Peaches and Cream Cake

6 peaches

Juice from 1/4 of a lemon

2 t. sugar

3/4 c. flour

1/2 t. salt

1 t. baking powder

1 (3 oz) package vanilla cook and serve pudding mix

3 T. butter, room temperature

1 egg

1/2 c. milk

1 (8 oz) package cream cheese, room temperature

1/2 c. sugar

1 T. sugar

1 t. cinnamon


Bring a large pot of water to a boil. Score the peaches with an X on the stem side and place in the boiling water for a few minutes to loosen peel.  Remove from boiling water and immediately plunge into an ice bath.  The skins should slip right off of the peaches. Cut them in half, remove the pit and slice.  Place into a med bowl and toss with the lemon and 2 t. of sugar.  Allow to set for a half hour or longer.  Drain the peaches, reserving any accumulated juice.


In the large bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, pudding, salt and baking powder.  Add the butter, egg and milk.  Beat at low speed until combined, increase speed to medium and beat for 2 minutes.  Pour into an 8x11" baking pan, that has been treated with baking spray, and arrange the peaches over the batter.


In the small bowl of a stand mixer, fitted with the whisk attachment, beat the cream cheese until fluffy.  Add the 1/2 c. sugar and 3 T. of the reserved peach juice.  Beat for 2 minutes.  Dollop over the top of the peaches leaving 1" border from the sides.  Combine the tablespoon of sugar with the teaspoon of cinnamon and sprinkle over all.  Place in a preheated 350* oven and bake for 30-35 minutes, until puffed and golden brown.  Chill before serving.