OCTOBER

OCTOBER

February 20, 2012

Peaches and Cream


Estelle's featured the most delectable dessert this weekend. Do you like Peach Cobbler? Do you salivate over cheesecake? Well, how about combining the two together? This is sooooo yummy!

Darling walked in the house after some outside chores and said, "What in the world smells so good in here?" Need I say more........




Peaches and Cream Cake

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 vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted


Peaches and Topping
29-ounce can sliced peaches
16 ounces cream cheese
softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling


Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray and set aside. In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. 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 baking dish.

Drain the can of peaches, saving the juice. Scatter 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.  Sprinkle the top of the cream cheese layer with cinnamon and sugar. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top.



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