Peaches ‘n Cream Pound Cake

Wow, Peaches ‘n Cream Pound Cake is one delicious cake. I started with my favorite  Cream Cheese Pound Cake recipe and then added loads of fresh, home-grown peaches from our back yard. The result was sensational. My pound cake recipes all use cake flour which is much finer, so the texture is much finer than regular all-purpose flour.

The cake is much denser, but due to the cream cheese and peaches the cake is moist rather than dry. This pound cake has a lot of sugar as well as a luscious cinnamon glaze so it’s rich and decadent even though there’s no chocolate involved! We found the combination of flavors and texture just wonderful.

INGREDIENTS
POUND CAKE:

• 8 oz. pkg. cream cheese softened
• 3 sticks unsalted butter softened (1 1/2 cups)
• 3 cups Swans Down cake flour you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency
• 3 cups sugar
• 6 large eggs
• 1 1/2 tsp. vanilla
• 4 cups peaches peeled and finely diced

CINNAMON ICING:

• 1 cup powdered sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1-2 tbsp. heavy whipping cream half-and-half or evaporated milk

INSTRUCTIONS

1. Peaches 'n Cream Pound Cake
2. Cream butter and cream cheese.
3. Add sugar, eggs and vanilla and mix again with an electric mixer.
4. Stir in cake flour and peaches until combined.
5. Grease and flour a 12-inch Bundt pan.
6. .........

For full instructions please see : cantstayoutofthekitchen.com

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