Creamy Peach Coffee Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
This dessert is a show stopper! It looks so fancy and amazing, but isn't much work at all. LOVE it!
Made this for the first time, I used raspberry jam and everyone loved it!
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.
This was delicious and everyone liked it.
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!
I have made this on several occasions - always to rave reviews! I usually use Apricot Preserves, though and it is so delicious!
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.
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.
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.
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!!