Recipe: Tasty Peaches And Cream Cheese Pound Cake

Recipe: Tasty Peaches And Cream Cheese Pound Cake Delicious, fresh and tasty.

Peaches And Cream Cheese Pound Cake. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Cream butter shortening and cream cheese with sugar until light and fluffy. Add eggs, one at a time, mixing well after each egg.

In large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each.

In a small bowl, combine dry ingredients and add to the creamed mixture.

You can cook Peaches And Cream Cheese Pound Cake using 12 ingredients and 2 steps. Here is how you cook it.

Ingredients of Peaches And Cream Cheese Pound Cake

1. You need 1 stick of Butter, softened.

2. You need 1 cup of Shortening.

3. It’s 8 oz of cream cheese, softened.

4. It’s 3 1/2 cup of Sugar.

5. Prepare 6 of Eggs.

6. It’s 1 tbsp of Vanilla.

7. You need 1 tsp of Almond extract.

8. It’s 3 cup of CAKE FLOUR.

9. You need 1 tsp of Salt.

10. You need 1 tsp of Baking powder.

11. It’s 1 cup of Milk.

12. It’s 16 of or so peach slices canned, fresh, or frozen..

Fold in sour cream and chopped peaches.

This peach pound cake has cream cheese in the batter, along with half and half to make this cake dense and delicious.

One thing it is not is heavy.

In spite of being dense, it is not at all heavy.

Peaches And Cream Cheese Pound Cake step by step

1. 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.Youll 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..

2. For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake..

The peaches lend a nice freshness to this cake, helping to keep it moist as well.

Wow, Peaches 'n Cream Pound Cake is one delicious cake.

I started with my favorite Cream Cheese Pound Cake recipe and then added loads of fresh, home-grown peaches from our back yard.

My pound cake recipes all use cake flour which is much finer, so the texture is much finer than regular all-purpose flour.

Using a slotted spoon, add all of the peaches to the bottom of a prepared bundt pan, leaving the extra juices behind.