Best Almond Peach Fold Over Coffee Cake Recipes
PEACH-ALMOND COFFEE CAKE
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
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
BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS
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
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 UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Time 1h20m
Yield one 9-inch cake
Number Of Ingredients 12
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.
FIVE-INGREDIENT PEACH-ALMOND DUMP CAKE
You only need five ingredients to make this incredibly easy peach dessert!
Provided by Cindy Rahe
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish with butter or cooking spray.
- Toss peaches and cinnamon together in baking dish. Sprinkle cake mix evenly over top of peaches. Drizzle with butter; sprinkle with almonds.
- Bake about 45 minutes or until top is golden and peach juices are bubbling. Cool 10 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 55 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 32 g, TransFat 1/2 g
PEACH AND ALMOND COFFEE CAKE RECIPE - (4.5/5)
Provided by á-2825
Number Of Ingredients 7
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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What is Almond Peach Fold Over Coffee Cake?
The almond peach fold over coffee cake is a cake that is made with a rich, buttery flavor and has a flaky texture. This unique coffee cake recipe is made with fresh peaches folded into a layer of cream cheese filling between two layers of soft cake batter. It is then topped with almonds and coarse sugar, baked to perfection, and served warm with a hot cup of coffee.Ingredients
To make an almond peach fold over coffee cake, one needs the following ingredients:- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1 large peach (peeled and sliced)
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon vanilla
- 1 egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (for topping)
Instructions
To make almond peach fold over coffee cake recipes, one needs to:- Preheat the oven to 350 degrees Fahrenheit and grease an 8x8-inch baking dish with cooking spray.
- In a large bowl, beat the butter and sugar until light and fluffy. Add in the sour cream, egg, and vanilla, and mix until well combined. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined.
- In another bowl, combine the cream cheese, sugar, flour, vanilla, egg, and milk. Mix until smooth.
- Spoon half of the cake batter into the greased baking dish and spread it evenly. Place the sliced peaches over the batter, leaving a little room around the edges. Dollop the cream cheese mixture over the peaches, spreading it gently to the edges.
- Spoon the remaining batter over the cream cheese mixture, gently spreading it to the edges to cover the peaches completely.
- Sprinkle the sliced almonds and coarse sugar over the top of the cake batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10-15 minutes before slicing and serving while warm.
Variations
One can modify the recipe and try the following variations:- One can substitute peaches with any other seasonal fruit like apricots, berries, or apples.
- Instead of almonds, try any other nut like pecans, walnuts, or hazelnuts.
- Add some spices like cinnamon or nutmeg to give the cake a warm, cozy feel.
- Swirl in some preserves or jam into the cream cheese filling for an extra kick of flavor.