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.
How to Make Cream Cheese Poundcake. To bake this cake, you will need these ingredients. Sweetly delicious peach pound cake with juicy chunks of cinnamon peaches and topped with silky cream cheese frosting. You can cook Peaches And Cream Cheese Pound Cake using 12 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Peaches And Cream Cheese Pound Cake
- Prepare 1 stick of Butter, softened.
- Prepare 1 cup of Shortening.
- Prepare 8 oz of cream cheese, softened.
- Prepare 3 1/2 cup of Sugar.
- Prepare 6 of Eggs.
- You need 1 tbsp of Vanilla.
- Prepare 1 tsp of Almond extract.
- You need 3 cup of CAKE FLOUR.
- Prepare 1 tsp of Salt.
- You need 1 tsp of Baking powder.
- Prepare 1 cup of Milk.
- It’s 16 of or so peach slices canned, fresh, or frozen..
I'm bringing back this lovely peach pound cake with cream cheese frosting! Sam here from Sugar Spun Run with yet another sweet dessert! How to Make Cream Cheese Pound Cake: Use a stand mixer or an electric mixer to beat together softened butter and cream cheese until creamy and well-combined. There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.
Peaches And Cream Cheese Pound Cake step by step
- 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..
- For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake..
I decided to make cream cheese pound cake loaf from scratch. 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. How to make the best cream cheese pound cake the southern way. In no time at all your peaches and cream breakfast cake will be out of the oven and ready to serve.
