Peaches and Cream Coffee Cake Recipe
2 1/3 cups Flour
1 1/3 cups Sugar
3/4 tsp Salt
3/4 cup Shortening
2 tsp Baking powder
3/4 cup Milk
2 Eggs
1 tsp Vanilla
1 (3 oz.) pkg. Cream cheese, softened
1 (14 oz.) can Eagle brand condensed milk
1/3 cup Lemon juice
2 tsp Cinnamon
1 (29 oz.) can Sliced peaches, well drained
1 cup Chopped pecans
1/3 cup Brown sugar
Oven Temp ~ 350°
Baking Time ~ 60 Minutes
Pan Type ~ 13 x 9 inch pan
Preheat oven, grease the cake pan.
In a 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 prepared pan. Bake 25 minutes just until set. Meanwhile, in bowl beat the cream cheese till fluffy. Add Eagle Brand milk. Stir in lemon juice, peaches, half of the nuts and cinnamon.
In another bowl combine reserved crumbs, remaining nuts, cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake Peaches and Cream Coffee Cake 35 minutes longer or until set. Serve peaches and cream cake warm.
Serves 15