Best 6 Peach Almond Coffee Cake Recipes

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Indulge in a tantalizing journey of flavors with our delectable Peach Almond Coffee Cake. This delightful creation combines the sweetness of ripe peaches, the nutty richness of almonds, and the comforting warmth of a coffee-infused cake batter. The result is a symphony of flavors and textures that will awaken your senses and leave you craving more. With just a few simple steps, you can recreate this culinary masterpiece in your own kitchen, thanks to our easy-to-follow recipe. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds singing. Additionally, we have included a collection of irresistibly delicious coffee cake recipes that cater to various dietary preferences and flavor combinations. From gluten-free options to vegan delights, our curated selection ensures that everyone can savor the comforting goodness of a homemade coffee cake.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND-PEACH FOLD-OVER COFFEE CAKE



Almond-Peach Fold-Over Coffee Cake image

Enjoy this fold over coffee cake packed with peach slices and almonds - a delightful treat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup whipping (heavy) cream
1 package (3 oz) cream cheese
1/4 cup sugar
1 teaspoon almond extract
1 bag (16 oz) frozen unsweetened sliced peaches, thawed, drained
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons sliced almonds

Steps:

  • Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
  • In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
  • Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
  • Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 0 g

PEACH-ALMOND COFFEE CAKE



Peach-Almond Coffee Cake image

Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

2/3 cup fat-free (skim) milk
1 egg or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons canola or vegetable oil
1/2 teaspoon almond extract
2 cups Reduced Fat Bisquick™ mix
1/3 cup sugar
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

Steps:

  • Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
  • Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
  • Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS



Bourbon-Glazed Peach Coffee Cake with Almond Crumbs image

A cinnamon-almond topping and bourbon glaze make this coffee cake with peach preserves so peachy keen.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup finely chopped almonds
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup peach preserves
3/4 cup confectioners' sugar
2 tablespoons bourbon

Steps:

  • Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH JAM COFFEE CAKE



Peach Jam Coffee Cake image

This coffee cake gets a double hit of peach flavor from using both jam and fresh fruit. For best results, use a good- quality peach jam (preferably homemade, if you have it). Make sure to cool this cake completely before slicing.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h30m

Yield 10

Number Of Ingredients 15

2 ¼ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
¾ cup unsalted butter, softened
1 cup plain whole-milk Greek yogurt
1 large egg, at room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup peach jam
2 small fresh peaches - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
  • Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
  • Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.1 g, Cholesterol 59.7 mg, Fat 16.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 10 g, Sodium 250.6 mg, Sugar 36.6 g

PEACH AND ALMOND COFFEE CAKE RECIPE - (4.5/5)



Peach and Almond Coffee Cake Recipe - (4.5/5) image

Provided by á-2825

Number Of Ingredients 7

1-18.25 oz. pkg. yellow cake mix
3 eggs
1 tsp. vanilla
1-21 oz. can peach pie filling
1/3 cup brown sugar (packed)
1 tsp. cinnamon
1 cup sliced almonds

Steps:

  • Combine cake mix, eggs, vanilla and pie filling and mix until well blended. Grease two 9-inch round cake pans with butter and pour batter evenly into pans. Combine brown sugar, cinnamon and almonds; sprinkle over top. Bake at 350 degrees for 45 minutes or until done.

Tips:

  • Use ripe, juicy peaches: This will ensure that your cake is bursting with peach flavor. If you don't have ripe peaches, you can roast them in the oven to bring out their sweetness.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a bundt pan: A bundt pan will give your cake a beautiful, classic shape. If you don't have a bundt pan, you can use a 9x13 inch baking dish.
  • Serve warm with whipped cream or ice cream: This cake is best served warm, right out of the oven. Top it with whipped cream or ice cream for a truly indulgent dessert.

Conclusion:

This peach almond coffee cake is a delicious, easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, juicy peaches, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this peach almond coffee cake a try. You won't be disappointed!

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