Who loves cake? I know I do. I’ve updated my classic recipe with this one. They’re both great – but this updated version is sooooooo good!
For the filling:
1-16oz can of peaches, most of the juice drained
2 tablespoons of cinnamon
1/2 tablespoon of nutmeg
2 tablespoons of lemon juice
3/4 cup of brown sugar
For the cake
1-8oz packages of cream cheese, room temperature
2 sticks of butter, room temperature
2 cups of sugar
2 tablespoons of vanilla extract
1 teaspoon of baking powder
1 good pinch of Kosher salt
2 1/2 cups of all purpose flour
3/4 cup of heavy cream or buttermilk
First, preheat the oven to 325.
To make the filling, add all the ingredients to the food processor and blend until chunky. Then, set aside.
To make the cake, add the cream cheese, butter, and sugar to a bowl. Mix until light and fluffy. Then, add int he eggs and vanilla and mix again until smooth. Lastly, add in the the baking powder, salt, and flour and mix until smooth. Be sure to scape the bottom of the bowl to ensure all the batter is incorporated. Add in the heavy cream or buttermilk and mix.
Using a 9-inch bundt pan, spray it well with baking spray. Then, add a bit of cake batter to the bottom of the pan. Then, layer in some of the filling. Repeat until the pan is 75% full. Do not tap. Put the cake in the oven and bake for about 1 hour or until it’s golden brown and an inserted toothpick comes out clean.
Allow the cake to cool and enjoy.