Peaches And Cream Cake

• FOR THE CAKE:
• 1/2 cups Butter, Softened
• 3/4 cups Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Salt
• FOR THE FILLING:
• 1-1/2 cup Sliced Peeled Fresh Peaches
• 1/4 teaspoons Fresh Lemon Juice
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Vanilla Extract
• FOR THE GLAZE:
• 3/4 cups Confectioners Sugar
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Milk

1. 1. Preheat oven to 350 F. Line an 8x8 inch baking dish with aluminum foil and spray foil with non-stick cooking spray.
2. 2. In the bowl of a stand mixer, cream together butter and sugar. Add in eggs one at a time and beat until creamy. Scrape down sides of bowl as needed. Beat in vanilla.
3. 3. Add flour, cinnamon, nutmeg, ginger and salt. Beat until just combined.
4. 4. In a separate bowl, mix together all of the ingredients for the filling.
5. 5. Spread half of the cake batter into the bottom of the prepared baking dish. Evenly distribute the peach filling over the top. Drop remaining cake batter by tablespoons full over peaches.
6. 6. Bake for 30-35 minutes or until edges just start to turn golden brown and a toothpick inserted into the center comes out clean.
7. 7. Remove it from the oven to a wire rack to cool.
8. 8. While cake is cooling, stir together ingredients for glaze. Drizzle glaze over the top of the cooled cake. Serve!

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Taken from tastykitchen.com/recipes/desserts/peaches-and-cream-cake-2/ (may not work)