An easy peaches and cream coffee cake recipe made with vanilla pudding, sliced peaches and cream cheese and topped with sugar, cinnamon, and chopped nuts.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Brunch
Cuisine: American
Keyword: peaches, pudding
Servings: 6
Author: Laura Warnke
Ingredients
3/4cupflour
1/2teaspoonsalt
1teaspoonbaking powder
3Tablespoonssoftened butter
1-3 ounce packagevanilla puddingnot instant
1egg
1/2cupmilk
1-15ounce cansliced peachesdrain and save juice
1 8-ounce packagecream cheesesoftened
3Tablespoonspeach juice
1/2cupsugar
Streusel Topping
1Tablespoonsugar
1/2teaspooncinnamon
1/3cupchopped walnuts
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, salt, baking powder, and softened butter. Mix well. Add pudding, egg, and milk. Beat with an electric mixer for two minutes at medium speed.
Grease a deep 10" pie pan or glass pie dish. Pour in batter. Arrange peach slices on top.
In a separate bowl, combine the softened cream cheese, 3 Tablespoons peach juice, and 1/2 cup sugar. Beat with electric beater until smooth. Gently spoon over the batter and peaches within 1 inch of the edge.
Combine 1 Tablespoon sugar, 1/2 teaspoon cinnamon, and 1/3 cup chopped walnuts. Sprinkle over top.
Bake at 350 degrees for 30-35 minutes until cream cheese filling is set and it is slightly golden brown around the edges.