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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 3/4 cup |
| salted butter: 3/4 cup (cold) |
| sour cream: 3/4 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| eggs: 1 |
| almond extract: 1 tsp |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 |
| peach preserves: 3/4 cup |
| almonds (sliced): 1/2 cup |
Creamy Peach Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- In a mixing 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 almond extract; beat until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch 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 degrees 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.