Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, peaches and cream cheese pound cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Peaches And Cream Cheese Pound Cake is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Peaches And Cream Cheese Pound Cake is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook peaches and cream cheese pound cake using 12 ingredients and 2 steps. Here is how you can achieve that.

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

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

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.

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.

So that’s going to wrap this up with this exceptional food peaches and cream cheese pound cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!