We have almost finished a crate of wonderful peaches! I’ve been going to make the recipe I am sharing with you today, but I don’t think I have enough of them left. I did make some old fashioned shortcake per Pa Lloyd’s request. That is always good, too. Fresh summer produce is such a treat. I just wish the season lasted a little longer!
French Peach cake:
1 – 1/2 cups sugar, divided
4 tsp water
4 tsp lemon juice
3 cups sliced peaches
1 cup butter, melted
4 oz creamed cheese, cubed and softened
1 cup flour
In a small heavy skillet, combine 3/4 cup sugar and water. Cook without stirring until almost amber colored, about 20-25 minutes. Stir in lemon juice and quickly pour into a 10-inch spring form pan, coating bottom. Arrange peach slices on caramel in circular overlapping pattern. In bowl, beat eggs and remaining sugar until blended; beat in butter then cream cheese until smooth. Stir in flour. Spread over peaches.
Bake at 350 degrees for 35 minutes. Cool 5 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan and invert onto a serving plate.
1 cup heavy whipping cream
1 tub (8 oz) Philadelphia honey nut flavored
cream cheese spread
1/4 cup powdered sugar
Beat cream until soft peaks form. Separately beat cream cheese spread and sugar until smooth. Gradually fold in whipped cream. Serve with warm cake.
You can use apples or pears instead of peaches if you wish. Have a great week!