Best Peach Pound Cake With Cream Cheese Frosting Recipe 455 Recipes

TWO STEP FRESH PEACH POUND CAKE RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Spray a 10-inch 16-cup tube pan with non-stick spray.
• In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
• Beat at low speed for 1 minute. Scrape the sides.
• Mix another 2 minutes at medium speed.
• Fold in peaches.
• Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
• Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
• I drizzled this Cream Cheese Glaze over my cake.

PEACH POUND CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325ºF. Lightly grease and flour a 9x5-inch pan. In a large mixing bowl, beat together the butter and sugars until light and fluffy. Add the eggs one at a time, beat well after each addition. Stir in the vanilla. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk. Gradually stir into the butter mixture. Gently fold in the peaches. Spread the batter into the bottom of the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes our clean. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely. Make the glaze: In a medium bowl, beat the cream cheese until fluffy. Gradually add the sugar, beating until smooth. Add the peach juice, beat until blended. Recipe Notes You can use fresh peaches if you like. Peel, remove the pits, and chop them up. Use the juice from a can of peaches for the frosting, if you choose to go this route. Alternatively you can use 1-2 teaspoons of vanilla extract to flavor the frosting.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

PEACH CAKE WITH CREAM CHEESE FROSTING

Steps:

• The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
• In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
• In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
• Add to the egg mixture and beat until just combined; the batter will be sticky.
• With a spatula or wooden spoon, fold in the peaches and nuts.
• Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
• Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
• The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
• Gradually add the powdered sugar and ginger; beat until smooth.
• Apply the frosting to the cooled cake.
• Cut into thick slices and serve.