Peaches and Cream Coffee Cake Recipe

directions

Combine flour, baking powder, egg, milk, salt, margarine and pudding mix. Beat for 2 minutes. Pour into a greased 10-inch pie pan.

Drain peaches, reserving juice. Place peaches over batter in pan.

Beat cream cheese, 1/2 cup sugar, 3 tablespoons peach juice for 2 minutes. Spoon to within 1 inch of outer edge. Mix 1 tablespoon sugar and cinnamon. Sprinkle over top.

Bake at 350 degrees F for 30-40 minutes or until top cracks slightly.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Carol in Colorado REVIEW:
September 20, 2009

This coffee cake was FANTASTIC! I'd scale down the "easy rating" from 3 (as it's listed) to a 1 or 2 - it was very easy. The 10" pie plate wasn't deep enough, the contents spilled over the top and made a mess. Next time I'll use my spring form pan. It has higher sides. The spring form will make it look fancy once the ring is removed. I also used fresh peaches instead of canned and added the juice from the fresh peaches to the cream cheese mixture. I didn't have as much juice as the recipe required so I added a little milk to make up the difference. This is definitely one I'll make again and again. Thanks CDKitchen!
Guest Foodie REVIEW:
March 15, 2008

A friend gave me this recipe in the 80's and I've been baking this ever since. I make this every time we have a bake sale at church and at work. It is always a hit. it became my signature. I rate this a 5 star.