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Peaches And Cream Cheese Pound Cake Recipe

Peaches And Cream Cheese Pound Cake Recipe
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Prepare the ingredients before making Peaches And Cream Cheese Pound Cake in your home. Then, follow these steps below to serve Peaches And Cream Cheese Pound Cake for your family or friends.

Ingredients: Peaches And Cream Cheese Pound Cake

  • 1 stick Butter, softened
  • 1 cup Shortening
  • 8 oz cream cheese, softened
  • 3 1/2 cup Sugar
  • 6 Eggs
  • 1 tbsp Vanilla
  • 1 tsp Almond extract
  • 3 cup CAKE FLOUR
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 1 cup Milk
  • 16 or so peach slices canned, fresh, or frozen.

How to Make Peaches And Cream Cheese Pound Cake

If you have prepared the ingredients needed, now time to start cooking. There are 2 steps you must follow to make Peaches And Cream Cheese Pound Cake in your home by yourself.

    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.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.
  • Step 2
  • 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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