If you like cake for breakfast, then this coffee cake recipe is for you! The irresistible peaches and cream coffee cake. Made with cream cheese and Eagle brand condensed milk.
2 1/3 cups Flour
1 1/3 cups Sugar
3/4 tsp Salt
3/4 cup Shortening
2 tsp Baking powder
3/4 cup Milk
1 tsp Vanilla
1 (3 oz.) pkg. Cream cheese, softened
1 (14 oz.) can Eagle brand condensed milk
1/3 cup Lemon juice
2 tsp Cinnamon
1 (29 oz.) can Sliced peaches, well drained
1 cup Chopped pecans
1/3 cup Brown sugar
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 13 x 9 inch pan
In a 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 minutes just until set. Meanwhile, in bowl beat the cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice, peaches, half of the nuts and cinnamon.
In another bowl combine reserved crumbs, remaining nuts, cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake Peaches and Cream Coffee Cake 35 minutes longer or until set. Serve peaches and cream cake warm.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!