Easy Way to Cook Perfect Peaches And Cream Cheese Pound Cake

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Peaches And Cream Cheese Pound Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Peaches And Cream Cheese Pound Cake Recipe. Fresh peaches and sour cream make this pound cake wonderfully moist. Top it with cream cheese glaze for out of the world taste.

You can cook Peaches And Cream Cheese Pound Cake using 12 ingredients and 2 steps. Here is how you cook it.

Ingredients of Peaches And Cream Cheese Pound Cake

1. Prepare 1 stick of Butter, softened.
2. Make ready 1 cup of Shortening.
3. It’s 8 oz of cream cheese, softened.
4. Make ready 3 1/2 cup of Sugar.
5. You need 6 of Eggs.
6. It’s 1 tbsp of Vanilla.
7. Make ready 1 tsp of Almond extract.
8. Prepare 3 cup of CAKE FLOUR.
9. Take 1 tsp of Salt.
10. Make ready 1 tsp of Baking powder.
11. It’s 1 cup of Milk.
12. You need 16 of or so peach slices canned, fresh, or frozen..

And it did - with flying colors!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.

Peaches And Cream Cheese Pound Cake instructions

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..

Our peach cake is a cobbler-like cake with a fluffy sweetened cream cheese topping.Canned peaches make the dessert easy but you can also use (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This peach cake is like an upside-down.A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes!

Cream thoroughly the butter and sugar.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.