Peaches and Cream Coffee Cake

This delicious recipe is courtesy of Robin Sue and her Big Red Kitchen. It is such a very comforting dish. Warm out of the oven with a spash of milk over the top is how I chose to eat it, it's how I remember my dad doing it when he would eat peach cobbler. It is divine either way. You will not be disappointed!

3/4 cup flour
1 t. baking powder
1/2 t. Kosher salt
3 1/4 oz box instant vanilla pudding
3 T. butter
1 egg
1/2 cup half & half
15.25 ounce can peach halves

8 ounces cream cheese, softened
1/3 cup sugar
3 T. reserved juice

Preheat oven to 350 degrees. In a large mixing bowl combine the first 7 ingredients, and beat for two minutes at medium speed.

Divided between 9 greased (8 ounce) wide mouth mason jars- about a scant 1/4 cup per jar- batter will be thick. Using a spoon spread batter out on the bottom of each jar.

 Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter in each jar.

In the same mixing bowl (no need to mess another), mix cream cheese, reserved juice, and sugar until smooth and fluffy.

Divide evenly over the peaches. Sprinkle the tops of the cream cheese mixture with cinnamon and a little sugar.

Bake at 350 degrees for 30 minutes or until the bottom cake is golden and filling is still soft but a little bubbly.

Eat warm and store in fridge and reheat as needed.

Makes 9 jars.