Tuesday, March 20, 2012

Peaches and Cream Cake

Light and fluffy cake, smooth and creamy with the cream cheese, and cinnamon and sugar. Its like a peach cobbler with something extra.

Peaches and Cream Cake
Recipe Source: MelsKitchenCafe.com

1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Granulated Sugar
1 Tablespoon Cornstarch
1 teaspoon Pure Vanilla Extract
2 Eggs
1 cup Milk
6 Tablespoons Butter, melted

Peaches and Topping
29oz can sliced Peaches or 1 quart bottled Peaches
2-8oz pkgs Cream Cheese, softened to room temperature
1 cup Granulated Sugar
6 Tablespoons reserved Peach Juice
Cinnamon and Sugar for sprinkling

1. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan with cooking spray and set aside.

2. In a medium bowl combine the flour, baking powder, salt, sugar and cornstarch. Whisk. 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.

3. Chop the peaches into bite-sized pieces, spread 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 of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. Try to spread it as evenly over the top as possible. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. If the middle still jiggles, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm.

I shared this at
Totally Tasty Tuesdays

1 comment:

  1. This looks incredible! Oh my goodness. Thanks for linking up on Totally Tasty Tuesdays! Yum..


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