Easy Peaches and Cream Streusel Cake is easy since it starts with a cake mix (nobody will guess, though, so dont worry) to form the crust. Cream cheese is mixed with fresh peaches to form a decadent and juicy filling. (Peaches can be peeled quickly and easily by placing them in boiling water for about 30 seconds and then plunging them in cold water; the skins will slip off.) The topping is simply oats, flour, brown sugar, and butter rubbed together to form a streusel. Almonds can be added for extra crunch.
Because of the streusel topping, this cake makes a good coffee cake for a brunch, but its delicious for dessert, too, and can be served warm or cold.
16 Servings
Cake
18 1/4 ounces yellow cake Mix
4 eggs
1 teaspoon almond extract
1/3 cup butter
Filling
1 8 oz. package cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon almond extract
4 to 6 cups fresh peaches, peeled, pitted, and diced into 1" dice
Streusel Topping
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
1/2 cup slivered almonds, or sliced almonds, (optional)
- Preheat oven to 350°.
- Spray a 9 x 13" baking dish with non-stick spray.
- Cake: Mix the cake mix, eggs, almond extract, and butter until smooth. Spread evenly in the prepared pan.
- Filling: Whip the cream cheese, sugar, eggs, and almond extract until smooth. Fold in the peaches. Spread over the cake mixture.
- Streusel: Mix all ingredients until crumbly; sprinkle over the filling.
- Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover with a loose piece of foil.
- Remove from the oven, cool on a rack, and cut into squares.
Amount Per Serving
Calories 352 Calories from Fat 151
Percent Total Calories From: Fat 43% Protein 5% Carb. 52%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 9 g
Cholesterol 113 mg
Sodium 339 mg
Total Carbohydrate 46 g
Dietary Fiber 0 g
Sugars 21 g
Protein 5 g
Vitamin A 16% Vitamin C 5% Calcium 0% Iron 4%