Cream Cheese Peach Cake

Recipe courtesy of Janice Brackett of Wake Electric in
Youngsville.

1/2 cup milk
3/4 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (3 1/2-ounce) vanilla pudding (not instant)
1 egg
3 tablespoons soft butter or margarine
1 can (20-ounce) sliced peaches
1 softened cream cheese (8 ounce)
1/2 cup sugar
3 tablespoons syrup from peaches
1 tablespoon sugar
1/2 teaspoon cinnamon

Combine first 7 ingredients in a large bowl, beating 2 minutes at medium speed. Pour into a well greased “deep-dish” pie plate. Drain peaches reserving some syrup. Arrange peach slices over this mixture. Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes. Spoon and spread over peaches to within 1 inch of edge of batter. Mix sugar and cinnamon together and sprinkle over top of everything. Bake at 350 degrees until crust is golden brown. (30 to 35 minutes).