Almond Peach Fold Over Coffee Cake Recipes

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PEACH AND ALMOND COFFEE CAKE RECIPE - (4.5/5)



Peach and Almond Coffee Cake Recipe - (4.5/5) image

Provided by á-2825

Number Of Ingredients 7

1-18.25 oz. pkg. yellow cake mix
3 eggs
1 tsp. vanilla
1-21 oz. can peach pie filling
1/3 cup brown sugar (packed)
1 tsp. cinnamon
1 cup sliced almonds

Steps:

  • Combine cake mix, eggs, vanilla and pie filling and mix until well blended. Grease two 9-inch round cake pans with butter and pour batter evenly into pans. Combine brown sugar, cinnamon and almonds; sprinkle over top. Bake at 350 degrees for 45 minutes or until done.

PEACH COFFEE CAKE II



Peach Coffee Cake II image

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

1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

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

BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS



Bourbon-Glazed Peach Coffee Cake with Almond Crumbs image

A cinnamon-almond topping and bourbon glaze make this coffee cake with peach preserves so peachy keen.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup finely chopped almonds
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup peach preserves
3/4 cup confectioners' sugar
2 tablespoons bourbon

Steps:

  • Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
  • When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH-ALMOND COFFEE CAKE



Peach-Almond Coffee Cake image

Here's a peach-almond coffee cake that can be made ready in 40 minutes. This crunchy delight can be served at breakfast or as a snack!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

2/3 cup fat-free (skim) milk
1 egg or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons canola or vegetable oil
1/2 teaspoon almond extract
2 cups Reduced Fat Bisquick™ mix
1/3 cup sugar
1 cup chopped fresh or frozen (thawed and drained) peaches
1/2 cup Yoplait® Thick & Creamy vanilla lowfat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

Steps:

  • Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
  • Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
  • Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

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