Hi, I’m Clara. Today, we’re going 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. 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 popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Peaches And Cream Cheese Pound Cake is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Make ready 1 stick Butter, softened
- Take 1 cup Shortening
- Make ready 8 oz cream cheese, softened
- Prepare 3 1/2 cup Sugar
- Prepare 6 Eggs
- Take 1 tbsp Vanilla
- Get 1 tsp Almond extract
- Prepare 3 cup CAKE FLOUR
- Get 1 tsp Salt
- Get 1 tsp Baking powder
- Get 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.
So that’s going to wrap this up with this special dish peaches and cream cheese pound cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
