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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
Philadelphia Cream Cheese Original Bar
Philadelphia Cream Cheese Original Bar, 8 Ounce
$4.89$0.61/oz
¼ cup white sugar
Our Family Granulated Sugar
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb
1 large egg, at room temperature
L&B Large Organic Brown Eggs
L&B Large Organic Brown Eggs, 12 Each
$5.29$0.44 each
½ teaspoon pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
FOR THE CRUMB TOPPING: 1 cup white sugar
Our Family Granulated Sugar
Our Family Granulated Sugar, 4 Pound
$4.09$1.02/lb
6 tablespoons unsalted butter, melted
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.29$5.29/lb
1 cup all-purpose flour
Pillsbury Best Unbleached All-Purpose Flour
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
½ teaspoon cinnamon
L&B Ground Vietnamese Cinnamon
L&B Ground Vietnamese Cinnamon, 1.8 Ounce
$6.99$3.88/oz
FOR THE COFFEE CAKE: ¾ cup unsalted butter, at room temperature
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.29$5.29/lb
1 cup granulated sugar
Crystal Granulated Sugar
Crystal Granulated Sugar, 4 Pound
$4.49$1.12/lb
2 large eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$3.19$0.27 each
1 teaspoon pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
¼ teaspoon almond extract
McCormick Imitation Almond Extract
McCormick Imitation Almond Extract, 1 Ounce
$3.99$3.99/oz
2 cups all-purpose flour
Pillsbury Best Unbleached All-Purpose Flour
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
½ teaspoon baking soda
Arm & Hammer Pure Baking Soda
Arm & Hammer Pure Baking Soda, 16 Ounce
$1.53$0.10/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
Organic Yellow Peaches
Organic Yellow Peaches, 0.5 Pound
$3.00 avg/ea$5.99/lb

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.