Peaches & Cream Dessert

For some reason my stomach has a really good memory. I may not be able to remember my kids names all the time, remember where I put my car keys or remember what I was going to say next ..... uh, um .... oh ya, but my stomach makes up for my lack of memory. I call it "Gastronomical Recall".

If I have a truly stellar and memorable dish that I eat at a certain occasion my stomach will remember it fondly for years to come. Gastronomical Recall then leads to huge cravings which will only be sated by making said dish. Once I make the dish again I fondly remember the occasion where I first ate that dish. It's a vicious and delicious circle!

Case in point. Twelve years ago, during my first baby shower for Boy 1 at our cottage up north, my dear mom made this dessert. It was a hit with all the lovely ladies that attended my fete! It's so good that I've made it every summer since. It's extremely easy to make and perfect for a summer dinner on the patio.

It's not a heavy cake but has this tanginess about it (from the cake mix base) that I love! I will admit that it isn't a 'from scratch' kind of dessert. It does have a cake mix, canned peaches in it (as well as frozen whipped topping -- you could use fresh whipped topping if you want) but sometimes you just have to use the boxed mixes just 'cuz! This is definitely one of those cases!

I will caution you though. Make sure you invite some family or friends over when you make this dessert. If you don't you and your hubby will probably end up eating the rest of this dessert in the evening while watching TV. Just a hunch I have and not based on personal experience ... well, maybe just a little.

Peaches & Cream Dessert

Servings: 12

3/4 cup butter or margarine
1 (18.5oz) pkg yellow or white cake mix (2 layer variety)
2 egg yolks
2 cups sour cream
1 (28oz) can slice peaches, drained
1/2 tsp cinnamon
1 (8oz) container of frozen whipped topping, thawed

Preheat oven to 350F.

In a large bowl, cut the butter into the dry cake mix until the mixture resembles coarse crumbs. Gently pat into a greased 9x13-inch baking pan. Patting this mixture too firmly will make it hard to serve later on. Set dish aside.

Set aside 6-8 peach slices for garnish. Chop the remaining peach slices into approximately 1/2-inch pieces.



In another bowl, beat the egg yolks; add the sour cream and mix well. Stir in chopped pieces of peaches into sour cream mixture. Spread mixture over the crust; sprinkle with cinnamon.

Bake for 25-30 minutes or until edges begin to brown (cake will appear cracked - see picture #4 above).

Cool completely on a wire rack. Spread thawed whipped topping over cooled cake; garnish with reserved peach slices. Store in refrigerator until ready to eat.

Recipe from: Quick Cooking magazine (sample edition) - pg 6

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Linked to: Delightful Order's 'Delightfully Inspiring Thursday' and