Peaches & Cream Cake

Wonderful super easy cake using prefrozen bread. Prep time includes thaw and rise time for bread.

• Ready In: 3 hrs 25 mins
• Yields: 1 cake

Ingredients

• 12  Rhodes frozen rolls, thawed and risen
• 1 (3 ounce) package cream cheese
• 2  tablespoons sugar
• 2  teaspoons flour
• 1  egg yolk
• 1⁄2 teaspoon vanilla
• 1 (16 ounce) can  sliced  peaches, drained and thinly sliced

• Topping

• 1  cup sour cream
• 3 1⁄2 tablespoons sugar
• 1  teaspoon vanilla
•  fresh  peach slices, if desired

Directions

1. Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch springform pan sprayed with non-stick cooking spray.
2. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and ½ teaspoon vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap.
3. Let rise until double. Remove wrap and bake at 350°F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes.
4. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.