Quite regularily Mum and I will go off to the library and borrow a whole heap of cooking magazines, then come home and sort through them all, marking the ones we want to make with post-it notes. This is one we found on our most recent recipe search. The original recipe was in a Delicous magazine and was not gluten free so this is our adaption. We also reduced the sugar content from the original recipe and I really dont think you miss it at all, the cake is fruity and sweet, just perfect with a nice cup of tea!
PEACHY CREAM CHEESE CAKE
500g cooked peaches
150g light cream cheese, softened
50g butter, softened
100g caster sugar
1 tsp vanilla essence
2 large eggs
2 tbs low fat natural yoghurt
1 tsp ground cinnamon
225g (1 1/2 cups) gf self- raising flour, sifted
Preheat oven to 180°C. Line a round 23cm cake pan with baking paper. Place the cream cheese and butter into a medium mixing bowl. Add the caster sugar and vanilla and beat with electric beaters until the mixture is light and creamy. Add the eggs, yoghurt, cinnamon, and flour and continue beating until ingredients are just combined and mixture is smooth. Fold in the peaches with a large metal spoon until combined.
Spoon the mixture into the greased cake pan and bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand cake for 10 minutes before turning onto a wire rack. Can be served warm or at room temperature, dusted with icing sugar and accompanied by the extra chopped peaches.
option: can also add chopped peacans to the cake mixture. But i dont really think it needs it, the cake is pretty amaznig as it is!