Hello, I’m Laura. Today, I’m gonna show you how to make peaches and cream cheese pound cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peaches And Cream Cheese Pound Cake Recipe
Peaches And Cream Cheese Pound Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Peaches And Cream Cheese Pound Cake is something which I have loved my entire life.
To get started with this recipe, we must 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:
- Prepare 1 stick Butter, softened
- Take 1 cup Shortening
- Make ready 8 oz cream cheese, softened
- Make ready 3 1/2 cup Sugar
- Make ready 6 Eggs
- Prepare 1 tbsp Vanilla
- Make ready 1 tsp Almond extract
- Prepare 3 cup CAKE FLOUR
- Prepare 1 tsp Salt
- Prepare 1 tsp Baking powder
- Make ready 1 cup Milk
- Prepare 16 or so peach slices canned, fresh, or frozen.
Instructions to make Peaches And Cream Cheese Pound Cake:
- 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.
- For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake.
So that is going to wrap this up with this distinctive dish peaches and cream cheese pound cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
