens per min (TPM): Limit 200000, Used 200000, Requested 2247. Please try again in 674ms. Visit https://platform.openai.com/account/rate-limits to learn more.', 'type': 'tokens', 'param': None, 'code': 'rate_limit_exceeded'}} To make a moist pound cake, use room-temperature ingredients. Softened cream cheese and butter mix better. They create a smooth batter that traps air for a light texture. Don’t forget to measure your flour correctly. Too much flour leads to a dry cake. Always spoon flour into your measuring cup and level it off with a knife. Do not overmix the batter. Once you add the flour, mix just until combined. Overmixing can develop gluten. This makes the cake dense and tough. You want a tender crumb, so be gentle when folding in the peaches too. For a beautiful cake display, slice it and serve on a decorative platter. You can add a garnish of whipped cream on each slice for a touch of elegance. A few fresh peach slices on top add color and flavor. Pair this cake with vanilla ice cream for a warm and cold treat. The ice cream complements the spices and peaches nicely. You could also serve it with a drizzle of caramel sauce. This adds a rich sweetness that everyone will love. One common mistake is overbaking. Keep an eye on the cake as it bakes. Start checking for doneness a few minutes before the time is up. A toothpick should come out clean when the cake is ready. Another issue is how you incorporate peaches. If you add them too early, they can break down. This may lead to a soggy cake. Fold them in gently. This keeps them intact and evenly spaced throughout the batter. Enjoy making this Peach Cobbler Cream Cheese Pound Cake! {{image_2}} You can change the flavor of your Peach Cobbler Cream Cheese Pound Cake with ease. Try using different fruits to mix it up. Berries, like blueberries or raspberries, can add a bright twist. Apples can also bring a nice crunch and sweetness. You can even blend fruits for a fun flavor burst. Altering extracts gives you another way to create unique flavors. Swap vanilla for coconut extract for a tropical vibe. Or, use lemon extract to add a fresh and zesty kick. Each change makes the cake feel new and exciting. If you are looking for gluten-free options, it’s simple to make this cake fit your needs. Just replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the best texture. Reducing sugar is another way to make this cake healthier. You can cut back on sugar by using half the amount and adding spices for extra flavor. Cinnamon and nutmeg can bring warmth while keeping the sweetness lower. To serve the cake differently, you can layer it into a trifle-style dessert. Cut the cake into cubes and layer it with whipped cream and fresh peaches. This creates a fun and colorful dessert. Turning the recipe into cupcakes or mini loaves is also a great idea. This makes for easy serving and sharing. Bake them for about 20-25 minutes for cupcakes. For mini loaves, check them at 40-50 minutes. You can find the Full Recipe for these delicious variations to explore more options! To store leftover Peach Cobbler Cream Cheese Pound Cake, you have two main options. You can keep it at room temperature or in the fridge. If you choose room temperature, wrap the cake tightly in plastic wrap. This keeps it moist and fresh for up to two days. For longer storage, place the cake in the fridge. It can last up to a week there. When wrapping the cake, ensure you cover it fully. This helps prevent it from drying out. You can also use an airtight container for added protection. Using parchment paper under the wrap can help as well. Freezing is an excellent option if you want to save your cake for later. First, slice the cake into pieces. Wrap each slice in plastic wrap. Then place the wrapped slices in a freezer-safe bag or container. This way, you can thaw only what you need later. To thaw, take the slices out of the freezer and place them in the fridge overnight. If you want a quick thaw, leave them at room temperature for about an hour. For best quality, use the frozen cake within three months. To ripen peaches, choose firm ones. Place them in a brown paper bag. This keeps the ethylene gas close, speeding up the ripening. Check them daily. When they feel soft, they're ready to use. You can also store them at room temperature. Avoid the fridge until they ripen. This method gives you sweet, juicy peaches for your cake. Yes, you can use frozen peaches. They work well, but there are tips. Thaw the peaches first and drain excess juice. Frozen peaches may have more water. This can affect the cake's texture. If using them, reduce buttermilk slightly. Fresh peaches give a better flavor, but frozen can still be tasty. The cake lasts about 3 to 5 days at room temperature. Keep it in an airtight container. If you see mold or a change in smell, it's time to toss it. For longer storage, refrigerate it. The cold can help it last up to a week. Enjoy it fresh for the best taste. Yes, you can make this cake ahead of time. Bake it and let it cool completely. Wrap it well in plastic wrap. Store it at room temperature for up to 3 days. You can also freeze it for up to a month. Thaw it in the fridge overnight before serving. This way, you can enjoy it anytime. If you don’t have buttermilk, you have options. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes. This creates a good substitute. You can also use yogurt or sour cream mixed with milk. These substitutes keep the cake moist and tasty. You can find the Full Recipe for Peach Cobbler Cream Cheese Pound Cake on my blog. It has all the details you need to create this tasty dessert. Enjoy making this cake with family and friends! You learned about making the Peach Cobbler Cream Cheese Pound Cake. We covered the main ingredients, how to mix the batter, and baking tips. You can even try delicious variations and smart storage ideas. This cake offers a rich flavor, thanks to cream cheese and fresh peaches. You can impress your friends and family with it. Keep these tips in mind, and you will bake a great cake. Enjoy your baking adventure and share the joy with others!

Peach Cobbler Cream Cheese Pound Cake

Indulge in the delightful flavors of Peach Cobbler Cream Cheese Pound Cake, a perfect blend of creamy and fruity goodness! This easy recipe features buttery cream cheese, sweet peaches, and warm cinnamon for a delicious dessert. Whether you're hosting a gathering or treating yourself, this cake is sure to impress. Click through to discover step-by-step instructions and treat yourself to this flavorful slice of heaven!
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Ingredients
  

1 cup cream cheese, softened

1 cup unsalted butter, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup buttermilk

2 cups fresh peaches, diced (or canned peaches, drained)

1 teaspoon ground cinnamon

1/4 teaspoon salt

Optional: powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9-inch loaf pans.

    In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 3-4 minutes.

      Gradually add in the granulated sugar, continuing to beat until fluffy.

        Add in the eggs one at a time, beating well after each addition.

          In another bowl, whisk together the flour, baking powder, cinnamon, and salt.

            Gradually add the dry ingredients to the cream cheese mixture, alternating with adding buttermilk, beginning and ending with the flour mixture. Stir until just combined.

              Mix in the vanilla and almond extracts. Fold in the diced peaches gently to ensure they are evenly distributed in the batter.

                Pour the batter into the prepared pan(s) and smooth out the top.

                  Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. If using loaf pans, check at 50-60 minutes.

                    Once done, remove from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                      Once cooled, dust with powdered sugar if desired before serving.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12-16

                          - Presentation Tips: Slice and serve this cake on a decorative platter. You can garnish individual slices with whipped cream and additional peach slices for an extra special touch!