Peaches and Cream Coffee Cake
( Compliments of the Fields of Home Guest House B&B )
Makes one 9" by 13" coffee cake:
- 1 1/3 cups flour
- 1 1/3 cups sugar
- ¾ tsp salt
- ¾ cup shortening
- 2 tsps baking powder
- ¾ cup milk
- 2 eggs
- 1 tsp. vanilla
- 1 3 oz pkg. cream cheese, softened
- 1 14 oz can Eagle Brand milk
- 1/3 cup lemon juice
- 2 tsps cinnamon
1 29 oz can sliced peaches, well drained
- 1 cup chopped nuts
- 1/3 cup brown sugar
in large bowl mix flour, sugar and salt. Cut in shortening til crumbly. Reserve 1 cup of mixture. To the rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well.
Spread onto greased pan. Bake at 350° for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese til 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.