This cake is one of Brett’s childhood favorites. Apparently just one bite brings a flood of his summer childhood memories back. He wanted me to make it for our 4th of July BBQ but I told him it wasn’t festive enough. He was so offended. “What’s more American than peaches and cream?” he asked.
I just wanted to make something red, white, and blue. That is what I meant by festive. But then I ran out of time before the BBQ and didn’t make anything festive at all.
I think he took it as a personal attack against his Peach Cream Cake and the childhood memories associated with it.
So when I asked Brett what to make for a church BBQ last weekend he immediately said “Peach Cream Cake.” But before I could even respond, he got all “What do you have against it anyways? Why don’t you like it?” and “Why don’t you ever want to make it?” on me.
Woh-oh-oh.
I went ahead and made the cake….
For the record, I’ve got nothing against it. I love it actually. Besides, it’s the perfect summer time dessert. Layers of peaches, cream, angel food cake, and no oven!
Peach Cream Cake
2014-09-16 10:11:07
Ingredients
- 1 (7 in) prepared loaf of angel food cake
- 1 cup cold water
- 1 tsp almond extract
- 2 cups whipped cream
- 1 (14 oz) can Eagle Brand sweetened condensed milk
- 1 (3 oz) pkg instant vanilla pudding
- 4 cups sliced peaches (fresh, frozen or canned-if using canned, drain from juice)
Instructions
- Cut the cake into 1/4 inch slices. Arrange half of the slices on bottom of 13 X 9 inch baking dish.
- In a large bowl combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes.
- Stir in extract; fold in whipped cream.
- Pour 1/2 cream mixture over cake slices arrange half of the peaches on top. Repeat layering, ending with peaches.
- Chill 4 hours before serving.
Notes
- from my MIL Sheri Denney
Kristy Denney https://boysahoy.com/
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