Streusel-Topped Peach Cobbler Cream Cheese Pound Cake Loaf
This peach cobbler cream cheese pound cake is buttery, moist, and bursting with juicy peach flavor. Warm cinnamon-spiced peaches are layered into a soft pound cake and topped with a golden, buttery streusel for the perfect cobbler-inspired dessert.
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Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour 180g
- ½ teaspoon baking powder 2g
- ⅓ teaspoon salt 2g
- 1 stick unsalted butter softened (113g)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 oz cream cheese softened (56g)
- ⅓ cup buttermilk 80ml
- 2 peaches or 15 oz can peaches drained and diced
- 1 tablespoon all-purpose flour for tossing with peaches
- ½ teaspoon ground cinnamon for tossing with peaches
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1 tablespoon brown sugar
- 1 ½ tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons melted unsalted butter
Instructions
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5 loaf pan with baking spray or line with parchment paper. Set aside.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat the softened cream cheese until smooth. Add the butter and beat until well combined and creamy.
- Gradually add the sugar and mix until just combined. Overmixing pound cake batter is the number one mistake bakers make. It leads to a dense, gummy texture that won’t rise well and may collapse as it cools. Mix gently. Mix just enough.
- Add the eggs one at a time on low speed, then stir in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the buttermilk. Mix until just combined.
- Toss the prepared peaches with 1 tablespoon of flour and ¼ to ½ teaspoon cinnamon.
Layer the cake:
- Spoon ⅓ of the batter into the bottom of the loaf pan.
- Layer with half the peaches.
- Spread another ⅓ of the batter over the fruit.
- Add the remaining peaches, then top with the last of the batter.
- Smooth the top, then sprinkle with the streusel.
Make the streusel: Stir together brown sugar, granulated sugar, flour, and melted butter until large crumbs form. Sprinkle over the top of the cake.
- Bake for 55–65 minutes, checking for doneness at the 55-minute mark. A toothpick inserted into the center should come out clean. If needed, bake an additional 5–10 minutes depending on your oven.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Bake Times by Pan Size:
To freeze, wrap whole, or in individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm in a low oven before serving. Storage:
Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days and bring to room temperature before serving. Recommended Tools:
8.5 x 4.5 Loaf Pan
Mini Loaf Pans
- 9x5 Loaf Pan (like this one): 50–60 minutes
- Mini Loaf Pans (like these): Bake for 30–35 minutes
- 12-Cup Bundt Pan: Double the recipe and bake for 55–65 minutes
To freeze, wrap whole, or in individual slices in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or warm in a low oven before serving. Storage:
Store leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days and bring to room temperature before serving. Recommended Tools:
8.5 x 4.5 Loaf Pan
Mini Loaf Pans
