Peaches and Cream Cake

For this cake, you can use either fresh peaches or you can use canned peaches!

I have oodles of peaches right now.  Late last week at the farmers market, I bought a bushel of them for a really great price.  We have been eating on them during the weekend, but I knew I had to do something with the large number that we had to keep them from going bad.  Today, I set to work doing just that.  I blanched all of the peaches to do different things with them.

Blanching peaches is SO easy, & the most effective way to remove the skins.  All you do is drop them into a pot of boiling water for about 45 seconds, & then immediately plop them into a bowl filled with ice water.  The peel comes right off.

Secondly, I canned a few quarts of peaches with a medium syrup for future use.

Lastly, I made my favorite peach dessert, Peaches & Cream Cake!  Oh my – this is SO good!  The best peach dessert by far in my opinion! Plus, it’s a fantastic brunch option – we’ve certainly been known to eat a helping of this delightful cake for breakfast! I’ll show you how to make it!

 (You can use canned peaches as well, 2-29oz can, drained) 

Combine 1.5 cups of self rising flour with 2 (3oz) boxes of Cook & Serve vanilla pudding.

In a large measuring cup or separate bowl, whisk together 1 stick of melted butter, 2 eggs, & 1 cup of milk.

Pour that into the flour/pudding mixture & beat with an electric mixer for a couple minutes.

Empty your cake batter into a cake pan or large casserole dish.

Time for the peaches!  I used 6 large blanched peaches, sliced.  When I wanted to make this cake & didn’t have any fresh peaches on hand, I have substituted 2 (29oz) cans of canned peaches, drained.  Press your peach slices into your batter.

Beat 2 (8oz) containers of softened cream cheese, 1 cup of sugar, & 1 tablespoon of vanilla extract until smooth & creamy.  Dollop it all over your cake batter.

Stir together 1 tablespoon of ground cinnamon & 1 tablespoon of sugar – and sprinkle that over the entire cake.