Peachy Pecan Cake
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Peachy Pecan Cake
YIELD Makes one 9-inch cake
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INGREDIENTS
| 1 | (8-ounce) package cream cheese, softened |
| 1 | cup packed brown sugar |
| 4 | eggs, beaten |
| 1/2 | cup half-and-half |
| 1‑1/2 | teaspoons vanilla |
| 1 | cup gingersnap crumbs |
| 1 | (6-ounce) package almond brickle chips |
| 3/4 | cup chopped pecans, toasted* |
| 1/2 | cup coconut flakes |
| 1 | (16-ounce) can sliced peaches, well drained and chopped |
| Whipped cream (optional) | |
PREPARATION:
- Preheat oven to 350°F. Grease 9-inch square baking pan.
- Beat cream cheese and sugar in large bowl until well blended.
- Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla. Stir in crumbs, chips, pecans and coconut. Stir in peaches; pour into prepared pan.
- Bake 35 to 40 minutes or until center is firm and edges are golden brown. Serve warm or chilled. Garnish with whipped cream, if desired.
This recipe appears in:
Southern
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