Peaches N Cream Pound Cake Recipes

POUND CAKE WITH PEACHES AND CREAM

Steps:

• Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
• Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
• Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
• Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

PEACHES 'N CREAM POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 10" tube pan.
• In large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each.
• Add vanilla.
• In a small bowl, combine dry ingredients and add to the creamed mixture.
• Fold in sour cream and chopped peaches.
• Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.

PEACHES N' SOUR CREAM POUND CAKE BREAD PUDDING

Steps:

• 1. Grease 6-4 inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees.
• 2. Cut pound cake into 1 inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.*
• 3. In a smaller bowl combine pecans, diced peaches, sugar and cinnamon. Pour this mixture over cake and toss to coat. Spoon mixture into crocks.
• 4. In a medium bowl whisk milk, eggs, sour cream and peach schnapps.
• 5. Spoon ¼ cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
• 6. Dot top of each crock with remaining butter. Bake for 35 to 40 minutes at 350 degrees. Cool slightly and drizzle with caramel sauce and fresh peach slices, if desired. Serve warm or at room temperature.
• 7. *To dry cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.

PEACHES AND CREAM CAKE RECIPE - (4.6/5)

Steps:

• Dough: Mix flour, baking powder and salt. Add egg, milk and butter and beat for 2 minutes. Pour into a well-greased, 9 inch round pan. Drain peaches, reserving juice; arrange peaches over batter. Cream Filling: Cream together ingredients and spoon over peaches.Topping: Sprinkle sugar mixture on top and bake at 350 degrees for 30-35 minutes.

PEACHES 'N CREAM CAKE

Steps:

• For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
• For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
• Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
• Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
• Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
• Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
• Top with remaining cake layer; spread top and side of cake with remaining 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.

PEACHES AND CREAM CAKE (FROM SCRATCH)

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
• In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
• Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
• Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.