Creamy Peach coffee Cake Ingredients 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 egg 1 teaspoon almond extract
FILLING: 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 1 egg 3/4 cup peach preserves 1/2 cup sliced almonds Directions 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. Yield: 12-14 servings. Creamy Peach Coffee Cake published in Taste of Home October/November 2004, p42 , submitted by Jody Saulnier of North Woodstock, New Hampshire. ? Recipe source: http://www.tasteofhome.com/Recipes/Creamy-Peach-Coffee-Cake ? _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
