Wonderful Cream Cheese Peach Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for! 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) |
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) |
3/4 cup chopped nuts |
1/3 cup lightly-packed brown sugar |
1 teaspoon cinnamon |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch pan.
3. In a bowl, combine flour, sugar and salt.
4. Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
5. Add in baking powder, eggs and vanilla to the remaining crumb mixture.
6. Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
7. Spread evenly into prepared pan.
8. Bake for 20-25 minutes.
9. For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
10. Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
11. Fold in peaches; spread evenly over cake.
12. To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
13. Bake for 30-35 minutes longer, or until set.
14. Serve warm.
15. Delicious!
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