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Almond-Peach Fold-Over Coffee Cake
Almond-Peach Fold-Over Coffee Cake
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Indulge in a peach and almond filled coffee cake, perfect for any occasion.
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
Instructions:
  • Preheat oven to 375°F. Combine flour, salt, baking powder, 2 tablespoons sugar, and whipping cream in a medium bowl until just blended. Knead the dough on a lightly floured surface until smooth, about 5-6 times. Press the dough into a 10-inch round, 1/4 inch thick, on an ungreased large rimmed cookie sheet.
  • In a medium bowl, use an electric mixer on medium speed to whip together cream cheese, 1/4 cup sugar, and almond extract until smooth. Spread this luscious cream cheese mixture over the dough, leaving a 3-inch border.
  • Pat dry the drained peaches to remove excess moisture. Combine the peaches, 3 tablespoons of sugar, and cornstarch in a large bowl. Place the peaches on top of the cream cheese mixture. Sprinkle almonds over the peaches. Fold a 3-inch edge of the dough over the filling, pleating if needed.
  • Bake until the dough is golden brown, around 30 to 35 minutes. Let it cool for 10 minutes before serving either warm or at room temperature.

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