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Peaches and Cream Cake

List of Ingredients

Original recipe in "Texas Bed and Breakfast Cookbook", submitted by Main Street Bed and Breakfast in Johnson City. Adapted by Kim Harrison, Innkeeper at Noble Inns Bed and Breakfast, San Antonio.

2 cans sliced peaches, drained
(or 4 to 5 fresh peaches, peeled and sliced)
6 Tbs sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup chopped pecans
1 tsp vanilla

Filling:
6 ounces cream cheese or Neufchatel cheese
2 Tbs sugar
1 egg
1/2 cup (reserved) peaches, chopped

Reserve 1/2 cup of peaches for the filling and puree remaining peaches and 6 tablespoons sugar in a blender.

In a small bowl, combine flour, baking powder, soda, salt, and cinnamon; set aside.

In a medium bowl, cream 1-1/2 cups sugar and shortening until light and fluffy. Add eggs to the creamed mixture and blend in well. Alternately add pureed mixture and dry ingredients and stir until moist and smooth. Stir in vanilla and nuts.

Make the filling by beating cream cheese, 2 tablespoons sugar, and egg until smooth. Fold reserved 1/2 cup peaches into cheese mixture.

Grease a 9-inch loaf pan (or 6 mini loaf pans), line with greased waxed paper, and dust with sugar. Spoon half of batter into the pan(s). Spoon filling over the batter and top with remaining batter. Swirl slightly with a knife and sprinkle top with a sugar/cinnamon mixture.

Bake at 325 degrees F for 50 to 60 minutes. Cool 10 minutes before removing from pan.



Recipe