Ingredients:

  • 1 can (29 oz / 822g) sliced peaches in heavy syrup, drained (reserve 2 tbsp syrup)
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 cup (50g) light brown sugar, packed
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (8g) baking powder
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, toss the drained peaches with cornstarch, cinnamon, and brown sugar until coated. Spread evenly into the bottom of a 9x9 inch baking dish and drizzle the reserved 2 tbsp of syrup over the top.
  2. Beat softened cream cheese and 1/4 cup sugar until smooth and fluffy. Mix in the egg and vanilla extract on low speed until just combined. Dollop over the peaches and spread into an even layer.
  3. Whisk together flour, baking powder, and 1/2 cup sugar. Stir in melted butter and milk until a thick, pourable batter forms. Pour over the cream cheese layer and swirl slightly with a knife.
  4. Bake for 40–45 minutes until the topping is mahogany-gold and edges are bubbling. Let cool for 20 minutes before slicing.