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, room temperature

1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice

2 teaspoons ground cinnamon, divided

1 (28 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 crumbe 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 13 by 9 inch baking pan. Bake at 350 degrees for 25
minutes. Beat cream cheese until fluffy; gradually beat in 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.  

 

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  • [CnD] Peach Coffee Cake Marilyn Pennington via Cookinginthedark
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