1-How to Prepare the Perfect Cream Cheese Peach Cobbler Pound Cake: Step-by-Step Guide: Let’s dive into the fun part baking this Cream Cheese Peach Cobbler Pound Cake from scratch. Start by getting your kitchen ready, as the process is straightforward and rewarding. Preheat your oven to 325°F (165°C) and grease a 10-12 cup bundt or tube pan thoroughly for easy release later.

2-First, make the crumb topping by combining 1/2 cup (60g) all-purpose flour and 1/4 cup (50g) granulated sugar. Cut in 1/4 cup (57g) cold cubed unsalted butter until it resembles coarse crumbs, then spread it on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until golden. Let it cool completely and chill it while you prepare the rest.

3-Next, prepare the peach topping by tossing 3-4 cups (450-500g) chopped peaches with 1/4 cup (50g) brown sugar, 2 tablespoons (28g) melted unsalted butter, 1/2 teaspoon ground cinnamon (if using), and 1/4 teaspoon ground nutmeg. Now, for the cake batter, use an electric mixer to cream 1/2 cup (115g) room temperature salted butter, 4 oz (113g) room temperature cream cheese, and 1 cup (200g) granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then mix in 1 tablespoon (15ml) vanilla extract.

4-In a separate bowl, whisk together 1 1/2 cups (180g) cake flour, 1/2 teaspoon baking soda, and 1/2 teaspoon ground cinnamon (if using). Alternately fold the dry ingredients and 1/2 cup (120ml) room temperature whole milk into the wet mixture, starting and ending with the dry ingredients, and mix just until combined the batter will be thick. Assemble by pouring the peach mixture evenly into the bottom of the pan, then spoon the cake batter over it and smooth the top. Bake for 55-75 minutes, checking at 50 minutes, until a toothpick comes out clean or the internal temperature reaches 210°F (99°C). Let the cake cool in the pan for exactly 1 hour, then invert it onto a serving plate and cool completely before adding the chilled crumb topping and whisking together the glaze with 1 cup (120g) powdered sugar, 2-3 tablespoons (30-45ml) milk, 1/2 teaspoon vanilla extract, and a pinch of ground cinnamon, drizzling it over just before serving.