peaches and cream coffee cake

Name: peaches and cream coffee cake
Prep time: 20 min
Cook time: 1 h 5 min
Ingredients: 2 1/3 cup(s) flour; 1 1/3 cup(s) sugar; 3/4 teaspoon(s) salt; 3/4 cup(s) shortening or butter; 2 teaspoon(s) baking powder; 3/4 cup(s) milk; 2 - large eggs; 1 teaspoon(s) vanilla; 1 - 3 oz. pkg. cream cheese, softened; 1 - 14 oz. can eagle brand milk; 1/3 cup(s) lemon juice; 2 teaspoon(s) cinnamon; 1 - 29 oz. can sliced peaches, well drained; 1 cup(s) chopped nuts; 1/3 cup(s) cup brown sugar

(1 RATING)

74 Pinches

diane tadeo

Philadelphia, PA

Updated on Jul 18, 2011

B and B recipe

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prep time 20 Min

cook time 1 Hr 5 Min

method ---

yield

Ingredients

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup shortening or butter
2 teaspoons baking powder
3/4 cup milk
2 - large eggs
1 teaspoon vanilla
1 - 3 oz. pkg. cream cheese, softened
1 - 14 oz. can eagle brand milk
1/3 cup lemon juice
2 teaspoons cinnamon
1 - 29 oz. can sliced peaches, well drained
1 cup chopped nuts
1/3 cup cup brown sugar

How To Make peaches and cream coffee cake

Step 1

In large bowl mix flour, sugar and salt. Cut in shortening till crumbly. Reserve 1 cup of mixture. To the rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well. Spread into greased 13x9 pan. Bake at 350° for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice and peaches and half of the nuts and cinnamon. In another bowl combine reserved crumbs and remaining nuts and cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake 35 minutes longer or until set. Serve warm. This is a recipe from a B and B
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