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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


  • 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


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

Reviews for Creamy Peach Coffee Cake

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Irish429 User ID: 7966365 246123
Reviewed Mar. 27, 2016

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

Sunshinebakerpa User ID: 7360500 244275
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."

Googeegaga User ID: 7358129 226663
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!!"

oestheo User ID: 7706564 113241
Reviewed Mar. 10, 2014

"This was delicious and everyone liked it."

SusanneM User ID: 45352 206491
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!"

mlmiranda User ID: 172273 60054
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!"

carlaw User ID: 1297621 56274
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."

tkarinas User ID: 4389335 60832
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."

[email protected] User ID: 2350474 124326
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."

debrahunt User ID: 4187493 57298
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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