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Peaches & Cream Coffee Cake




Source of Recipe


magnolia lane at rc and cmcarolm/EDC


List of Ingredients




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

Recipe



Preheat oven to 350 degrees. Butter a 9 x 13-inch baking dish.

In large bowl, combine flour, sugar & salt. Add butter or margarine and beat with an electric mixer
until fine crumbs form. Reserve 1 cup of the crumb mixture.

To remaining crumb mixture, add baking powder,
then milk, eggs and vanilla. Beat on medium speed for 2 minutes. Spread into prepared pan.

Bake 25 minutes or until set,(at which time
you will add the cream cheese layer and then continue to bake an additional 35 minutes.)

Meanwhile, in a small bowl, beat cream cheese
until fluffy. gradually beat in condensed milk. Stir in lemon juice, then the peaches, 1/2 cup nuts and 1 teaspoon cinnamon; set aside.

In medium bowl, combine reserved crumb mixture, 1/2 cup nuts, 1 tsp. cinnamon & the brown sugar.
Spread cream cheese mixture evenly over partially baked cake. Sprinkle with crumb mixture.

Continue baking 35 minutes longer or until set. Serve warm.

Reheats well in regular oven or in microwave.