Sunday, March 1, 2009

Peachy Keen

I had a request for this recipe this morning and I thought I'd share it with everyone here. This recipe is great served with coffee in the morning, or as a dessert with a dollop of whipped cream at night. Enjoy!

Peaches and Cream Cheese Cake

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 1/4 oz. pkg. dry vanilla pudding mix (Cook & Serve, not Instant)
3 tablespoon oleo, softened
1 egg
1/2 cup milk
1 (15-20 oz.) can sliced peaches, drain & reserve juice
1 (8oz.) pkg. cream cheese, softened
1/2 cup sugar
3 tablespoon reserved juice
1 tablespoon sugar
1/2 teaspoon cinnamon

Combine in large mixer bowl flour, baking powder, salt, dry pudding mix, oleo, egg, and milk.
Beat 2 minutes at medium speed. Pour into greased 9" deep dish or 10" pie pan (batter will be runny). Place drained fruit over batter. Combine in small mixer bowl cream cheese, sugar, and reserved juice(3 tbsp.). Beat at medium speed for 2 minutes. Spoon to within 1" of edge of batter. Combine sugar and cinnamon; sprinkle over cream cheese filling (I've been known to forget this step - and it is every bit as good). Bake at 350 degrees for 35 to 40 minutes until crust is golden brown.

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