Dessert

Peach Cobbler Cream Cheese Pound Cake

The Peach Cobbler Cream Cheese Pound Cake is a light and fluffy dessert favorite. The pound cake is topped with peaches and a peach glaze. Filled with cream cheese, cinnamon, nutmeg, brown sugar, and vanilla, this pound cake is sure to be a crowd pleaser. Make sure to let it cool for an hour and top with the peach topping!

How to Make

INGREDIENTS

PEACH COBBLER FILLING:

½ CUP BROWN SUGAR

½ TSP GROUND CINNAMON

½ TSP NUTMEG

1 TSP VANILLA EXTRACT

CREAM CHEESE FILLING:

4OZ. CREAM CHEESE, ROOM TEMPERATURE

½ CUP SUGAR

½ TSP VANILLA EXTRACT

1 EGG

1 TBSP GROUND CINNAMON

CAKE:

2 STICKS OF BUTTER, ROOM TEMPERATURE

1 8OZ. PACKAGE OF CREAM CHEESE, ROOM TEMPERATURE

3 CUPS SUGAR

5 EGGS

2 TBSP VANILLA EXTRACT

1 TSP BAKING POWDER

½ TSP KOSHER SALT

3 CUPS FLOUR

1 CUP SMITH'S HEAVY CREAM

TOPPING:

1 CAN OF PEACHES CHOPPED INTO LARGE CHUNKS

¾ CUP BROWN SUGAR

1 TBSP VANILLA EXTRACT

1 TBSP CINNAMON

4 TBSP BUTTER

DIRECTIONS

PREHEAT THE OVEN TO 325 DEGREES.
START BY MAKING THE PEACH TOPPING BY ADDING ALL INGREDIENTS TO A LARGE POT.
COOK OVER MEDIUM HEAT, UNTIL IT STARTS BUBBLING.
LOWER TEMPERATURE SLIGHTLY AND COOK FOR 15 TO 20 MINUTES WHILE STIRRING OFTEN.
ALLOW TO COOL COMPLETELY WHEN DONE.
MAKE THE PEACH COBBLER FILLING BY MIXING ALL OF THE INGREDIENTS IN A BOWL, INCLUDING THE JUICE FROM THE CAN OF PEACHES. SET ASIDE.
MAKE THE CREAM CHEESE CENTER FILLING BY MIXING ALL OF THE INGREDIENTS UNTIL SMOOTH AND CREAMY. SET ASIDE.
MAKE THE CAKE BY CREAMING THE BUTTER, SUGAR AND CREAM CHEESE TOGETHER UNTIL LIGHT AND FLUFFY. THIS TAKES ABOUT 5 MINUTES.
ADD THE EGGS AND VANILLA. MIX UNTIL WELL COMBINED.
ADD THE FLOUR, BAKING POWDER AND SALT.
MIX AGAIN. THE BATTER WILL BE STIFF.
MIX IN THE HEAVY CREAM.
USING A SLOTTED SPOON, ADD ALL OF THE PEACHES TO THE BOTTOM OF A PREPARED BUNDT PAN, LEAVING THE EXTRA JUICES BEHIND.
DOLLOP ON HALF THE CAKE BATTER OVER THE PEACHES.
POUR IN THE CREAM CHEESE MIXTURE IN THE CENTER.
DOLLOP OVER THE REMAINING CAKE BATTER.
BAKE THE CAKE FOR ABOUT AN HOUR OR UNTIL AN INSERTED SKEWER OR TOOTHPICK COMES OUT CLEAN.
INVERT ONTO A CAKE PLATE.
AFTER IT HAS COOLED FOR ABOUT AN HOUR, TOP WITH PEACH TOPPING.

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