Peaches and Cream

Last night I tried a new dessert recipe that my aunt had sent my mom, called Peaches and Cream. Oh my word, was it good! So good in fact that I convinced myself that it was kind of like coffee cake and had it for breakfast this morning. My kids kind of gave me the side-eye as I ate dessert for breakfast but it was worth it.

Like a cross between cheesecake and cobbler, this dessert is sure to win you friends, or at least start end your day right.

printable recipe

Peaches and Cream

1 (3 oz) package vanilla pudding (not instant, you need the cook and serve kind for this recipe)
3/4 cup flour
1 tsp baking powder
dash of salt
1 egg
1 Tbsp butter
1/2 cup milk
1 (15 oz) can of sliced peaches
8 oz cream cheese
1/2 cup + 1 tsp sugar, divided
1/2 tsp cinnamon

Combine pudding, flour, baking powder, salt, egg, butter, and milk in a medium-sized mixing bowl. Beat for 2 minutes then spread in a greased 8x8 inch square pan or 9 inch deep pie pan.

Drain the peaches, reserving the juice, and arrange on top of the fruit.

If you're feeling frisky, sprinkle a couple of handfuls of blueberries (fresh or frozen) on top.

Combine cream cheese, 1/2 cup sugar, and 3 Tbsp peach juice. Spoon on top of fruit.

Mix together the remaining tsp of sugar and the cinnamon.

Sprinkle cinnamon-sugar mixture on top of cream cheese.

Bake at 350F for 30-35 minutes, until cake mixture is golden on the edges.

Let cool down a bit, then serve warm. If you're impatient like I am and try to dig in too soon, you will end up with an (albeit delicious) mess.

However, if you let it sit up a bit it will lend itself to more tidy serving.









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