August 2, 2010

Peaches & Cream Cake

I have oodles of peaches right now.  Late last week at the farmers market, I bought a bushel of them for a really great price.  We have been eating on them during the weekend, but I knew I had to do something with the large number that we had to keep them from going bad.  Today, I set to work doing just that.  I blanched all of the peaches to do different things with them.  

Blanching peaches is SO easy, & the most effective way to remove the skins.  All you do is drop them into a pot of boiling water for about 45 seconds, & then immediately plop them into a bowl filled with ice water.  The peel comes right off.

After I had the blanched peaches peeled, I divided them into 3 groups to do different things with them.  One group I made Pickled Peaches with.  I have NEVER had these before, but upon telling my Daddy about my huge peach purchase, he said I should make them because they are delicious.  They have to sit for a few weeks before eating, so Ill have to report on the taste of those later!  

Secondly, I canned a few quarts of peaches with a medium syrup for future use.  

Lastly, I made my favorite peach dessert, Peaches & Cream Cake!  Oh my - this is SO good!  The best peach dessert by far in my opinion!  I'll show you how to make it!  :)

Combine 1.5 cups of self rising flour with 2 (3oz) boxes of Cook & Serve vanilla pudding. 

In a large measuring cup or separate bowl, whisk together 1 stick of melted butter, 2 eggs, & 1 cup of milk. 

Pour that into the flour/pudding mixture & beat with an electric mixer for a couple minutes.

Empty your cake batter into a cake pan or large casserole dish.  

Time for the peaches!  I used 6 large blanched peaches, sliced.  When I wanted to make this cake & didn't have any fresh peaches on hand, I have substituted 2 (29oz) cans of canned peaches, drained.  Press your peach slices into your batter.

Beat 2 (8oz) containers of softened cream cheese, 1 cup of sugar, & 1 tablespoon of vanilla extract until smooth & creamy.  Dollop it all over your cake batter.

Stir together 1 tablespoon of ground cinnamon & 1 tablespoon of sugar - and sprinkle that over the entire cake.

Bake in a 350 degree preheated oven for 35-40 minutes.

Peaches & Cream Cake


  • 1.5 cups of self rising flour
  • 2 (3oz) boxes of Cook & Serve vanilla pudding (NOT INSTANT!)
  • 1 stick of butter, melted
  • 2 eggs
  • 1 cup of milk
  • 2 (8oz) containers of cream cheese, softened
  • 1 cup of sugar
  • 1 tablespoon vanilla extract
  • 6 large peaches, blanched, peeled, & sliced (or 2 29oz cans of sliced peaches, drained)
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon


Combine the flour & vanilla pudding mix in a large bowl.  In a seprate bowl, whisk together the melted butter, eggs, & milk.  Pour the liquid mixture into your flour/pudding mix - and beat with an electric mixer for 2 minutes.  Pour batter into a cake pan or large casserole dish.  

Press your peach slices into the cake batter.

Beat softened cream cheese, sugar, & vanilla extract with an electric mixer until smooth & creamy.  Dollop on cream cheese mixture all over the cake batter.

Combine 1 tbsp sugar & 1 tbsp cinnamon & sprinkle it on top.

Bake at 350 for 35-40 minutes.


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