Hi, I’m Laura. Today, I’m gonna show you how to make peaches and cream cheese pound cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will 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 popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Peaches And Cream Cheese Pound Cake is something that I have loved my entire life. They are nice and they look fantastic.
To be with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready 1 stick Butter, softened
- Take 1 cup Shortening
- Get 8 oz cream cheese, softened
- Prepare 3 1/2 cup Sugar
- Get 6 Eggs
- Prepare 1 tbsp Vanilla
- Prepare 1 tsp Almond extract
- Make ready 3 cup CAKE FLOUR
- Make ready 1 tsp Salt
- Get 1 tsp Baking powder
- Prepare 1 cup Milk
- Make ready 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.
So that’s going to wrap this up with this exceptional dish peaches and cream cheese pound cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
