Peaches and Cream Cake

 Peaches and Cream Cake

 

 

 

 

 

 

 

 

 

 

We ate a lot of peaches when I was little.  My Mom loved them and every year we would pick peaches from the trees at the local orchard. Then she would come home and make peach desserts that were so good.  I can still remember her making peach fried pies and this wonderful Peaches and cream cake.  Love this recipe!

Peaches and Cream Cake

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla

2 large eggs

1 cup milk

6 tablespoons butter, melted

Peaches and Topping:

1 (29-ounce) can sliced peaches (reserve juice)

2 packages (8-ounces each) cream cheese, room temperature

1 cup granulated sugar

6 tablespoons reserved peach juice from can

sugar for sprinkling

 

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top center of the batter. You can use a spatula to spread it if you like. Bake at 350 degrees for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top.  If filling starts to get too brown, cover top loosely with foil. 

 

 

 

 

 

 

 

 

 

 

 

 

This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

 

Photography is the property of and copyrighted to Welcome Home.