Peaches and Cream Cake

INGREDIENTS

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (3 oz) package non-instant vanilla pudding
• 4 tablespoons (1/4 cup) butter
• 1 large egg
• 1/2 cup milk
• 1 (29 oz) can sliced peaches, drained, chopped, and patted dry (reserve 3 tablespoons juice)

FOR THE CREAM:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 3 tablespoons reserved peach juice

FOR THE TOPPING:

• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon

PREPARATION

1. Preheat oven to 350°F and grease the sides and bottom of a 10-inch springform pan.
2. In a medium bowl, beat the butter, egg, and milk with an electric mixer until smooth.
3. Add flour, salt, baking powder, and pudding mix and beat 2 minutes more.
4. Pour batter into prepared pan and bake 10 minutes.
5. While cake bakes, make the cream topping:
6. In a small bowl, beat the cream cheese, 1/2 cup sugar, and peach syrup until fluffy, about 2 minutes.
7. Remove cake from oven and top with peaches. Spoon cream filling over peaches, spreading it to the edges.
8. Sprinkle cinnamon sugar over the top and bake until golden brown, 30-35 minutes.
9. Let cool completely before serving. Enjoy!