Recipe of Award-winning Peaches And Cream Cheese Pound Cake

Peaches And Cream Cheese Pound Cake.

Peaches And Cream Cheese Pound Cake

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, peaches and cream cheese pound cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Peaches And Cream Cheese Pound Cake is one of the most well liked of recent trending meals in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. Peaches And Cream Cheese Pound Cake is something that I've loved my whole life. They're fine and they look wonderful.

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

The ingredients needed to make Peaches And Cream Cheese Pound Cake:

{Prepare 1 stick of Butter, softened.
{Take 1 cup of Shortening.
{Take 8 oz of cream cheese, softened.
{Take 3 1/2 cup of Sugar.
{Make ready 6 of Eggs.
{Make ready 1 tbsp of Vanilla.
{Prepare 1 tsp of Almond extract.
{Make ready 3 cup of CAKE FLOUR.
{Prepare 1 tsp of Salt.
{Get 1 tsp of Baking powder.
{Prepare 1 cup of Milk.
{Make ready 16 of 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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