Hi, I’m Elise. Today, we’re going to prepare peaches and cream cheese pound cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Peaches And Cream Cheese Pound Cake is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready 1 stick Butter, softened
- Take 1 cup Shortening
- Prepare 8 oz cream cheese, softened
- Make ready 3 1/2 cup Sugar
- Get 6 Eggs
- Get 1 tbsp Vanilla
- Prepare 1 tsp Almond extract
- Prepare 3 cup CAKE FLOUR
- Take 1 tsp Salt
- Take 1 tsp Baking powder
- Take 1 cup Milk
- Take 16 or so peach slices canned, fresh, or frozen.
Steps 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.
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