Peaches and Cream Brunch Cake

This is a little time consuming, especially if you have to peel and chop peaches. (Frozen peaches work great though.) It is delicious and well worth the effort. (Recipe from Schweizer Orchards)

2 cups flour
1 teaspoon baking soda
1 tsp salt
1 cup packed brown sugar
2/3 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
8 oz. sour cream (1 cup)
2 cups peeled, chopped peaches

Cream Cheese Filling

8 oz cream cheese, softened
6 Tablespoons sugar
1 egg
1/2 teaspoon vanilla

Stir together flour, baking soda, and salt; set aside. In a second bowl, mix brown sugar, nuts, cinnamon, and nutmeg; set aside. In a large bowl, beat butter and sugar together until well blended. Add vanilla and beat until fluffy. Add eggs, one at a time beating well after each addition. Beat in sour cream. Add flour mixture and beat until smooth. Fold in peaches by hand. Spread half the batter in a greased 13x9x2 pan. Sprinkle 1/2 of the brown sugar mixture evenly over the batter. In a separate bowl mix all ingredients in the cream cheese filling together until smooth and creamy. Drop the cream cheese filling by teaspoonful evenly over the batter. Drop remaining batter by spoonful on top. Sprinkle with remaining brown sugar mixture. Bake in 350 degree oven for 30-35 minutes until the tester comes out clean. 12-15 servings

NOTE: I set my oven at 375, and still had to bake for 45-50 minutes for it to get done.