Homemade Peaches And Cream Cheese Pound Cake

Prepare Peaches And Cream Cheese Pound Cake Needs 12 Ingredients And 2 Steps

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How To Cook Peaches And Cream Cheese Pound Cake

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

Ingredients of Peaches And Cream Cheese Pound Cake

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

Peaches And Cream Cheese Pound Cake directions

  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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