Saigon Cinnamon Peach Cake

1 3/4 cups of sugar
4oz. unsalted butter (1/2 cup softened)
1 teaspoon pure vanilla extract
6oz. Neufchatel cheese, or 1/3 less fat cream cheese softened (about 3/4 cup)
2 large eggs at room temperature
1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons Saigon Cinnamon
3 cups peeled, chopped fresh peaches

Preheat oven to 350 degrees. Coat an 8-inch spring form pan with cooking spray.

Using an electric mixer, beat 1 1/2 cups sugar (10 oz.), butter, vanilla and Neufchatel cheese at medium speed for 4 minutes. Scrape sizes of bowl and add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder and salt. Add flour mixture to Neufchatel cheese mixture, beating at low speed until well combined.

In a small bowl combine the remaining 1/4 cup of sugar with the 2 teaspoons of Saigon Cinnamon and stir. In a medium bowl combine fresh peaches and 2 tablespoons of the cinnamon and sugar mixture. I do this step just before adding fruit to the batter. Gently stir peaches into the batter.

Por batter into prepared pan, sprinkle remaining cinnamon and sugar mixture on top. Bake for 1 hour and 15 minutes or until cake pulls away from the side. Cool completely on a wire rack. This can be served as a dessert or breakfast coffee cake.

Note: To bake in a 9-inch square pan or 9-inch spring form pan, reduce cooking time by 10 minutes.