Peaches and Cream Cheese Coffee Cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • 1½ Cups All-purpose Flour
  • 1½ Tsp. Baking powder
  • ¼ Tsp. Baking soda
  • dash of Salt
  • 1 Egg
  • ¾ Cup Sugar
  • ½ Cup Butter, softened
  • 1 Tbsp. Baileys' Crème Brulee coffee creamer (or 1 tsp. vanilla extract)
  • ¾ Cup Buttermilk
  • For the Cream Cheese Filling
  • Option 1:
  • 3 ounces Mascarpone cheese
  • 3 ounces Philadelphia Whipped mixed berry cream cheese
  • 1 Egg
  • Option 2:
  • 6 ounces regular cream cheese, softened
  • 3 Tbsp. sugar
  • 1 Egg
  • ½ Tsp. Vanilla extract or Creamer
  • Fruit layer (I've used peaches, blueberries, and some raspberries)
  1. Spray your baking dish with a non-stick spray or line the bottom with a parchment paper. Lightly flour the pan.
  2. In a large bowl, combine: flour, baking powder, baking soda, salt and set aside.
  3. In another large bowl, whisk together: egg, sugar, butter, creamer and buttermilk.
  4. Gently fold dry and wet ingredients. Set aside.
  5. In a small mixing bowl prepare cream cheese layer. Whisk or beat together option 1 or 2, until creamy. Set aside.
  6. Spread HALF of the batter into the bottom of a prepared baking dish. (optional: I put some fruit on the bottom and then pour the batter).
  7. Pour cream cheese mixture over the top spreading evenly.
  8. Add a layer of Fruit.
  9. Top with the leftover batter.
  10. Decorate the cake as you like. (optional: I've added crushed pecans and white chocolate)
  11. Bake in the Preheated to 375F oven for 25 to 35 minutes or until a toothpick inserted near center comes out clean.
  12. Time depends on your baking dish and your oven. Mine was ready in 30 minutes.
Recipe by Crafty Cooking by Anna at