Peachy Pecan Cake
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Peachy Pecan Cake
Yield: Makes one 9-inch cake
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:
1.
Preheat oven to 350°F. Grease 9-inch square baking pan.
2.
Beat cream cheese and sugar in large bowl until well blended.
3.
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.
4.
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