What is so distinct about this Peaches and Cream Cheese Coffee Cake is the wonderful cheesecake-like texture! It’s moist and crumbly! This is going to be your favorite coffee cake recipe EVER!
I have made this cake recently with my son for the Mother’s Day! He Loves helping me in the kitchen. We had so much Fun assembling the layers. We make breakfast together on the weekends, often. Love it!
I know that so many baking recipes call for a Vanilla extract, but for me, I do not taste any difference if I add this 1 teaspoon or don’t. But, if you add 1 Tbsp. Baileys’ Crème Brulee coffee creamer instead of the vanilla, you Definitely notice the Sweet Aroma.
Once I discovered it, just by experimenting with different ingredients, I stopped using the vanilla extract.
This cake fits my criteria for choosing the Least Amount of Calories/Carb and still have a great taste.
My criteria: under 2 Cups of Flour, under 1 cup of sugar, and under 1/2 cup of butter. Well….we are almost there with this one. LOL Sometimes you just have to “splurge”! “All in Moderation” is my Motto! Agree?
WHY DO THEY CALL IT COFFEE CAKE?
Coffee cake is a term given to foods that are intended to be eaten with coffee, or other brunch type foods.
Imagine the little cakes that you would serve at a tea party or having coffee with a group of friends.
There is generally NO COFFEE in the actual cake! It often refers to a sweet cake, with a drizzled white icing or crumb topping, and usually eaten with coffee.
- 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)
- Spray your baking dish with a non-stick spray or line the bottom with a parchment paper. Lightly flour the pan.
- In a large bowl, combine: flour, baking powder, baking soda, salt and set aside.
- In another large bowl, whisk together: egg, sugar, butter, creamer and buttermilk.
- Gently fold dry and wet ingredients. Set aside.
- In a small mixing bowl prepare cream cheese layer. Whisk or beat together option 1 or 2, until creamy. Set aside.
- 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).
- Pour cream cheese mixture over the top spreading evenly.
- Add a layer of Fruit.
- Top with the leftover batter.
- Decorate the cake as you like. (optional: I've added crushed pecans and white chocolate)
- Bake in the Preheated to 375F oven for 25 to 35 minutes or until a toothpick inserted near center comes out clean.
- Time depends on your baking dish and your oven. Mine was ready in 30 minutes.