Peaches and cream coffee cake

1 Servings

Ingredients

Quantity Ingredient
2⅓ cup Flour
1⅓ cup Sugar
¾ teaspoon Salt
¾ cup Shortening
2 teaspoons Baking powder
¾ cup Milk
2 Eggs
1 teaspoon Vanilla
3 ounces Cream cheese; softened
1 can Eagle Brand milk; (14 oz)
⅓ cup Lemon juice
2 teaspoons Cinnamon
1 can Sliced peaches (29 oz); well drained
1 cup Chopped nuts
⅓ cup Brown sugar

Directions

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.

Recipe by: Fields of Home Guest House Millersburg, Ohio Source: the ONLINE Innkeeper Recipe Page, www.bbonline.com downloaded January 16, 1998

Posted to MC-Recipe Digest V1 #1021 by Mardi <amdesjar@...> on Jan 17, 1998

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