Who doesn’t love peaches? They are one of my favorite fruits and when Lady Behind The Curtain decided to use peaches and cream as the special ingredients for the August edition of her Behind The Curtain Dessert Challenge, I knew I had to participate. I have an easy peach cobbler recipe that I use a lot, but I had never used both peaches and a creamy ingredient together so I got to experiment a little.
I found this recipe at Mel’s Kitchen Café where you will find all sorts of tasty new treats to try. I have followed her blog for a long time and always enjoy her recipes and photos.
For the cake:
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup granulated sugar
1 tbsp. cornstarch
1 tsp. vanilla extract
1 cup milk
6 tbsp. butter, melted
29 oz. can sliced peaches in juice
For the topping:
16 oz. cream cheese, softened
1 cup granulated sugar
6 tbsp. reserved peach juice
cinnamon sugar for sprinkling
Preheat your oven to 350 degrees and grease a 13×9” baking pan. In a large bowl, combine the flour, baking powder, salt, sugar & cornstarch. Make a well in the center and add the vanilla, eggs, milk, and melted butter. Stir until well combined and spread the batter into the prepared baking pan.
Drain the peaches, reserving the juice. Chop the peaches into bite sized pieces and sprinkle over the cake batter.
In a separate bowl, combine the cream cheese, 1 cup sugar, and reserved peach juice until the mixture is light and creamy. Carefully spread this over the peaches and cake batter. If a few peach pieces are showing through, it is okay. Sprinkle the cinnamon sugar over the cream cheese layer liberally.
Bake for 55 to 65 minutes or until the edges of the cake are done. The center may still jiggle just a little, but it will firm up nicely as it cools. Let the cake cool completely before slicing and eating. This will let the cream cheese layer “set”.
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