Wonderful Cream Cheese Peach Coffee Cake - cooking recipe

Ingredients

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla (or use 1 teaspoon almond extract)
FILLING
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon cinnamon (can use 1 teaspoon)
2 3/4 cups peaches (sliced-fresh OR canned)
TOPPING
3/4 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch pan.
In a bowl, combine flour, sugar and salt.
Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
Add in baking powder, eggs and vanilla to the remaining crumb mixture.
Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
Spread evenly into prepared pan.
Bake for 20-25 minutes.
For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
Fold in peaches; spread evenly over cake.
To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
Bake for 30-35 minutes longer, or until set.
Serve warm.
Delicious!