PEACHES AND CREAM COFFEE CAKE
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
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
PEACHY CHEESE COFFEE CAKE
This coffee cake is a popular version of the Cherry Cheese Coffee Cake, a favorite of Pampered Chef people for many years. It is delicious and and kind of pie filling can be used.
Provided by Bryson Hatfield
Categories Fruit Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On a large round stone or pizza pan, arrange twelve triangles in a circle with wide ends toward outside edge of baking sheet and points toward center. Using lightly floured rolling pin, roll dough to 14 inch circle, pressing seams together to seal. There should be a 3 inch opening in center. Fold a slightly raised rim along inner and outer edges of dough.
- 2. Combine cream cheese, powdered sugar, egg yolk and almond/vanilla; whisk until smooth. Spread cream cheese mixture evenly over dough to within 1/2 inch of edge. Spoon pie filling over cream cheese mixture evenly.
- 3. Using pizza cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
- 4. For glaze, combine powdered sugar and milk; mix until smooth. Drizzle evenly over coffee cake. Cut into edges; serve warm. Makes 12 servings.
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!
PEACHY CHEESE COFFEE CAKE(PAMPERED CHEF)
This is a favorite! So easy to make, using refrigerated crescent roll dough, you'll be asked for the recipe! Adapted from Pampered Chef's "All The Best" cookbook. You can vary the fillings and make Cherry Cheese Coffee Cake or Apple Cheese Coffee Cake! Or how about Blueberry Cheese Coffee Cake? Yum!
Provided by Sharon123
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration.
- On a large round pizza pan(or baking stone), arrange 12 triangles in a circle with wide ends toward the outside edge of the pan and points toward the center. The points will not meet.
- Using a rolling pin, roll dough to a 14" circle, pressing seams together to seal. There shoud be a 3" diameter opening in center. Form a slightly raised rim along inner and outer edges of dough.
- In a bowl, combine cream cheese, powdered sugar, egg yolk and vanilla; whisk until smooth. Spread the cream cheese mixture evenly over dough to within 1/2" of edge. Spoon the pie filling evenly over cream cheese mixture.
- Using a pizza cutter, cut each remaining dough triangle lengthwise into three strips. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges.
- Bake 25-30 minutes or until golden brown. Remove from oven; cool 15 minutes.
- For the glaze:.
- Combine powdered sugar and milk; mix until smooth. Drizzle evenly over the coffee cake. Cut into wedges and serve warm. Enjoy!
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
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
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