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Peach Coffee Cake

A tasty cake featuring tea biscuits dipped in coffee, Hot Peach & Apple Chutney and vanilla pudding.

Ingredients

  • 1 small box Vanilla pudding
  • 1 cup Milk
  • 2 sticks Butter, softened
  • 1 Egg yolk
  • 1 1/2 cups Powdered sugar
  • 3/4 cup Robert Rothschild Farm Hot Peach & Apple Chutney
  • 2 cups Freshly brewed mild coffee, cooled
  • 4 boxes Tea biscuits*
  • Directions
    1. In a bowl, mix together vanilla pudding mix and milk to form pudding. Refrigerate for 5 minutes.
    2. In a separate bowl, mix together the butter, egg yolk, sugar, 2/3 of vanilla pudding and Hot Peach & Apple Chutney.
    3. Pour coffee into a shallow pan. Dip tea biscuits into coffee and coat on both sides, but do not soak.
    4. Place a layer of dipped tea biscuits in the bottom of dish. Spread a thin layer of pudding mixture on top of tea biscuit layer. Repeat for a total of 5 layers. Spread remainder of filling on top and sides of cake.
    5. Chill in refrigerator for 2 hours before serving. Decorate cake with shaved chocolate and/or ground walnuts.
    6. *Make sure you have enough cookies to make a total of 5 rows on your plate. If not, change to a proper size plate that will accommodate 5 rows.

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