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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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It includes two of my favorite flavors - peach and cream cheese to make a wonderful coffee cake, even good enough for dessert. Ingredients:
2 1/4 cups 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 |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 egg |
3/4 cup peach preserves |
1/2 cup sliced almonds |
Directions:
1. In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping.
2. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and almond extract; beat until blended. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
3. 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.
4. Place pan on a baking sheet. Bake at 350 degrees for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes.
5. 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.
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