Peaches And Cream Cheese Pound Cake
Peaches And Cream Cheese Pound Cake

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, peaches and cream cheese pound cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Peaches And Cream Cheese Pound Cake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Peaches And Cream Cheese Pound Cake is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook peaches and cream cheese pound cake using 12 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Peaches And Cream Cheese Pound Cake:
  1. Take 1 stick Butter, softened
  2. Prepare 1 cup Shortening
  3. Get 8 oz cream cheese, softened
  4. Get 3 1/2 cup Sugar
  5. Get 6 Eggs
  6. Get 1 tbsp Vanilla
  7. Take 1 tsp Almond extract
  8. Take 3 cup CAKE FLOUR
  9. Take 1 tsp Salt
  10. Take 1 tsp Baking powder
  11. Prepare 1 cup Milk
  12. Get 16 or so peach slices canned, fresh, or frozen.
Instructions to make Peaches And Cream Cheese Pound Cake:
  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.
  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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