Peaches and Cream Coffee Cake

Good morning everyone!!

Well it is here…The last week of school. So as a celebration I made a Peaches and Cream coffee cake. As I sit here watching GMA and drinking a warm cup of coffee I can’t wait to dig into this super yummy creamy moist pecan crumbled peachy coffee cake. I want you all to have the recipe too so here it is:

Peaches and Cream Coffee Cake

Makes one 9″ by 13″ coffee cake:

Ingredients:

1 1/3 cups flour
1 1/3 cups sugar
¾ tsp salt
¾ cup shortening
2 tsps baking powder
¾ cup milk
2 eggs
1 tsp. vanilla
1 3 oz pkg. cream cheese, softened
1 14 oz can Eagle Brand milk
1/3 cup lemon juice
2 tsps cinnamon
1 29 oz can sliced peaches, well drained
1 cup chopped nuts
1/3 cup brown sugar
in large bowl mix flour, sugar and salt. Cut in shortening til crumbly. Reserve 1 cup of mixture. To the rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well.

Spread into greased pan. Bake at 350° for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese til fluffy. Add Eagle Brand milk. Stir in lemon juice and peaches and half of the nuts and cinnamon.

In another bowl combine reserved crumbs and remaining nuts and cinnamon and brown sugar. Spoon peach mixture on top of cake and sprinkle crumb mixture on top. Bake 35 minutes longer or until set. Serve warm.