Peaches and Cream Brunchcake

By 1For_Him

Ingredients

• Cream cheese filling:
• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed brown sugar
• 2/3 cup chopped nuts
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup butter, softened
• 1 cup sugar
• 1 tsp vanilla
• 3 eggs
• 8 oz sour cream
• 2 cups peeled and chopped peaches (or apples, blueberries, raspberries, etc.)
• 8 oz cream cheese, softened
• 6 T sugar
• 1 egg
• 1/2 tsp vanilla

Details

Servings 12

Preparation

Step 1

For filling: Mix cream cheese until smooth and creamy. Add egg and vanilla and beat well. Store in refrigerator until ready to use, up to a few weeks.

Stir together flour, baking soda, and salt. Set aside. In a second bowl, mix brown sugar, nuts, cinnamon, and nutmeg; set aside.

In a large mixing bowl, beat butter and sugar together until well blended. Add vanilla and beat until fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream. Add flour mixture and beat until smooth. Fold in peaches by hand.

Spread half of the batter in a greased 9x13 pan. Sprinkle half of the brown sugar mixture over batter. Drop cream cheese filling by the teaspoonful evenly over this. Drop remaining batter by the spoonful over the top. Sprinkle with remaining brown sugar mixture. Bake in a 350 oven for about 30-35 minutes or until tester comes out clean.