Peaches and Cream Coffee Cake Recipe
2 1/3 cups
1 1/3 cups
3/4 tsp
3/4 cup
2 tsp
3/4 cup
2
1 tsp
1 (3 oz.) pkg.
1 (14 oz.) can
1/3 cup
2 tsp
1 (29 oz.) can
1 cup
1/3 cup
|
Flour
Sugar
Salt
Shortening
Baking powder
Milk
Eggs
Vanilla
Cream cheese, softened
Eagle brand milk
Lemon juice
Cinnamon
Sliced peaches, well drained
Chopped pecans
Brown sugar |
|
Oven Temp ~ 350°
Baking Time ~ 60 Min.
Pan Type ~ 13 x 9 inch pan |
Preheat oven, grease pan.
In large bowl mix flour, sugar and salt. Cut in
shortening till crumbly. Reserve 1 cup of mixture. To the rest of the crumb
mixture add baking powder, milk, eggs and vanilla. Beat well.
Spread into prepared pan. Bake 25 min. just until set. Meanwhile, in bowl,
beat cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice and
peaches and half of the nuts and cinnamon.
In another bowl combine reserved crumbs and remaining nuts and cinnamon and
brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture
on top. Bake 35 minutes longer or until set. Serve warm.