For the cake:
— 3 cups all-purpose flour
— 3 cups granulated sugar
— 6 large eggs
— 1 1/2 cups unsalted butter
— 8 oz cream cheese, softened piece by piece
— 2 teaspoons vanilla extract
— 1/4 tsp salt
— 1 cup fresh or canned diced peaches with
— drained juices
For garnish :
— 2 sliced peaches (fresh or 8 oz canned sliced peaches with drained juice)
— 1/2 cup brown sugar
— 1/4 cup melted butter
For the icing:
— 1 cup icing sugar
— 1 teaspoon vanilla extract
— 2-3 tablespoons milk, adjust to desired thickness
— 2 tablespoons brown sugar to sprinkle the cake
Preheat oven to 300 degrees F & grease a Coat with cooking spray.
In a mixing bowl, cream the butter, sugar & cream cheese to mixed. Then add the eggs one at a time, mixing after each egg.
Add the vanilla extract. Then gradually add the flour, 1/2 cup at a time. And mix on low speed. Scrape the sides of the bowl and mix, making sure the batter is completely mixed together. Then mix in the salt.
Then gently incorporate the diced peaches into the cake batters. Set the dough aside while you prepare the cake filling.
Melt the butter in a small bowl and mix it with brown sugar.
Place the sliced peaches in the bottom of the greased tube pan. Then covering slices with the brown sugar & butter mixture.
Pour the cake batter over it, making it as even as possible. Gently tap the tube pan onto the work surface to removing air bubbles.
Baking at 300 degrees F for 60-70 min until a toothpick inserted in the middle of the cake clean spring.
Then take the cake out of the oven and transfer to a wire rack to cool completely (20-30 minutes).
While the cake is cooling, prepare the frosting. Whisk together the icing sugar, vanilla extract and milk. Gradually add milk to mix until the icing has the consistency that you prefer.
Once the cake has completely cooled, turn the cake on your favorite cake pan. Water it glaze on top, and it’s ready to slice, serve and