PEACH COBBLER POUND CAKE

INGREDIENTS:

 

Fresh peaches; I used 4 large-sized.

 

110 grams.Of brown sugar.

 

½ Tsp.Of cinnamon powder.

 

60 grams.Of melted butter.

 

3 sticks.Of unsalted butter – preferably at room temp.

 

Full fat cream cheese; I used 220 grams at room temp.

 

500 grams.Of granulated sugar.

 

80 grams.Of sour cream – at room temp.

 

1 Tbsp.Of vanilla extract.

 

6 large eggs – at room temp.

 

350 grams.Of cake flour.

 

1 Tsp.Of baking powder.

 

½ Tsp.Of salt.

 

PREPARATION:

 

1st Step – Set the oven to a temperature of 325 degrees Fahrenheit (163 degrees Celsius). Spray some nonstick spray into a Bundt pan that holds 12 cups of batter.

 

2nd Step – To begin, peel the peaches. Put the peach wedges in the bottom of the Bundt pan after you have sliced one peach into wedges. Make sure the remaining three peaches are chopped into bite-sized pieces.

 

3rd Step – Combine the brown sugar, cinnamon, and melted butter in a small basin and mix well. Sprinkle on top of the peach mixture that is already in the Bundt pan.

 

4th Step – For 2 minutes, whip the butter in a big bowl at high speed. After adding the cream cheese, continue beating for an additional minute at high speed.

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