Summary:

The recipe Peaches and Cream Pound Cake can be made in around 45 minutes. For 90 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 19g of fat, and a total of 425 calories. This recipe serves 10. 1 person has made this recipe and would make it again. Head to the store and pick up salt, peaches, cake flour, and a few other things to make it today. It works well as a dessert. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is rather bad. Similar recipes include Pound Cake with Peaches and Cream, Peaches 'n Cream Pound Cake, and Grilled Lemon Pound Cake with Peaches and Cream.

Dietary Info:

Ingredients:

• 2 teaspoons baking powder - $6.79
• 0.5 cup butter - $2.79
• 2.5 cups cake flour - $5.29
• 8 ounce cream cheese - $3.79
• 3 eggs - $3.99
• 0.75 cup granulated sugar - $11.99
• 1 tablespoon peach juice - $3.79
• 4 cups peaches - $1.79
• 1 cup powdered sugar - $3.79
• 0.25 teaspoon salt - $1.79
• 1 teaspoon vanilla extract - $2.99

Instructions:

1. 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.
2. 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.
3. 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.
4. Drizzle cooled cake with Peach
5. Drizzle, if desired.To make the peach drizzle, the powdered sugar and peach juice and mix until smooth.
6. Drizzle over cooled cake.