Recipe: Delicious Peaches And Cream Cheese Pound Cake

Recipe: Delicious Peaches And Cream Cheese Pound Cake Delicious, fresh and tasty.

Peaches And Cream Cheese Pound Cake. 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! 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.

For the grilled pound cake: Preheat the grill to high heat.

Lightly brush each slice of the cake with the butter on both sides.

Place the cake on the grill For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl.

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

Ingredients of Peaches And Cream Cheese Pound Cake

1. You need 1 stick of Butter, softened.

2. You need 1 cup of Shortening.

3. You need 8 oz of cream cheese, softened.

4. Prepare 3 1/2 cup of Sugar.

5. It’s 6 of Eggs.

6. You need 1 tbsp of Vanilla.

7. It’s 1 tsp of Almond extract.

8. It’s 3 cup of CAKE FLOUR.

9. Prepare 1 tsp of Salt.

10. You need 1 tsp of Baking powder.

11. You need 1 cup of Milk.

12. Prepare 16 of or so peach slices canned, fresh, or frozen..

Beat until smooth using a fork or.

Peaches 'n Cream Pound Cake is moist because of all the fresh peaches in the batter, so it's not dry like some pound cakes.

Peaches And Cream Cheese Pound Cake I wanted to try using cake flour and DAYUM!!

Cream thoroughly the butter and sugar.

Peaches And Cream Cheese Pound Cake step by step

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.Youll 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..

Add eggs, one at a time.

This moist peach pound cake is baked in a Bundt cake pan.

Serve this luscious peach pound cake with whipped cream, or dust with sifted powdered sugar.

It's moist enough to go without a glaze or frosting, but a peach sauce would be great with the sliced cake.

There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.