From Recipezaar:

Wonderful Cream Cheese Peach Coffee Cake
by Kittencal Bass

I have served this wonderful buttery peach coffeecake on so many
different occasions, and always get so many compliments. It's not
your average everyday coffeecake...it's filled with a heavenly-
tasting cream cheese-peach filling, topped off with a brown
sugar/cinnamon topping...to die for!

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla


Filling
1 (8.00 ounces) package cream cheese, softened
1 can sweetened condensed milk (approx 1-1/2 cups)
1/3 cup lemon juice
1 teaspoon cinnamon
2 1/2 cups peaches (sliced-fresh OR canned)


Topping
1/2 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon

Set oven to 350 degrees For cake: Combine flour, sugar and salt/
Cut in the Crisco with a pastry knife, until crumbly. /Reserve 1 cup
mixture for topping . /Add baking powder, eggs and vanilla to
remaining crumb mixture. /Beat on medium speed of an electric mixter
for 2 minutes, or until smooth Spread evenly into prepared, greased
9" x 13" cake pan Bake 20-25 minutes

Filling And Topping: Beat cream
cheese on medium speed until smooth and creamy. /Gradually add
sweetened condensed milk, lemon juice and cinnamon, beating until
smooth; fold in peaches. /Spread evenly over cake. /To the reserved
crumb mixture, add nuts, brown sugar and cinnamon; mix well, sprinkle
over filling. /Bake for 30-35 minutes longer, or until set. /Serve warm.






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