Peaches and Cream Cake

A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes. A buttery, tender cake layer is topped with juicy peaches and layered again with a light, luscious sweet cream cheese layer. Garnished with a generous sprinkling of cinnamon and sugar. Because we ate it slightly warm, it reminded me of a peach cobbler revved up by the creaminess on top. Just in case someone inquires - you could probably use fresh peaches when they are in season (but only the juiciest.) but will have to find a substitute for the reserved peach juice that is mixed in with the cream cheese layer (milk? simple sugar syrup?). Either way, I can see this cake being perfect for a neighborhood BBQ, church potluck, or an outdoor dinner with the family. Simple and delicious.

Cake:
1½ cups all-purpose flour, unbleached (213 g)
2 tsp. baking powder
½ tsp. sea salt
¾ cup granulated sugar (159 g)
1 Tbsp. cornstarch
1 tsp. pure vanilla extract
2 large eggs
1 cup milk
6 Tbsp. (85 g) butter, melted

Peaches and Topping:
1 (29 oz) can sliced peaches, or 1 qt home-bottled peaches
2 (8 oz) pkgs light or regular cream cheese, softened to room temperature (454 g)
1 cup granulated sugar (212 g)
6 Tbsp. reserved peach juice

Garnish:
ground cinnamon
sugar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a 9x13" baking pan and set aside.

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Makes 15 servings.

Nutritional Information:
Per Serving: Calories: 281kcal, Carbohydrates: 43g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 54mg, Sodium: 334mg, Fiber: 1g, Sugar: 31g