This is Award Winning Peaches and Cream Pie, from allrecipes. com. I like recipe sites that let you read comments by other cooks, don’t you?
I made this last year by doubling the recipe and baking it in a 10 x 14 pan. Banjo Man raved about it, but I was in the middle of peach pies and raspberry pies and blueberry cakes and didn’t pay much attention to his comments. The dessert went to a pot luck and I never thought about it again until last week.
This time I doubled the recipe and used 8″ and 9″ springform pans. I also cut out circles of parchment paper and lined the bottoms of the pan. I wanted a fancier looking dessert, one that I could put on a cake pedestal after a special dinner.
So here’s my version:
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1/2 cup milk
PEACH LAYER: 6 fresh peaches, peeled, sliced and drained in a colander (save the juice). I sprinkle lemon juice (1/2 TBS) and 3 TBS sugar over the peaches, toss and let sit while I make the cake.
1 (8 ounce) package cream cheese, softened
3 TBS peach juice
1/2 cup white sugar
SPRINKLE: 1/2 tablespoon white sugar, 1/2 teaspoon ground cinnamon (this is half what the original recipe calls for, and next time I make this I may omit it).
As you can see, this is a 4-bowl cake and makes a kitchen counter look like Hell’s Kitchen.
Preheat oven to 350 degrees. Grease sides and bottom of an 8″ or 9″ springform pan. Cut parchment paper in a circle to fit, and grease.
Mix together flour, salt, baking powder and dry pudding mix. Add butter, egg and milk. Beat for 2 minutes. Pour mixture into pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach juice . Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Optional: Mix together sugar and cinnamon, and sprinkle over top.
Bake at 350 degrees for 30 to 35 minutes, until golden brown. Cool on a rack, of course, then carefully (you may need to use a knife if the sides stick) remove the sides of the pan. Chill before serving.