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    Peaches and Cream Coffee Cake

    Source of Recipe


    List of Ingredients

    2 1/3 cups flour

    1 1/3 cups sugar

    3/4 teaspoon salt

    3/4 cup shortening

    2 teaspoon baking powder

    3/4 cup milk

    2 eggs

    1 teaspoon vanilla

    1 3 oz. pkg. cream cheese, softened

    1 14 oz. can Eagle Brand milk

    1/3 cup lemon juice

    2 teaspoon cinnamon

    1 29 oz. can sliced peaches, well drained

    1 cup chopped nuts

    1/3 cup brown sugar


    In large bowl mix flour, sugar and salt. Cut in shortening till crumbly. Reserve 1 cup of mixture. To the

    rest of the crumb mixture add baking powder, milk, eggs and vanilla. Beat well. Spread into greased

    13x9 pan. Bake at 350 for 25 minutes or until set. Meanwhile, in bowl, beat cream cheese till fluffy.

    Add Eagle Brand milk. Stir in lemon juice and peaches and half of the nuts and cinnamon. In another

    bowl combine reserved crumbs and remaining nuts and cinnamon and brown sugar. Spoon peach

    mixture on top of cake and sprinkle crumb mixture on top. Bake 35 minutes longer or until set. Serve warm.




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