Peaches and Cream Brunch Cake

• Author: Cindy Schumacher
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Category: Brunch, Cake, Dessert
• Original Air Date: September 4, 2019

Ingredients

2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup packed brown sugar
2/3 cup chopped nuts
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
3 eggs
8 oz. sour cream
2 cups peeled and chopped peaches

Cream Cheese Filling:

8 oz. cream cheese, softened
6 Tbsp. sugar
1 egg
1/2 tsp vanilla

Mix cream cheese and sugar until smooth and creamy. Add egg and vanilla and beat well. Store in refrigerator until ready to use.

Instructions

For the cake:

Stir together flour, baking soda, and salt; set aside. In a second bowl, mix brown sugar, nuts, cinnamon, and nutmeg; set aside.

In a large mixing bowl, beat butter and sugar together until well-blended. Add vanilla and beat until fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream. Add flour mixture and beat until smooth. Fold in peaches by hand. Spreadh half of the batter in a greased 9 x 13 baking pan. Sprinkle half of the brown sugar mixture evently over batter. Drop cream cheese filling by the teaspoonful evently over this. Drop remaining batter by the spoonful on top. Sprinkle with the remaining brown sugar mixture. Bake in a 350 oven for about 30-35 minutes or until tester comes out clean. Serves 12-15.

Variations: Can substitue blueberries, raspberries, apricots, or rhubarb. In the fall, try using peeled and chopped apples and add a light drizzle of caramel ice cream topping over the top right before serving.