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Creamy Peach Coffee Cake

 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


  • 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 McCormick® Pure 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


  • 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.
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.