Wonderful Cream Cheese Peach Coffee Cake
photo by Sassy J
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
1 13x9 inch cake
ingredients
- 551.96 ml flour
- 315.37 ml sugar
- 3.69 ml salt
- 177.44 ml Crisco shortening
- 9.85 ml baking powder
- 2 eggs
- 9.85 ml vanilla (or use 1 teaspoon almond extract)
-
FILLING
- 226.79 g package cream cheese, softened
- 396.89 g can sweetened condensed milk
- 78.78 ml lemon juice
- 2.46 ml cinnamon (can use 1 teaspoon)
- 650.62 ml peaches (sliced-fresh OR canned)
-
TOPPING
- 177.44 ml chopped nuts
- 78.78 ml lightly-packed brown sugar
- 4.92 ml cinnamon
directions
- Set oven to 350 degrees.
- Grease a 13 x 9-inch pan.
- In a bowl, combine flour, sugar and salt.
- Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
- Add in baking powder, eggs and vanilla to the remaining crumb mixture.
- Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
- Spread evenly into prepared pan.
- Bake for 20-25 minutes.
- For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
- Fold in peaches; spread evenly over cake.
- To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
- Bake for 30-35 minutes longer, or until set.
- Serve warm.
- Delicious!
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 7 more reviews