Recipe courtesy of Darlene Fields
Peach Melba Cake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 34
- Saturated Fat
- 19
- Carbohydrates
- 93
- Dietary Fiber
- 3
- Sugar
- 62
- Protein
- 8
- Cholesterol
- 122
- Sodium
- 535
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
Ingredients
Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 egg
1/2 cup milk
1 (3-ounce) box French Vanilla pudding mix
1 cup sliced peaches
1 tablespoon peach juice
2/3 cup crumbled coconut macaroons
1/2 cup gingersnap cookie crumbs
Topping:
1 (8-ounce) package cream cheese, softened
1 egg
2 tablespoons peach juice
1/2 cup sugar
2 tablespoons gingersnap cookie crumbs
1/2 cup raspberry jam
Directions
- Preheat the oven to 350 degrees F.
- In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
- In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
- Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.