Best 2 Peaches And Cream Coffee Cake Recipes

PEACHES AND CREAM COFFEE CAKE

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
• In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
• Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

PEACHES AND CREAM COFFEE CAKE

Steps:

• Preheat oven to 350° Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping. Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth. Gently fold in egg whites. Pour into greased springform pan. Put pie filling evenly over top of batter. Sprinkle with crumb mixture. Bake for 55-65 minutes. Until lightly brown on top. Allow to cool for five minutes then remove from pan. Drizzle with vanilla icing. For the Icing: Melt butter in microwave, then add vanilla. Slowly stir in powdered sugar. (will be clumpy) Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake). Notes you could also bake this in a greased 9x13 glass pan at 375° for 45 minutes.