April Fuller Recipe

Peaches and Cream Cake

By April Fuller cookinmama76


I had this at a bed and breakfast in Elizabeth City, NC and I have searched high and low since then to find the correct recipe... this is wonderful!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Served warm or cool, this cake sure is one comforting treat! Try it for your next potluck or luncheon... You'll be the talk of the table.


2/3 c
all purpose flour
1 tsp
baking powder
1/2 tsp
1/2 c
3 Tbsp
butter, melted
1 can(s)
(15 oz)sliced peaches, reserve liquid
8 oz
cream cheese, room temperature
1/2 c
3 tsp
reserved peach juice
1 tsp
1/2 tsp

Directions Step-By-Step

Dough: Mix flour, baking powder and salt. Add egg, milk and butter and beat for 2 minutes. Pour into a well-greased, 9 inch round pan. Drain peaches, reserving juice; arrange peaches over dough.
Cream Filling: Cream together ingredients and spoon over peaches.
Topping: Sprinkle sugar mixture on top and bake at 350 degrees for 30-35 minutes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #peach, #coffee

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Peggy Egan peggypie53
Sunday, April 19 at 4:42 PM
I own a B&B and I made this for the Sunday morning brunch today...BIG HIT! Absolutely delicious. I doubled the cake batter part, otherwise all the same and baked it in a 10" cast iron pan. Everyone gobbled it up and asked for the recipe....which I always share. Food is meant to be shared, right?
Pam Hix pammygirl
Friday, April 17 at 7:28 PM
I rarely comment but this recipe takes the cake. It is fabulous. You don't need sugar in the batter as there is plenty of sweetness in the peaches and cream cheese. Love the texture of the cake too. Next time I will make it a double! Thanks so much for taking the time to post and share.
sallyjo mason ladysilverwings
Apr 16, 2015
Dena....I've always seen recipes with instant pudding too - not cooked. Other than the can of peaches and cream cheese, it's all staples, so mot much to gamble :) I don't have a clue why mine turned out so awful, but the edges that did cook were very very flavorless without some kind of sugar, and kind of too dense. I did leave it in the oven for another hour at 250 and then turned the oven off and left it. It did congeal, but my cow, (who is a sucker for anything sweet, especially baked goods) wouldn't even touch it!! She kept trying to taste it, then sneezing and shaking her head to shake the crumbs off :) It was hilarious to me, but she was MAD!!
Dena Holland Dena57
Apr 16, 2015
Hi! ! After reading the reviews I'm even more excited to try this! l love cobblers; especially peach! The ladies who have mentioned adding pudding mi? I've always seen the recipes calling for instant pudding not the cooked pudding, but the instant ones are high in sodium? Did you use instant or cooked pudding please? I hoped the lady who mentioned making this years ago with cooked was going to check her recipe. I was really hoping she would come back with her answer? Does it need the extra dry pudding mix added? Thanks so much. .yummmmm can't wait! Dena (Canada) :)
sallyjo mason ladysilverwings
Apr 16, 2015
Thank you Andrea. That makes sense - I'll try that :)