Sour Cream 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

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE



Sour Cream Coffee Cake with Peach Preserves and Lemon Glaze image

A layer of peach preserves perks up this crumb-topped coffee cake with a lemony glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
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 fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Steps:

  • For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. 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.
  • For the cake: 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 of 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 back onto a rack to cool completely.
  • For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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.

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.

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 COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

If you're looking for a fun way to use up a few ripe, summer peaches and you happen to enjoy having cake for breakfast, this recipe is for you. Fresh peach slices are simmered on the stovetop with brown sugar and cinnamon to form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter. The cake is then capped with an iconic cinnamon-sugar pecan crumble topping before baking into a coffee cake that's too good not to share. And you'll have plenty to go around, as this decadently dense, moist 9x13-inch coffee cake is perfect for a crowd.

Provided by Darcy Lenz

Categories     Coffee Cake

Time 2h30m

Yield 20

Number Of Ingredients 20

1 cup all-purpose flour
1 cup finely chopped pecans
½ cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cut into pieces and softened
4 medium (blank)s peaches, peeled and thinly sliced
1 cup brown sugar, divided
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup unsalted butter, softened
1 tablespoon vanilla extract
1 teaspoon salt
3 large eggs, at room temperature
4 cups all-purpose flour
2 ½ teaspoons baking powder
1 ¼ cups buttermilk
¾ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
  • Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
  • Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
  • Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
  • Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
  • Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
  • Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
  • Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 64.8 g, Cholesterol 62.8 mg, Fat 18.8 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 244.6 mg, Sugar 39.1 g

WONDERFUL CREAM CHEESE PEACH COFFEE CAKE



Wonderful Cream Cheese Peach Coffee Cake image

I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h10m

Yield 1 13x9 inch cake

Number Of Ingredients 15

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla (or use 1 teaspoon almond extract)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon cinnamon (can use 1 teaspoon)
2 3/4 cups peaches (sliced-fresh OR canned)
3/4 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch pan.
  • In a bowl, combine flour, sugar and salt.
  • Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
  • Add in baking powder, eggs and vanilla to the remaining crumb mixture.
  • Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
  • Spread evenly into prepared pan.
  • Bake for 20-25 minutes.
  • For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
  • Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
  • Fold in peaches; spread evenly over cake.
  • To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
  • Bake for 30-35 minutes longer, or until set.
  • Serve warm.
  • Delicious!

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From gooddinnermom.com


PEACH COFFEE CAKE – LEMON TREE DWELLING
2016-04-07 Instructions. In a medium bowl, combine 2 c. flour, baking powder and cinnamon. Set aside. Beat 1/4 c. milk, ¾ c. brown sugar, 1/2 c. sour cream, ¼ c. butter, egg, and vanilla until creamy. Add dry ingredients and mix just until blended. Fold in peaches.
From lemontreedwelling.com


BEST SOUR CREAM PECAN COFFEE CAKE RECIPES - FOOD NETWORK CANADA
2012-08-07 Preheat the oven to 350 F and grease a 9-inch square pan. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside. For the cake, sift the …
From foodnetwork.ca


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


CLASSIC SOUR CREAM COFFEE CAKE RECIPE - PERFECT BREW
2022-01-18 2. In a mixing bowl, sift the flour and add the baking soda, baking powder and salt. 3. In a second bowl, combine the butter, sugar, eggs and sour cream. 4. Pour in the wet mixture over the flour mixture while whisking until fully incorporated and a liquid dough forms. 5. Pour the mixture into the greased pan.
From perfectbrew.com


PECAN SOUR CREAM COFFEE CAKE - ALPINE ELLA
2022-02-23 Preheat oven to 350°F/175°C. Grease a 8×8" pan with butter and parchment paper. Have the paper overhang the sides of the pan, this will make it easier to remove the coffee cake when it has cooled. In a stand mixer, beat the butter, salt, sugars, cardamom, baking powder and vanilla until smooth with a paddle attachment.
From alpineella.com


SOUR CREAM PECAN COFFEE CAKE - BAKE WITH ANNA OLSON
Streusel - Preheat the oven to 350 F and grease a 9-inch square pan. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside. Cake - For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter ...
From bakewithannaolson.com


SOUR CREAM COFFEE CAKE {15 MINUTES OF PREP!} | LIL' LUNA
2021-10-29 Whisk together the flour, salt, baking powder, and baking soda in a small bowl. Set aside. Add the softened butter and sugar to a separate bowl and mix together with a spatula until fully incorporated and smooth. Whisk in 1 egg at a time. Mix until the ingredients are well blended. Mix in the vanilla and sour cream.
From lilluna.com


PEACH CRISP COFFEE CAKE - SPICY SOUTHERN KITCHEN
2020-07-06 In a large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar. Add melted butter, eggs, sour cream, and vanilla. Stir until combined. Transfer batter to prepared baking pan. In a bowl, toss peaches and 1 tablespoon of flour together. Scatter peaches on top of batter.
From spicysouthernkitchen.com


SOUR CREAM COFFEE CAKE | GIMME SOME OVEN
2016-12-23 Prep the oven and baking dish. Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray. Mix the dry ingredients. In a small mixing bowl, whisk together the flour, baking soda, baking powder and salt until combined. Set aside.
From gimmesomeoven.com


OKANAGAN PEACH CAKE | CANADIAN LIVING
Method. Whisk together flour, baking powder, baking soda, salt and nutmeg. In large bowl, beat butter with brown sugar until well combined. Beat in eggs, 1 at a time; beat in vanilla. Stir in sour cream until smooth. Stir in flour mixture just until smooth; scrape into greased 9-inch (2.5 L) springform pan. Spread batter evenly in pan; smooth top.
From canadianliving.com


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