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Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

Before you jump to Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going a lot more green.

Probably the food isn't quite as good when cooked in the microwave, but it will save you money to use it over your oven. Maybe the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many individuals incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Especially if you ensure that the dishwasher is full before starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, of course. It's concerning being practical, usually.

We hope you got benefit from reading it, now let's go back to peach and blueberry citrus pound cake with citrus cream cheese glaze recipe. You can cook peach and blueberry citrus pound cake with citrus cream cheese glaze using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

Provide of Cake.
Get 1/2 cup of butter or margarine.
Use 4 oz of cream cheese.
Get 1/2 tsp of vanilla extract.
Take 2 cup of granulated sugar.
Prepare 1/4 cup of packed brown sugar.
Provide 4 large of eggs.
Provide 2 1/4 cup of all purpose flour.
Use 1 tsp of baking powder.
Get 1/2 tsp of baking soda.
Take 1 dash of salt (unless using unsalted butter - use 1/4 tsp.).
Take 1/2 of orange (the zest only).
Get 1/2 cup of Greek Yogurt, Blueberry (optional peach or vanilla).
Use 1 1/4 cup of diced peaches (frozen,fresh, or canned) I used frozen.
Get 1 cup of fresh or frozen blueberries (prefer fresh).
Prepare of Glaze.
Provide 4 oz of cream cheese.
You need 1/2 of Orange, zest and juice.
Provide 2 tbsp of milk.
Provide 1/2 cup of powdered sugar (icing sugar).

Steps to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze:

Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside..
Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy..
Gradually add the granulated sugar add well as the brown sugar, and beat for 5 to 7 minutes. Add the eggs one at a time, making sure each one is combined before adding the next one, then after the eggs are combined add the juice of a half of an Orange as well as the zest and mix thoroughly..
Add in the Yogurt and beat until combined..
Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended..
Gently fold in the diced peaches and the blueberries. Please note if using frozen blueberries to make sure to drain off all the excess juice just to keep the dye from running in the cake, and flour them before folding them in..
Pour into the prepared pan and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted comes out clean..
If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes..
Cool in the pan for 15 minutes remove and cool completely on wire rack..
For the glaze, Beat or mix the cream cheese and juice from the Orange until creamy. Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Add 1 tablespoon of milk at a time to achieve desired consistency for drizzling the Cream Cheese Glaze onto the cake..
If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar..

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