Thursday, August 9, 2012

Peach Dream Cake

If you work in an office environment, you understand the importance of baked goods to building and maintaining camaraderie.  Every office seems to have that one person who brings cookies to the meetings, who bakes cakes for birthdays, and who occasionally surprises everyone with a coffee cake to turn a random Wednesday into a cause for celebration.

Years ago I worked in the office of a federal judge.  It was a small staff, and we all got along beautifully.  Much of the love and laughter that permeated our chambers centered around the break room which was regularly stocked with delicious treats by our admin, Becky.  She took every opportunity to bake for us.

On one memorable occasion we had a wedding in chambers (unusual for a federal judge).  The groom was a military man getting ready to deploy overseas, so there was both an urgency and a poignancy to the wedding.  In the 24 hours we had between scheduling and holding the wedding, Becky managed to pull together a cake decorated with flowers donated by a local florist.  It was a simple thing, but such a touching tribute to love and service.

Everything Becky made tasted incredible (she just had that gift), but one of my absolute favorite treats was her Peach Dream Cake.  The cake is tender and moist, and the coconut topping gives it a bit of crunch.  It's perfect for dessert but works equally well as a coffee cake.

When I left my position with the court system, I asked for the recipe, and she graciously shared it.  Enjoy, and share it with the ones you love (or the ones you work with!).

Becky's Peach Dream Cake

8 oz. cream cheese
1/2 c. butter
1 1/4 c. sugar
1/4 c. milk
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1 heaping c. sliced peaches (fresh or frozen/thawed)
10 oz. peach preserves (I used a peach/apricot blend this time)

2 c. coconut
2/3 c. brown sugar
1/3 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350.  Grease a 9x13 pan.

Cream butter, cream cheese, and sugar.  Add milk, eggs, and vanilla and beat until blended.  Sift dry ingredients together then fold into wet ingredients.  Spread half the batter in the bottom of the pan.  Top with peaches and preserves, then carefully spread remaining batter on top.  Bake for 40 minutes.

Cake batter dotting the peach filling.

Baked cake, before the topping is added.

Coconut and brown sugar "streusel"

Finished cake!

Meanwhile, combine remaining ingredients.  When cake comes out of oven, spread coconut mixture on top.  Return to oven and broil for 1 - 2 minutes (until golden).

Cool completely before slicing.


  1. That sounds delicious, and a little bit unusual so that it will stand out among all the summer peach recipes (can't have too many!).

    You're right about how important food can be to an organization. I belong to several groups that meet periodically, and we have noticed that attendance is much better when we offer goodies.

  2. One of my friends raves about the goodies her co-workers bring in. Their rule is that when it's your birthday, you're the one who has to supply the food! I love that.

    I make peach cakes all the time, but this recipe is new to me. Peach and coconut -- who'd have thought it? I have to try it!

    ~ Krista

  3. This is such a great blog!!! I just joined the site and can't wait to start reading every day :) The recipes look delicious, and I am a huge fan of Cozy Mysteries!! So happy I stumbled across this!

  4. Welcome, Chick Lit Guide! We're happy to have you in the kitchen. :)

  5. Wendy, I love the peach cake. Just made one altering Krista's berry cake (from last week), but the addition of the coconut sounds heavenly! Yum.

    ~Avery aka Daryl