update, how cooking recipe Peaches And Cream Cheese Pound Cake with 12 ingredients and 2 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Peaches And Cream Cheese Pound Cake easy, bouncy, practical.
Good Afternoon mother, now you get cook recipe Peaches And Cream Cheese Pound Cake with 12 ingredients and 2 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 2 stages of easy cooking Peaches And Cream Cheese Pound Cake.
Ingredients for Peaches And Cream Cheese Pound Cake
Needed 1 stick : Butter, softened.
Prepare 1 cup : Shortening.
Prepare 8 oz : cream cheese, softened.
Needed 3 1/2 cup : Sugar.
Needed 6 : Eggs.
Prepare 1 tbsp : Vanilla.
Needed 1 tsp : Almond extract.
Prepare 3 cup : CAKE FLOUR.
Prepare 1 tsp : Salt.
Needed 1 tsp : Baking powder.
Needed 1 cup : Milk.
Prepare 16 : or so peach slices canned, fresh, or frozen..
If all basic ingredients Peaches And Cream Cheese Pound Cake it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Step by Step Cooking Peaches And Cream Cheese Pound Cake
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..
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