For the cake:
1½ c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
¾ c. granulated sugar
1 Tbsp. cornstarch
1 tsp. vanilla
2 large eggs
1 c. milk
6 Tbsp. butter, melted
For the topping:
29 oz. can sliced peaches in 100% fruit juice, drained, reserving juice
2 (8 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
6 Tbsp. peach juice reserved from peaches above
¼ c. granulated sugar
1 Tbsp. cinnamon
Preheat oven to 350°. Line a 9x13 pan with parchment paper or spray with nonstick baking spray. In a large bowl mix flour, baking powder, salt, sugar and cornstarch. Stir in vanilla, eggs, milk and melted butter. Spread into prepared pan.
Roughly chop peaches into bite-sized pieces and scatter on the top of the batter. In a medium bowl mix cream cheese, sugar and reserved peach juice until light and creamy. Drop by the spoonsful on top of the peaches and gently spread with an offset spatula. Mix the sugar and cinnamon together and sprinkle on the top of the cream cheese.
Bake for 50-60 minutes until the edges are puffed and golden. The cream cheese layer should be bubbly and set. It's okay if the middle still looks a little jiggly; it will firm up as it cools. —12 servings.