Best 2 Peaches And Cream Coffee Cake Recipes

Indulge in the sweet symphony of flavors with our Peaches and Cream Coffee Cake, a culinary masterpiece that combines the delightful taste of ripe peaches, the richness of cream cheese, and the comforting aroma of coffee. This delectable treat features a tender crumb cake base, generously filled with a luscious cream cheese mixture and topped with a layer of juicy peach slices. Each bite offers a perfect balance of sweetness, tanginess, and a hint of coffee undertones, making it an irresistible treat for any occasion. In this comprehensive guide, we'll take you through the steps of creating this delightful coffee cake, from gathering the necessary ingredients to achieving that perfect golden-brown crust. Along the way, we'll also provide variations and tips to customize your coffee cake to your liking. Whether you prefer a classic cream cheese filling or a delightful streusel topping, we have you covered. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy.

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PEACHES AND CREAM COFFEE CAKE

Peaches and Cream Coffee Cake image

From Betty's Soul Food Collection... This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 10

Number Of Ingredients 12

Ingredients

1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 package (3 oz) cream cheese
1/4 cup firm butter or margarine
2 cups Original Bisquick™ mix
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz) peach pie filling
1/4 cup chopped walnuts, if desired

Steps:

Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 26 g, TransFat 1 g

PEACHES AND CREAM COFFEE CAKE

PEACHES AND CREAM COFFEE CAKE image

Categories Fruit

Yield 6 oeople

Number Of Ingredients 15

Ingredients

2-1/2 cups all-purpose flour
1 c. brown sugar, packed
3/4 cup butter, softened
2 eggs, separated
1 cups heavy whipping cream (or milk)
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp nutmeg
2-1/4 tsp baking powder
1 can (21 oz.) Peach Pie Filling (I like Luck Leaf)
for icing
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
3-5 Tbsp. heavy whipping cream (or milk)

Steps:

Preheat oven to 350° Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping. Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth. Gently fold in egg whites. Pour into greased springform pan. Put pie filling evenly over top of batter. Sprinkle with crumb mixture. Bake for 55-65 minutes. Until lightly brown on top. Allow to cool for five minutes then remove from pan. Drizzle with vanilla icing. For the Icing: Melt butter in microwave, then add vanilla. Slowly stir in powdered sugar. (will be clumpy) Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake). Notes you could also bake this in a greased 9x13 glass pan at 375° for 45 minutes.

Tips:

Fresh Peaches: If you have fresh peaches, you can use them instead of canned. Simply peel and slice the peaches before adding them to the batter.
Sour Cream: Don't substitute plain yogurt for sour cream, as it will not produce the same rich, moist texture in the cake.
Baking Dish: Use a 9x13 inch baking dish for the coffee cake. If you use a smaller dish, the cake will be too thick and may not cook evenly.
Streusel Topping: For a crispier streusel topping, bake the coffee cake for an additional 10-15 minutes.
Serving: Dust the coffee cake with powdered sugar before serving for a finishing touch.

Conclusion:

This peaches and cream coffee cake is a delicious and easy-to-make breakfast or brunch treat. It's perfect for using up fresh peaches in the summer, and it's sure to be a hit with your family and friends. With its moist, flavorful crumb and sweet streusel topping, this coffee cake is a true crowd-pleaser. So next time you're looking for a special breakfast or brunch recipe, give this peaches and cream coffee cake a try. You won't be disappointed!

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