Peaches and Cream Pound Cake


Photo: Ak Mom
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Ingredients

2 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
3 eggs
1 package (8-ounce) cream cheese, softened
1 teaspoon vanilla extract
4 cups peeled and chopped (½-inch pieces) fresh peaches
*Peach Drizzle:
1 cup powdered sugar
1 tablespoon Peach Juice

Preparation

1
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
2
In a medium bowl, combine flour, baking powder and salt. Set aside.
3
In large mixing bowl, cream butter and sugar together until light and fluffy. Add egg substitute and beat well.
4
Beat in cream cheese and vanilla extract until well combined.
5
Gradually add flour mixture to creamed mixture; mix well. Stir in peaches.
6
Pour into prepared pan and bake for 60 minutes, or until toothpick inserted near the center comes out clean.
7
Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
8
Drizzle cooled cake with Peach Drizzle, if desired.
9
To make the peach drizzle, the powdered sugar and peach juice and mix until smooth. Drizzle over cooled cake.

Tools

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Comments

Desiree Mellon's picture
Desiree Mellon
February 28, 2009

Looks delicious!

About

You can substitute 3/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute for the eggs.

Yield:

1 cake

Added:

Thursday, December 10, 2009 - 3:35pm

Creator:

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