Peaches And Cream Cheese Pound Cake
Peaches And Cream Cheese Pound Cake

Hi everyone, Welcome to our recipe page. Today, we’re going to make a distinctive dish, peaches and cream cheese pound cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Peaches And Cream Cheese Pound Cake is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Peaches And Cream Cheese Pound Cake is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have peaches and cream cheese pound cake using 12 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Peaches And Cream Cheese Pound Cake:
  1. 1 stick Butter, softened
  2. 1 cup Shortening
  3. 8 oz cream cheese, softened
  4. 3 1/2 cup Sugar
  5. 6 Eggs
  6. 1 tbsp Vanilla
  7. 1 tsp Almond extract
  8. 3 cup CAKE FLOUR
  9. 1 tsp Salt
  10. 1 tsp Baking powder
  11. 1 cup Milk
  12. 16 or so peach slices canned, fresh, or frozen.
Instructions to make Peaches And Cream Cheese Pound Cake:
  1. Preheat oven to 300°F. Cream butter shortening and cream cheese with sugar until light and fluffy. Add eggs, one at a time, mixing well after each egg. Add extracts. In another bowl, sift dry ingredients together. Add flour, baking powder and salt mixture alternately with milk to the creamed mixture until incorporated well. Grease and flour your pan/pans(I used a loaf pan AND a bundt pan). Pour some batter in the bottom of bundt pan. Arrange peaches on top of batter in a pinwheel pattern. Pour more of the batter to cover that layer. Repeat the pinwheel peaches on top and sprinkle lightly with brown sugar.You'll have enough batter left to make a loaf pan pound cake. Bake for about an hour and a half or til toothpick comes out clean. Let cool for 10 minutes or so in pan before inverting on plate.
  2. For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake.

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