Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, peaches and cream cheese pound cake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Peaches And Cream Cheese Pound Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Peaches And Cream Cheese Pound Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.
This moist peach pound cake is baked in a Bundt cake pan. Serve this luscious peach pound cake with whipped cream, or dust with sifted powdered sugar. It's moist enough to go without a glaze or frosting, but a peach sauce would be great with the sliced cake.
To begin with this recipe, we must first prepare a few components. You can have peaches and cream cheese pound cake using 12 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Peaches And Cream Cheese Pound Cake:
- Make ready 1 stick Butter, softened
- Make ready 1 cup Shortening
- Get 8 oz cream cheese, softened
- Take 3 1/2 cup Sugar
- Make ready 6 Eggs
- Get 1 tbsp Vanilla
- Get 1 tsp Almond extract
- Make ready 3 cup CAKE FLOUR
- Make ready 1 tsp Salt
- Make ready 1 tsp Baking powder
- Make ready 1 cup Milk
- Make ready 16 or so peach slices canned, fresh, or frozen.
A buttery, tender cake layer is topped with juicy peaches and layered again with a light, luscious sweet cream cheese. In fact this Peaches and Cream Cheese Cake recipe is my dad's most favorite thing that my mom makes. We have it on average two-three Through all the years I'd never once made our Peaches and Cream Cheese Cake recipe on my own. Cream thoroughly the butter and sugar.
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.
Add eggs, one at a time. Peach pound cake with cream cheese. Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat. Cream cheese in the batter gives this cake amazing flavor. Peaches 'n Cream Pound Cake is a terrific cake for company.
So that’s going to wrap it up with this exceptional food peaches and cream cheese pound cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
