Peach and cream recipe recipe
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Collect all ingredients. Preheat the oven to 165 degrees C to 325 degrees F (). Grease a 9×13-inch casserole with a cooking spray.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Mixing the cake, pudding, butter, eggs and 1 cup of water in a large bowl with an electric mixer at medium depth to well mixed and smooth for about 2 minutes.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
3 1/2 cups of peach carefully fold into dough. Put the dough in the prepared baking dish; Spread the dough evenly with an offset spatula.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Beat the cream cheese, 1/2 cup of sugar and remaining 2 tablespoons of water in a large bowl with an electric mixer at a medium speed for about 2 minutes.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
With a 1-tea open measurement and a pollop-fresh cheese mixture evenly over the cake batter. With a wooden spit or a knife, whirl the dollops thoroughly into the dough.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Bake in the preheated oven until golden brown and a toothpick in the middle of the cake come out for about 50 minutes. If cakes tan too quickly, tent loosely with aluminum film after 35 minutes. Let the cake cool on a rust for 30 minutes before serving it.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Meanwhile, stir the remaining 1 1/2 cups of peaches and 2 tablespoons of sugar in a medium -sized bowl. Allow to release at room temperature until liquid pools and peaches are arbitrated, 15 to 30 minutes. Set aside.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Cut the cake into slices and serve each piece whipped when you want. Top with macerated peach panes.
Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop -Styling: Keoshia McGhee
Recipe developed by Amanda Stanfield
