Peaches and Cream Coffeecake


2 1/3 c. flour
1 1/3 c. sugar
3/4 tsp. salt
3/4 c. shortening
2 tsp. baking powder
3/4 c. milk
2 eggs
1 teaspoon vanilla
1 (3 oz.) pkg. cream cheese,
softened
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
2 tsp. cinnamon
1 (29 oz.) can sliced peaches,
well drained
1 c. nuts, chopped
1/3 c. brown sugar

In a large bow, mix flour, sugar and salt.
Cut in shortening until mixture
resembles coarse crumbs, reserving
1 c. of mixture. Add baking powder,
milk, eggs and vanilla to remaining
crumb mixture and beat well.
Spread into greased 13x9 pan and
bake at 350° for 25 minutes or until set.

In small bowl, beat cream cheese until fluffy.
Add Eagle Brand milk.
Stir in lemon juice and peaches and
half of the nuts and cinnamon.

In separate bowl, combine reserved crumbs
and remaining nuts, cinnamon and brown sugar.
Spoon peach mixture on top of cake and
sprinkle with crumb mixture.
Bake additional 35 minutes or until set.
Serve warm.