Peachy Pecan Cake
Makes one 9-inch cake
|1||(8-ounce) package cream cheese, softened|
|1||cup packed brown sugar|
|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)|
*To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until lightly toasted, stirring occasionally.
- 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.
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