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Creamy Peach Coffee Cake Recipe

Creamy Peach Coffee Cake Recipe

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 YIELD: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

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.

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.

Reviews for Creamy Peach Coffee Cake

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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!"

MY REVIEW
Reviewed Oct. 26, 2011

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

MY REVIEW
Reviewed Jun. 12, 2010

"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."

MY REVIEW
Reviewed Dec. 1, 2009

"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."

MY REVIEW
Reviewed Oct. 24, 2009

"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."

MY REVIEW
Reviewed Jun. 10, 2009

"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!!"

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