Peaches and Cream Coffee Cake
Recipe from Betty Crocker

From Betty's Soul Food Collection... This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.


Peaches and Cream Coffee Cake

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Servings: 10 servings
Prep Time: 35 mins
Total Time: 1 hr
Related Categories: Coffee Cake, Coffee Cake, Coffee Cakes
 
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Ingredients
Cream Cheese Filling
  • 1   package
    cream cheese, softened (8 ounces)
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  • 1/3   cup
    sugar
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  • 1   teaspoon
    grated lemon peel
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  • 2   teaspoons
    lemon juice
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Coffee Cake
  • 1   package
    cream cheese (3 ounces)
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  • 1/4   cup
    firm butter or margarine
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  • 2   cups
    Original Bisquick® mix
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  • 1/3   cup
    milk
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  • 2   tablespoons
    sugar
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  • 1/2   teaspoon
    ground cinnamon
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  • 1   can
    peach pie filling (21 ounces)
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  • 1/4   cup
    chopped walnuts, if desired
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Directions
1.
Heat oven to 425 degrees F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
2.
In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
3.
Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
4.
Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

Tip:
High Altitude (3500-6500 ft): Heat oven to 400 degrees F. Bake 22 to 25 minutes.
Nutrition information
Calories 360 (Calories from Fat 170); Total Fat 19g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 26g); Protein 5g. Daily Values: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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