SOUR CREAM-PEACH COFFEE CAKE
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
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
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
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
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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
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
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
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
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
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
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
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
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
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
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
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
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!
More about "sour cream peach coffee cake recipes"
PEACH COFFEE CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS RECIPE …
From bonappetit.com
SOUR CREAM PEACH CAKE – MADE WITH FRESH PEACHES!
From theunlikelybaker.com
ABSOLUTELY THE BEST HOMEMADE PEACH COFFEE CAKE EVER
From homemadelovely.com
PEACH COFFEE CAKE RECIPE WITH STREUSEL AND CINNAMON …
From thebestcakerecipes.com
OLD-FASHIONED SOUR CREAM COFFEE CAKE RECIPE - LITTLE …
From littlespicejar.com
FRESH PEACH SOUR CREAM COFFEE CAKE - BOULDER …
From boulderlocavore.com
SOUR CREAM COFFEE CAKE RECIPE (+VIDEO) - CLEVERLY …
From cleverlysimple.com
EASY PEACH SOUR CREAM COFFEE CAKE - OH SWEET BASIL
From ohsweetbasil.com
4.3/5 (15)Total Time 1 hr 10 minsCategory Over 200 Favorite Easy Breakfast RecipesCalories 460 per serving
A PEACH SOUR CREAM COFFEE CAKE, SO GOOD — ANNA DINNERPLAN
From annadinnerplan.com
EASY PEACH COFFEE CAKE - KITCHEN DIVAS
From kitchendivas.com
BEST SOUR CREAM COFFEE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PEACH COFFEE CAKE WITH CRUMB TOPPING - COOK THIS AGAIN MOM
From cookthisagainmom.com
SOUR CREAM PEACH POUND CAKE – PHITIP RECIPES
From phitip.com
FRESH PEACH COFFEE CAKE RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BAREFOOT CONTESSA | SOUR CREAM COFFEE CAKE | RECIPES
From barefootcontessa.com
PEACH COFFEE CAKE - COOKING CLASSY
From cookingclassy.com
SOUR CREAM COFFEE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FRESH PEACH COFFEE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACH COFFEE CAKE RECIPE (WITH STEP BY STEP PHOTOS)
From omgchocolatedesserts.com
SOUR CREAM COFFEE CAKE WITH PEACHES & STREUSEL - SLUMBER AND …
From slumberandscones.com
OUR FAVORITE SOUR CREAM COFFEECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
ULTIMATE PEACH COFFEE CAKE WITH CRUMB TOPPING - BAKING BEAUTY
From bakingbeauty.net
FRESH PEACH COFFEE CAKE - MY BAKING ADDICTION
From mybakingaddiction.com
EASY PEACH SOUR CREAM COFFEE CAKE - WEMYSSGARDENING
From wemyssgardening.com
PEACH CRUMB COFFEE CAKE | THE BEST PEACH COFFEE CAKE RECIPE!
From delightfulemade.com
EASY SOUR CREAM COFFEE CAKE RECIPE - PERFECT BREW
From perfectbrew.com
SOUR CREAM PEACH CAKE - SIMPLY DELIZIOUS BAKING
From simplydeliziousbaking.com
BUTTERMILK PEACH COFFEE CAKE - GOOD DINNER MOM
From gooddinnermom.com
PEACH COFFEE CAKE – LEMON TREE DWELLING
From lemontreedwelling.com
BEST SOUR CREAM PECAN COFFEE CAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CLASSIC SOUR CREAM COFFEE CAKE RECIPE - PERFECT BREW
From perfectbrew.com
PECAN SOUR CREAM COFFEE CAKE - ALPINE ELLA
From alpineella.com
SOUR CREAM PECAN COFFEE CAKE - BAKE WITH ANNA OLSON
From bakewithannaolson.com
SOUR CREAM COFFEE CAKE {15 MINUTES OF PREP!} | LIL' LUNA
From lilluna.com
PEACH CRISP COFFEE CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SOUR CREAM COFFEE CAKE | GIMME SOME OVEN
From gimmesomeoven.com
OKANAGAN PEACH CAKE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love