Peach And Cream Pound Cake Recipe
Fresh peaches and sour cream make this pound cake wonderfully moist. Top it with cream cheese glaze for out of the world taste.
Ingredients
- 50 gm Cream cheese
- ¼ cup Cream
- 6 ounces Butter
- 1 ½ cup Caster sugar
- 4 qty Eggs
- 1 tsp Vanilla essence
- ½ tsp Peach essence
- 1 ½ cup Finely chopped peaches
- 1 ½ cup Flour
- 1 tsp Baking powder
- 1 tsp Vinegar
- ⅛ tsp Baking soda
INGREDIENTS FOR CREAM CHEESE GLAZE
- 100 gm Cream cheese
- ½ cup Icing sugar
- 2 tbsp Peach puree
- 2 tbsp Milk
- Peach essence few drops
- Orange color pinch
Instructions
- Beat together butter, sugar, cream and cream cheese, gradually start adding in 1 egg at a time, add both the essence, sieve together flour, baking powder, baking soda, and salt.
- Fold in the dry mixture to the butter mixture, chopperize the can pieces and mix to the cake mixture, add 1 tsp vinegar, mix and pour into a bundit pan.
- Bake on 180 d for 30 mins, remove and cool.
METHOD FOR GLAZE
- Mix all together and pour over cooled cake.
