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Ingredients:
2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoon baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 3 oz. pkg. cream cheese, softened
1 14 oz. can Eagle Brand milk
1/3 cup lemon juice
2 teaspoon cinnamon
1 29 oz. can sliced peaches, well drained
1 cup chopped nuts
1/3 cup brown sugar
In large bowl mix flour, sugar and salt. Cut in shortening
till crumbly. Reserve 1 cup of mixture. To the rest of the
crumb mixture add baking powder, milk, eggs and vanilla. Beat
well.
Spread into greased 13x9 pan. Bake at 350° for 25 minutes
or until set. Meanwhile, in bowl, beat cream cheese till fluffy.
Add Eagle Brand milk. Stir in lemon juice and peaches and half
of the nuts and cinnamon.
In another bowl combine reserved crumbs and remaining nuts
and cinnamon and brown sugar. Spoon peach mixture on top of
cake and sprinkle crumb mixture on top. Bake 35 minutes longer
or until set. Serve warm.
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