Step-by-Step Guide to Make Homemade Peaches And Cream Cheese Pound Cake

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, peaches and cream cheese pound cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Peaches And Cream Cheese Pound Cake is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Peaches And Cream Cheese Pound Cake is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:

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

Steps 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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