Creamy Peach Coffee Cake Recipes

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SOUR CREAM-PEACH COFFEE CAKE



Sour Cream-Peach Coffee Cake image

Hey, good lookin', love that kuchen! How 'bout cookin' this peachy li'l dish with me?

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 9

Number Of Ingredients 10

2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup sour cream
1 egg
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
  • Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
  • Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

CREAMY PEACH COFFEE CAKE



Creamy Peach Coffee Cake image

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

Provided by Taste of Home

Time 1h

Yield 12-14 servings.

Number Of Ingredients 14

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 large egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
3/4 cup peach preserves
1/2 cup sliced almonds

Steps:

  • 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., 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. , 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. , 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.

Nutrition Facts : Calories 371 calories, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

PEACH COFFEE CAKE II



Peach Coffee Cake II image

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

Provided by Cookin_Queen

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 15

1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
  • In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  • Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g

PEACH COFFEE CAKE



Peach Coffee Cake image

A family friendly sweet peach coffee cake with a sour cream base and a crunchy oatmeal crumb topping. It can be prepared with fresh peaches, canned peaches or peach pie filling.

Provided by Beth Pierce

Categories     Fruit Breakfast

Time 1h10m

Number Of Ingredients 16

2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c butter softened
1 c sugar
2 eggs
1 c sour cream
1 tsp vanilla
3 peaches peeled pitted and sliced
CRUMB TOPPING
1/3 c flour
1/3 c brown sugar
1/3 c old fashioned oats
1/2 tsp cinnamon
3 Tbsp butter softened

Steps:

  • 1. Preheat oven to 325 degrees. Spray spring-form or 9 x 9 pan with nonstick baking spray. In medium bowl whisk together 2 cups flour, baking powder, baking soda and salt.
  • 2. Using mixer cream butter and sugar until light and fluffy. Turn mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in flour mixture in three intervals.
  • 3. Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter.
  • 4. In medium bowl combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Sprinkle over cake.
  • 5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides.

PEACHY SOUR CREAM COFFEE CAKE



Peachy Sour Cream Coffee Cake image

When I was a little girl, my grandma got up early every Saturday to make this coffee cake for the family breakfast. I can still remember waking up to that delicious, tantalizing aroma that coaxed us out of bed and downstairs to the kitchen table. Mmm...what sweet memories this recipe brings back!

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups sliced peeled fresh peaches

Steps:

  • In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes., Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator.

Nutrition Facts : Calories 452 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 191mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 3g fiber), Protein 6g protein.

PEACH-SOUR CREAM COFFEE CAKE



Peach-Sour Cream Coffee Cake image

Make and share this Peach-Sour Cream Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h55m

Yield 1 Coffee Cake

Number Of Ingredients 14

2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup Butter Flavor Crisco
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches

Steps:

  • Mix together streusel ingredients and set aside.
  • In a mixing bowl, cream shortening and sugar until fluffy.
  • Beat in eggs.
  • Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
  • Beat until smooth.
  • Pour half the batter into a 9-inch springform pan.
  • Sprinkle with 1 cup streusel.
  • Top with remaining batter.
  • Sprinkle with 1/2 cup streusel.
  • Bake at 350 degrees for 30 minutes.
  • Place peaches on top of cake; sprinkle with remaining streusel.
  • Bake for 30-40 minutes or until cake tests done.
  • Let cake cool for 10 minutes.
  • Run knife around edges to loosen and remove sides of pan.

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