Creamy Peach Coffee Cake Recipe
Creamy Peach Coffee Cake Recipe photo by Taste of Home

Creamy Peach Coffee Cake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12-14 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 3/4 cup peach preserves
  • 1/2 cup sliced almonds

Nutritional Facts

1 slice: 371 calories, 20g fat (12g saturated fat), 83mg cholesterol, 222mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Creamy Peach Coffee Cake in Taste of Home October/November 2004, p42

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Reviewed Mar. 27, 2016

"Made this for the first time, I used raspberry jam and everyone loved it!"

Reviewed Feb. 21, 2016

"I've been making this cake for years. It's delicious! I use the whole jar of preserves, but I keep it a half inch from the edge of the pan so it won't burn and the springform ring is easy to remove. I'm also pretty generous with the almonds. It takes 50-55 min in my oven."

Reviewed May. 20, 2015

"I love this recipe! My family loved it too. It's a bit of work but so so so worth it!!"

Reviewed Mar. 10, 2014

"This was delicious and everyone liked it."

Reviewed Apr. 25, 2013

"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!"

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