Do you have recipes that you have forgotten about? I do. So many recipes, so little time! It wasn’t until last week, when my friend Sheila posted her Peaches and Cream French Toast, that I remembered this delicious Peaches and Cream Coffee Cake that I had made a long time ago and first posted here on attifood.com. Since it is breakFAST month here in BRK, I thought I would share the recipe over here, and show you how to bake it up in a jar. So you can thank Sheila for jogging my memory, and be sure to check out her Peaches and Cream French Toast as it is on my list of things to bake now.
This Peaches and Cream Coffee Cake is a three layer puddingy, creamy, fruity cake perfect for your next coffee break. In the summertime please use fresh peaches- so very good!
Peaches and Cream Coffee Cake
3/4 cup flour
1 t. baking powder
1/2 t. Kosher salt
3 1/4 oz box instant vanilla pudding
3 T. butter
1/2 cup half & half
2 drops anise oil, optional- the Italian in me loves this
15.25 ounce can peach halves
8 ounces cream cheese, softened
1/3 cup sugar
3 T. reserved juice
Preheat oven to 350 degrees. In a large mixing bowl combine the first 8 ingredients, and beat for two minutes at medium speed. Divided between 9 greased (8 ounce) wide mouth mason jars- about a scant 1/4 cup per jar- batter will be thick. Using a spoon spread batter out on the bottom of each jar. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter in each jar. In the same mixing bowl (no need to mess another), mix cream cheese, reserved juice, and sugar until smooth and fluffy. Divide evenly over the peaches. Sprinkle the tops of the cream cheese mixture with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until the bottom cake is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed. Makes 9 jars.
Note- This can be made in a greased 9×9 inch baking pan. Bake for 30 minutes.