Peaches 'n Cream Pound Cake

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Peaches 'n Cream Pound Cake might be a recipe you should try. One serving contains 416 calories, 4g of protein, and 24g of fat. This recipe serves 16. For 70 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Can't Stay out of the Kitchen. 3396 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 2 hours. A mixture of cinnamon, cream cheese, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 14%, this dish is rather bad. Similar recipes are Pound Cake with Peaches and Cream, Peaches and Cream Pound Cake, and Grilled Lemon Pound Cake with Peaches and Cream.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 tsp. cinnamon

8-oz. pkg. cream cheese, softened

6 eggs

1-2 tbsp. heavy whipping cream, half-and-half or evaporated milk

4 cups peeled, finely diced peaches

1 cup powdered sugar

3 cups sugar

3 sticks unsalted butter, softened

1 ½ tsp. vanilla

Equipment:

hand mixer

kugelhopf pan

knife

frying pan

plastic wrap

whisk

Cooking instruction summary:

Cream butter and cream cheese.Add sugar, eggs and vanilla and mix again with an electric mixer.Stir in cake flour and peaches until combined.Grease and flour a 10-inch Bundt pan.Spoon cake batter into prepared pan.Bake about 1 hour and 15-30 minutes at 350.To test for doneness, insert knife to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.Cool completely before removing from pan.Invert onto serving plate.Drizzle Cinnamon icing over top of cake.Allow icing to set about 15 minutes before cutting or wrapping cake in plastic wrap.Whisk to combine.Drizzle over cooled cake.

 

Step by step:


1. Cream butter and cream cheese.

2. Add sugar, eggs and vanilla and mix again with an electric mixer.Stir in cake flour and peaches until combined.Grease and flour a 10-inch Bundt pan.Spoon cake batter into prepared pan.

3. Bake about 1 hour and 15-30 minutes at 350.To test for doneness, insert knife to the bottom of the pan. If it comes out goopy, continue cooking until it comes out clean.Cool completely before removing from pan.Invert onto serving plate.

4. Drizzle Cinnamon icing over top of cake.Allow icing to set about 15 minutes before cutting or wrapping cake in plastic wrap.

5. Whisk to combine.

6. Drizzle over cooled cake.


Nutrition Information:

Quickview
416k Calories
3g Protein
23g Total Fat
49g Carbs
0% Health Score
Limit These
Calories
416k
21%

Fat
23g
37%

  Saturated Fat
14g
89%

Carbohydrates
49g
17%

  Sugar
48g
54%

Cholesterol
122mg
41%

Sodium
72mg
3%

Get Enough Of These
Protein
3g
7%

Vitamin A
937IU
19%

Selenium
5µg
9%

Vitamin B2
0.12mg
7%

Vitamin E
0.99mg
7%

Phosphorus
62mg
6%

Vitamin D
0.73µg
5%

Vitamin B5
0.42mg
4%

Vitamin B12
0.22µg
4%

Potassium
125mg
4%

Calcium
35mg
4%

Vitamin C
2mg
3%

Manganese
0.06mg
3%

Folate
11µg
3%

Vitamin K
3µg
3%

Iron
0.48mg
3%

Fiber
0.66g
3%

Zinc
0.38mg
3%

Copper
0.05mg
2%

Vitamin B6
0.04mg
2%

Magnesium
7mg
2%

Vitamin B3
0.36mg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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