PEACH SOUR CREAM COFFEE CAKE RECIPES
PEACH-SOUR CREAM COFFEE CAKE RECIPE - FOOD.COM
Make and share this Peach-Sour Cream Coffee Cake recipe from Food.com.
Total Time 1 hours 55 minutes
Prep Time 45 minutes
Cook Time 1 hours 10 minutes
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.
Nutrition Facts : Calories 5266.6, FatContent 317.5, SaturatedFatContent 84.8, CholesterolContent 549, SodiumContent 2691.2, CarbohydrateContent 571.6, FiberContent 33.7, SugarContent 352.6, ProteinContent 66.1
CREAMY PEACH COFFEE CAKE RECIPE: HOW TO MAKE IT
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
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
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, FatContent 20g fat (12g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 42g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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