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.