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1
for cake
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2
beat the egg whites with the cream of tartar until they form soft peaks, , set them aside
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3
in another bowl beat the softened butter, softened cream cheese, and sugar until they are nice and fluffy
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4
add baking powder, and salt, mix thoroughly, addbthe beaten eggs and vanilla extract, mix until well incorporated
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5
if using fresh peel and slice, if canned 1- buy in its own fruit juice, drain real good, pat dry a lil if you need to, mash up the peaches until they are a puree, measure out your 1 & 1/2 cups and add to the bowl with the butter and eggs, mix everything together real well
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6
gradually add the flour to the peach mixture, beating on low until all is incorporated
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7
gently fold in the beaten egg whites, trying to keep as much air as possible in the batter, its okay if there are white spots that have not been stirred all the way in
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8
spray and flour a bundt pan, making sure you get the middle part also or bake in a 9 x 13 pan, place the peach sliced around top of bundt pan
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9
pour batter into pan on top of peaches, Bake at 350 degrees F for 50-60 minutes for a bundt cake, about 40 minutes for a 9 x 13
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10
let cake cool on wire rack for 15mins then invert bundt pan, lift off pan
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11
peach glaze
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12
measure jam into a microwave safe measuring cup with pour spout
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13
heat jam on high for 20 secs, stir, if its melted your done if not go another 20 seconds until your done
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14
stir in powdered sugar into the hot jam by spoonfuls, stirring after each scoop, continue to add and stir smooth until the glaze is the rught consistency to pour on top of the cake-- you want it thin enough so it'll drip down the sides of the cake, but thick enough so it won't all just run down in a flood and pool at the bottom
