Peachy Cheese Coffee Cake Pampered Chef
Indulge in the irresistible layers of the Peachy Cheese Coffee Cake by Pampered Chef—a delightful mashup of buttery cake, creamy filling, and juicy peaches, all topped with a sweet cinnamon-sugar crust. This show-stopping coffee cake combines fresh (or canned) peaches with a luxuriously smooth cream cheese layer, making every bite flavorful and moist. With its golden exterior and beautiful peach pattern, it’s as stunning as it is delicious. Perfect for brunch, dessert, or an afternoon coffee break, this easy-to-make recipe satisfies guests with its sweet and tangy balance. Crafted in just over an hour, this peach coffee cake is a comforting masterpiece that’s sure to steal the spotlight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter, unsalted and softened
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 0.75 cup Milk
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 2 cups Peaches, fresh and thinly sliced (or canned, drained)
- 1 teaspoon Ground cinnamon
- 2 tablespoons Brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a small bowl, beat 2 eggs with the vanilla extract and milk. Pour this mixture into the dry ingredients and stir until just combined. The batter will be thick.
Pour and spread two-thirds of the batter into the prepared pan, smoothing it out evenly.
In a separate bowl, beat the softened cream cheese, powdered sugar, and the remaining egg until smooth and creamy. Spread the cream cheese mixture evenly over the batter.
Arrange the peach slices over the cream cheese layer, slightly overlapping them in a circular pattern.
Add the remaining batter in dollops over the peaches and carefully spread it out as best as you can—it doesn’t need to cover the entire surface perfectly.
Mix the ground cinnamon and brown sugar in a small bowl, then sprinkle it evenly over the top of the batter.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the coffee cake in the pan for 10 minutes before releasing the springform (if using) and transferring to a wire rack to cool completely.
Serve warm or at room temperature. The coffee cake pairs beautifully with a fresh cup of coffee or tea!
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 540.6 g | 197% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 337.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 668 mg | 51% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
