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Peaches and Cream Coffee Cake
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Prep Time:
35 minutes
Total Time:
1 hour
Indulgent peach coffee cake with creamy cream cheese, sweet peach filling, and a hint of lemon for a delightful twist.
Ingredients:
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 package (3 oz) cream cheese
  • 1/4 cup firm butter or margarine
  • 2 cups Original Bisquick™ mix
  • 1/3 cup milk
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 can (21 oz) peach pie filling
  • 1/4 cup chopped walnuts, if desired
Instructions:
  • Preheat oven to 425°F. Grease cookie sheet with shortening. Use an electric mixer on medium speed to blend all cream cheese filling ingredients in a small bowl until smooth; set aside.
  • In a medium bowl, blend 3 oz cream cheese and butter into Bisquick mix using a pastry blender or two table knives until the mixture resembles small peas. Stir in milk. Transfer the dough onto a surface dusted with Bisquick mix, coat it with more mix, shape into a ball, and knead 8 to 10 times.
  • Shape the dough into a 12x8-inch rectangle and transfer it onto a cookie sheet. Spread the cream cheese filling down the center of the dough. Cut 2 1/2-inch long strips at 1-inch intervals along the 12-inch sides of the dough. Fold the strips over the filling, overlapping them. Combine 2 tablespoons of sugar with cinnamon and sprinkle it over the top.
  • Bake until golden, then cool for 10 minutes. Transfer to a serving platter and spoon pie filling down the center of the coffee cake. Top with walnuts and serve warm or cold. Store covered in the refrigerator.

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