Table of Contents
In a small bowl, cream the cream cheese until smooth and creamy. Add in the sugar and peach juice. Mix well. Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan. Sprinkle with cinnamon and sugar. Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese.
1 1/2 cups diced peaches tossed in 1 Tablespoon flour — (We use canned most often but if you prefer fresh, that works too.) Dice into small pieces so the peaches will be less likely to sink to the bottom of the cake pan. If using canned peaches, buy two 15oz (425g). Reserve the juice for brushing layers.
Arrange the peach slices on top of the batter. In a small bowl, cream the cream cheese until smooth and creamy. Add in the sugar and peach juice. Mix well. Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan. Sprinkle with cinnamon and sugar. Bake for 45-55 minutes.
This Peaches and Cream Layer Cake is made of soft Yellow Cake layers moistened with some spiked peach syrup, then layered with peach jam and lightly sweetened whipped cream. So simple, but oh so, gooood! If you need a cake that you can make ahead of time, this one is it.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…