April Fuller Recipe

Peaches and Cream Cake

By April Fuller cookinmama76


Rating:
Method:
Bake
Comments:

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.

Ingredients

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

Directions Step-By-Step

1
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.
2
Cream Filling: Cream together ingredients and spoon over peaches.
3
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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288 Comments

user
Denise Tucker workernurse
Thursday at 5:30 PM
Thanks to you as well Julie. I have been baking for a long time and knew that I did not miss anything, but it is always good to have feedback on questions. It is a very good cake and I know I will make it again. It is too easy not to.
user
Denise Tucker workernurse
Thursday at 5:27 PM
Thanks Susan, you validated what I thought about the crust. Like I said, I really enjoyed the cake so that is what is important. Thanks for your feedback!!!
user
Julie Hartmann Juels
Thursday at 9:50 AM
Denise Tucker, Susan is correct. The crust is supposed to be more dense. It does seem more like a pie crust than cake.
user
Susan Feliciano frenchtutor
Thursday at 9:47 AM
Denise Tucker, I think the crust part is supposed to be denser than regular cake, more like a pie crust or cookie dough. Other things to check would be oven temperature (do you have a thermometer?), type of pan - as metal will bake differently than glass, and whether your baking powder is truly fresh and active.
But if you enjoyed the cake, that's what's important.
user
Denise Tucker workernurse
Thursday at 7:52 AM
I made this recipe yesterday. It was so easy and so good. I am wondering though why my crust did not seem to rise very much. I did beat the batter for 2 minutes but mine seemed to be more like a crust than cake-like. Can anyone share what I might have done wrong? Otherwise, it was delicious and I will try it again!!!