Peaches 'n Cream Cake

What is better than warm cake with fruit and cream (cheese)?!  I came across this recipe awhile ago here and was finally able to whip it up.  Oh goodness, did we love this cake! From the cake layer, to the warm chunks of peaches, to the smooth cream cheese, and cinnamon/sugar crust on top - this did not disappoint!

Enjoy!

Peaches 'n Cream Cake

Cake:
1 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Granulated Sugar
1 Tbsp Cornstarch
1 Tsp Vanilla
2 Eggs
1 Cup Milk
6 Tbsp Butter, melted

Filling/Topping:
29 oz Canned or 1 Qt (home canned) jar or 3-4 Cups fresh Peaches
16 oz Cream Cheese, softened
1 Cup Granulated Sugar
6 Tbsp reserved Peach Juice
Cinnamon/Sugar

Preheat oven to 350 degrees.  Spray/grease 9x13" baking pan and set aside.

In large bowl, sift/whisk together flour, baking powder, salt, sugar, and cornstarch.  Make a well in the center and add wet ingredients.  Whisk together until well combined and pour batter evenly into pan.

Slice peaches into bite-sized pieces and evenly distribute across the top of the batter.

In medium bowl, beat cream cheese, sugar, and reserved juice until smooth and creamy.  Dollop cream cheese mixture over the top of the batter and then spread with a spatula  the best you can (perfection is not necessary).  Sprinkle cinnamon/sugar generously across the top of the cream cheese mixture.

Bake for 50-60 minutes until the edges are puffed and golden.  The cream cheese with be slighly bubbled.  The cake is done when it no longer jiggles in the center.  This cake should be stored in the fridge, but it best eaten warm or room temperature (hope that makes sense).