Peach Coffee Cake 2 1/3 cups all-purpose flour
1 1/3 cups sugar 3/4 teaspoon salt 3/4 cup shortening 2 teaspoons baking powder 3/4 cup milk 2 eggs 1 teaspoon vanilla 1 (3 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice 2 teaspoons ground cinnamon, divided 1 (29 ounce) can sliced peaches, well-drained, chopped 1 cup chopped nuts, divided 1/3 cup firmly packed brown sugar Combine flour, sugar and salt; cut in shortening until crumbly; reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, then milk, eggs and vanilla. Beat on medium speed with an electric mixer for 2 minutes. Spread into a greased 13 by 9 inch baking pan. Bake at 350 degrees for 25 minutes. Beat cream cheese until fluffy; gradually beat in sweetened condensed milk; stir in lemon juice, then peaches, 1/2 cup nuts and 1 teaspoon cinnamon. Combine reserved crumb mixture, remaining 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar. Spoon peach mixture evenly on top of cake. Sprinkle with crumb mixture. Bake for 35 minutes longer until set. Cool. Serve warm. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
