Linda in MO
07-29-2005, 07:33 PM
This looks really good to me, but does anyone see any reason why I couldn't sub. butter for the Crisco?
* Exported from MasterCook *
Cream Cheese Peach Coffee Cake
Recipe By : posted by peacefulnightdove at TOH BB
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
FILLING
1 package cream cheese -- (8 ounce) softened
1 can sweetened condensed milk -- (14 ounce)
1/3 cup lemon juice
1 teaspoon cinnamon
2 1/2 cups peaches (sliced-fresh OR canned)
TOPPING
1/2 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon
Set oven to 350 degrees. Grease a 13 x 9-inch pan.
In a bowl, combine flour, sugar and salt.
Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
Add in baking powder, eggs and vanilla to the remaining crumb mixture.
Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
Spread evenly into prepared pan. Bake for 20-25 minutes.
For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth. Fold in peaches; spread evenly over cake.
To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
Bake for 30-35 minutes longer, or until set.
Serve warm.
Delicious!
* Exported from MasterCook *
Cream Cheese Peach Coffee Cake
Recipe By : posted by peacefulnightdove at TOH BB
Serving Size : 0 Preparation Time :0:00
Categories : Coffee Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
FILLING
1 package cream cheese -- (8 ounce) softened
1 can sweetened condensed milk -- (14 ounce)
1/3 cup lemon juice
1 teaspoon cinnamon
2 1/2 cups peaches (sliced-fresh OR canned)
TOPPING
1/2 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon
Set oven to 350 degrees. Grease a 13 x 9-inch pan.
In a bowl, combine flour, sugar and salt.
Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
Add in baking powder, eggs and vanilla to the remaining crumb mixture.
Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
Spread evenly into prepared pan. Bake for 20-25 minutes.
For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth. Fold in peaches; spread evenly over cake.
To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
Bake for 30-35 minutes longer, or until set.
Serve warm.
Delicious!