The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Peaches and Cream Coffee Cake
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- #14033
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3/4 cup flour
1 teaspoon baking powder
1 egg
1/2 cup milk
8 ounces cream cheese
1/2 cup sugar
1/2 teaspoon salt
3 tablespoons margarine
1 small box vanilla pudding (not instant)
1 can (15 ounce size) sliced peaches
1/2 teaspoon cinnamon
directions
Combine flour, baking powder, egg, milk, salt, margarine and pudding mix. Beat for 2 minutes. Pour into a greased 10-inch pie pan.
Drain peaches, reserving juice. Place peaches over batter in pan.
Beat cream cheese, 1/2 cup sugar, 3 tablespoons peach juice for 2 minutes. Spoon to within 1 inch of outer edge. Mix 1 tablespoon sugar and cinnamon. Sprinkle over top.
Bake at 350 degrees F for 30-40 minutes or until top cracks slightly.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
September 20, 2009
This coffee cake was FANTASTIC! I'd scale down the "easy rating" from 3 (as it's listed) to a 1 or 2 - it was very easy. The 10" pie plate wasn't deep enough, the contents spilled over the top and made a mess. Next time I'll use my spring form pan. It has higher sides. The spring form will make it look fancy once the ring is removed. I also used fresh peaches instead of canned and added the juice from the fresh peaches to the cream cheese mixture. I didn't have as much juice as the recipe required so I added a little milk to make up the difference. This is definitely one I'll make again and again. Thanks CDKitchen!
March 15, 2008
A friend gave me this recipe in the 80's and I've been baking this ever since. I make this every time we have a bake sale at church and at work. It is always a hit. it became my signature. I rate this a 5 star.