After searching the net for a copy cat recipe of this lavish coffee cake, discovered at the café “Peaches” in North Conway, NH, a thought occurred to me, a memory actually. I had eaten this before, in fact I have even made this cake in my previous life (BC, “Before Children…”) My roommate in college gave me this recipe after she successfully served it to her three starving roomies. I did tweak the recipe a bit so that it lined up more with what I sampled at “Peaches”. The result was perfect. I accomplished a coup d’etat of their famous, guarded recipe. Or maybe I am not so clever and the recipe has been lurking in housewives’ recipe boxes for generations as it had mine for the last eighteen years. Que sera sera!
Grease the bottom of a 9″ square baking pan
3/4 cup flour
1 t. baking powder
1/2 t. salt
3 1/4 oz box vanilla non instant pudding
3 T. butter
1/2 cup buttermilk
1/8 t. anise extract
Combine in a large mixing bowl and beat for two minutes at medium speed and pour into prepared pan. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter. In the same mixing bowl (no need to mess another), mix one 8 ounce brick of cream cheese, 3 tablespoons of the reserved juice, and 1/2 cup of sugar. Pour this over the peaches with in one inch of the edge of the pan. Sprinkle top with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until crust is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed.