Peaches and Cream Pound Cake
By: Ak Mom
Published: Thursday, December 10, 2009 - 3:35pm

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.

About


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

Comments:
Desiree Mellon

Looks delicious!