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Creamy Peach Coffee Cake

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

12-14 ServingsPrep: 15 min. Bake: 45 min. + cooling

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.

2 of 2

Creamy Peach Coffee Cake (continued)

Directions (continued)

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.

Nutrition 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.