Peaches and cream cake recipe pinterest

Peaches and cream cake recipe pinterest

A mix from a peach cobbler, cake or even a light cheesecake, this excellent and scrumptious peaches and cream cake is a for that remakes! Delivered to me by Natalie W. a readers, I adapted it heavily to be able to swap the prepackaged pudding mix in my easily available kitchen products. After which I entered my fingers and wished it might work.

Also it did with flying colors! A buttery, tender cake layer is capped with juicy peaches and layered again having a light, luscious sweet cream cheese layer. Oh, wait, and don’t your investment generous sprinkling of cinnamon and sugar! Because we ate it slightly warm, it advised me of the peach cobbler excited through the creaminess on the top.

Just in situation someone inquires you can most likely use fresh peaches when they're in season (only the juiciest!) but will need to find an alternative to the reserved peach juice that's included using the cream cheese layer (milk? simple sugar syrup?). In either case, I can tell this cake being ideal for an area BBQ, church potluck, or perhaps an outside dinner with your family. Easy and scrumptious. Just the way you enjoy it!

Peaches and Cream Cake

Yield: Serves 12

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup milk
  • 6 tablespoons butter, melted

    Peaches and Topping:

  • 29-ounce can sliced peaches or 1 quart home-canned peaches
  • 16 ounces (2 packages) cream cheese, light or regular, softened to 70 degrees
  • 1 cup granulated sugar
  • 6 tablespoons reserved peach juice
  • Cinnamon and sugar for sprinkling
    1. Preheat the oven to 350 levels F. Gently grease a 9X13-inch baking pan with cooking spray and hang aside.
    2. Inside a medium or large bowl, combine the flour, baking powder, salt, sugar and corn starch. Blend. Create a well within the center and add some vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly within the prepared pan.
    3. Slice the peaches into bite-sized pieces, scattering on them the top batter evenly. Inside a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top batter and peaches after which make use of a spatula to evenly spread together to create a creamy layer. It doesn’t need to be perfect, just attempt to spread it as being evenly outrageous as you possibly can (it’s ok if peaches are peeking through in spots). Sprinkle the top cream cheese layer generously with cinnamon and sugar.
    4. Bake for 45-an hour before the edges are puffed and golden and also the cream cheese layer has bubbled slightly on the top. This can be a difficult cake to check for doneness due to the gooey cream cheese layer. When the middle continues to be jiggly, bake until n't i longer jiggles and also the cake batter layer is puffed with no longer runny. Serve warm or at 70 degrees.

    Printed from Mel's Kitchen Coffee shop (world wide web.melskitchencafe.com)

    Recipe Source: adapted from Natalie W.

    Go back