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:
covered percent of daily need
