Creamy Peach Coffee Cake



  • 2 1/4 s all-purpose flour
  • 3/4 sugar
  • 3/4 cold butter
  • 3/4 sour cream
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 teaspoon almond extract
  • Filling:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/4 sugar
  • 1 egg
  • 3/4 peach preserves
  • 1/2 sliced almonds


In mixing bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To remaining crumb mixture, add sour cream, baking powder, baking soda, egg and extract; beat until blended. Pres onto bottom and 2-inches up the sides of greased 9-inch springform pan.
In small mixing bowl, combine cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds.
Place pan on baking sheet. Bake at 350° 45 to 50 minutes or until filling is set and crust is golden brown. Cool on wire rack 15 minutes. Carefully run knife around edge of pan to loosen; remove sides of pan. Cool 1 1/2 hours before slicing. Store in refrigerator.

You can use any kind of preserves in this recipe instead of peach.


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