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Peaches and Cream Pound Cake with Peach Glaze

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Recipe provided by The University of Kentucky Extension, Barren County.

Ingredients

  • 1 box golden vanilla cake mix
  • 1/4 cup white sugar
  • 3 eggs
  • 1 (8 oz) package cream cheese, at room temperature
  • 1/2 cup canola/vegetable oil
  • 1 teaspoon vanilla extract
  • 3 medium peaches, finely chopped (about 1 1/4 cups)
  • Glaze
    • 1/2 of medium peach pureed
    • 1/2 cup to 3/4 cup powdered sugar
    • 1 teaspoon vanilla

Directions

Preheat oven to 325°. Grease and flour a 10-inch Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl and beat on medium speed for 4 minutes. Stir in peaches. Pour batter into prepared pan. Bake in preheated oven for 40-45 minutes or until toothpick in center of cake comes out clean. Let cool in pan for 10 minutes, then turn on wire rack to cool completely.
    Mix 1/2 of pureed peach, sugar and vanilla until a stiff glaze forms. Add more peach as needed. Drizzle over cake and serve.
Posted in Cakes and Pies

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