Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, peaches and cream cheese pound cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butterscotch pound cake, strawberry-cream cheese pound cake: browse top-rated recipes to bake in a Bundt pan. This Georgia peach pound cake can also be made with other fruits such as apple or cherry. Butter and cream cheese provide the rich taste in this deliciously dense pound cake.

Peaches And Cream Cheese Pound Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Peaches And Cream Cheese Pound Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook peaches and cream cheese pound cake using 12 ingredients and 2 steps. Here is how you cook that.

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

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

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. Cream thoroughly the butter and sugar.

Instructions 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. This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.

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