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Before you jump to Peaches And Cream Cheese Pound Cake recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to peaches and cream cheese pound cake recipe. To make peaches and cream cheese pound cake you need 12 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to prepare Peaches And Cream Cheese Pound Cake:
- Prepare Butter, softened
- You need Shortening
- Provide cream cheese, softened
- You need Sugar
- Take Eggs
- You need Vanilla
- Take Almond extract
- Get CAKE FLOUR
- You need Salt
- You need Baking powder
- Take Milk
- Provide 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.
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