Peaches and Cream Cake
1 12 cups all-purpose flour
2 tsps baking powder
12 tsp salt
34 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla
1 cup milk
6 tbsps melted butter
29 ozs peaches (drained and sliced into bite-sized pieces, reserve juice)
32 ozs cream cheese (softened to room temperature)
1 cup granulated sugar
6 tbsps juices (reserved from peach)
cinnamon sugar (mixture for sprinkling)
Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan. Scatter peaches evenly over the top of the batter.
In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Drop dollops of the cream cheese mixture over the peaches and then use a spatula to spread and form an even layer. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
Bake for 45-60 minutes or until edges are puffed and golden and the cream cheese layer has bubbled slightly on top. To test for doneness, the middle part should be firm and not jiggly when pan is shaken. A jiggly center means the batter is still runny and needs more baking.
Cool cake in the pan before slicing and serving.