Preheat the oven to 350°F then spray 2 loaf pans with non stick cooking spray
Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment
Add the granulated sugar and brown sugar then mix on medium speed until well combined
Mix in the vanilla
Mix in the eggs one at a time, scraping down the sides of the bowl between each addition
Mix in the peach preserves and sour cream
Mix in the cream cheese. Small chunks are okay, I like them in the finished cake
Fold in the sliced peaches
Mixing the Dry Ingredients
In a medium bowl whisk together the cake flour, baking powder and salt
Mix the dry ingredients into the wet ingredients until almost fully combined. A few streaks are okay, you don't want to overmix
Pour half the batter into 1 loaf pan and the other half of the batter into the other pan
Making the Cobbler Topping
Mix together all the cobbler topping ingredients except the peach slices
Split the peach slices in half and top each loaf pan with them
Split the cobbler topping in half and top each loaf pan with it
Bake for 1 hour and 10 minutes until a toothpick stuck in the center of each loaf comes out clean or with only a few crumbs
Cool the peach cobbler pound cake on a cooling rack until it's room temp
Top with caramel sauce if desired and enjoy!
Notes
Don't overmix batter after adding dry ingredients.Make sure toothpick comes out clean or with just a few crumbs. Let peach cobbler pound cake fully cool before slicing.