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Categories:
flour baking powder salt butter egg milk peaches peach juice crumbled coconut macaroons cookie crumbs cream cheese egg peach juice sugar cookie crumbs raspberry jam
Viewed: 46 - Published at: a year agoIngredients
- 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
- 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
Method
- 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.
