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Creamy Peach Coffee Cake Recipe

Creamy Peach Coffee Cake Recipe photo by Taste of Home

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Here is an awesome coffee cake worth splurging on. You can use any kind of preserves in this recipe, but my personal favorite is peach. -Jody Saulnier North Woodstock, New Hampshire

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Creamy Peach Coffee Cake Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 12-14 Servings

15 45 60

Ingredients

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds

Directions

In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.
In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet.
Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes.
Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 371 calories, 20 g fat (12 g saturated fat), 83 mg cholesterol, 222 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Creamy Peach Coffee Cake in Taste of Home October/November 2004, p42

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Reviews for Creamy Peach Coffee Cake

Creamy Peach Coffee Cake

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Reviewed on Apr. 25, 2013 by SusanneM

Yummy! Made last weekend; doubled the fruit preserves and baked about seven minutes longer. Spread half with peach, the other half with blackberry. Thanks for sharing!

Reviewed on Oct. 26, 2011 by mlmiranda

I have made this on several occasions - always to rave reviews! I usually use Apricot Preserves, though and it is so delicious!

Reviewed on Jun. 12, 2010 by carlaw

Made this for my husband's treat day at work. It was an absolute hit! I made one with the peach preserves and one with cherry preserves (the almond extract works with both flavors) and both were terrific. Definitely worth the effort.

Reviewed on Dec. 01, 2009 by tkarinas

This recipe is very very good and will not be removed from our recipe list. My family absolutely loves it and will be making it many more times.

Reviewed on Oct. 24, 2009 by enonwosdog

This is a really good recipe. I used the entire 8oz. carton of sour cream for the crust and it was more of a cake texture. I poured it into the pan and put the filling mixture in the center and it baked up beautifully.

Reviewed on Jun. 10, 2009 by debrahunt

This cake was delicious, definitely one I would serve to guests. I'm putting together a list of recipes to use at a bed & breakfast, and this is definitely on the list!!