My better half just loves peaches, so he was delighted when I told him that I was going to make a Peaches and Cream Pound Cake to have after our Sunday dinner tonight.
I filled the cake with as many freshly diced peaches as I thought it could hold – 4 cups – and I must say, it turned out wonderful. I decided to ignore the scale today and topped off the cake with the Peach Drizzle. I’m glad I did. It was really yummy! 🙂
I did use the 1/3 less fat cream cheese in this cake, so hopefully my scale won’t groan too much when I step on it tomorrow. 🙂
Peaches and Cream Pound Cake
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
3/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 3 eggs)
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 cups peeled and chopped (1/2-inch pieces) fresh peaches
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In large mixing bowl, cream butter and sugar together until light and fluffy. Add egg substitute and beat well.
Beat in cream cheese and vanilla extract until well combined.
Gradually add flour mixture to creamed mixture; mix well. Stir in peaches.
Pour into prepared pan and bake for 60 minutes, or until toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
Drizzle cooled cake with Peach Drizzle, if desired.
1 cup powdered sugar
1 – 2 tablespoons peach juice (I used Kern’s Peach Nectar)
Combine all ingredients and mix until smooth. Drizzle over cooled cake.
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