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

Creamy Peach Coffee Cake Recipe

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5 10
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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

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

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.

Directions

  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

Reviews for Creamy Peach Coffee Cake

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 27, 2016

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

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
Reviewed Mar. 10, 2014

"This was delicious and everyone liked it."

MY REVIEW
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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