Hello, I’m Marie. Today, we’re going to make peaches and cream cheese pound cake recipe. Never skip 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 popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Peaches And Cream Cheese Pound Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started 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 cook it.
The ingredients needed to make Peaches And Cream Cheese Pound Cake:
- Prepare 1 stick Butter, softened
- Make ready 1 cup Shortening
- Take 8 oz cream cheese, softened
- Take 3 1/2 cup Sugar
- Make ready 6 Eggs
- Get 1 tbsp Vanilla
- Make ready 1 tsp Almond extract
- Get 3 cup CAKE FLOUR
- Take 1 tsp Salt
- Make ready 1 tsp Baking powder
- Make ready 1 cup Milk
- Get 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.
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