Peaches and Cream Cake
Our peach cake is a cobbler-like cake with a fluffy sweetened cream cheese topping. Canned peaches make the dessert easy but you can also use fresh.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(28-ounce) can sliced peaches
- ¾cup self-rising flour
- 1(3.4-ounce) package vanilla pudding mix (instant)
- 3tablespoons unsalted butter (softened)
- 1large egg
- ½cup milk
- 8ounces cream cheese (softened)
- ½cup sugar
- ¼teaspoon cinnamon
- 1 ½teaspoons sugar
Instructions
Step 1
Heat the oven to 350 F. Grease a deep-dish pie plate or 1 1/2-quart casserole dish.Step 2
Place a fine-mesh sieve over a bowl and drain the peaches. Set the peaches and the reserved liquids aside.Step 3
In a bowl with an electric mixer, mix the flour, instant pudding, softened butter, egg, and milk until smooth and blended. Spread the batter over the bottom of the prepared pie plate or baking dish. Arrange the drained peaches over batter.Step 4
In another bowl, beat the cream cheese, sugar, and 3 tablespoons of the reserved peach juice until smooth, about 2 minutes.Step 5
Spread the cream cheese mixture over peaches, leaving a 1-inch border.Step 6
In a small bowl, combine the cinnamon and sugar and then sprinkle over cream cheese mixture.Step 7
Bake the peach dessert for 45 minutes in the preheated oven, or until the topping is lightly browned and set.Step 8
Cool before serving. Store leftovers in the refrigerator.