Wonderful Cream Cheese Peach Coffee Cake
photo by Sassy J
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
1 13x9 inch cake
ingredients
- 2 1⁄3 cups flour
- 1 1⁄3 cups sugar
- 3⁄4 teaspoon salt
- 3⁄4 cup Crisco shortening
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons vanilla (or use 1 teaspoon almond extract)
-
FILLING
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1⁄3 cup lemon juice
- 1⁄2 teaspoon cinnamon (can use 1 teaspoon)
- 2 3⁄4 cups peaches (sliced-fresh OR canned)
-
TOPPING
- 3⁄4 cup chopped nuts
- 1⁄3 cup lightly-packed brown sugar
- 1 teaspoon 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!
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