桃子芝士奶油蛋糕Peach Cream Cheese Butter Cake

【材料】
牛油250克、芝士奶油250克（室温）、细糖220克、盐1⁄2 茶匙、A蛋3粒、鲜奶80毫升、香草精1茶匙、自发面粉275克、发粉1⁄4 茶匙、罐头桃子1罐（约800克，滴干）
可卸10寸烤盆1个（涂油撒粉）

【做法】
1.把烤炉预热至170℃。
2.把牛油，芝士奶油,盐及糖以电动搅拌器搅拌至发起。（图1-2）
3.然后逐个鸡蛋加入搅拌，每次搅拌均匀后才加入下一 粒蛋。
4.停机，慢慢加入筛过的面粉和发粉。（图3）
5.用勺子把牛奶和香精拌入至均匀。（图4）
6.把桃子铺排在烤盆里，摆出花样。
7.倒入1⁄3 的面糊，把桃子覆盖，把其余的桃子切小块，拌入面糊中。（图5-6）
8.将面糊倒入烤盆内，然后放入烤炉里。（图7-8）
9.烤55分钟至1小时。以竹签测试熟度，以不沾物为准。（图9）
10.从烤炉取出蛋糕，待凉后才扣出。（图10）

【Ingredients】
250g butter, 250g cream cheese(at room temperature), 220g caster sugar,1⁄2 tsp salt, 3 “Grade A” eggs, 80ml fresh milk, 1 tsp vanilla essence, 275g self raising flour, 1⁄4 tsp baking powder, 1 large can peaches (800g, drained)
10” round bundt pan, greased & floured lightly

【To prepare】
1. Pre-heat oven @ 170℃.
2. Using an electric beater, cream butter, cream cheese, salt and sugar until creamy, adding in eggs one at a time.(pic 1-2)
3. Beat well after each addition of eggs.
4. Turn off beater, slowly sift in flour and baking powder into the egg mixture.(pic 3)
5. Fold in using a spatula and mix in milk and vanilla essence until well combined.(pic 4)
6. Place a wedge of peach around the bundt pan to make a pattern.
7. Pour 1⁄3 of the cake batter to cover the peaches. The balance of the peaches, cut into small wedges and mix into the balance cake batter.(pic 5-6)
8. Pour the balance cake batter over and place into the pre-heated oven.(pic 7-8)
9. Bake for 55 minutes – 1 hour or skewer inserted comes out clean.(pic 9)
10. Remove from oven, leave to cool and invert cake out. Slice and serve at room temperature.(pic 10)