ALMOND-PEACH FOLD-OVER COFFEE CAKE

Almond-Peach Fold-Over Coffee Cake image

Enjoy this fold over coffee cake packed with peach slices and almonds - a delightful treat.

Provided by Betty Crocker Kitchens

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup whipping (heavy) cream
1 package (3 oz) cream cheese
1/4 cup sugar
1 teaspoon almond extract
1 bag (16 oz) frozen unsweetened sliced peaches, thawed, drained
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons sliced almonds

Steps:

Heat oven to 375°F. In medium bowl, stir flour, salt, baking powder, 2 tablespoons sugar and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-inch round, about 1/4 inch thick.
In medium bowl, beat cream cheese, 1/4 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches, 3 tablespoons sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle almonds over peaches. Fold 3-inch edge of dough over filling, pleating if necessary.
Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 0 g