Peaches 'n Cream Pound Cake

🧂 Ingredients

• 8 oz. pkg. cream cheese

  softened
• 1 1/2 cups unsalted butter

  softened (3 sticks)
• 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 granulated sugar
• 6 large eggs
• 1 1/2 tsp. vanilla extract
• 4 cups peaches

  peeled and finely diced
• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1-2 tbsp. heavy whipping cream

  half-and-half or evaporated milk

Instructions

• 1 Cream butter and cream cheese in a large mixing bowl with an electric mixer.
• 2 Add granulated sugar, eggs and vanilla and mix again with mixer.
• 3 Stir in cake flour and peaches until combined.
• 4 Grease and flour, very generously, a 12-inch Bundt pan.
• 5 Spoon cake batter into prepared pan.
• 6 Bake about 1 hour and 15-30 minutes at 350°.
• 7 To test for doneness, insert knife or a bamboo skewer to the bottom of the pan.
  If it comes out goopy, continue cooking until it comes out clean.
• 8 Cool completely before removing from pan.
• 9 Invert onto serving plate.
• 10 Drizzle Cinnamon icing over top of cake.
• 11 Allow icing to set about 15 minutes before cutting or wrapping cake in plastic
  wrap.
• 12 Whisk to combine.
• 13 Drizzle over cooled cake.

Nutrition Info