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Peaches and Cream Coffee CakePeaches and Cream Coffee Cake
Peaches and Cream Coffee Cake
Peaches and Cream Coffee Cake
This decadent coffee cake recipe is a great way to enjoy sweet summer peaches for breakfast.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Peaches and Cream Coffee Cake
Peaches and Cream Coffee Cake
Prep Time75 Minutes
Servings10
Cook Time45 Minutes
Ingredients
FOR THE CREAM CHEESE LAYER: 8 ounces cream cheese, at room temperature
¼ cup white sugar
1 large egg, at room temperature
½ teaspoon pure vanilla extract
FOR THE CRUMB TOPPING: 1 cup white sugar
6 tablespoons unsalted butter, melted
1 cup all-purpose flour
½ teaspoon cinnamon
FOR THE COFFEE CAKE: ¾ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup buttermilk
2 large ripe peaches, peeled and sliced thinly
Directions
  1. TO MAKE THE CREAM CHEESE LAYER: Add cream cheese and sugar to a bowl. Beat until well combined with electric mixer.
  2. Add egg and vanilla and beat until well combined. Set aside.
  3. To make the crumb topping:
  4. Combine butter, sugar, flour and cinnamon in a medium bowl; stir until well combined. Set aside.
  5. TO MAKE THE CAKE: Heat oven to 350 F.
  6. Spray 9×13 baking dish with cooking spray.
  7. In a large bowl, beat butter and sugar with an electric mixer.
  8. Add eggs, one at a time, scraping down the sides between each addition.
  9. Add vanilla and almond extracts, beating until combined.
  10. In a separate bowl, combine flour, baking soda and baking powder; stir until well combined.
  11. Add half of the flour mixture to the butter/sugar mixture and beat until just combined.
  12. Add half of the buttermilk and beat until just combined.
  13. Repeat with remaining flour and buttermilk.
  14. Pour cake batter into prepared baking dish.
  15. Spread cream cheese mixture over cake batter with a spatula.
  16. Place sliced peaches in a single layer on top of cream cheese layer.
  17. Sprinkle with crumb topping.
  18. Bake in preheated oven for 45-50 minutes, until crumb topping is golden and cake is baked through.
75 minutes
Prep Time
45 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
FOR THE CREAM CHEESE LAYER: 8 ounces cream cheese, at room temperature
Crystal Farms Cream Cheese Block
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
¼ cup white sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
1 large egg, at room temperature
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
½ teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
FOR THE CRUMB TOPPING: 1 cup white sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
6 tablespoons unsalted butter, melted
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1 cup all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
½ teaspoon cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
FOR THE COFFEE CAKE: ¾ cup unsalted butter, at room temperature
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1 cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
2 large eggs
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
¼ teaspoon almond extract
L&B Pure Almond Extract
L&B Pure Almond Extract, 2 Ounce
$5.99$3.00/oz
2 cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
½ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
½ teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
¾ cup buttermilk
Prairie Farms Lowfat Buttermilk
Prairie Farms Lowfat Buttermilk, 64 Ounce
$4.49$0.07/oz
2 large ripe peaches, peeled and sliced thinly
Not Available

Directions

  1. TO MAKE THE CREAM CHEESE LAYER: Add cream cheese and sugar to a bowl. Beat until well combined with electric mixer.
  2. Add egg and vanilla and beat until well combined. Set aside.
  3. To make the crumb topping:
  4. Combine butter, sugar, flour and cinnamon in a medium bowl; stir until well combined. Set aside.
  5. TO MAKE THE CAKE: Heat oven to 350 F.
  6. Spray 9×13 baking dish with cooking spray.
  7. In a large bowl, beat butter and sugar with an electric mixer.
  8. Add eggs, one at a time, scraping down the sides between each addition.
  9. Add vanilla and almond extracts, beating until combined.
  10. In a separate bowl, combine flour, baking soda and baking powder; stir until well combined.
  11. Add half of the flour mixture to the butter/sugar mixture and beat until just combined.
  12. Add half of the buttermilk and beat until just combined.
  13. Repeat with remaining flour and buttermilk.
  14. Pour cake batter into prepared baking dish.
  15. Spread cream cheese mixture over cake batter with a spatula.
  16. Place sliced peaches in a single layer on top of cream cheese layer.
  17. Sprinkle with crumb topping.
  18. Bake in preheated oven for 45-50 minutes, until crumb topping is golden and cake is baked through.