Peach season is under way here in the sunny south and it never hurts to have one more recipe to help enjoy the season ;-) This recipe calls for canned peaches, but could easily be adapted to the sweet juicy delights that are going to be available in abundance for the next little while - save a little juice and use fresh peaches instead!!
Peaches & Cream Cake
Ingredients
3/4 cup self rising flour *see note*
1 small package instant pudding cheesecake or vanilla (I used cheesecake)
3 TBLS butter softened
1 egg
1/2 cup milk
1 large (28 oz) can sliced peaches drained, reserving 3 TBLS juice for topping
8 oz package cream cheese room temperature
1/2 cup sugar or splenda
1/4 tsp cinnamon mixed with
1/2 tsp sugar/splenda
Instructions
Mix together first 5 ingredients and spread in lightly greased (deep) pie plate or 8" square casserole pan.
Arrange peaches over batter.
Beat cream cheese, sugar and 3 TBLS peach juice for about 2 minutes until smooth.
Spread cream cheese mixture over peaches leaving a 1 inch border.
Sprinkle cinnamon sugar over cream cheese mixture.
Bake 35 to 45 minutes in preheated 350 degree oven until edges are golden brown.
Cool, refrigerate and chill before serving.
Not too sweet, reminiscent of cheesecake and oh so good!!
Enjoy ;-)
*note* to substitute all purpose flour in any recipe for self rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour used.
Learning as I go,
Leisha
5 comments:
Oh my, this sounds YUMMY!!! I will have to try this recipe out!!!
I just got a big basket of Scott's Orchard peaches from Ayers Market...gonna have to try this one! I've got company coming this weekend... :)
Um, how many fresh peaches would you sub for the 28-oz can?? Just wonderin'...
Lisa - I would guess 3 - more if they are small in any case as many as it takes to cover the cream cheese mixture leaving an inch around the edge....hope that helps ;-)
Ooooooooooo this looks yummy!!!!!!! I am stealing this recipe:)
Miss you and much love~
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