Peaches & Cream Coffee Cake

A wonderful treat for breakfast.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 cups flour
• 1 1⁄3 cups sugar
• 3⁄4 teaspoon salt
• 3⁄4 cup butter, softened
• 2  teaspoons baking powder
• 3⁄4 cup buttermilk
• 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 cinnamon, divided
• 1 (29 ounce) can  sliced  peaches, well drained and chopped
• 1  cup  chopped pecans, divided
• 1⁄3 cup  firmly packed brown sugar

Directions

1. Preheat oven to 350º. Butter a 13x9 baking dish.
2. In a large bowl, combine flour, sugar and salt. Add butter and beat with a mixer until fine crumbs form. Reserve 1 cup of the crumb mixture.
3. To remaining crumb mixture, add baking powder, milk, eggs and vanilla. Beat on medium speed for 2 minutes. Spread into prepared pan.
4. Bake 25 minutes or until set. Cake will not be fully cooked at this point.
5. While the cake is baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, then the drained and chopped peaches, 1/2 cup nuts and 1 teaspoon cinnamon, set aside.
6. In a medium bowl, combine reserved crumb mixture and 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar.
7. Spread cream cheese mixture evenly over partially baked cake. Sprinkle with crumb mixture. Continue baking 35 minutes longer or until set.
8. Serve warm. Reheats well in oven or microwave.