Peach And Almond Coffee Cake Recipe 455

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CREAMY PEACH COFFEE CAKE



Creamy Peach Coffee Cake image

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

Time 1h

Yield 12-14 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
3/4 cup peach preserves
1/2 cup sliced almonds

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, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOND-PEACH FOLD-OVER COFFEE CAKE



Almond-Peach Fold-Over Coffee Cake image

Enjoy this fold over coffee cake packed with peach slices and almonds - a delightful treat.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup whipping (heavy) cream
1 package (3 oz) cream cheese
1/4 cup sugar
1 teaspoon almond extract
1 bag (16 oz) frozen unsweetened sliced peaches, thawed, drained
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons sliced almonds

Steps:

  • Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
  • In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
  • Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
  • Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 0 g

PEACH COBBLER COFFEE CAKE



Peach Cobbler Coffee Cake image

This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.

Provided by Land O'Lakes

Categories     Coffee Cake     Peach     Fruit     Breakfast and Brunch

Yield 15 servings

Number Of Ingredients 21

Filling
1 (21-ounce) can peach pie filling *
1 (15-ounce) can peach slices in light syrup, well-drained
Topping
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup Land O Lakes® Butter softened
Coffee Cake
1 cup sugar
1 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs slightly beaten
1 1/4 cups sour cream
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F.
  • Combine all filling ingredients in bowl; set aside.
  • Combine all topping ingredients in another bowl until mixture resembles coarse crumbs; set aside.
  • Combine sugar and 1 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth.
  • Spread half of batter into greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping.
  • Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  • Stir together powdered sugar and enough milk in bowl for desired glazing consistency. Drizzle over cooled coffee cake.

Nutrition Facts : Calories 530 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 440 milligrams, Carbohydrate 80 grams, Fiber 2 grams, Sugar grams, Protein 6 grams

PEACH ALMOND CAKE



Peach Almond Cake image

Delicate almond cake with sweet peach slices nestled inside.

Provided by Beeta @ Mon Petit Four

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1.5 cups almond flour
1.5 tsp baking powder
1 tsp cinnamon
pinch of salt
6 tbsp unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp grated lemon zest
1/4 cup sour cream
1.5 peaches, sliced 1/4" thin
almond flakes
powdered sugar, for topping

Steps:

  • Preheat the oven to 350°F. Grease a 9-inch cake pan (and, optionally, line the bottom of the pan with parchment paper, otherwise just grease very well).
  • Mix almond flour, baking powder, cinnamon, and salt together in a large bowl; set aside.
  • In another bowl, use a rubber spatula to cream the butter and sugar together until mixed well. Add the eggs, one at a time, and mix well until incorporated. Add the vanilla and grated lemon zest; stir to combine.
  • Add the dry ingredients to the wet ingredients and stir with your spatula until they're all blended together. Add the sour cream and stir until it's fully incorporated.
  • Pour the batter into the greased cake pan (it will be thick). Use your spatula to smooth out the top. Place the peach slices in a radial pattern, starting from the outer edges and working your way in. Sprinkle the top with the sliced or flaked almonds.
  • Bake the cake for approximately 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Run a knife along the edges of the pan and flip out of the pan onto a wire cooling rack. Make sure to flip the cake right side up once it's on the rack so that the top of the cake with the peaches are facing up. Once the cake is barely warm, dust the top with powdered sugar.

Nutrition Facts : Calories 256 calories, ServingSize 10 Servings

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

PEACH COFFEE CAKE



Peach Coffee Cake image

This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.

Provided by David

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 (29 ounce) can sliced peaches, drained and chopped
¼ cup brown sugar
½ tablespoon cornstarch
3 tablespoons vegetable oil
1 ½ cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
2 lemons, zested
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup vegetable oil
½ cup orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  • In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
  • In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
  • Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 42.9 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 138.1 mg, Sugar 29.1 g

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

PEACH ALMOND CAKE



Peach Almond Cake image

Make and share this Peach Almond Cake recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups flour (can use whole wheat)
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt
1/4 cup butter, melted
1/2 teaspoon almond extract
3 peaches, peeled and sliced
3 tablespoons blanched almonds, sliced
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
  • In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
  • Stir into dry ingredients to make smooth, thick batter.
  • Spoon batter into greased 9-inch springform pan or other round cake pan.
  • Arrange peach slices on top in circular fashion.
  • In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
  • Sprinkle over peaches.
  • Bake in preheated 350°F oven 45 to 50 minutes or until done.
  • NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.

Nutrition Facts : Calories 284.2, Fat 9.2, SaturatedFat 4.4, Cholesterol 69, Sodium 289.9, Carbohydrate 45.5, Fiber 1.6, Sugar 26.4, Protein 5.9

PEACH ALMOND POUND CAKE



Peach Almond Pound Cake image

A moist pound cake that uses those juicy summer peaches. I have served this at bridal brunches and teas.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 2 loaves

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 cup mashed peach
1 teaspoon vanilla extract
1 teaspoon almond extract

Steps:

  • In a large mixing bowl, cream the butter.
  • Gradually add in the sugar, beating at medium speed with an electric mixer.
  • Add in eggs one at a time; beat well after each.
  • In a second bowl, mix together the flour, soda, and salt.
  • In a third bowl, stir together the sour cream and peaches.
  • Add the dry ingredients to the creamed mixture alternately with the peach mixture.
  • Mix until just blended after each addition.
  • Add in flavorings, stir gently to combine.
  • Pour batter into two greased and floured 9x5 inch loaf pans.
  • Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
  • Cool in the pans for 10-15 minutes.
  • Turn cakes out onto cooling rack to cool completely.

PEACH-FILLED COFFEE CAKE



Peach-Filled Coffee Cake image

Make and share this Peach-Filled Coffee Cake recipe from Food.com.

Provided by Bliss

Categories     Breads

Time 1h20m

Yield 1 coffeecake

Number Of Ingredients 8

1 1/2-1 3/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened
2 teaspoons baking powder
2 teaspoons grated lemon zest
1/8 teaspoon salt
4 eggs
1 (20 ounce) can sliced yellow cling peaches, well-drained

Steps:

  • I believe this came from Good Housekeeping centuries ago.
  • 1 1/2 hrs.before, preheat oven to 350°F.
  • Grease 13"x9" baking pan.
  • In large bowl, mix flour and next 6 ingredients.
  • With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
  • Increase speed to high; beat 4 minutes, occasionally scraping bowl.
  • Spread batter evenly in baking pan.
  • Arrange peaches in row on top of batter.
  • Sprinkle entire top with topping.
  • Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
  • Cut coffeecake into rectangles; serve warm.
  • CAN SUBSTITUTE CANNED PEARS.
  • TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
  • Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.

Nutrition Facts : Calories 3634.2, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2631, Carbohydrate 413.2, Fiber 12.9, Sugar 260.4, Protein 50.1

PEACH-ALMOND UPSIDE-DOWN CAKE



Peach-Almond Upside-Down Cake image

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
  • Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

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.

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