Peaches and Cream Cake

Serves 12

Cake

1.5 cups flour

2 teaspoons baking powder

½ teaspoon salt

2 -3.5 oz packages non-instant vanilla pudding mix (we use European Bakery Organics)

6 tablespoons cold butter, cut into small pieces

2 eggs, slightly beaten

1 cup milk

Preheat oven to 350 degrees. Whisk together flour, baking powder, salt, and pudding mix in a large bowl.

Cut in butter using two forks.

Fold in eggs and milk stirring until ingredients are incorporated. Do not over mix.
Pour into prepared 9 x 13 pan.

Topping

6 large ripe peaches, peeled and sliced

1 tablespoon lemon juice

4 tablespoons water

1 -8oz. pkg. cream cheese, softened

½ cup sugar

2 tablespoons sugar plus 1 teaspoon cinnamon

Arrange peach slices on top of the batter. Mix lemon juice, water, cream cheese, and sugar with a hand mixer until smooth.

Pour over peaches and spread to cover with a rubber spatula.

Sprinkle the top of the cake with cinnamon and sugar mix.

Bake at 350 degrees for 40 minutes.

Delicious served warm or chilled.