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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, peaches and cream cheese pound cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Peaches And Cream Cheese Pound Cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Peaches And Cream Cheese Pound Cake is something that I’ve loved my whole life.

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

The ingredients needed to make Peaches And Cream Cheese Pound Cake:
  1. Prepare 1 stick Butter, softened
  2. Get 1 cup Shortening
  3. Take 8 oz cream cheese, softened
  4. Get 3 1/2 cup Sugar
  5. Make ready 6 Eggs
  6. Make ready 1 tbsp Vanilla
  7. Get 1 tsp Almond extract
  8. Make ready 3 cup CAKE FLOUR
  9. Get 1 tsp Salt
  10. Make ready 1 tsp Baking powder
  11. Prepare 1 cup Milk
  12. Make ready 16 or so peach slices canned, fresh, or frozen.
Steps 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.

So that’s going to wrap this up for this special food peaches and cream cheese pound cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!